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Matthew Kenney & Elizabeth Holder

Ladurée bringing ecological responsibility, healthy eating, and professional cooking all together, Ladurée delivers customer satisfaction in a completely innovative way.

The Visionary Kitchen

laduree @ladureeus

The whole concept is to improve customer satisfaction by combining healthy ingredients in ways that are functional and tasty. Being greener in our business is not just a matter of producing vegetarian and vegan options. It also means reintroducing the concept of slow food, reducing the use of flour, and using environmentally friendly packaging, among many other things. We still have a lot of work to do, and this is deeply thrilling to us”

In our current era of climate change and ecological transformation, there has never been less of a doubt that environmental awareness and sustainability practices are indispensable to the survival of our species. This reality is as much a part of our individual lives as it is a part of the business environment.

In addition to this sense of urgency to take measures that will guarantee the survival of our race, there is a steadily developing consensus around new values that aim at a more harmonious and natural life. To this end, thinking about what refinement has come to represent in the recent past serves as a perfect example of this new mindset.

There’s little doubt that refinement today has more to do with free time and quality of life than with unbridled consumption. A reexamination of the actual benefits of lifestyles linked to material consumption has led to new consumption patterns and has affected a number of traditional brands that have long been regarded as symbols of exclusivity and excellence.

“It’s much easier to start a business with sustainable practices than to remodel a 150-year-old company. We’ve had to reprogram and rearrange everything. We first developed the concept and then spent about five months planning it all out. But this was something that had become part of our lives on a personal level, because there’s no turning back the clock. My children will live in whatever the future of this planet looks like, and I want them to be proud of what we have accomplished”

Elisabeth Holder

The cafe French Ladurée, led by brothers David and Elisabeth Holder, has participated wholeheartedly in this reimagination of what consumption should look like. Known for its famous macarons, this iconic brand has found a new frontier, simultaneously celebrating plant-based cuisine and rethinking its entire production chain.

As chief of the company’s operations in the United States, Elisabeth Holder brought celebrated chef Matthew Kenney – one of the original minds behind “green” cuisine – to head a program they have termed “green evolution.” Their new line of comestibles is 100% vegan and feature dishes both savory and sweet that have a vegetable base. Still and all, macarons continue to be the great symbol of Ladurée.

Today, the brand has as much interest in its restaurants as it does in its event organizing. Their newly developed “green wave” will soon expand throughout the chain’s establishments. At the Beverly Hills Ladurée Tea Saloon, for example, Matthew Kenney plans to manage the space and feature a vegan menu. The restaurant will be a kind of laboratory for new food experiments of all kinds.

At other Ladurée locations around the world, the transition will be more gradual, with select vegan dishes complementing the normal menu. “We never intended to redefine Ladurée, only to make it accessible to a new audience while maintaining the high quality that has made the brand iconic for so long says, Kenney. “With Elisabeth and David inspiring our direction, we are committed to maintaining Ladurée’s spirit while identifying new techniques and methods. The process has led to a welcome acceptance of our globally healthy and forward-thinking products”.

The whole concept is to improve customer satisfaction by combining healthy ingredients in ways that are functional and tasty. Unsurprisingly, the company will use eco-friendly packaging made from natural materials and will forego the addition of glue or plastic. Some of the new products in this line will be juices produced exclusively by the ‘By Jardin’ brand, made from cold-pressed organic fruits and vegetables.

A new blend of coffee developed with Brazilian and Ethiopian coffee beans will accompany the new macaron flavors, such as L’or Vert, made from Green Tea and Moringa, and L’Éternel, comprised of baobab and mango.


Photos: Courtesy Ladurée