If there's one thing you can count on while making the rounds during Fashion Week in February, it's seeing trays laden with macarons backstage and at many of the VIP parties. The French pâtisserie invented the double-decker version of the meringue confections more than 80 years ago, and now, in all their color-blocked Parisian glory, they have become the unofficial food of the fashion set. Ladurée is even partnering with designer Nina Ricci to create a special macaron package that will be sold during Fashion Week. (Last year it partnered with Reed Krakoff.) No doubt this marriage of food and fashion has led to macarons' soaring popularity, recently surpassing cupcakes as Manhattan's de rigueur treat. This battle of the guilty pleasures continues with Ladurée's newly opened US flagship maison—, a palatial tea room in Soho styled after the Champs-Élysées locale. While the company has had a boutique on Madison Avenue since 2011, the Soho outpost features a full-service restaurant that offers classic French dishes such as vol-au-vents, pike quenelles, and pan-fried foie gras. And of course, macarons and Ladurée's other famous sweet pastries, like dark rum mille-feuilles, vanilla éclairs, and strawberry mascarpone tarts. Chef Jimmy Leclerc, a seven-year Ladurée veteran, oversees the location's delectable desserts. 'He's been trained to make what we're known for-amazing pastries,' says Elisabeth Holder Raberin, co-managing director of Ladurée USA. But don't count on seeing him create the precious macarons. The company, to preserve the sweets' authenticity and secret recipe, continues to make them in France and fly them into the US. 398 W. Broadway, 855-523-8733
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