bruits de palais “With a friend at your side, no road seems too long.” Japanese proverb
Special edition: mate The faces of our teas
September 2020 | n o
81
We can’t ait for autumn! It is with great pleasure that we bring you this latest issue after the lockdown, a time when everything came to a halt, when we had to change our habits and adapt to a new way of living. We imagine that many of you, like us, realised how important it is to take time for yourself, focus on the essentials, and take a break occasionally. But we also realised just how much we need to be surrounded by our loved ones, sharing emotions and experiences and simply being together. Tea creates these moments of calm and tranquility in our lives, moments suspended in time that help us savour and appreciate the present. They are so very precious. Tea also fosters the connection that we so badly need in our daily lives. Sitting down together over a cup of tea is a universal custom that transcends continents and centuries. Join us and carry on the tradition! We invite you to approach this autumn with a sense of calm, taking time for tea and sharing it with those nearest and dearest to you. The Palais des Thés team
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Contents
Page 4 Page 16 S H O PPI NG A N D N EW PRO DUC T S
SPECIAL EDITION : MATE Exploring an ancestral drink
Page 8 TH E FACE S OF OU R TEAS
Page 18 R ECIPE
Page 12
Einkorn salad with Fleur de Geisha green tea
GR AN DS CRUS SELECTION September 2020
RESPONSIBLE TOGETHER
This magazine is printed on recycled paper grown entirely in FSC-certified forests. Certified chlorinefree processing. Once it has been read, reread and shared with your neighbour, it can be recycled. Please remember to put it in the right bin!
B R U I T S D E PA L A I S Photo credits: Palais des Thés photo library - François-Xavier Delmas. Except: Anyaivanova (iStockphoto) p. 1 ; Peter Adams (Gettyimages) p. 4 ; Alexandre Denni p. 7 ; Anne Desplancke p. 18 ; Michel Giesbrecht p. 20 ; Kenyon Manchego p. 3, p. 5 to 7, p. 10, p. 13 to 17, p. 19 ; Jean-Lionel Parot p. 20 ; Charly Poupin p. 12 ; TasiPas p. 3, p. 4. Design and production: En tandem.
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Exploring mate: an ancestral drink Yerba mate is a traditional South American drink that is now enjoyed around the world. OR IGINS
gourd. Beginning in the 16th century, calabash gourds
In Argentina, Brazil, Paraguay, and Uruguay, people
came into more common use, and consumption of mate
have been drinking mate for centuries. It was first used
expanded beyond the Guarani.
by the indigenous Guarani peoples of South America,
The word mate also appeared around this time, from the
who included it as a staple in their diet for its many
Quechua word “mati” referring to the gourd used to
benefits (such as caffeine and mineral content). Like tea,
steep yerba mate.
mate was a commodity—at one point, it was even used as
Today, the beverage goes by many names, including
a form of currency between the Guarani and the Incas.
Chimarrão (in Brazil), Paraguay tea, and Jesuit tea. The nickname Jesuit tea came about in the 17th century,
The Guarani peoples had different ways of consuming
when the Jesuits filled their coffers by cultivating yerba
mate: sometimes they simply chewed the leaves, and at
mate. They had discovered the secret to germination—
other times they mixed leaves with water in a small hollow
which requires the seeds to pass through the digestive tract of certain birds, such as toucans!
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GROW ING AN D MAN U FACTU R ING R EGIONS Yerba mate is a species of the holly genus whose Latin name is Ilex paraguariensis. Native to South America, the tree needs a subtropical climate, humidity, and plenty of sunshine to grow. It is grown in four countries: Argentina, Brazil, Paraguay, and Uruguay. To make mate, the leaves are first heated to stop oxidation, then coarsely chopped and stored for several months to concentrate their flavours. Finally, they are graded and mixed.
NEW
Maté Verde Chimarrão (see above) Brazil (Paraná) Characteristics: large leaves, fresh mate. Flavours: fresh, herbaceous aromatic notes. Taste: sweet. Texture: mellow. REF. 952.
Maté Clássico Brazil (Paraná) Characteristics: medium leaves, aged mate (11 months). Flavours: herbaceous, mineral, smoky finish. Taste: bitter. Texture: full-bodied.
REF. 950.
