Bring tea to the table!
bruits de palais “Of all the passions, the only one that seems truly respectable to me is a passion for food.� Guy de Maupassant
January 2018 | No.
Special Issue: Tea Cuisine COOKING WITH TEA SET REF. DCT01.
Steeped, sprinkled, used as dried leaves or brew, tea is the finishing touch that changes everything. The Cooking with Tea set includes a booklet of sweet and savoury recipes along with five teas perfect for exploring the world of cooking with tea.
74
Editorial
Contents
Page 12 SELECTION OF GR AN DS CRUS New arrivals and perennial favourites
Ready for something delicious?
Page 4 LIFE STY LE Ode to indulgence
Page 16 N EWS Must try
By dedicating this issue of Bruits de Palais to the relationship between tea and food, we’re throwing out all the stereotypes
Page 6
and taking tea out of the teapot… Although it is still relatively
TEA CUISIN E
rare in Western cooking, tea is a legitimate ingredient and a
A chat with some discriminating gourmets
unique condiment, one that enhances sweet and savoury dishes alike. Chefs and pastry Chefs are turning to it more and more as a novel way to awaken the senses and add
Page 18
a modern flair to their specialties. They told us how they
TEA IN THE KITCHEN
first got interested in tea, how it inspires them and serves as
Tea and food, the perfect pairing
a source of innovation. And we support them in this quest for creativity with our Grands Crus, single-estate teas, and flavoured blends. This issue also features a mouth-watering chat between François-Xavier Delmas and a wine sommelier about tea and food pairings. We know you’ll find plenty to B RU I T S D E PA L A I S
savour!
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The Palais des Thés team
Photo credits: Palais des Thés photo library: François-Xavier Delmas. Except: IStock p. 1; Roméo Balancourt p. 3, p. 5; Emmanuel Fradin p. 3, p. 10/11; Alban Couturier p. 7; Frédéric Lucano p. 2, p. 3, p. 18; Michel Giesbrecht p. 20. Design and production: Mazarine Image Design. Bruits de Palais is printed on paper from responsibly managed forests. Certified chlorine-free. 100% plant-based inks.
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Lifestyle AWAKEN THE SENSE S
The art of tea time
The Bristol Paris reinvents afternoon tea
Prestigious inns and luxury hotels have selected the teas and blends developed by Palais des Thés for their afternoon teas, a ritual that marries sophistication with cosy tradition. Follow us to a few inspired locations.
While the pianist plays a piece specifically chosen for late afternoon, a crowd of regulars, gourmets in the know, and the curious take seats around the coffee tables at Café Antonia or, on sunny days, in the spectacular Jardin Français. Tea time at the Bristol Paris usually
It’s a fleeting moment, a little luxury stolen amidst the hectic rush of everyday life... Tea time often means a break from a busy existence. It is a gift we give ourselves, and it deserves the very best. This is the time to treat yourself to an exceptional tea, just as you would open a fine wine for a special occasion. By offering its teas on the menus of prestigious establishments that cultivate this lifestyle, Palais des Thés opens an ongoing dialogue, partnering with them to create the perfect tasting experience. This includes offering advice on preparing tea and developing custom tea and food pairings. Read on to see how two top hotels make afternoon tea a truly unique experience.
