Ladurée – Their Macarons Make The World Go Round

Ladurée - Their Macarons Make The World Go Round
by

[Tokyo, Japan] The favourite past-time of Japanese ladies seem to be sitting down at a cafe, savouring a pretty tiny piece of cake after a tough day of shopping.

One of the cakes places to be caught in is definitely Ladurée in Tokyo, which are available at Ginza Mitsukoshi and Shinjuku Lumine. Having pastries and tea here is ‘tai tai’ life at its best.

Think about it: Luxurious European furniture, macarons of every colours, cakes that are just too pretty to eat, packaging boxes that comes in pink, violet and beidge, with the touch of ribbons and their signature pastel green paper box. This is the place to be seen. And perhaps having silent conversations of handbags and flowers.

Yes. I also felt awkward to be the only guy in the entire store.

What’s the fuss you may wonder? They ARE the inventor of the double-decker macarons (one ‘O’ please), known to be one of the best macaron makers, and still sell more than 15,000 of them every day.

From Singapore’s hearty love for macarons sold anywhere from Antoinette, TWG, Canelé, Jean-Philippe Darcis, and Jewels Artisan, you know we have a slight obsession with the dainty brightly coloured sweet things.

One thing I must say. I have never once had bad service during my 2 weeks in Tokyo, until at Ladurée Shinjuku. The grumpy faced service staff did not smile at all. Shocking. It may be normal in other countries, but in Tokyo, this must be called ‘service-sin’.

The cakes are drop-dead gorgeous, every piece of them. But also drop-dead expensive. The reddish artificial strawberry lookalike cake cost more than $15, but also perhaps one of my most memorable cakes ever (in a good way).

The chocolate gelato topped with nuts, brownie and caramel sauce also tastes as good as it looks.

The main let-down was surprisingly, the macarons, especially when they were also freaking expensive. Price was 2940 Yen for 8 pieces (SGD$45, USD$37).

I wondered if it had anything to do with my ‘guyish’ choices of vanilla, chocolate and coffee, and should have picked the more bubblegum coloured looking blackcurrant violet, green apple or strawberry candy. Not that they were any bad, but they were just … ordinary?

Ladurée
Ginza Mitsukoshi 4-6-16 Ginza, Chuo-ku, Tokyo 104-8212, Japan
Tel : +81 (0)3 3563 2120
Shinjuku Lumine 2, 1F, 3-38-2 Shinjuku-ku, Shinjuku, Tokyo 160-0022, Tel : +81 (0)3 6380 5981

Singapore branch: Laduree (Takashimaya)

Other Tokyo Entries
Café & Meal MUJI 無印良品 (Ginza, Tokyo)
Calbee Plus (Tokyo)
Menya Musashi (Shinjuku, Tokyo)
Mutekiya Ramen (Ikebukuro, Tokyo)
Tsukiji Fish Market (Tsukiji, Tokyo)

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Comments

  1. “The Parisian luxury patisserie chain is reported to be located in town, close to its sister company PAUL Bakery at Orchard. Let me make a guess, Paragon?”

    Maybe this is what you are suggesting in this sentence : Ladurée and Paul belongs to the same group, the Holder family : http://www.groupeholder.com/va/presentation.php
    Thus, it is not surprising to see them open stores of one brand next to the other…

    ” I wondered if it had anything to do with my ‘guyish’ choices of vanilla, chocolate and coffee, and should have picked the more bubblegum coloured looking blackcurrant violet, green apple or strawberry candy. Not that they were any bad, but they were just … ordinary?”
    In my taste, the “fruit based” macarons of Ladurée are indeed much more distinguishable of the concurrence.
    But it is also interesting to know that:
    1/ the flavours you choose are sensible to cold. In general and specially with these flavors, it is important to eat the macarons at (or close to) room temperature, and not immediately after they are out from the fridge. I know: it is difficult to resist…
    2/ Considering the production flow they have reached, the macarons are now produced in industrial way (Monaco or Switzeland, and then they are frozen for transport… and unfrozen 48h before selling). This is obviously reducing the difference of taste between the concurrents, and maybe also reducing the taste quality (but not sure).

    The only solution is to make your own macaron… for example, as I did twice, a cocoa macaron with a chocolate ganache flavoured with combava zests ( = cumbava = kaffir lime). Or another time, I made nature macarons filled with taro purée + fresh whole blueberries.
    Results : Gwwaaaahhh, yummy !!!! bad looking, as I am not an expert, but so good !

    I am sure that singapore people may invent very good innovative taste for macarons. The “earl grey milk chocolate” at Obolo you mentioned in the other post seems a good starting.

    • Well, I do know of people who make their own macarons, but Singapore is extremely humid – not the best place to make macarons. I was expecting Laduree to WOW, but it didn’t. It was good, but felt it wasn’t enough to warrant the price and standard it was supposed to upkeep.

  2. wow! definitely going give it a try. so far I love to get mine dose from jewels at orchard central.

  3. Adriano Zumbo please…. 😀

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