Le Re-brand | Ladurée Goes Green

The pièce de résistance of Ladurée is its traditional St. Honoré dessert (front) and signature pastel china.

Did you know that our beloved Ladurée has rebranded as a fully Vegan restaurant, with an entirely reimagined, plant-based menu? In participation with Vegan chef Matthew Kenney, both full-menu Los Angeles locations, including Beverly Hills and The Grove, have made the shift. (Note: A third kiosk location at The Americana at Brand in Glendale offers to-go beverages and pastries only)

While I absolutely respect and understand the need for dietary restrictions and fully support the informed personal decisions that come with choosing a Vegan lifestyle, as a fierce defender of the preservation of French culture, including its historical integrity and the deep-seated roots of French cuisine, I’m sorry to say that I’m not excited about eating a Croque Monsieur made with tofu instead of the traditional jambon and gruyère cheese.

Offering Vegan-friendly options or substitutions (some of which are already available in French locations, and will be rolled out to the nearly 80 worldwide destinations) is a wonderful way to accommodate alternative dietary choices, but a fully meat-less menu overhaul here in the States feels extreme.

The 158 year old pâtisserie, known especially for its gold-standard macarons and dreamy desserts served upon the brand’s signature pastel green, pink, and blue rimmed dishware, is a world renowned French institution and an unofficial cultural landmark.

What do you think of these changes?

Ladurée Beverly Hills
311 N. Beverly Drive
Beverly Hills

Ladurée The Grove
189 The Grove Drive
Los Angeles

The Chic American Takes LA Fashion Week

Feeling a little bit fabulous on the red carpet at LAFW.

It was an honor to be invited to sit second row at opening night of LA Fashion Week and see some of the hottest ready-to-wear collections of the year. This Chic Américaine channeled her inner Carrie Bradshaw and got up-close and personal with some serious haute couture—witnessing designs so fresh off the runway that they were, well, still on the runway, in fact.

Taking place on the showroom floor of the Petersen Automotive Museum amid a casual array of Porsches and Ferraris, a dazzling display of fashion kicked off the week-long series of runway shows, including a spectacular closing show by Peruvian visionary Noe Bernacelli, which was followed by a delightful black-tie reception.

Bring on round two!

Peruvian designer Noe Bernacelli closed out the opening night runway show with a stunning 2020 read-to-wear collection..

Q&A | Spotlight on: The Summer of Ludo & Gilles Pop Up

The Summer of Ludo & Gilles pop up dining experience comes to Beverly Hills.
Photo courtesy of the Montage Beverly Hills

The pop-up dining experience trend is really taking off in Los Angeles, and one of the absolute best of the year, hands down, is The Summer of Ludo and Gilles—although I may be biased, given my unabashed affection for the seaside cuisine of the French Riviera.

Nestled inside the charmingly European and picturesque courtyard of the Montage Beverly Hills, this epic culinary collaboration is the brainchild of renowned French restaurateurs Ludo Lefebvre—the producer of many an LA French eatery (including the beloved Trois Mecs in Hollywood) and known to many as America’s French Chef—and Gilles Epié, Culinary Director of the Montage Beverly Hills and known to many as the Original Rock Star Chef. Both have carved illustrious careers, leaving a combined trail of Michelin stars and television stints in their wake since their earlier days together at L’Orangerie in Paris.

In my exclusive Q&A with these two French visionaries below, find out what to expect from the most buzzed-about dining experience of the summer—and be sure to make a reservation before the three-month run ends in late September.

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TCA: What is your idea of the ideal French dining experience, and how is it incorporated into the Ludo & Gilles pop-up?

Chef Gilles: The French appreciate the art of dining, they have a passion for food and they take their time to fully enjoy it. Summer of Ludo & Gilles is like two friends together on vacation, cooking colorful food from the south of France using the freshest California produce. 

Chef Ludo: For me, when I think of the ideal French dining experience, it's with white tablecloths and beautiful china. When I think of my ideal dining experience in the South of France, it’s outside in the garden or near the beach. Summer of Ludo & Gilles incorporates the best of both worlds, with a beautiful setting provided by Montage Beverly Hills but with the simple, delicious food of the South of France.

TCA: Which elements of the South of France specifically served as inspiration for the menu?

Chef Gilles: The cuisine of the South of France features traditional dishes that are influenced by other countries around the Mediterranean Sea. The open-air farmers markets in Los Angeles provide delicious fruits, vegetables, olives, herbs and spices which complement the fish and meat dishes. We simply can’t go wrong with these amazing flavors!

Chef Ludo: The three most important elements of cuisine from the South of France are: fresh, local, farmer's market vegetables, fresh fish, and Extra Virgin Olive Oil. We wanted to incorporate all of the wonderful produce and ingredients we can find here in Southern California to utilize them in traditional dishes from the South of France.

TCA: What do you love most about French cuisine and how does it differ from American dining?

