Ladurée's BGC Debut Promises to be a Culinary Game-Changer

One of the most anticipated arrivals in the local F&B world this year is the return of French luxury bakery and confectionery company, Ladurée, famous for its exquisite macarons. Gastronova Hospitality Group's CEO, Karan Gopwani, himself made the exciting announcement that it's going to be Ladurée's first and grandest flagship store in Southeast Asia, mirroring their flagship boutique on the Champs-Élysées. The 210-square meter store is expected to rise on 5th Avenue corner 28th Street in Bonifacio Global City sometime in May.

"This is a deliberate effort to introduce the first truly authentic French global luxury patisserie to the country. It's not a small-scale venture; it's a comprehensive offering that is going to elevate the F&B market in the Philippines," he promises.

Karan Gopwani with Sister Neelam Gopwani

Being a Filipino himself—Gopwani was born in the Philippines with Indian heritage—he says the decision to bring back Ladurée to the country was driven by a deep sense of national pride, as he sees the immense potential of the Philippine market. Historically, many global brands have prioritized other Southeast Asian hubs before considering the Philippines. "I wanted to change that narrative and showcase the vibrant and deserving market we have here," he tells Esquire Philippines.

Gopwani adds that the Philippines boasts one of Southeast Asia's fastest-growing economies. "The Philippines has a very high consumer-driven economy. An entrepreneur would be foolish to not consider the Philippines, given its strong consumer spending market, approximately 5.5 percent GDP growth and six million tourist arrivals last year," he says.

Ladurée Paris Champs-Élysées

A Taste of Paris in BGC

Ladurée was owned and operated by a different group when it first opened in the Philippines back in 2015. "At that time, the economic landscape was still developing, and the luxury market was not as robust as it is today. But with the growth of the middle class and overall economic progress over the past decade, the market is now much more receptive," he observes.

He believes that while the Philippine F&B scene boasts a dynamic local market, there's an opportunity to further elevate its global standing. "We have a strong foundation with many exciting local concepts, and now, we aim to encourage more innovative culinary experiences that would adapt to existing global trends," he says, adding that Ladurée did not enter the Philippine market to compete but to establish a new benchmark for international fine dining.

This begs the question, what could Filipino diners expect with the soon-to-open Maison Ladurée in BGC?

Their fine dining Salon de Thé (tea room) will offer breakfast, brunch, lunch, high tea, and dinner.

It will uniquely combine a patisserie, coffee shop, and fine dining restaurant. Unlike traditional Philippine establishments that separate these functions, Ladurée offers consumers the choice of a casual coffee experience, fine dining, or takeout, all within one space.

Gopwani adds that Maison Ladurée is designed to welcome everyone. "We'll offer a range of options, from a simple coffee or a few macarons, to a full fine dining experience in our Salon de Thé, which is the tea room. This allows guests to enjoy a touch of Ladurée luxury, regardless of their budget or preference."

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Their fine dining Salon de Thé (tea room) will offer breakfast, brunch, lunch, high tea, and dinner, operating from 8:30 AM to 11:30 PM. Each meal category will be served during specific hours. Gopwani strongly recommends reservations for lunch and dinner. "The reservation portal will launch in March, and we advise advanced booking. For the first 60 to 90 days, we will exclusively accommodate reservations; walk-ins will not be accepted," he says.

Eugenie Pistachio

Their iconic macarons, meticulously crafted in Switzerland and Paris, will be flown directly to the Philippines, ensuring that their customers will experience the authentic Ladurée taste.

Similarly, many of their Salon de Thé ingredients will be sourced from around the world to maintain the highest standards. "While our hot cuisine is prepared in Manila, key ingredients will be imported. Our chef [Katrina Torres] underwent training in Paris for six weeks and got certified by Maison Ladurée," he says. Torres previously worked at The Mark Restaurant by Jean-Georges in the United States and at the Centre de Formation d’Alain Ducasse in France.

Laduree Signature Latte, Plaisir Sucre

Expansion and innovation

While the Salon de Thé's core menu adheres to Ladurée's established French cuisine, Kopwani says they are planning to introduce monthly private tasting menus that will feature local savory flavors. "This will allows us to offer a unique French-Filipino culinary experience without altering the brand's fundamental DNA," he says.

Are they planning to offer a Filipino macaron? Gopwani says that is in the works, too. "We are currently in the research and development phase, exploring several local flavor profiles," he says. "Once finalized and approved, we will proudly introduce this Filipino macaron."

As or Ladurée's long-term goals for the Philippine market, Gopwani says they are also planning to introduce Ladurée Café, a streamlined version of its flagship, focusing on pastries and coffee for quicker service. He says they are in discussions with Ayala Malls for these locations.

Furthermore, Ladurée aims to establish partnerships with select B2B luxury brands and is in negotiations to offer its products through the national carrier's business class, broadening its reach and accessibility within the country.