fills the house; it is one of the legendary luxury hotel’s signature experiences. A French reinterpretation of the British tradition, it is an opportunity to savour dainty sandwiches — vegetarian, chicken, vitello tonnato — served on precious porcelain plates. Guests can also indulge in miniature pastries, éclairs, iced cream puffs, chocolate tartlets, lemon-coconut tarts, scones, and a selection of cakes. But this parade of delights would be
A BE SPOKE BR EATHER
nothing without a proper cup of tea. The Bristol Paris team offers a wide selection of handpicked Palais des
Tea time at the Grand Hôtel du Palais Royal
Thés teas to ensure that each food pairing is absolutely perfect. Staff are on hand during the tea service to
The Bristol Paris
advise on how best to marry the flavours and create an exceptional tasting experience. And the establishment takes its passion for tea even further. Recently, at the
Just steps away from the Louvre and the Paris Opera,
inauguration of the Grand Musée du Parfum, visitors
the Grand Hôtel du Palais Royal is a five-star hotel and
could select a tea based on its scents. The temporary
a tranquil refuge from the tumult of Paris. This gem of
exhibit was wildly popular: no surprise to the staff at the
a hideaway cultivates a love of gardens — specifically
Bristol Paris, where tea is growing in popularity every
the nearby Tuileries and Palais Royal — with decor by
day, with expectations rising apace. Healthy, delicious,
Pierre-Yves Rochon. As the afternoon draws to a close,
and full of surprises, tea can be found on more and more
take the time to settle in at the bar, relaxing into its
French tables — especially in the late afternoon, when
warm, intimate ambiance for an elegant break from the
people seek out a sweet indulgence that also creates a
rush. It’s tea time! Alongside such perennial favourites Grand Hôtel du Palais Royal
as Thé des Lords and Sencha Ariake, the menu features
112 Rue du Faubourg Saint-Honoré, Paris 8 th arrondissement. oetkercollection.com/destinations/le-bristol-paris
a selection of flavoured blends by Palais des Thés that deliciously reflect the spirit of the establishment. Here, tea drinkers can be sure that all the proper rules will be followed: tea is not served steeped, but rather in a tea bag alongside the teapot with recommendations
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for optimal steeping. Guests can enjoy it with pastries
luxurious sense of calm.
prepared in-house and created especially by Chef
The Bristol Paris team offers a wide selection of handpicked Palais des Thés teas to ensure that each food pairing is absolutely perfect
Jean-Baptiste Orieux. The ultimate in chic for a timeless experience. 4 Rue de Valois, Paris 1st arrondissement. grandhoteldupalaisroyal.com
Bruits de Palais thanks Léna Le Goff, Manager of the Grand Hôtel du Palais Royal, and Diane Blanch, Maître d’Hôtel at Épicure, a 3-star Michelin restaurant, for agreeing to be interviewed by our editorial staff.
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Tea cuisine HÉLÈN E DARROZ E ,
Tea at the table
Executive Chef at Hélène Darroze restaurant in Paris and The Connaught in London Would you say you’re getting accustomed to cooking with tea? As someone who rarely drinks alcohol and loves Japanese
Since it was founded, Palais des Thés has taken a culinary approach to tea. The subtle flavours of tea make it easy to pair with meals, and it can also be used as an ingredient with extraordinary results. Chefs and sommeliers alike are developing a keen appreciation for its many qualities. We spoke with them to find out why.
food, drinking tea is an ingrained habit. On the other hand, I use it only occasionally as an ingredient. For example, I’ve used Darjeeling and jasmine tea in gelées for my foies gras. How did you first discover tea as an ingredient? It was my pastry Chef, who sometimes uses Darjeelings
“At Palais des Thés, we’ve always liked to explore and
and Genmaicha in his desserts, who first kindled my
savour tea in all its diversity,” enthuses company founder
curiosity.
François-Xavier Delmas. For more than 30 years, the seasoned tea hunter has criss-crossed the globe to experience everything related to his favourite beverage, including cooking with tea. “Tea is a legitimate ingredient.
Three Chefs tell us why they love tea
In your opinion, what makes tea a good addition to food? Tea offers a palette of flavours that pair well with a wide variety of ingredients. Green teas in particular have marine notes that fit in perfectly when cooking with fish.
In Asia, it is traditionally used to prepare many dishes. I’ve always wanted to introduce tea lovers in the West to this approach, which is not very common here. That’s
While tea can be used as an ingredient, it’s also delicious alongside a meal. Do you recommend any particular pairings?
why we quickly began featuring recipes that use tea in
Foie gras served with jasmine tea springs to mind. In
our Bruits de Palais magazine. We have also created tea
terms of pairings, the marine notes of Japanese green teas
jams and jellies and developed partnerships with leading
are an obvious match for fish, shellfish and seafood, while
Chefs such as Sylvain Sendra, who has earned a Michelin
the earthy flavours of smoked teas are perfect for game
star for his restaurant Itinéraires. Launching our Tea
and mushrooms.
School in 1999 and publishing the Tea Sommelier book*
Do you have a particular food memory associated
last year further anchored our culinary perspective.” And
with tea?
