Where does the name Eugénie come from?

The name pays tribute to Empress Eugénie de Montijo, a contemporary of Louis-Ernest Ladurée and a well-known patron of the arts in 19th-century Paris.

Is Eugénie gluten-free?

Yes, the sablé base of Eugénie is gluten-free, though the recipe may still be made in a kitchen that also handles gluten-containing ingredients. <strong> If you have a gluten intolerance or allergy, we recommend checking the allergen label for each individual flavour, as ingredients may vary.</strong>

What is Eugénie by Ladurée?

Eugénie is a Ladurée biscuit created in 2023, made of a crunchy, gluten-free sablé base, a soft melting centre, and a crisp chocolate shell. It comes in several flavours, from vanilla and caramel to pistachio and rose.

How is Eugénie different from a macaron?

While Eugénie borrows its round shape and colourful presentation from the macaron, it's built differently - a sablé base, a melting centre, and a chocolate coating, rather than two almond shells joined by a filling.

How long does Eugénie keep?

Eugénie biscuits keep for 6 to 7 weeks when stored in a dry place at a maximum ambient temperature of 18 °C.

What are the ideal storage conditions?

Store your Eugénies in a dry location, away from moisture and heat sources, at a temperature not exceeding 18 °C. Avoid the refrigerator, as humidity can alter the texture of the sablé base and the chocolate shell.

La Maison Ladurée The chocolate biscuit

Indulgence has a name, EUGÉNIE

A crisp shell, a crunchy chocolate biscuit, and a melting heart... With Eugénie, Ladurée has created a delicacy unlike any other, instantly recognizable by its shape, its colors, and its unique balance of textures. Now available in eight iconic flavors and reimagined each season in limited editions, this signature chocolate biscuit elegantly reinterprets the art of indulgence with generosity and character.

Create Your Own Eugénie Box

“With Eugénie, I wanted to create an indulgent treat that is instantly recognizable, both through its appearance and the pleasure it brings from the very first bite.”

Julien Alvarez

Defined by texture

A CHOCOLATE BISCUIT DEFINED BY THREE DISTINCT TEXTURES

Eugénie brings together three textures in perfect balance: a crisp chocolate shell, a crunchy biscuit, and a melting centre. Achieving this harmony is no simple feat. Each texture must remain distinct, while coming together seamlessly in a single bite. Too much crunch, too little melt, and the balance is lost. Created by Julien Alvarez, Eugénie places texture at the heart of the experience: crisp, crunchy, melting.

BEHIND EUGÉNIE, JULIEN ALVAREZ

More than a biscuit, Eugénie embodies Ladurée’s unique vision of indulgence. Its name is a tribute to Empress Eugénie, a symbol of elegance and refinement and a contemporary of Louis Ernest Ladurée, founder of the House in 1862. Created by Julien Alvarez, Pastry Chef of Maison Ladurée, Eugénie was born from the desire to create an indulgence entirely of its own. Every detail has been carefully designed to give it a distinctive identity: a perfectly round shape, vibrant pop colours and the Ladurée monogram delicately embossed on its surface. Over time, Eugénie has established itself as one of the House’s signature creations, a biscuit whose name is as memorable as its taste.

Eugénie, a Signature Creation

Exclusive to boutiques, just for the season

MEET THE BIG EUGÉNIE

For back-to-school season, Eugénie returns in a larger format, available only in Ladurée boutiques, for a limited time. Same biscuit, same contrast of textures, simply built to share, or to make the everyday return to routine feel a little less ordinary. They won't be online, and they won't stay all year. Once the season moves on, so will they, until it's time again.

Find a boutique near you

Ten Flavours, Including Two Seasonal Creations

Perfect for an elegant afternoon break, Eugénie is Ladurée’s signature chocolate biscuit, available in eight signature flavours: Pistachio, Vanilla, Rose, Passion Fruit, Caramel, Chocolate, Strawberry and Hazelnut.For the Autumn 2026 season, discover two limited edition creations: Blackcurrant & Violet and Tarte Tatin Apple.

A Gluten Free Shortbread Base

Eugénie features a gluten free shortbread base, a distinctive element of its signature texture. In rare cases, certain seasonal creations may contain gluten. The recipe may also be prepared in a workshop that handles ingredients containing gluten. Always refer to the allergen information on the packaging for each individual flavour.

SHOP THE EUGÉNIE GIFT BOXES

Eugénie comes in a few different boxes, from a smaller selection built for a first taste to a more generous assortment for sharing. From time to time, a limited-edition box joins the range too, dressed for a particular season or a special collaboration.

FAQ

Where does the name Eugénie come from?

The name pays tribute to Empress Eugénie de Montijo, a contemporary of Louis-Ernest Ladurée and a well-known patron of the arts in 19th-century Paris.
Is Eugénie gluten-free?

Yes, the sablé base of Eugénie is gluten-free, though the recipe may still be made in a kitchen that also handles gluten-containing ingredients. <strong> If you have a gluten intolerance or allergy, we recommend checking the allergen label for each individual flavour, as ingredients may vary.</strong>
What is Eugénie by Ladurée?

Eugénie is a Ladurée biscuit created in 2023, made of a crunchy, gluten-free sablé base, a soft melting centre, and a crisp chocolate shell. It comes in several flavours, from vanilla and caramel to pistachio and rose.
How is Eugénie different from a macaron?

While Eugénie borrows its round shape and colourful presentation from the macaron, it's built differently - a sablé base, a melting centre, and a chocolate coating, rather than two almond shells joined by a filling.
How long does Eugénie keep?

Eugénie biscuits keep for 6 to 7 weeks when stored in a dry place at a maximum ambient temperature of 18 °C.
What are the ideal storage conditions?

Store your Eugénies in a dry location, away from moisture and heat sources, at a temperature not exceeding 18 °C. Avoid the refrigerator, as humidity can alter the texture of the sablé base and the chocolate shell.