Chef Gilles: Dining in France is an experience and there is a wealth of traditional recipes that have been perfected over time. Whether you're at a French cafe, family-owned bistro or elegant restaurant, everyone has an opinion on food. In the U.S., diners enjoy recipes that are innovative and healthy. Americans definitely spend less time at the dining table, I think they should try to enjoy life a little bit more and I hope that our food entices them to do exactly that!

Chef Ludo: French cuisine has a long and rich history rooted in tradition. Every dish has a reason for why and when it is prepared, and there are so many different elements which go into the story behind it. I feel that true American cuisine is influenced by the mix of cultures that live here and it is much more difficult to define because of that.

TCA: In what way does this inspired menu put a unique spin on traditional French fare?

Chef Gilles: This is California and people are watching their figures. I don't cook with butter or heavy sauces. Clients can indulge their culinary passion while eating flavorful and healthy dishes using impeccable ingredients.

Chef Ludo: This menu is actually very traditional and we did not play with the dishes too much. Gilles and I really wanted to share the dishes that we remember from our childhood.

TCA: Which menu item has been most popular so far/ are you most excited to share?

Chef Gilles: The item that is the most popular is definitely the eggs caviar (a dish Ludo and I have been doing since our days at L’Orangerie). But personally the dish that I’m the most excited to share with our clientele is the pissaladière because it’s an authentic dish from Nice and probably something many people have never tried! And of course the Branzino, both Ludo and I created this recipe together, it basically represents everything we love!

Chef Ludo: The hors d’oeuvres cart which comes with 12 different salads and is accompanied by dipping breads has been really popular. Guests also really seem to be enjoying the fish soup as well! My favorite thing on the menu are the grilled prawns with garlic butter and fresh herbs. It's very simple, but so delicious! 

TCA: What do you think is missing from the LA restaurant scene that can be found at Ludo & Gilles?

Chef Gilles: It's the only restaurant in LA with two Michelin-starred chefs creating a truly French fine dining experience together, in a relaxed and beautiful space...We have both cooked for Presidents and movie stars, but we're thrilled to bring our cuisine to food lovers from every walk of life.

Chef Ludo: Our goal with Summer of Ludo & Gilles was to create a space for our guests to experience the South of France without ever leaving LA. I have so many fond memories of my own summers when I was a kid with my family in the South of France and wanted to share that with our guests.

TCA: What makes The Montage the perfect home for this dining experience?

Chef Gilles: Montage Beverly Hills is a world-class hotel with an international discerning clientele. They feel at home here dining on Mediterranean cuisine in a sophisticated atmosphere.

Chef Ludo: Montage Beverly Hills had all the resources I needed, a beautiful kitchen and a great team, to pop-up in their restaurant, plus their location and outdoor courtyard feels like you're in a little village in the South of France - the perfect escape from the hectic life of LA. It was the ideal setting to help transport the guests through both food and the space into the South of France.  

TCA: What do you most hope to accomplish during the run of this pop up?

Chef Gilles: We’d like to put the Summer of Ludo & Gilles on the culinary map! 

Chef Ludo: Most importantly, I want to share my love of this tradition of food with our guests so they can experience something different and new! I hope to give some inspiration to the guests about South of France cuisine so that they travel and create memories of their own.

The Summer of Ludo & Gilles
241 N. Canon Drive
Beverly Hills
310-860-7800

Renowned French chefs Ludo Lefebvre (Left), and Chef Gilles Epié (Right)

Le Grand Gateau | Sylvia Weinstock x Ladurée Wedding Cakes

Le gateau de mariage, as imagined by Sylvia Weinstock for Ladurée.

Photo source: Ladurée.

Affectionately known as The Queen of Cake, Sylvia Weinstock, the grande dame of all things wedding cake chic, has partnered with Ladurée—bringing her signature brand of timeless elegance and creative flair to the famed French franchise in the form of custom specialty cakes pour le mariage.

Having started her baking empire at the ripe young age of 50, the now 89-year-old Brooklyn-based cake maven knows a thing or two about wedding style. Averse to the modern large-scale cake hack known as fondant, Weinstock is a firm believer in crafting her masterpieces with classic butter cream—as is the French way—making her union with the Parisian patisserie perhaps the perfect marriage of all.

“While I closed my New York Studio last year, I continue to be inundated with requests for cakes and recommendations of other bakers,” Weinstock is quoted on the Ladurée site. “In truth, I could not vouch for the quality of any other business than my own – until I met Elisabeth Holder. Elisabeth and Ladurée subscribe to my philosophy of cake: it must not only be artful, but delicious, and made with the best and most natural ingredients in the marketplace. It is an honor to be invited to the Ladurée family by Elisabeth, and I am grateful to now have a place I can proudly recommend to my dear clients and friends for their celebrations.”

Get to know Sylvia Weinstock better here.

Sylvia Weinstock toasting Ladurée Executive Pastry Chef Jimmy Leclerc.

Photo source: Ladurée.