Ladurée Savory: The Recipes by Michael Lerouet

  • French toast, langoustines and almonds (Petit pain perdu de langoustines aux amandes) (page 10)

    from Ladurée Savory: The Recipes Ladurée Savory by Michael Lerouet

    • Categories: Breakfast / brunch; Entertaining & parties; French
    • Ingredients: langoustines; tomatoes; heavy cream; white pepper; tomato paste; almonds; egg yolks; brioche bread; butter; dandelion greens
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  • ISBN 10 2812304588
  • ISBN 13 9782812304583
  • Linked ISBNs
  • Published Sep 16 2011
  • Format Hardcover
  • Page Count 392
  • Language English
  • Countries United States
  • Publisher Hachette Livre - Editions Du Chene
  • Imprint Hachette Livre - Editions Du Chene

Publishers Text

-A must-have book with scrumptious recipes from the world-famous Ladurée tea shop. -Reveals the secrets of their savoury recipes for the first time ever The story of Ladurée started in 1862 when Louis Ernest Ladurée opened a bakery in the heart of Paris at 16, rue Royale. In 1872, following a fire, the little bakery became a pastry shop and the decoration was then done by Jules Cheret, a famous painter and poster-designer of the time. Jeanne Souchard, Ernest Ladurée's wife, then had the idea of combining the Parisian café with a pastry-shop. She therefore created one of Paris' first tearooms. In 1993 Ladurée was bought by Francis and David Holder and became one of the best-known gourmet addresses in Paris, a veritable institution with its famous "macaron" as its emblem. In 1997 Ladurée opened a tea-room/restaurant on the prestigious Champs-Elysées, followed by another in the Printemps department store and on the Left Bank as well as the beginning of their international adventure with branches in London, Geneva, Monaco and Tokyo. In this book Michel Lerouet, the Chef at Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From duck foie gras with rose macaroon to vegetable tagliatelles with Ladurée tea and cardamom, as well as the taramasalata éclair with rose petals, the Chef presents us with an entire artist's pallet of appetizers, main courses, fish, meat, salads, omelettes... All with the Ladurée quality and creativity.