This week, French pâtisserie Ladurée reopened as a fully vegan bakery and restaurant, Ladurée by Matthew Kenney, in Beverly Hills, CA—a first for the 150-year-old brand. The bakery worked with plant-based chef Matthew Kenney who modernized its famed pastries by replacing dairy-based butter and eggs with ingredients such as almond buttermilk and coconut oil. The bakery now serves vegan macarons in a variety of flavors, including Vanilla, Pistachio, Chocolate, Rose, Raspberry, Salted Caramel, Lemon, and Hemp, along with croissants, palmiers, meringue-topped tartlets, and other classic French pastries. Ladurée also offers a fully vegan restaurant menu with whipped cream-topped French toast; several egg-free omelettes stuffed with vegan cheese; Niçoise salad (made with jackfruit, olives, tomatoes, haricots verts, potatoes, and artichoke); Croque-Monsieur sandwiches (featuring tofu ham, vegan gruyère cheese, and bechamel sauce); and a selection of signature dishes such as gnocchi, French onion soup, and a vegan take on chicken dish Coq au vin. Guests can also enjoy a vegan tea time set menu ($39) that includes coffee, tea, or hot Chocolate, a pastry, and a variety of pâtes de fruits, macarons, sweet biscuits, and finger sandwiches. Starting this month, Ladurée will add vegan options to its Paris and New York locations before expanding the new options to roughly 80 locations worldwide.
Photo Credit: Sarah McLaughlin/VegNews
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