Delmas has no plans to stop there! “I meet with Chefs
I have a wonderful memory of a brunch at Locanda Verde,
and sommeliers from around the world to whet their
the restaurant at the Greenwich Hotel in New York. I had
appetite for pairing tea with meals and encourage them to cook with it.” This self-appointed mission seems to be
ordered a Genmaicha — a tea I love — and was surprised to find that it paired perfectly with my Italian-American plate of sausage, eggs, and tomatoes. Delicious!
bearing fruit, with more and more professionals bringing tea to the table.
www.helenedarroze.com
F RANÇ OI S P ERRET, Pastry Chef at the Ritz Paris Does tea inspire you? Absolutely! It’s not a traditional ingredient in French cooking and pastry-making, but it is one that intrigues and inspires me, and I find myself using it more and more often. When did you start using tea in your desserts? I developed a special interest in tea in the 2010s, when I was pastry Chef at Shangri-La in Paris, a 5-star hotel that belongs to Asia Pacific’s leading luxury hotel group. Tea drew my attention because it was connected to the brand’s history. It’s also a natural fit for current dessert trends, which call for a balanced level of sweetness. Tea helps achieve that balance. The bitterness of a black tea, or the herbaceous facet of a green tea, is an effective counterpoint to sugar. How do you use tea in your recipes? I don’t follow any rules. I taste and experiment. I might end up with a pastry combining jasmine tea, chocolate, and popcorn, like the one I created for Shangri-La. At the Ritz Paris, I created a dessert that features Genmaicha, asparagus, and lemon, and I offer scones made with an
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*Éditions du Chêne
Earl Grey.
7 •
Can you offer any practical tips for using tea
before gradually moving on to fish, which is more finicky
in everyday cooking?
to prepare.
Once again, there are no set rules. Tea offers infinite ways to express your creativity. You can steep it hot or cold. You can
While tea can be used as an ingredient, it’s also
add the steeped leaves to lemon cake or cookies. Dried leaves
delicious alongside a meal. Do you recommend any
can be powdered, sifted, and sprinkled over a savoury dish
particular pairings?
or dessert...
Tea and food go very well together. We recently hosted an event called the “Chef ’s Social Club,” in partnership with Palais des Thés. We created a multi-course menu
Do you have a particular food memory associated with tea?
In your opinion, what makes tea a good addition to food?
that paired food with tea. Based on that experience,
I love Genmaicha tea and drink it when I have a little
Both cooking and tea are intimately related to the
I have a few suggestions for tea lovers: serve light,
spare time, so I have very pleasant associations with it
history of good food. The great civilizations of Asia
f loral, or lemon-f lavoured green teas with fish and
now. I like its complexity, the way it combines a toasted,
have always served tea at mealtime. In many cultures,
vegetables. Strongly f lavoured and black teas pair
roasted flavour with herbaceous notes.
tea is an ingredient, and its leaves are used like an herb.
beautifully with duck, chicken or red meat. For a
Green, black, flavoured with flowers, it offers such a
finishing touch, select teas with f loral or herbaceous
broad aromatic palette. Tea is perfect for Chefs looking
notes to bring out the nuances of a dessert based on
to add a creative touch.
seasonal fruit.
How do you use tea in your recipes?
Do you have a particular food memory associated
Despite my unfortunate experience at school, I still
with tea?
love poaching fish in a bouillon of tea, ginger, and
Well, that first experience with tea-poached fish was
lime. But don’t worry, I’ve improved my recipe and
unforgettable. But I also have very fond memories
my technique! I’ ll also rub red meat with a mixture
of a recipe I created while working in Mauritius.
of black tea and spices before roasting it, which adds
I prepared a local fish en papillote with herbs and tea
Is cooking with tea really the next big thing, a new trend,
a smoky touch. Combinations of tea w ith lemon
harvested from the island, from a small plantation
or is it just a natural addition to gourmet cuisine?
or tea w it h f lowers, mea nwhi le, are perfect for
called Bois Chéri. We served it to a vacationing couple
Well, it’s certainly a new trend in the West. Tea goes hand
desserts. Finally, perhaps out of nostalgia for my
at a surprise dinner. They were very sceptical when
in hand with gourmet cooking, but unfortunately Chefs
childhood in India, I love adding black tea blends
we announced the dish, but after tasting it, they told
and sommeliers here have not had enough training in
to crea my desser ts: ca rda mom black tea adds a
us it was the best fish they’d ever eaten! Even better,
how to use it, which has limited its use. That’s all changing
delicious accent to crème brûlée or panna cotta, for
the couple developed a newfound appreciation for tea.
now, though, as top professionals have more and more
example.
www.ritzparis.com
AS HFER B IJ U,
Executive Chef at The Pierre New York
In many cultures, tea is an ingredient, and its leaves are used like an herb. Green, black, flavoured with flowers, it offers such a broad aromatic palette
8 •
www.perrinenyc.com
opportunities to try and be inspired by fine teas. Do you have any advice on how to use tea in everyday How did you first discover tea as an ingredient?
cooking?