A VAR I ETY OF FLAVOUR PROFILE S
Just as some teas get better with age, mate can develop
As with tea, variations in the taste, smell, and texture
over time, resulting in a different flavour profile. The
of mate are influenced by how it is processed. The two
fresh, herbaceous notes of a young mate are distinct from
primary factors that can change its flavour profile are
those of a mate that has been aged for 11 months and has
grading and maturation.
developed more mineral notes and a more bitter taste.
Leaf grade has a strong influence on texture: larger
It is entirely possible to create a custom blend by
leaves produce a mellower mate, while crushed leaves
combining mates of different grades and ages. This way,
make for a much more full-bodied beverage.
the beverage can be tailored to individual tastes and preferences.
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Preparing mate traditionally in a gourd: mate cebado PR EPAR ATION: STEP BY STEP To prepare your mate using the “cebado” method, you will need two traditional utensils: a gourd and a bombilla. The gourd is a descendant of the hollow calabash gourds used by the Guarani, while the bombilla is a sort of straw with small holes in its closed end so that you can sip the beverage without getting leaves in your mouth. Note that a “gourd” may be a hollowed-out calabash or a vessel made of other materials. A traditional calabash gourd must be cured before use.
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Fill your gourd 2/3 full with mate leaves. Cover the opening with your hand and turn the gourd over to shake out the mate dust.
2. Tilt the gourd so that the mate leaves fall to one side.
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3. Straighten it again and insert the bombilla on the empty side.
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4
4. Add hot water at 80°C (175°F) and steep. Enjoy your mate once the water has cooled. Steep again and again!
TRADITIONAL CALABASH REF. W741.
STAINLESS STEEL CALABASH REF. W745.
BOMBILLA REF. W746.
ADVANTAGE S OF THE G OUR D METHOD This traditional method of preparing mate is a timehonoured ritual in South America, where groups of friends sit in a circle and pass the gourd around. The cebador (a person who prepares mate cebado) is responsible for the first steeping, checking that the water is at the right temperature and that the right quantity of mate leaves has been used. This timehonoured friendly tradition is still popular in South America today, and it has also been adopted around the world, in part through the inf luence of football teams from the region. In addition to its strong roots in local culture, this traditional method offers two advantages: - drinking highly concentrated mate provides you with the full, intensive benefits of the plant. - you can reuse the same leaves all day long until the f lavour is exhausted. This makes it a very affordable option.
ADVANTAGE S OF THE TEAPOT METHOD To prepare your mate in a traditional teapot, you will need to pay careful attention to three factors: quantity of leaves, water temperature, and steeping time.
MATE IN OUR DETOX Mate has also found its way into some of our flavoured blends, like Brazilian Detox. This delicious blend combines the invigorating benefits of green tea, mate, açai & guarana with the sweet-tart flavour of passion fruit.
For a 1-liter teapot, add 15 grams of mate to a large paper filter. Pour water at 80°C (175°F) over the leaves and let steep for 5 minutes.
Did you kno ? Mate contains more caffeine than tea, but less than coffee. It offers health benefits as well: • it is rich in minerals (potassium and magnesium), making it a valuable dietary supplement; • as a good source of chlorogenic acid (a powerful antioxidant), it is a natural appetite suppressant, making it an effective weight loss aid.
ORGANIC BRAZILIAN DETOX REF. 460. Available in metal canister, box of 20 tea bags, loose leaf.
Mate Fizz Recipe INGREDIENTS
Mate leaves: 10 g Lime juice: 5 ml Ginger beer Ice PREPARATION
Steep 10 g of mate in 200 ml of water at 90°C (195°F) for 10 minutes. Filter and cool the brew. In a tall glass filled with ice (cubes or crushed), combine 40 ml of brewed mate with 5 ml of lime juice. Top off with ginger beer. Garnish with a piece of lime zest or a slice of lime.
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Mr Ye Yingkai has been a partner of Palais des Thés for nearly 20 years. He produces his own tea on his farm in Fujian.
The faces of our teas Since it was created, Palais des Thés has been committed to stocking its shops with teas that prioritise human and environmental concerns. Its founder, François-Xavier Delmas, crisscrosses the world with his team to seek out the very best teas. He is also deeply committed to the human and social values in which the company is steeped. Behind each canister of tea are faces: the faces of all the
and make sure that things are being done right—and also
farmers, producers, tea pluckers, and everyone else in the
to share a few moments of life with the planters. These
world of tea who we know and with whom we share our
journeys help us to forge and grow strong relationships
history. By working together over many years, we have
with the producers. Exploring off the beaten path,
built close relationships with these people and around the
rather than simply sitting in urban offices to haggle over
world, based on trust and longstanding loyalty.
