Tea Sommeliers: the art of imparting knowledge
bruits de palais « Add tuıo letters to Paris, and you uıill have paradis(e). » Jules Renard
71
2017 | n°
Event: new flavoured blends
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Editorial
Savour the best of tea For 30 years, Palais des Thés has been revealing the secrets of tea, and bringing the finest pluckings and blends to your cup. Because the best teas take you on an exploration, we travel the world looking for the most highly regarded pluckings as well as uncovering some unknown gems to treat your palate. Because drinking the finest teas encourages creativity and boldness, we are constantly inventing new blends and combinations to delight your senses. Because drinking the finest teas encourages the sharing of knowledge, we make it our mission to help you understand all the subtle qualities of this superb beverage. For this new year, we will continue to bring you a rich variety of flavours and aromas from this epicurean drink that requires expertise and tasting experience. So steep yourself in the world’s finest regions and creations. Palais des Thés team
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Contents
4 The delicate taste of Paris
6 Tea Sommeliers: the art of imparting knowledge
10 An exciting new book on tea!
12 A selection of new Grands Crus
16 Latest news from Palais des ThĂŠs
18 One recipe, two teas
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Event
The delicate taste of Paris Palais des Thés continues to create excellence with its homage to Paris: two new refined flavoured blends. Available in a “male” and “female” version, they will take your senses on a beautiful journey through the City of Light. Majestic, enigmatic, romantic, surprising, cultural, gastronomical… There are no lack of superlatives to describe the capital of the “art de vivre”. If Paris could be summarised in a single word, it wouldn’t be the subject of so much writing. A complex, multifaceted city, everyone agrees on at least one thing: Paris is a city of elegance and refinement, a place of every era and every type of creative talent. To put Paris in a cup, one blend would not be enough. So Palais des Thés has created two odes to its city of origin: Paris for her, a sweet and flavoursome dream, and Paris for him, an intense and delicate voyage.
Paris for Her, a sweet and tender bouquet Rose, raspberry and lychee combine with green tea to form a delicate composition that fills you with sweet serenity, a feeling of languid mornings when gentle sunshine warms the capital’s rooftops. Your senses are gradually awakened with the delicious flavours, echoing the ambiance of Paris in the spring: full of subtleties, freshness and elegance. Paris for her is a delicate sweet treat, like a gentle stroll through the Jardin des Tuileries. Flowers and fruit come together to form a feminine and refined blend that will delight your palate.
Paris for her. A delicate green tea with notes of rose, raspberry and lychee.
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Paris for Him, a subtle balance of finesse and character “If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast” wrote Ernest Hemingway. Paris for him is an ode to male hedonism: black tea with notes of citrus, coriander and vanilla, a delicate and sparkling intensity. Like Paris, it is full of subtleties in terms of aromas and flavours, a powerful symphony with impressive finesse. Like Paris, it is full of paradoxes: its complexity gives it a voluptuous charm. Paris has been written about, painted, and sung about. Now it can be tasted, with relish.
Paris for him. An intense black tea
with notes of citrus, coriander and vanilla.
For the past 18 years, Mathias Minet has been creating flavoured blends at Palais des Thés in a constant quest for harmony between the flavours and aromas of each ingredient, to achieve the perfect balance. With its teas inspired by Paris, Palais des Thés brings you two unique blends, two sides of a city that will lead you on a fascinating journey through its streets and way of life.
Find details of our offer on the back of Bruits de Palais: a superb organic cotton bag free* with purchases of a Paris Gift Box. *while stocks last
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Paris for her and Paris for him are available in two forms: 100g metal canister, box of 20 tea bags. There is also a gift box containing the two metal canisters of Paris for her and Paris for him.
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Expertise and passion
Yann, Manuela, Benoît, Paul and Nathanaëlle were happy to share their Tea Sommelier experience with their customers.
Tea Sommeliers: the art of imparting knouıledge The first Tea Sommelier diplomas have just been awarded in France as the culmination of a top-quality course offered by the Tea School. The arrival of this certification is timely, and helps highlight the rich complexity and infinite variety of this fascinating beverage. To obtain their precious qualification from the Tea School, the five Tea Sommeliers had to prove their knowledge at the highest level. This has enabled them to become experts in the art of tasting and of pairing teas and food. Now, their role is to pass on their expertise and passion to others. They will
guide connoisseurs and the most prestigious chefs through the many different flavours and emotions offered by tea. They will reveal the subtleties and previously unimagined possibilities of the sensory experiences it offers.
