EATING GREEN has never TASTED SO GOOD
Ladurée, the 150-year-old classic French pastry brand, and world-renown classically trained chef Matthew Kenney are partnering to create a green evolution. The iconic Parisian Patisserie has revamped its menu to introduced plant-based Vegan items to its menu.
More than ever before, Ladurée is aware of the importance of taking care of overall health and wellness – a healthy diet, regular exercise, and good quality sleep are just a few of the measures that people are taking across the globe to improve their quality of life. “Protecting our precious planet is equally important.”
A green EVOLUTION – Matthew and Ladurée chefs are working diligently to create 100% vegan dishes both savory and sweet – injecting the plant-based California approach. The Beverly Hills Ladurée Tea Salon will be fully taken over by Matthew and the menu will be dedicated to 100% vegan dishes. A first for the brand. In New York, London and Paris Ladurée locations, select vegan dishes will be offered in addition to the regular menu.
THE MEETING of 2 UNIVERSES
LADURÉE Founded in 1862 at 16 rue Royale, Paris, Ladurée was born at the height of Paris’s creative fervor. The Ladurée tea room quickly became one of the capital’s most fashionable and was a great favorite with the ladies. The macaron was invented at Ladurée in the mid-19th century by pâtissier Pierre Desfontaines, a younger cousin of Louis Ernest Ladurée. Desfontaines was the first to put a delicious ganache filling between two shells to make a macaron. Ladurée’s rich, sweet heritage later drew the attention of the Holder family group, which took over the business in 1993. Soon after, David Holder came up with the idea of the exquisite rose macaron – delicately flavored and true to the French style, it has become a signature Ladurée creation.
MATTHEW KENNEY Matthew Kenney, CEO of Matthew Kenney Cuisine and a leader in the growing market of high-end plant-based cuisine, is a graduate of the French Culinary Institute. He has been named one of America’s Best New Chefs by Food & Wine Magazine, received two rising star chef nominations from the James Beard Foundation and has authored 13 books. MKC is at the forefront of the plant-based culinary industry, with 17 restaurants currently
operating in 10 countries throughout five continents, and 15 additional restaurants set to open in the coming year. MKC also offers a variety of other services, including catering and events, speaking engagements, consulting and chef placement, as well as licensing agreements with world-class brands such as the Four Seasons Hotel Group, Saks Fifth Avenue, Neiman Marcus, and Ovolo Hotels among others.
David Holder, Mathew Kenney, and Elisabeth Holder
David Holder, Ladurée CEO, and his sister Elisabeth Holder, Ladurée US President are living by these health-conscious principles themselves in their daily life. It was a natural progression that their brand would embrace this new way of cooking and living. We are aware that Ladurée’s future needs to prepare and evolve for the next 150 years. It is an exciting new approach for Ladurée, but it will still stay close to its core brand values about taste, well-being, conviviality and art de vivre.
As with all Ladurée collaborations, they must be organic and when Elisabeth Holder met acclaimed California based vegan chef Matthew Kenney, a project was born.
“We have a mission as a global brand to continuously evolve and to satisfy palates in various ways and Matthew is the perfect partner to accompany us on this new journey.”
***Photos Courtesy Ladurée***
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