“the goods”, allows us both to discover rare teas, many of them unknown to Western tea connoisseurs, and to
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MEETINGS IN THE TEA FIELDS
make incredible human connections. One such example
François-Xavier Delmas travels to tea plantations with
was the encounter between François-Xavier Delmas
his team to find the best teas, get to know the planters,
and Saran Rai at Arya Tara in Nepal. Saran heads up
a very small tea plantation. When asked what he is most proud of, Saran responded, “Welcoming foreign visitors from far away”. Indeed, it’s rare for visitors to make it all the way to his little corner of paradise: the road to
Mr Wen Rong Tian
his plantation is long, and the final kilometers must be traveled on foot along a nearly impossible road. These wonderful experiences are what allow us to bring our customers such exceptional teas every day in our shops.
He has led two lives: the first as a physical education teacher, and the second as a tea producer. Today, he is one of the leading producers of Yunnan black tea.
G OOD WOR KING CON DITIONS At Palais des Thés, we believe in a virtuous cycle of quality. It begins with the principle that producing great teas requires great expertise and a solid mastery of skills on the plantation. This means prioritising the needs of employees.
Mrs Zhou She produces Pu Erh in the Yunnan region of China, west of the Mekong. She is indefatigable, tirelessly balancing her personal responsibilities with her career.
By caring for and valuing them, planters build loyalty
labour. We are also very attentive to health and safety
and ensure that employees give their very best to
conditions and to the wages paid to workers. Palais des
produce high-quality teas. When the Palais des Thés
Thés incentivises farmers to produce high-quality
team travels to a site, they take care to assess living
teas by promising to pay fair value for them. This
conditions for employees. Naturally, we will never buy
enables the planters to adequately meet the needs of
teas from plantations that use child labour or forced
their employees.
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Often, the plantations producing the best teas are
ecosystem. Birds, insects, earthworms, compost
those that offer solid infrastructure, such as schools,
heaps, and weeds between the tea plants are all clues
child care, and even clinics. We realise that there is
that the site is healthy and that pesticides and other
much room for improvement in the least developed
environmentally harmful practices are not used.
countries, and we strive to make a difference where we
Working on an eco-friendly plantation is a substantial
can—even small contributions add up!
benefit to employees, who are not forced to risk their lives daily through contact with harmful products. It
A HEALTH Y EN V IRONMENT FOR FIN E TEAS
is also critical for us and for our customers, who drink these teas daily.
Environmental factors are also essential to producing high-quality teas. Often, all it takes to see if a plantation i s env i ron ment a l ly f r iend ly i s a c lose look at it s
In search of tea
— QU ES T S — PO RT R AIT G — GR OW IN G — HA RV ES TIN G — PR OC ES SIN G IN ST — TA
7 63 77
IN SEARCH OF TEA REF. L034A.
121 145 169
For ten years, François-Xavier Delmas has been recounting his adventures and sharing his passion, knowledge, and expertise on his blog. Ultimately, the weekly posts led to a
IN FAVOUR OF FAIR PAY India • 14 September 2018
book called In search tea.
ALWAYS STARTING OVER AGAIN Rwanda • 19 October 2018 When I’m searching for premium teas, I look at what the farmers and plantations I already know are producing. I also look for new farms, sometimes in new regions, sometimes in new countries. Sourcing premium teas means starting over again every time. When it comes to rare and exceptional teas, there’s no guarantee that a reputable producer will be able to make a tea as amazing as the previous year. You must try the teas, blind, so you’re not influenced by the prestige of a name or your goodwill towards a farmer. And sometimes you have to pack your bags and set out on an adventure. Rwanda, for example, can produce some very good teas, and is one of the countries I intend to return to soon and explore different plantations.
