On March 12, French pastry chain Ladurée will add vegan macarons to its locations in Paris. With the help of vegan chef Matthew Kenney, the 158-year-old chain developed new animal-free recipes for its macarons and will offer two options at its Parisian locations: Peruvian Chocolate and Coconut Caramel. In lieu of butter and cream, chefs used a blend of coconut oil, sunflower oil, and soy milk to create caramel and relied on hazelnut milk, almond milk, and millet to create vegan ganache. In addition to the macarons, Ladurée’s Parisian locations will debut additional vegan menu options, including pastries and cakes, in coming months. Last year, Ladurée worked with Kenney to revamp its Beverly Hills location into a fully vegan bakery and restaurant that serves a variety of macarons, croissants, palmiers, and meringue-topped tartlets. Ladurée’s Beverly Hills location also serves a full savory menu that features dishes such as egg-free omelettes stuffed with vegan cheese; Niçoise salad (made with jackfruit, olives, tomatoes, haricots verts, potatoes, and artichoke); and Croque-Monsieur sandwiches (featuring tofu ham, vegan gruyère cheese, and bechamel sauce). In the coming months, Ladurée plans to add vegan options to all of its roughly 80 locations worldwide.