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The palate, the spirit, and good teaching Yann has been passionate about tea from the age of 12, and is now a Tea Sommelier based in Rennes. He says: “I always try to simplify without misleading, to provide specific answers to very open questions. I try to encourage people who are new to tea, and to develop the knowledge of connoisseurs. I feel very proud when my customers progress, when they switch from flavoured teas to single-estate teas and then to Grands Crus.” His colleague Nathanaëlle, also a Tea Sommelier and manager of the Marseille store, is fascinated by the complexity of tea and its associated customs and rituals that vary from country to country. “Each production region and each planter contributes their knowledge, their traditions, and a particular approach. This is constantly leading me to discover new aspects to tea. The best moments for me are when I share my passion for my favourite teas.”
The best moments “for me are when I share my passion for my favourite teas.’’ Manuela: “I'm proud to be responsible for teaching people about tea, because sharing knowledge is the very essence of tea.’’
must be able “toYou simplify without
misleading, to provide specific answers to very open questions.’’ Yann: “Tea can be both a vocation and a spiritual journey.’’
From tasting wine to tasting tea It’s not unusual for a Tea Sommelier to come from a wine background – there are many similarities between the two worlds. This is the case of Benoît, who has been a wine sommelier for a long time, and became a Tea Sommelier a few months ago: “I was very curious about the gastronomy, history, geography and culture of tea. I really dedicated myself to learning, and spent time tasting teas every day in the store, to refine my nose and gustatory memory.” Paul, a Tea Sommelier and the manager of the store in the 16th arrondissement of Paris, sums it up: "I love talking about my experiences of tasting, which are real journeys, over a good cup of tea. When I see the shining eyes of the people listening to me, I know I’ve got them hooked! The ways of tea are not so impenetrable… Some of these people may also become a Tea Sommelier one day, they just need to follow the path.”
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François-Xavier Delmas: It’s rewarding to give’’
“
The founder of Palais des Thés explains what motivated him to put in place the Tea Sommelier course.
Why did you create a Tea Sommelier diploma course? This diploma, which is completely new in France, is a natural extension of our work and our purpose as a tea company. We want to introduce everyone to the world of tea, and over 30 years we’ve built up expertise that is most in evidence in our stores. We were recognized very early on for these qualities. Right from the start, our customers knew that they could ask us all sorts of questions, and that our sales advisors would be able to answer. When we opened our store on Rue Vieille-du-Temple in the Marais district of Paris, its almost instant success created high demand for advice and knowledge. So Mathias Minet and I decided to set up the Tea School to extend the teaching we do in the stores. The Tea Sommelier course is part of this approach: it allows people to acquire extensive expertise and the ability to pass it on. Right from the start of Palais des Thés, and very quickly through the Tea School, passing on knowledge played an important role in our purpose. Today, with the Tea Sommelier course, we have reached an important milestone. With the help of our most experienced staff, I’ve put together a practical and theoretical exam to allow us to recognize, reward and encourage the best tea experts. This diploma is the culmination of a comprehensive course based on the progressively advanced practice of the art of tea tasting. As well as their expertise, Tea Sommeliers also acquire our passion for serving our customers, and for maintaining the special relationship we have with them. It’s rewarding to give. The concept of the Tea Sommelier is part of that.
has changed, “it’sTeacome out of the teapot!’’ Does the role of the tea sommelier go beyond that of the sales advisor in Palais des Thés stores? These experts are also qualified to advise professionals. Chefs who run the world’s fine dining restaurants increasingly want to include tea on their menus, and are keen to explore tea and food pairings. They’re seeking out advice from experts, and are approaching us more frequently. This is quite a new phenomenon, because tea has changed. I like to say that it has ‘come out of the teapot’! Tea sommeliers are there to fulfil this new demand for expert knowledge. They also teach at the Tea School, giving lessons and training new sales advisors.
François-Xavier Delmas - Founder of Palais des Thés
How did you become such an internationally renowned expert? I remember the beginnings of Palais des Thés, 30 years ago. I spent the first three years of this wonderful experience in the shop, behind the counter, talking with customers, advising them. At the time I was passionate about the subject, but I’d never seen a tea plant. So I set off to explore the tea mountains of China, Japan and India, then other countries. It totally changed me, and transformed my relationship with tea. The farmers and planters taught me everything. Every trip, everyone I met, every tea I tasted. I can tell you about the landscapes and faces associated with every tea we sell, I know every person behind them. And however many Palais des Thés stores there are, we’ll never compromise on quality, not now, not ever. It’s fundamental.