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“I had long dreamt of a career that would take — QUEST
IN SEARCH OF TEA
How much longer will tea be harvested by hand in India, where there is ongoing conflict over employment conditions? The pickers are justified in demanding pay rises, but the plantations are only just profitable, and some are even loss-making. Tea is already sold at a high price without benefiting local populations. Do we risk seeing mechanical harvesting replace manual picking due to a lack of workers? And what will be the consequences on quality? Or are we moving towards plantations being turned into co-operatives so that everyone has a stake in them and can live decently on their wages? These questions have not yet been answered.
me to the ends of the earth and put me in contact with people from every background and culture, men and women who didn’t speak my language, who didn’t share my history. I stumbled onto tea. It was sheer happenstance. I founded Palais des
farm with an isolated She lives on from tainside, far n is ninety-five. This woma on the moun land to They live alone ens and a little her husband. in a few chick s, with just place one foot w you must any other house rn . It’s so narro tains in easte house moun their the to . walking in tiny path leads of long walks week, while cultivate. A shares my love d them last who visite se I ht us the other. from Guran front of the nd. She broug the planter with her husba bowl. We with Andrew, ed ate was I chatt l. separ , Nepa a small while we drank cereal into made us tea l, and ate. We a handf ul of The woman cerea threw the and doorery, over tumbler nd on their quite pepp tea in a metal and her husba which was her Hindi tea, cre with milky time my medio poure d the for a long under stood tea. We talked to get a word non-s top. She the remaining I managed They talked for me. When th a beehive. healthy food; w translated step, benea long life? Eating vity? in Nepali. Andre secret for a of their longe but spoke only What was her the secre t husband. her questions. not love also look with her in, I asked ce. And was ibly touching, They’ve -grow n produ fresh, home a tender, incred love each other. nged They n. they took and excha . He was fiftee She laughed for us to leave, she was eleven they it was time And when When ed . eads. years They marri on our foreh than eighty once. g their hands her for more of them, just been toget ed us by placin could think and they bless r there, we our hands, they’re no longe later, when asked us if,
LOOK OFF A TENDER TRACK THE BEATEN
F TEA RCH O IN SEA
May 2015 Nepal • 22
70
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Thés, and my job became my passion. And I gave it a name: tea hunter.”
Mrs Ming In the world of tea, Mrs Ming is very unusual. It’s rare to find a woman in charge of a tea plantation. And not only does Mrs Ming produce some remarkable Oolong, but she is also a pioneer, having introduced the variety to the Mae Salong region. Since then, producing lightly oxidized teas in the Taiwanese style has become fashionable in this area of the Golden Triangle, on the border between Thailand and Myanmar.
Mr Rana Bahadurdiyali Mr Rana Bahadurdiyali founded a cooperative called Teenjure 24 years ago in the Ilam Valley of Nepal. When the project began, there was no water or electricity, there were no roads, and it took two years to build the factory. Today, Teenjure brings together an impressive 234 farmers who pool their tea leaves to produce a wide variety of very interesting teas.
Mr Kumada Mr Kumada lives with eight cats. He grows tea on a seven-hectare plantation at the southern tip of Japan, high above the city of Kagoshima, far from everything, even the smallest village. He took over the farm from his father. Mr Kumada is proud of his farming methods, and proud of the organic certification he has earned. He wants to protect the environment as best he can: he is responsible for it, he says.
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Grands Crus Selection September 2020 The first harvests are the most eagerly anticipated by connoisseurs. They are called Ichibancha (“first flush”) or Shincha (“new tea”). Travel Japan’s most spectacular terroirs with six spring flush senchas hailing from the volcanic soils of Kyushu and the mountains of Shizuoka.
CLAS SIC KY USU REF. M177.
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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. 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
Exploring the terroirs of the volcanic island Three Grands Crus from the island of Kyushu made from the Saemidori cultivar.
