Ladurée’s great story started in 1862. Jeanne Souchard, Ernest Ladurée’s wife, had the idea of mixing styles: the Parisian café and the French pastry. She gave birth to one of the first tea shops in Paris. In 1993, Ladurée was taken over and became one of the Parisian delicacy hotspots and a real institution with its famous macaroon as emblem.
Now there are 1001 ways to thank your guests for traveling the world to come to your wedding may it be in Paris or elsewhere. A little thank you card would do nicely but if you are looking for something quite special, we have the perfect book of choice that declines in a sucré and a salé version by the legendary Ladurée; a special gift for all of us, food lovers and admirers of French classic cooking. 
Tag: wedding
-
Ladurée as a wonderful thank you gift
-
Balenciaga on Park Avenue
Tomorrow marks the opening of BALENCIAGA: Spanish Master at Queen Sofía Spanish Institute in NYC, showcasing more than seventy items of Cristóbal Balenciaga clothing and accessories. The exhibition, conceived by Oscar de la Renta and curated by Hamish Bowles, will remain on view through February 19, 2011. Any past, present and future brides shopping on 5th avenue this week end, should make the detour at 684 Park Avenue for some inspiration and a memorable classic fashion experience. Literally one block from the 68th Street/Hunter College station on the 6 line.
And if you cannot make it in time, the original exhibition will be expanded for presentation as Balenciaga and Spain at the de Young Museum in San Francisco from March 26 through July 4, 2011. -
Love Much, Laugh often from Paris
Thank god to the magic of the web, we do get inspired by a lot of different sources, one of our favorite being Style me Pretty where i found this photograph this morning. It was taken at a wedding on Lake Tahoe which bring back camping memories to my mind as well.
So Love Much, Laugh often and Live well one of our favorite motto at WeddingLight Paris. -
Classic croquembouche made in France
The first time you see a “pièce montée” you might wonder, “How on earth do you serve it?” Then you wonder, “How do you eat it?” and eventually you wonder, “How do you make it?” and someone who has never seen a pièce montée before might say: “Who cooked that up?”
From the French words croque en bouche meaning ‘crunch in the mouth’. A croquembouche is a French cake, a kind of “pièce montée” often served at weddings, baptisms, and first communions. It is a high cone of profiteroles (choux filled with pastry cream) and traditionally dipped in chocolate bound with caramel, and usually decorated with threads of caramel, sugared almonds, chocolate, flowers, or ribbons. Very rich in the pallet, always a marvel to look at and somehow still a centerpiece at a French wedding. In 1760 a French pastry chef named Avice filled the buns with pastry cream and called them profiteroles … and that’s history!
photo above: Croquembouche by Fancy That! www.wedding-cakes.co.uk