The qualities that define a tea sommelier Recognizing a tea by looking at its leaves, both dry and infused, and knowing how to follow any traditional preparation method from around the world, are part of the science of being a Tea Sommelier. It is an expertise that requires very honed senses, a universal knowledge of tea, and other qualities: - Passion above all – to keep learning. - Curiosity on a scale to match the infinite variety of tea. - Very good sensory/olfactory memory and the desire to maintain it. - Good knowledge of both theoretical and practical aspects. - Teaching skills, to make the knowledge accessible to everyone. - A constant desire to pass on one’s knowledge and passion.
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Expertise and passion
To obtain the Tea Sommelier diploma you need two essential skills: complete mastery of all your senses and detailed knowledge of all the tea tasting rituals around the world.
The Tea School, expert learning For François-Xavier Delmas, setting up the Tea School in 1999 was a natural extension of the spirit of sharing that is fostered by Palais des Thés in its stores. The aim of the Tea Sommelier course is to develop expertise and the ability to share knowledge at the highest level. The Tea School has put in place a comprehensive programme, featuring five major themes and plenty of sensory experiences, leading to an increasingly refined practice of tea-tasting. Students learn to analyse all the subtle qualities of tea, and apply tasting techniques. At the end of the training programme, professionals who wish to can sit the Tea Sommelier exam, leading to the diploma, the highest level of recognition in the industry. This diploma will soon be open to non-professionals too.
Find out more about the Tea School at ecoleduthe.com
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Practical tea
An exciting neuı book on tea!
Ref.L031.
“Tea Sommelier” is the new book by François-Xavier Delmas and Mathias Minet. Accessible, informative and precise, this book is ideal for anyone who wishes to deepen their knowledge. Through its 160 illustrated lessons, "Tea Sommelier" takes you on a fascinating journey through the world of tea. François-Xavier Delmas et Mathias Minet, Founders of Palais des Thés
10
“With this book, we wanted to approach tea from a gastronomical perspective, and use our knowledge of tea to enhance a profession that is beginning to take shape, that of the Tea Sommelier,” explains Mathias Minet. “This book is an extension of what we’ve been doing at the Tea School since 1999, and is a manual with which readers can learn all about tea, step by step.’’ In the past few years, tea has really grown in popularity, and there are an increasing number of people interested in finding out more about it, and how to appreciate it. François-Xavier Delmas and Mathias Minet, who are familiar figures to readers of Bruits de Palais, are often called upon to share their expertise around the world. They have brought together their knowledge in this interesting and entertaining book, which also covers new ways that people are using tea.
To be savoured in sips Each page is designed as a short freestanding illustrated lesson, dealing with a specific subject. Topics include: appreciating the olfactory qualities of a premium tea, understanding the alchemy of the oxidation of leaves, finding the best tea to accompany a chocolate cake, knowing how to store tea properly, choosing the right cup, and considering the best teapots for each type of tea – just a few examples from the 160 lessons covered by the authors. They also address issues such as the mechanism of retronasal olfaction, and the timing of Grands Crus harvests throughout the year. The book is erudite and accessible, and is beautifully presented. The stylised, elegant illustrations by Lauriane Tiberghien are colourful and joyful, and often humorous too. For the first time, a comprehensive book covers all the keys to the art of the Tea Sommelier and becoming a connoisseur, in 160 illustrated lessons.
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A tea for each time of day…
A tea for each dish
This is covered on page 10 of “Tea Sommelier”. Because each tea has its own personality, which derives from the variety of plant, production region and method, there are many choices to suit our tastes and needs! Some are ideal for starting the day, others are perfect for relaxing or accompanying food. Our two experts advise on the best teas to suit different times of day.
Drawing on their love of tea and food, François-Xavier Delmas and Mathias Minet have experimented with many combinations. The two experts have come up with the best tea and food pairings, demonstrating that there is a perfect tea to suit each type of dish. For Italian pasta, which is very popular in France, they have suggested classic recipes and the ideal tea to accompany them.
Advice from François-Xavier and Mathias: For an energising start to the day, choose the powerful aromas of a black tea Yunnan d’Or. In the afternoon, savour the delicate bouquet of Earl Grey Blue of London, in the British teatime tradition.