SAEMIDORI MIYAZAKI SHINCHA A green tea from Japan harvested in the Miyazaki region, in the southern part of the archipelago. This sencha is made from the leaves of a tea plant discovered in Kyushu in 1969 and known as Saemidori. Its name means “light green”, in reference to its beautiful colour when steeped. The cultivar is also renowned for its intense umami taste. A very accessible Ichibancha, perfect for those new to the unique flavour of Saemidori. REF. 3067A20. Organically farmed
SAEKARI DE MR TAKAYUKI This Shincha is made by Mr Takayuki. It comes from Osumi, a city on the island of Kyushu, and is harvested from a rare tea cultivar called Saeakari that was developed about twenty years ago from a cross with Saemidori. Its very balanced flavour profile develops grassy and nutty notes. This complex Grand Cru will surprise you with its contrasting notes that range from grassy to salty, with a very intense chestnut note. The subtly powdery texture of this unusual sencha helps its flavours linger in the mouth long after drinking. REF. 3071A20. Organically farmed
SAEMIDORI KIRISHIMA SHINCHA This Ichibancha is the work of a talented farmer by the name of Mr Nishi. It comes from Kirishima on the island of Kyushu. The tea, harvested at 350 meters above sea level, enjoys an exceptional climate with fertile soil and invigorating sea air. Mount Kirishima is made up of volcanic craters and cones, with breathtaking lunar landscapes. The high mineral concentrations of the black soil offers rich earth for the tea plants to grow in. The cultivar was developed from Saemidori, which is renowned for its strength and flavour. Mr Nishi takes advantages of all these qualities to produce a Grand Cru with a rich texture, an intense umami taste, and complex grassy, fruity, and salty notes. This remarkable sencha results from the happy marriage of a terroir, a cultivar, and exceptional human expertise. REF. 3066A20. Organically farmed
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Tasting the senchas of Shizuoka Explore two Shinchas from two unique terroirs in Shizuoka: Tenryu and Tawaramine.
TENRYU ASATSUYU This sencha comes to us from Tenryu, a prestigious terroir in Shizuoka whose name means “heavenly dragon”. It is made from the Asatsuyu cultivar, a tea plant often called “natural gyokuro” in reference to its f lavour, similar to that of a shade-grown tea. This delicious tea, produced by Mr Suzuki, is characterised by a creamy texture and fresh notes that are both grassy and buttery. REF. 3072A20. Organically farmed
TAWARAMINE YABUKITA DE MR SHOJI Mr Shoji is back again this year with another superb sencha. It is produced in Tawaramine, in the Shizuoka region, and harvested from one of the most ancient and renowned terroirs in Japan: Hon Yama. The terroir is famed for its rich soil and the perpetual fog that shrouds the plantations, ensuring optimal growth for the tea plants. Meanwhile, their roots are nourished by the clear, pure waters of the Abe river. The exceptional quality of the terroir is paralleled by Mr Shoji’s unique expertise: he has crafted a sencha with the greatest of care, from plucking the leaves to Hiire, or firing, the final drying of the leaves that has a decisive influence on the ultimate taste of the tea. This Shincha is characterised by its elegance, its extremely creamy texture, and its floral, grassy, marine, and gourmand notes. With this unusually complex sencha, Mr Shoji has revealed the full potential of the Yabukita cultivar. REF. 3074A20.
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* Inspected according to EU regulations on the plant-protection quality of food. More details at palaisdesthes.com
Tasting notes
Fukamushi Asanoka Shincha
Origin: Kagoshima, Japan Colour: green Water temperature: 70°C (160°F) Steeping time in the pot: 2 min. Amount of tea leaves per pot: 6 g for 300 ml REF. 3073A20.
This Grand Cru is a Fukamushi, meaning a sencha that has been steamed three times longer than usual. It is characterised by a very thick texture and very strong notes. Dry leaves Appearance: whole leaves and crushed leaves. Colour: dark green, glossy. Scents: very grassy fresh notes, marine, buttery. Steeping Aromas: very grassy, steamed spinach, marine. Brew Colour: bright green, cloudy liquor typical of a Fukamushi. Texture: mellow, very thick, velvety finish. Flavours : very umami. Aromas: grassy, buttery, salty, almonds, zesty, spinach. A romatic prof ile and length in the mouth : a ver y concentrated tea, boasting a thick, mellow texture with velvety accents that support intense f lavours of freshly mown grass alongside buttery and salty notes.
Our opinion: a delicious introduction to Fukamushi sencha. Its aromatic intensity stands out to even greater advantage when prepared according to the traditional method using a Kyusu or a Shiboridashi. Organically farmed
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Shopping and ne
products
1. Wood meets glass These two new glass teapots, with a contemporary look inf luenced by Scandinavian design, elegantly pair wood and glass. The large removable filter makes it easy to prepare all types of tea, both hot and iced. REF. M201. STOCKHOLM TEAPOT 75 CL (25 OZ) REF. M202. STOCKHOLM TEAPOT 1.2 L (41 OZ)
2. A hotly anticipated return After its resounding success at Christmas 2019, many of you hoped that Thé Merveilleux would be back. You’re in luck, because it’s now available in bulk year-round! Experience something new with this unique green tea blend, which features gourmand notes of caramelised almonds and pistachio for a burst of flavour and feeling. REF. 821.