I was born and raised in India, in the state of Kerala to be
To use tea in the kitchen, prepare it as though you were
precise. So I grew up drinking tea and learned to enjoy it
going to drink it. Work with it at low temperatures.
very young. I remember very clearly the first time I used it
Never boil stock or soup made with tea. If you want to
as an ingredient. It was at culinary school. I poached a fish
steep tea in milk, start with cold milk and then bring it
in a tea and ginger bouillon... not my best dish, actually.
to a simmer. Take your time! Use lighter or floral teas
Maybe because I wasn’t a good cook yet? But I can still smell
to cook fish or vegetables, and opt for black teas when
the aromas that escaped from that simmering pot. They left
cooking meat and poultry. Don’t be afraid to blend teas
a profound impression on me, and I knew right away that
and spices, and even try herbal teas! Finally, beginners
I would keep experimenting with tea.
should start with tea-infused desserts, which are simpler,
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Tea cuisine
Perfect pairings Palais des Thés founder François-Xavier Delmas and Manuel Peyrondet, Meilleur Sommelier de France 2010, Meilleur Ouvrier de France 2011 and founder of the Chais d’œuvre* website, sat down together to taste five Palais des Thés teas, steeped cold and served at room temperature. This in-depth tasting by two flavour experts was an ideal backdrop to discuss the rich flavours of tea and its well-deserved place at the table. François-Xavier Delmas: “Welcome, Manuel! I’m
MP — Tasting this one brings to mind a fine Riesling.
excited to talk tea with you today. I suggest we start our
It’s velvety, with notes of white peach, blood peach,
tasting with Yong Xi Huo Qing, or “Yong Xi’s will-o’-the-
marmalade, and verbena. I would be more inclined to
wisp,” from China. This green tea is very unique because
pair it with a main dish, something subtle and feminine.
it has been wok fired, which comes through with a hint of
For example, a chickpea espuma, sprinkled with lemon
fire, flint and mineral notes. I find it goes very well with a
‘caviar’ and served over a citrus tartare. In fact, what
fresh or semi-firm goat cheese.
about serving it with a dessert, like a peach poached in verbena herbal tea, with blood peach sorbet?
Manuel Peyrondet — Yes, it would pair nicely with goat’s cheese. But I can also envision serving it at the start of a meal with a light appetizer, something like a prawn tartare with finely chopped herbs and a good olive oil. This tea also reminds me of Loire Valley wines, like Savennières.
FXD — Moving along to our second tasting, then, does this Guranse Summer Flower from Nepal remind
FXD — Now, for this third tea, let’s have something
F X D — That would certainly be an interesting
completely different: a Jukro from South Korea.
combination. Now let’s move on to this Nan Nuo Shan
This black tea is grown on a small plantation in
Xo Pu erh cake, a 2000 vintage from China. This tea
Hadong County. It is an exceptionally fine tea, richly
is grown in the Yunnan region. The rapid fermentation
f lavoured. It has notes of toasted grains, and then
process of approximately 45 days gives it a nice balance.
in the finish, reveals a praline facet that I just love!
As soon as I take a sip of this tea, I’m in a forest, in the
Perfect for dessert!
undergrowth! It also has a hint of liquorice. For me, it’s an obvious choice to pair with mushrooms or a cheese like Banon.
You could pair this tea with a dessert, like a buckwheat waffle
MP — Its flavour palette evokes mushrooms, porcini or summer truffles, which I would slice and arrange over a veal chop or risotto! The scent of undergrowth you mentioned makes me think of pairing it with chestnuts. I imagine it would also be delicious with caviar.
