Free Virtual Talk
A Look Inside Ladurée
with Elisabeth Holder Raberin

Conversation led by Florence Fabricant


LIVE on Zoom and Facebook

Wednesday, May 6, 2020
5pm ET
In English



Just in time for Mother’s Day, FIAF salutes one of France’s most celebrated purveyors, Ladurée, which has been bringing excellence and perfectionism to their legendary family business for over 5 generations.

Ladurée USA President Elisabeth Holder Raberin and New York Times food critic Florence Fabricant will discuss the art of macaron making in New York City, starting with the original maison on Madison Avenue.

A Q&A with Raberin and Fabricant will open up the conversation to all of your pressing macaron questions.

In English
Duration 45 minutes including Q&A

Elisabeth Holder Raberin

Elisabeth Holder Raberin, President Ladurée North America and Innovation Director is responsible for the brands North American business development, partnerships, and operations alongside her husband, Pierre-Antoine Raberin.

  • Read More

    • Elisabeth has been part owner with her family since the purchase of the brand in 1996.

      A graduate of the European Business School in Paris, Elisabeth began her career in luxury and fashion, working with Hermès, Ralph Lauren, and Et Vous, and their European and American markets. In 2004, she joined her family’s business, Groupe Holder, Ladurée’s parent company, as a Brand Director.

      Elisabeth relocated to New York City with her family in 2011 to oversee the opening of Ladurée’s first boutique on Madison Avenue. In February 2014, Ladurée SoHo opened its doors, a full-service restaurant and Tea Room that serves as the US Flagship. Ladurée has since expanded to Miami, Los Angeles, and Washington D.C.

Florence Fabricant

Florence Fabricant is a food and wine writer for The New York Times where she contributes to the weekly Front Burner and Off the Menu columns. Her 13th book, The Ladies’ Village Improvement Society Cookbook: Eating and Entertaining in East Hampton, was just released in April 2020.

  • Read More

    • Fabricant frequently writes features that appear in the The New York Times’ Food section, covers food and travel for the Sunday Travel section, and writes articles about news in the restaurant industry for the Metro section.

      Fabricant has written 13 cookbooks including The New York Times Dessert Cookbook (St. Martins Press), The New York Restaurant Cookbook (Rizzoli), The New York Times Seafood Cookbook (St. Martins Press), Venetian Taste (Abbeville Press), Park Avenue Potluck (Rizzoli), Park Avenue Potluck Celebrations (Rizzoli), The City Harvest Cookbook (Rizzoli), and Wine with Food (Rizzoli), based on the New York Times pairings columns and written with Eric Asimov.

      Fabricant holds L’Ordre National du Mérite from the French government, and is a member of Who’s Who of Food and Beverage in America.