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3. Wazuqu: excellence in cast iron teapots Made by Wazuqu, a foundry with centuries of metalworking experience, the Aoki teapot is a perfect illustration of Japanese culture, effortlessly blending modernity and tradition. Its geometrical shape and intense midnight blue hue are paired with a highly practical dripless spout so you can pour your tea with precision. REF. M037. AOKI TEAPOT 45 CL (15 OZ) Available from September 15, 2020.
4. Kabuse Cha Midori Our Kabuse Cha Midori belongs to the family of shade-grown teas. The word kabuse means “to cover”, in reference to the stretched canvas used to cover the tea plants for several weeks before harvest. The lack of light helps develop an umami taste and a particularly creamy texture. REF. 311. Available from September 23, 2020. * Inspected according to EU regulations on the plant-protection quality of food. More details at palaisdesthes.com
5. Celebrating Japan! Discover our line of Japanese tea utensils made of delicate white porcelain, ideal for steeping and tasting the richest, most complex Japanese green teas. The Shiboridashi’s small size and the fine lines in its pour spout filter out tea leaves, while the flared shape of the Asagao teacup shows off the liquor while releasing the aromatic notes of the tea for the ultimate tasting experience. To learn more about traditional preparation techniques, visit our website at palaisdesthes.com REF. N357. SHIBORIDASHI 16 CL (5 OZ) REF. N358. ASAGAO TEACUP 8 CL (3 OZ) Available from September 15, 2020.
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Recipe: einkorn salad ith Fleur de Geisha green tea
SERVES 6 ACTIVE TIME: 50 min - COOK TIME: 45 min R ESTING TIME: overnight
INGREDIENTS 400 g uncooked einkorn wheat berries 100 g dried cranberries 300 g mini mozzarella balls 60 g hazelnuts, crushed with the side of a knife Arils from 1 pomegranate 30 g Fleur de Geisha 1 L water 4 tablespoons hazelnut oil (or olive oil) 2-3 tablespoons white balsamic vinegar, to taste
DIRECTIONS Soak the einkorn berries overnight in cold water • Rinse with water and drain • Prepare 1 liter of tea by cold steeping it for 30 minutes • Set aside 100 ml of tea • Pour the remainder into a large saucepan and add the einkorn berries • Cook for 40-45 minutes over medium heat, covered • Check for doneness • Salt at the end of cooking and drain • Warm the remaining 100 ml of tea in a bowl and add the cranberries • Soak the cranberries for 20 minutes and drain, reserving the juice • Mix 2 tablespoons of tea-infused cranberry juice with the balsamic vinegar, hazelnut oil, salt, and pepper to make the vinaigrette • To a salad bowl, add the mozzarella balls (cut in 4), crushed hazelnuts, cranberries (halved), pomegranate arils, einkorn berries, and vinaigrette • Toss and enjoy.
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Our Palais des Thés shops IN FRANCE AIX-EN-PROVENCE - 1 rue Chabrier - 13100 ANGERS - 3 rue d’Alsace - 49100 AVIGNON - 15 rue des Marchands - 84000 BESANÇON - 59 rue des Granges - 25000 BÉZIERS - CC Polygone, 3 Carrefour de L’hours - 34500 BLAGNAC - CC Toulouse Blagnac, 2 allée Émile Zola - 31700 BORDEAUX - 55 cours de l’Intendance - 33000 BOULOGNE-BILLANCOURT - 69 boulevard Jean Jaurès - 92100 BREST - 71 rue Jean Jaurès - 29200 CAEN - 12 rue du