MP — It does have a praline flavour to it, and also a hint
FXD — That could work beautifully. But I’m pretty
of autumn — something about the notes of roasted wheat,
sure that the last tea in our tasting, this “Antique” Dong
buckwheat, sesame, and toasted bread. You could pair this
Ding from Taiwan, won’t have you thinking of caviar!
tea with a dessert, like a buckwheat waffle. But this tea
This semi-oxidized Oolong, which has been roasted
doesn’t necessarily make me want something sweet. I think
repeatedly, is smooth and mild from start to finish.
it would also go beautifully with a veal tartare, served with
I haven’t had coffee in years, but this tea makes me feel
crushed Piedmont hazelnuts and Parmesan shavings.
like I’m sipping espresso with a dash of cream. I saved this one for last on purpose, because it’s perfect at the end of a meal, with dessert.
MP — This tea would be a dream with a sweet, creamy dessert like crème brûlée, rice pudding or Teurgoule. I think it would also be lovely with a peanut-based dessert... or at snack time! Now I’ve worked up an appetite, and I can’t wait to try out these pairings.”
you of any particular wine? It’s a black tea grown in the Himalayan foothills using very traditional methods. The tea plantations in the region are recent, and the plants young. The harvest season also has a strong influence on the tea. This batch was plucked in the summer, giving it
Learn more
a milder bouquet than many teas from the region, which
Visit our shops or website at palaisdesthes.com to taste these teas for yourself:
are often astringent. It has nutty notes as well as grassy
• Yong Xi Huo Qing, Chinese green tea (REF. 209A17) • Guranse Summer Flower, Nepalese black tea (REF. 0832A17) • Jukro, South Korean black tea (REF. 280) • Nan Nuo Shan Xo Pu erh cake from China, 2000 vintage (REF. C341A15) • “Antique” Dong Ding, Taiwanese Oolong (REF. 2666)
and floral facets. Personally, I’d be happy to serve it as an aperitif.
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*Chais d’œuvre is a website for wine enthusiasts that offers tastings, monthly boxes by subscription, and more. To learn more, visit chaisdoeuvre.fr
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Grands Crus selection Grands Crus, off the beaten path
VIETNAM – INDOCHINA BEAUTY This superb, exceptionally rare variety comes to us from Lai Chau Province in Vietnam. Made exclusively of buds and the first leaves of the tea plants, this extraordinary Grand Cru begins with an intense floral and fruity opening, with lingering honeyed and vanilla notes. A must-try for anyone who loves Oolong. REF. 3308.
J I N ZHEN “G OLDEN N EEDLE S ”
REF. 230.
COLOMBIA – COLOMBIA OSCURO
CAST I RON T EA P OT FU KU
This delicious Colombian black tea comes from Hacienda Himalaya, a tea estate set at an altitude of more than 6,000 feet in the Cauca Valley in the Andes. The beautiful mahogany-coloured brew from this Grand Cru reveals sweet, woody, fruity and spicy notes supported by a pleasantly silky texture, with a slight hint of astringency.
REF. M034.
Grands Crus selection
New arrivals and perennial favourites
REF. 360.
Resolve to try new things this year with our selection of exciting new finds and classics you will delight in revisiting. While South America may not naturally spring to mind when thinking of fine teas, we have discovered two magnificent varieties in Colombia worth lingering over. Another new addition to this selection is a Vietnamese Oolong with unusual depth of flavour. Among our perennial favourites, there’s still time to enjoy autumn flush teas from Nepal and discover three delicious Grands Crus from China.
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The Darjeeling tea plantations suffered massive strikes (from June to September) which ultimately stopped the tea harvest; as a result, we were unfortunately not able to include any third flush Darjeelings in our selection.
COLOMBIA – COLOMBIA VERDE Colombian tea estate Hacienda Himalaya has another surprise in store with this delicate green tea. This extremely smooth Grand Cru has a grassy, fruity profile, developing marine and nutty notes over a subtly sweet f lavour. REF. 361.
Please note: All the teas featured on these pages are Grands Crus harvested in very small quantities, available for a specific and limited time with no guarantee of future availability. Available until the batch has gone, these teas may suddenly go out of stock.
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Grands Crus selection
Tasting note
Nepal third flush
Jin Zhen “Golden Needles” Origin: Yunnan, China Colour: black tea Water temperature: 90 °C (195 °F) Steeping time: 4 min. Amount of tea leaves per pot: 6 g for 10 oz. NEPAL – PATHIVARA PREMIUM GOLD
NEPAL – PANITAR WHITE
NEPAL – PATHIVARA RUBY
A superb third f lush tea from the Pathivara tea estate in the Panchtar region, this black tea is characterised by its lovely twisted leaves and intense aromatic bouquet. The tea is potent from the first sip, with fruity notes supported by a hint of acidity. Its f lavours then evolve to become milder and sweeter, with notes of butter and wax. A truly gourmet experience!
