Adam Goldberg

"Ladurée’s licorice macaron is the single most delectable macaron I have ever tasted. I know how it sounds. This flavor is special is because it tastes more like chestnut or almond than licorice, while still maintaining the winter cool fresh aftertaste of licorice. The cookie also smells like licorice. A strange discovery indeed; but, this was hands down delicious."

Lorraine Elliott

"The mango topped domed tart is delicious and moist and filled with sweetened, dessicated coconut as is the pineapple mint tart."

Adam Goldberg

"A sweet brioche of raisin and almond sprinkled with sugar, is phenomenal. When freshly baked in the morning it retains moisture like a sponge without the slightest hint of dryness."

Time Out

"Religieuse with orange blossom, Saint-Honoré pistache-griottes or Pompadour with raspberries, it is understandable why this tea room is the favorite address of all Parisians, tourists on a spree and other gourmets."

Adam Goldberg

"It was so light and delicate! Thin sheets of chocolate were replaced with praline, a much better alternative."

Saveur

"
A name synonymous with macarons, Laduree also makes incredible buches de Noel. Just take a look at chef patissier Vincent Lemains' 2011 creation, Boules de Noel, three Christmas ornaments composed of a chocolate sponge, chestnut mousse, and pear cream."

Megan Ginsberg

"The dessert is a hazelnutty, chocolaty delight, with a shiny sheet of milk chocolate on top and chocolate ganache and hazelnut praline underneath. It's crunchy and silky all at once."

Jeff Frenette

"Macaroons are excellent. Well, it’s definitely a high end pastry which is ideal to treat yourself or celebrate a special occasion."

Leela Cyd

"It's an absolute must when visiting Paris. The flavors are pure: vanilla, pistachio, salted caramel, chocolate, cassis, etc. They aren't reinventing the wheel in that respect, but they are producing perfect cookies. The amazing aspect about them is their texture -- light as air and eggshell thin, they shatter in your mouth -- like eating nothing but happiness. The frosting is applied with a light touch and is just sweet enough."

Goldbely

"It was a Ladurée baker who had the original idea of the double-decker, sticking two macaron shells together with a creamy ganache as filling. Over the past 150 years imitators have tried to duplicate the delicacy, but no one has come close to the real thing."