The House of Ladurée has created the Ginger Flower macaroon exclusively for The Langham, Hong Kong. Available through December, the macaroons were designed and delivered from Laudurée in Paris. Filled with a custom-made rose ganache, the macaroon is complemented with notes of ginger and sandwiched between two pink shells.
To complement Ladurée’s macaroons, Pedro Samper, executive chef at the hotel, composed an original pastry piece to complement the Ginger Flower macaroon. The Royal Blueberry Mousse with Ladurée Crystallized Violets features candied violet flower petals, white chocolate and a chocolate biscuit.
“We are truly excited about this brand partnership,” said Bob van den Oord, vice president of brands for Langham Hospitality Group and managing director at The Langham, Hong Kong. “Langham and Ladurée share the same timeless values in crafting the art of luxury.”