From a little-known tea estate in the Ilam Valley, this white tea is the last word in delicacy. Its aromatic notes unfold one by one in unbroken harmony. This expansive tea develops delicate grassy, floral, and fruity flavours before moving into a sweeter, spicier finish. A pure delight.
This Grand Cru, also from the Pathivara estate, offers delicate dessert notes of spices, cocoa and fruits that linger in the mouth. A delicious introduction to third flush teas! REF. 0854A17.
REF. 230.
This exceptional Grand Cru is one of the finest black teas from Yunnan, in whose forests the first tea plants grew. Set on the doorstep of Laos and Burma, it was the starting point for the first tea roads. True to its history, Yunnan remains one of China’s top producers of black tea. This magnificent harvest is made up exclusively of long buds covered with a golden down. Delicately formed into thin needles, they develop delicious fruity, woody, and cocoa notes that develop into a smooth, spicy finish. Dry leaf Appearance: long golden buds shaped into needles. Colours: golden and glossy. Scents: fruit, honey, with an animal facet.
REF. 0857A17.
REF. 0856A17.
Chinese Grands Crus
Infusion Aromas: fruit, honey, leather, hint of fresh hazelnut, peak of vanilla, truffle. Liquor Colour: a beautiful mahogany. Texture: supple in the mouth, a very delicate astringency at the finish which helps the flavours linger. Flavours: slightly bitter with a hint of tartness. Aromas: notes of leather, wood, and honey, with facets reminiscent of toasted bread. Also develops notes of nuts, fruit (dried apricots, mirabelle plums) and spices (nutmeg, vanilla). Aromatic profile and length in the mouth: a mellow brew with a rich depth of flavour, whose intensely fruity and woody opening evolves into a sweeter finish with lingering spicy notes.
AN SHI SONG ZHEN “AN SHI PINE NEEDLES” This black tea comes from the An Shi tea factory, where the first Yunnan black teas were produced in the 1940s. Here is a Grand Cru with a rich, complex aromatic bouquet, supported by a subtly sweet flavour. Its intense fruity, spicy-honeyed and woody notes linger in the mouth with an expansive presence.
YUNNAN JI FEI PREMIUM GREEN This pleasant green tea is unique for its delicate umami f lavour. It is very likable and perfect for everyday drinking. REF. 2012.
REF. 232.
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Our opinion: this Grand Cru is extremely complex with unusually balanced flavours. Its dessert notes, typical of the best Yunnan black teas, make it a must-have for all fans of Chinese teas!
Tips from our Tea Sommeliers Our selection of Grands Crus is constantly evolving and expanding as we discover new teas and gardens on our travels. To find out about new arrivals as soon as possible, please sign up for our newsletter via our website palaisdesthes.com
This Yunnan black tea pairs beautifully with beef roast or grilled steak. Its leather and honey notes blend harmoniously with the roasted notes of the meat.
Latest news An exciting new book on tea!
It’s new and it’s at Palais des Thés!
TEA SOMMELIER is a French-language compilation of 160 illustrated lessons that introduce and approach tea from a gastronomical perspective, in a simple, educational, unpretentious style. With this book, François-Xavier Delmas and Mathias Minet take you on a fascinating journey through the world of tea, recommending unusual tea and food pairings, and demonstrating that there is a tea for every dish. To whet your
Wholesome concoctions, flavoured blends and tasting accessories: get ready to fall for the latest from Palais des Thés!
Take time for wellness
The latest must-have 2/
1/
16 •
appetite: have you ever tried serving your penne with walnuts and gorgonzola alongside a cup of Oolong Butterfly of Taiwan? REF. L031.