Advice from François-Xavier and Mathias: Discover the subtle pleasures of Pure Indulgence Yuzu served with tagliatelle with lemon and basil, or an Oolong Butterfly of Taiwan to accompany pasta with walnuts and gorgonzola.
IT’S TIME TO… TASTE!
COOK… SAVOUR!
Yunnan d’or
blue of London
Ref.219. Available loose-leaf
Ref.803. Available loose-leaf and in a 100g metal canister
PURE INDULGENCE Yuzu
Butterfly of Taiwan
Ref.726. Available loose-leaf and in a 170g metal canister
Ref.267. Available loose-leaf
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Selection
Tasting Spoon Ref. W702. Ha Giang Tra Vang Vietnamese yellow tea (see page 13).
A selection of neuı Grands Crus: yellouı tea, Vietnamese teas, aged Pu Erhs We are delighted to present our latest teas discovered by François-Xavier Delmas, founder of Palais des Thés, on his recent trips. The major new development with this selection is the teas from Vietnam, with three from the north-east of the country: Ha Giang province, in the Shan region. Situated south of China’s famous Yunnan province, this region has impressed us with the quality and originality of its teas! Our recent delivery of Pu Erhs from China also includes some exceptional pluckings. And the latest second-flush (summer) and third-flush (autumn) teas from India and Nepal should be tasted without delay.
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Discovering Vietnamese teas Ha Giang Tra Vang – yellow tea François-Xavier Delmas had not chosen a yellow Grand Cru for many years until now. Yellow tea is rare: it is harvested and processed in very small quantities, and has characteristics that place it between white and green tea. This Vietnamese tea is processed in a special way: the leaves are lighted roasted and rolled, then left to dry naturally. This is unlike the traditional Chinese method, which involves leaving the leaves wrapped in a piece of cloth for around 20 hours. This is an incredibly delicate plucking. The fruity and woody notes are sustained by a subtle astringency. Try it now!
Ref.3304.
Ha Giang Tra Xanh dac biet – green tea This is an excellent green tea, another colour of tea produced in the Ha Giang region of Vietnam. Its long leaves with plenty of buds reveal an incredible freshness. There are a succession of vegetal, herbal and metallic notes, sustained by a pleasant oily texture and a touch of bitterness. We love the originality of this delicious Grand Cru.
Ref.3302.
Ha Giang Tra Den – black tea Harvested at an altitude of more than 1,000 metres from ancient wild tea plants, this Vietnamese tea reminds us of fine Chinese black teas from Yunnan or Sichuan province. This particularly sweet tea develops a wonderful harmony between the intense notes of cooked fruit, vanilla and honey, lifted by a delicate acidity. Its silky texture ensures the delicious notes last for a long time.
Ref.3303.
Attention! 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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Selection Current Pu Erhs MENGHAI SHU PU ERH 2013 This delicious Pu Erh from Menghai in Yunnan delighted us with its flavoursome accents and rich notes. Its delicate smooth texture reveals very complex aromas of wood, mushroom, fruit and spices. A unique tasting experience – not to be missed!
Ref.2142.
NAN NUO MAO CHA PU ERH (ancient tea plants)
DAHEI SHENG PU ERH 2015 This is a Pu Erh “sheng”, also known as a raw Pu Erh or a green Pu Erh, that has been subjected to slow fermentation. Its woody, animal, vegetal and also vanilla and cocoa notes are very powerful. The intensity of these notes is sustained by an almost oily texture and a subtle sweet flavour.
This Pu Erh comes from the ancient tea plants of Nan Nuo mountain. This dark tea with incredibly long leaves is distinguished by a remarkable freshness. On tasting, it reveals an amazing lively start with vegetal, mineral and fruity notes, sustained by touches of acidity and bitterness. Connoisseurs will love it!
Ref.2141.
Ref.2140.
The latest 2016 summer and autumn harvests PATHIVARA GOLD – Nepalese second flush
SINGBULLI DJ90 S.F.T.G.F.O.P.1 CLONAL FLOWERY - Darjeeling second flush
This second flush comes from the promising Pathivara garden, perched at an altitude of more than 1,800 metres. This plucking with minimally rolled leaves and plenty of long golden buds reveals powerful vegetal and floral notes and also more food-flavoured notes of spices and stewed fruit. The delicate astringency ensures these very specific aromas last for a long time.
This delicious Darjeeling second flush also comes from the Singbulli plantation. Its aromatic profile is typical of second flushes, and has an astonishing balance between the uninterrupted succession of notes. With its very delicate sweet flavour, this tea develops vegetal, woody and fruity notes followed by honey and burnt qualities, sustained by a lovely astringency.
