Founded in 1862 in Paris, Maison Ladurée has grown from a historic French tea room into a global symbol of French indulgence, best known for its iconic macarons and refined Parisian dining culture. When the heritage maison opened its flagship store in the Philippines last year, it marked a new chapter for the brand as it brought its distinctive French luxury food experience closer to Filipino diners.

Now, Ladurée Philippines is taking that experience a step further by exploring what happens when French culinary traditions meet Filipino flavors. As the brand marked its first anniversary in the country, Ladurée Philippines officially welcomed renowned Filipino chef Sau del Rosario as its culinary director during an event on Aug. 12 at its flagship store in BGC.

Chef Sau brings decades of culinary experience to the role, including years spent living and training in Paris. His background has given him a deep understanding of French culinary traditions and the culture behind Ladurée. His appointment signals a new culinary direction for the brand, one that seeks to remain faithful to its heritage while creating experiences that resonate with Filipino diners.

For the anniversary celebration, chef Sau introduced new dishes that marry French techniques and ingredients with familiar Filipino flavors. Among the offerings were Escargot au Lait de Coco, Burgundy snails simmered in coconut cream with spinach and served in a crisp rice shell; Foie Gras-Pineapple Tarte Tatin, featuring roasted duck liver on pastry with a mini salad; and Duck Confit Adobo à l’Orange, preserved duck legs finished with adobo flavors and a hint of orange, served with sweet potato purée and seasonal vegetable ratatouille.

For chef Sau, the goal is not to change Ladurée's identity, but to make its cuisine more familiar to the Filipino palate.

“I do not intend to change Ladurée food. Instead, honor the authenticity to the eyes and palate of the Filipinos,” he said.

The challenge, he added, is finding the balance between French culinary traditions and world-class Filipino ingredients such as calamansi and ube. The result is a menu that introduces Filipino diners to a different expression of French cuisine while allowing local flavors to take part in the experience.

Chef Sau's appointment and new menu are only part of Ladurée Philippines' plans for its next chapter. Beyond its flagship boutique, the brand is expanding through new formats designed to meet guests where they are, including neighborhood cafes, catering services, private events, and curated brand experiences.

In the months ahead, Ladurée will launch Southeast Asia's first Ladurée travel retail boutique at NAIA Terminal 3. This will be followed by a new cafe concept at SM Megamall, designed to introduce younger generations to the brand. More locations and formats are also planned across Metro Manila and beyond as Ladurée continues its nationwide expansion.

“Our first year has been about introducing Ladurée to the Philippines and earning the trust of guests who appreciate exceptional quality, craftsmanship and hospitality,” said Karan Gopwani, founder and CEO of Gastronova Hospitality Group.

“As we celebrate this milestone, we're equally excited about what comes next. Chef Sau's appointment marks the beginning of a new culinary chapter that kickstarts a much bigger vision. Over the coming years, we’ll continue bringing Ladurée closer to more Filipinos through new concepts, new locations, and new ways to experience the brand while staying true to the elegance and heritage that have made Ladurée an icon around the world.”