巴黎名店Laduree經典甜點食譜！這是本從包裝到內容都令你嘖嘖稱奇、玩味再三的書。主廚Philippe Andrieu首度公開該店知名的100道當家甜點食譜與美味秘訣，從馬卡龍到各式大受好評的糕點都有最詳盡的步驟及知識！典雅高質感的收納書盒，令人聯想到該店著名的唯美商品包裝。
A must-have book with scrumptious recipes from the world-famous Laduree tea shop.
Reveals the secrets of their savoury recipes for the first time ever
The story of Laduree started in 1862 when Louis Ernest Laduree 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 Laduree's wife, then had the idea of combining the Parisian cafe with a pastry-shop. She therefore created one of Paris' first tearooms.
In 1993 Laduree 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 Laduree opened a tea-room/restaurant on the prestigious Champs-Elysees, 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 Laduree, reveals 100 of the most famous Laduree recipes, adapted for the general public. From duck foie gras with rose macaroon to vegetable tagliatelles with Laduree tea and cardamom, as well as the taramasalata eclair with rose petals, the Chef presents us with an entire artist's pallet of appetizers, main courses, fish, meat, salads, omelettes... All with the Laduree quality and creativity.
作者簡介
Michel Lerouet was born in Paris in 1966 but spent most of his childhood in Normandy with his grandmother, who happened to be an accomplished cook and shared with Michel her love of food. At the age of 16 he decided to enter a catering school. He did his first internship at the Hotellerie du Grand Lac (1 Michelin star) near the family home and moved up through the ranks. With Guy Savoy he learned rigor, perfection and especially generosity. He put these qualities into practice at Tante Louise where he first became chef and Assistant Manager. At Tante Louise his style took root, his cooking became structured with balanced recipes without excess. He developed this during 5 years at the Procope in Paris. For Laduree he gives all of his determination and know-how; he pays careful attention to the quality of the products used and shares the best of himself. Sophie Tramier is a photographer specializing in food and lifestyle. She regularly contributes to magazines such as ELLE Deco, ELLE a table, Maisons Cote Sud, Maison Francaise, Marie-Claire Idees, etc. She was the photographer for the bestselling Laduree Sucre.