Moulin - 14000 CANNES - 3 rue du Maréchal Foch - 06400 CLERMONT-FERRAND - 21 rue des Gras - 63000 COLMAR - 7 rue des Serruriers - 68000 DIJON - CC La Toison d’Or, Route de Langres - 21078 ENGHIEN-LES-BAINS - 63 Rue du Général de Gaulle - 95880 GRENOBLE - 18 rue Saint-Jacques - 38000 LA ROCHELLE - 42 bis rue des Merciers - 17000 LE CHESNAY - CC Parly 2, 2 avenue Charles de Gaulle - 78150 LE MANS - 20 rue de Bolton - 72100 LEVALLOIS-PERRET - CC So Ouest, 31 rue d’Alsace - 92300 LIEUSAINT - CC Carré Sénart, 3 allée du Préambule - 77127 LILLE - 6-8 rue du Curé Saint-Étienne - 59800 LILLE - Gare de Lille Flandres, place des Buisses - 59000 LYON - 3 place Saint-Nizier - 69001 LYON - CC La Part Dieu, 17 rue Dr Bouchut - 69003 MARSEILLE - CC Terrasses du Port, 9 quai du Lazaret - 13002 MARSEILLE - 57 rue Paradis - 13006 METZ - 9 rue de Ladoucette - 57000 MONTPELLIER - 37 rue Saint Guilhem - 34000 MULHOUSE - La Galerie, 54 rue du Sauvage - 68100 MUNDOLSHEIM - CC Cora Mundo, 63 Route Nationale - 67452 NANCY - 23 rue des Dominicains - 54000 NANTES - 35 rue de Verdun - 44000 NEUILLY-SUR-SEINE - 26 rue Madeleine Michelis - 92200 NICE - 3 rue de la Liberté - 06000 NIMES - 2 plan de l’Aspic - 30000 PARIS 3 - 64 rue Vieille du Temple - 75003 PARIS 6 - 61 rue du Cherche-Midi - 75006 PARIS 8 - 18 rue Tronchet - 75008
PARIS 9 - 13 rue des Martyrs - 75009 PARIS 11 - 81 rue du Faubourg Saint-Antoine - 75011 PARIS 14 - 25 rue Raymond Losserand - 75014 PARIS 15 - 58 rue du Commerce - 75015 PARIS 16 - 21 rue de l’Annonciation - 75016 PARIS 17 - 36 rue de Lévis - 75017 PARIS 18 - 121 rue Ordener - 75018 QUIMPER - 15 rue Kéréon - 29000 REIMS - 14 rue de l’étape - 51100 RENNES - 3 rue Jules Simon - 35000 ROUEN - 60/62 rue de la Champmesle - 76000 SAINT-DENIS (La Réunion) - CC Jumbo - 97420 SAINTE-MARIE (La Réunion) - CC Sainte-Marie - 97438 SAINT-GERMAIN-EN-LAYE - 1 rue des Louviers - 78100 SAINT-LAURENT-DU-VAR - CC Cap 3000, Avenue Eugène Donadeï - 06700 STRASBOURG - 124 Grand’Rue - 67000 TOULON - 10 rue Berthelot - 83000 TOULOUSE - 63 rue de la Pomme - 31000 TOURS - 26 rue Nationale - 37000 VILLENEUVE D’ASCQ - CC V2, Boulevard de Valmy - 59650 VINCENNES - 21 rue du Midi - 94300
INTERNATIONAL BRUSSELS (Belgium) - Chaussée de Charleroi 25 - 1060 BRUSSELS (Belgium) - Place de la Vieille Halle aux Blés 45 - 1000 BRUSSELS (Belgium) - Rue Froissart 91 - 1040 BRUSSELS (Belgium) - Rue des Fripiers 10 - 1000 LIEGE (Belgium) - Rue du Pot d’Or 30 - 4000 LOUVAIN-LA-NEUVE (Belgium) - Rue Charlemagne 11 - 1348 NAMUR (Belgium) - Rue du Collège 7 - 5000 LUXEMBOURG (Luxembourg) - 6 rue Chimay - L-1333 OSLO (Norway) - Bogstadveien 31 - 0366 OSLO (Norway) - Grensen 10 - 0159 SANDVIKA (Norway) - Sandvika Storsenter Brodtkorpsgate 7 - 1338 TEL AVIV (Israel) - Rehov Dizengoff 131 - 63461 TEL AVIV (Israel) - Sarona Market store 71, Aluf Kalman Magen 3 MOSCOW (Russia) - Pokrovka Street 4, bat.1 - 101 000 TBILISI (Georgia) - Chavchavadze Ave, No 33 TBILISI (Georgia) Saburtalo City Mall - Kavtaradze 1, 1 Petre Kavtaradze St, 97420
Mail Order Department E-SHOP palaisdesthes.com
CUSTOMER SERVICE +33 (0)1 43 56 90 90 Local call rates apply (excl. calls from abroad)
Wholesome autumn The unique yet authentic blends in our l’Herboriste collection of herbal teas feature beneficial herbs combined with the delicate flavours of fruit or spices.