Generous and sophisticated 3/
Three cheers for good cheer! 4/
1/ L’ H ER BOR ISTE No. 27 ELDER BER RY, BLACKCU R R ANT, OR ANGE
2/ THE IN FUSER MUG
4/ V I V E LE S FÊTE S
Palais des Thés has designed this new 2-in-1 accessory,
W i t h t h i s f l a v ou r e d b l e n d , Pa l a i s d e s T h é s
perfect for preparing and drinking tea anytime and
conjures up the jolly atmosphere and sweet treats
L’Herboriste is a refined collection of authentic yet original
anywhere, for everyone who loves loose-leaf teas and
of a carnival. This blend of green and Oolong teas
herbal teas. Each blend combines in perfect harmony
herbal teas. The Palais des Thés Infuser mug gets the
with notes of almond and cinnamon is a pure ode to
the beneficial properties and delicate flavours of three
details right: plenty of space (400 ml – 13.5 oz), a large
3/ L’ HER BOR ISTE BOX SET
joy. The perfect beverage to bring a little cheer to
carefully selected herbs, fruits or spices. These caffeine-
infuser basket to allow the tea leaves to unfurl for the best
Looking for a smart finishing touch to your dinner?
your everyday life. Thanks to its popularity in bulk
free beverages are delicious at any time of day or evening.
possible flavour, and a clever lid that keeps the liquor at
Open the elegant l’Herboriste box set and treat your
sales by weight, Vive les Fêtes is now available in
All-new l’Herboriste No. 27 rounds out the collection with
the right temperature and can be used to set down the
guests (or yourself!) to one of six aromatic infusions.
self-serve options, both metal canisters and boxes of
a blend of elderberry, blackcurrant, and orange, revealing
infuser when it’s time to drink the tea. An ideal gift — or
Comforting, refreshing, invigorating, entrancing,
tea bags.
subtle dessert notes to encourage relaxation and wellness.
treat for yourself!
beneficial, and always caffeine-free, each of these delicious
REF. 848. LOOSE LEAF; REF. DV848X. 120 G/4.2 OZ CANISTER
REF. 994. LOOZE LEAF; REF. DV994Z. 80 G / 2.8 OZ CANISTER
REF. N304. THE INFUSER MUG
blends has many wonderful properties.
AND REF. D848N. BOX OF 20 TEA BAGS, BOTH AVAILABLE
REF. DCC05. BOX SET OF 36 TEA BAGS
FEBRUARY 7, 2018
REF. D994N. BOX OF 20 TEA BAGS
17 •
Tea in the kitchen
Why not try your hand at cooking with tea?
New at the Tea School! Learn to cook with tea from a Chef Jointly taught by Chef Nathaly Ianniello and a Tea Sommelier, the Cooking with Tea Class promises a
Unexpected, delicious, and convenient, tea deserves a place in your kitchen!
scrumptious experience. On the menu: an appetizer, main dish, and dessert with seasonal products, guidance from renowned professionals, and a tasting featuring a curated selection of teas.
Steeped tea instead of stock in a risotto? A guaranteed
For more information: ecoleduthe.com
hit! Dried, crushed leaves sprinkled over meat, fish, or vegetables? A sure-fire surprise! Tea is an ingredient worthy of the name and a natural addition to all kinds of
Our Palais des Thés shops
sweet and savoury dishes, both hot and cold. Palais des Thés has designed a unique set to help you explore and experiment with the many delicious qualities of tea in cooking. It contains a selection of five teas with distinct personalities: Thé du Hammam, Chaï
IN FRANCE
paris 3 – 64 rue vieille-du-temple – 75003 paris
aix-en-provence – 1 rue chabrier – 13100 aix-en-provence
paris 6 – 61 rue du cherche-midi – 75006 paris
angers – 3 rue d’alsace – 49100 angers
Impérial, Grand Yunnan Impérial, Sencha Ariake, and
avignon – 15 rue des marchands – 84000 avignon
Matcha pour la cuisine, along with an all-new booklet of
blagnac – cc toulouse blagnac – 2 allée emile zola – 31715 blagnac
20 recipes that showcase them. From appetizers to mains
bordeaux – 55 cours de l’intendance – 33000 bordeaux boulogne – 69 boulevard jean jaurès – 92100 boulogne-billancourt
and desserts, each recipe subtly underscores the flavours
brest – 71 rue jean jaurès – 29200 brest
of top-quality ingredients, offers a new take on traditions,
paris 15 – 58 rue du commerce – 75015 paris paris 16 – 21 rue de l’annonciation – 75016 paris paris 17 – 36 rue de lévis – 75017 paris reims – 14 rue de l’étape – 51100 reims rennes – 3 rue jules simon – 35000 rennes
caen – 12 rue du moulin – 14000 caen
rouen – 60/62 rue de la champmesle – 76000 rouen
palette. So what are
clermont-ferrand – 21 rue des gras – 63000 clermont-ferrand
saint-laurent-du-var – cc nice cap 3000 – avenue eugène donadeï
you waiting for? Put
colmar – 7 rue des serruriers – 68000 colmar dijon – cc la toison d’or – route de langres – 21078 dijon
tea on the menu!
