Easter with Ladurée ; The Douces Fleurs Collection

Around an indulgent and bright table, Easter with Ladurée is savoured in small floral treats.

Easter with Ladurée

Every spring, the Parisian house dresses Easter in chocolate and pastel colours. The Douces Fleurs collection draws on an imaginary garden.

Douces Fleurs ; A Spring Collection

Ladurée celebrates spring with chocolate creations with floral accents. Chef Julien Alvarez signs a Fleur Signature egg with a sculptural and elegant design. Available only in France, this piece layers several coats of chocolate. Its refined relief evokes a flower in full bloom. The flower eggs combine floral aesthetics with an Eugénie-style indulgent centre. Indulgent and intensely chocolatey, the Lala bunny comes in a generous version. Macarons and exclusive creations complete this Easter collection. Ladurée confirms its know-how with a chic, springlike collection.

Bunnies, Eggs, Eugénie and Macarons

An Easter table comes to life around the house’s creations. Hot tea and chocolate treats make up a delicate moment.

Easter with Ladurée ; An Indulgent Table

True to its collaboration with La Route de Ben, Ladurée entrusts the showcasing of its creations. After the retrospective Ladurée : l’élégance gourmande à la française (in French), the house’s pastel world is revealed once again. The iconic house celebrates Easter with a delicate collection called “Douces Fleurs”.

To present these creations, an indulgent table takes shape. A cup of hot tea ideally accompanies a few sweet treats. On the table appear mini eggs filled with milk and dark chocolate. A milk chocolate bunny completes this indulgent selection. Elegant and flowery, a pink egg brings a springlike touch to the table. Three chocolate creations as beautiful as they are delicious thus make up this Easter selection. The famous Eugénie, the house’s signature speciality, also join the table. This small round cake combines a chocolate shell, a melting centre and a gluten-free shortbread. Its name pays tribute to Empress Eugénie, wife of Napoleon III. To complete the table, a box of macarons reveals the Easter packaging.

Elegant and indulgent, this selection wonderfully celebrates the return of spring. In Switzerland, the house’s world can be discovered notably in Montreux (in French).

Easter with Ladurée and Julien Alvarez

Behind each Easter creation lies the eye of a passionate chef. His career sheds light on the house’s high standards.

The Path of a French Pastry Chef

Originally from Bergerac, Julien Alvarez grew up between his father’s restaurant and his grandparents’ vineyards. This environment sparked his passion for pastry very early. Trained by great masters, he became world pastry champion in 2011 with the Spanish team. He then led sweet creation at the Peninsula, then at Le Bristol in Paris. In 2021, he joined Ladurée as pastry chef to bring a contemporary and refined vision. In his eyes, each creation must be accurate, legible and indulgent. The macaron remains at the heart of his work. Yet all his pastries celebrate balance, pure taste and technique. The chef also values teamwork and passing on knowledge to his teams. Each pastry chef thus contributes to the house’s excellence. For Julien Alvarez, pastry creates memories, emotions and unique moments. His refined, precise and generous style remains true to Ladurée’s history.

Photo credits ; Ladurée for the portrait of Julien Alvarez

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Easter with Ladurée

Article written in collaboration with Ladurée