grenoble – 18 rue saint-jacques – 38000 grenoble le mans – 20 rue de bolton – 72100 le mans le chesnay – cc parly 2 – 2 avenue charles de gaulle – 78150 le chesnay
COOKING WITH TEA SET REF. DCT01.
levallois-perret – cc so ouest – 31 rue d’alsace – 92300 levallois-perret lieusaint – cc carré sénart – 3 allée du préambule – 77127 lieusaint
Risotto with Sencha Ariake and Prawns SERVINGS: 4 - PREPARATION TIME: 40 MINUTES - COOKING TIME: 35 MINUTES - DIFFICULTY: EASY
INGREDIENTS
PREPARATION
3 tablespoons (0.4 oz) Sencha Ariake •
Peel and mince the onion and garlic. • Warm the olive oil in a frying pan. • Add
9 oz risotto rice, such as Arborio • 1 onion
the onion, garlic, and thyme. Cook until the onions are transparent, approximately
1 clove garlic • 3 tablespoons olive oil
3 minutes. • Add the rice. Fry for a few minutes, stirring constantly, until the rice
• 1 sprig thyme • 100 ml white wine •
becomes transparent. • Add the white wine. • Once the rice has absorbed the wine,
1 L chicken stock • 16 large shelled prawns
add a ladleful of stock. Stir. • Once the stock is absorbed, add another ladleful,
• Salt and pepper.
continuing until no stock remains. • Sprinkle in the tea in the middle of this process. • Add the prawns.
•
paris 9 – 13 rue des martyrs – 75009 paris paris 14 – 25 rue raymond losserand – 75014 paris
cannes – 3 rue du maréchal foch – 06400 cannes
or sur prises t he
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paris 8 – 18 rue tronchet – 75008 paris
Serving suggestion: for a richer risotto, top with parmesan curls before serving.
lille – 6-8 rue du curé saint-étienne – 59800 lille
06700 saint-laurent-du-var strasbourg – 124 grand’rue – 67000 strasbourg toulouse – 63 rue de la pomme – 31000 toulouse tours – 26 rue nationale – 37000 tours villeneuve d’ascq – cc v2 rue du ventoux – 59650 villeneuve d’ascq vincennes – 21 rue du midi – 94300 vincennes
WORLDWIDE brussels – chaussée de charleroi 25 – 1060 brussels, belgium
lille flandres – gare de lille flandres – place des buisses – 59000 lille
brussels – place de la vieille halle aux blés 45 – 1000 brussels, belgium
lyon – 3 place saint-nizier – 69002 lyon
brussels – 10 rue des fripiers – 1000 brussels, belgium
marseille – 57 rue paradis – 13006 marseille
liege – rue du pot d’or 30 – 4000 liege, belgium
metz – 9 rue de ladoucette – 57000 metz
namur – 7 rue du collège – 5000 namur, belgium
montpellier – 37 rue saint-guilhem – 34000 montpellier mulhouse – 54 rue du sauvage – 68100 mulhouse mundolsheim – cora mundo, route nationale 63 – 67452 mundolsheim nancy – 23 rue des dominicains – 54000 nancy nantes – 35 rue de verdun – 44000 nantes neuilly-sur-seine – 26 rue madeleine michelis – 92200 neuilly-sur-seine nice – 3 rue de la liberté – 06000 nice nimes – 2 plan de l’aspic – 30000 nîmes
louvain-la-neuve – rue charlemagne, 11 – 1348 louvain-la-neuve, belgium tbilissi – chavchavadze ave, no 33, tbilissi, georgia hamburg aez (alstertal einkaufszentrum) – heegbarg 31 – 22391 hamburg, germany luxembourg – 6 rue chimay – l-1333 luxembourg moscow – rue pokrovka 4, bat.1 – 101 000 moscow, russia oslo – hegdehaugsveien 32 – 0351 oslo, norway oslo – sandvika storsenter brodtkorpsgate 7 – 1338 sandvika, norway tel aviv – rehov dizengoff 131 – 63461 tel aviv, israel tel aviv – sarona market store 71, aluf kalman magen 3 – tel aviv, israel
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