Ref.0838A16.
Ref.0184A16. SINGBULLI DJ 501 F.O.P GOLD - Darjeeling third flush From the well-known Singbulli garden, this tea is typical of Darjeeling third flushes. The coppery liquor transports us with its opulent aromas of wood and spices. This flavour-packed black tea releases powerful woody, vegetal, buttery, vanilla, flowery and camphorous notes. Then the thick, astringent texture prolongs this tea’s delicious notes in the mouth. An ideal introduction to third-flush teas.
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Ref.0189A16. Our selection of Grands Crus is constantly evolving and expanding as we discover new teas and gardens on our travels. To find out about our new arrivals as soon as possible, please sign up for our newsletter via our website palaisdesthes.com
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Tasting note Ha Giang Tra Pho Nhi Banh Origin: Vietnam Colour: Dark tea Water temperature: 90°C / 195°F Infusion time: 4’ Quantity for the teapot: 6 g pour 30 cl
Ref.C3305. This fantastic cooked Pu Erh cake comes from the Vietnamese mountain of Tai Con Linh, at altitudes of between 1,300 and 1,500 metres. The Shan tea plants in this region are similar to those that grow in China. These old wild tea plants, which have been left to grow like trees, are known for the quality of their leaves. They produce excellent teas, most of which go to China. This is one of our best Pu Erhs from this new year!
Dry leaf: Appearance: compressed tea in a cake. Colours: dark brown leave. Aromas: undergrowth. Infusion: Aromas: a succession of aromas that evoke cellars, damp wood, undergrowth, stables, vegetal notes and an animal accent. Liquor: Colour: reddish brown. Texture in the mouth: smooth and creamy. Flavour: sweet. Aromas: notes of damp wood, dry wood, animal and cellars to start, before developing a hint of liquorice. Aromatic profile and finish in the mouth: a smooth start but with powerful aromas of dry and damp wood, undergrowth and a delicate animal note. Although the aromas have a lovely finish in the mouth, there is no astringency in this tasting. Our opinion: We love this delicious Vietnamese Pu Erh with its rich variety of powerful notes. The lovely smooth texture combined with a sweet flavour sustains the aromas in the mouth for a long time. A flavoursome and complex tea on a par with the finest Pu Erhs from China!
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Latest neuıs from Palais des Thés
FLAVOURSOME WINTER INFUSIONS As we enter a new year, rediscover the winter recipes in the Gardens collection of flavoursome infusions made from fruits, flowers and plants, free from theine and artificial flavourings. Palais des Thés invites you to take your senses for a wonderful walk – each infusion is inspired by an imaginary garden. Winter Gardens: French garden, Ref.978. - Garden of temptation, Ref.977. - Oriental garden, Ref.966. – Forest garden, Ref.971. – Festive garden, Ref.972. – Queens’ garden, Ref.973. and Garden of dreams, Ref.967. Available in metal canisters and loose-leaf sachets.
SET YOUR WATER TEMPERATURE TO THE NEAREST 5°! Heating the water to the correct temperature is essential to enjoy your tea at its best. The new Riviera & Bar kettle lets you set the temperature in increments of 5°, from 50°C to 100°C, so you can prepare all types of teas and preserve their subtle qualities. Also find our kettle teapots for easy, automated tea preparation.
Kettle teapot, Ref.M189F. 1.2L
New! Tessa stainless steel kettle with variable temperature, Ref.M189H: 1.5L
Automatic kettle teapot, Ref.M189E. 1.2L
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Réédition
It’s Candlemas time! vive les fêtes ! Candlemas is fast approaching, and it’s the perfect opportunity to spend time with friends over a delicious pancake and a cup of tea! This year, make it special and complement your food with our flavoured blend, Vive les Fêtes. This delicious combination of green tea and oolong with notes of vanilla and almond is a perfect accompaniment to sweet treats! Succumb to this recipe inspired by childhood flavours! Ref.848.
Ref.305. : metal canister box of 20 tea bags 100g loose-leaf tea
Genmaicha YAMA: A feel-good blend A traditional Japanese tea with a characteristic flavour, Genmaicha Yama is a blend of Bancha green tea and roasted brown rice, with a combination of vegetal notes and toasted cereal accents. This delicious, feel-good tea is an excellent accompaniment to a meal.
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One recipe, tuıo teas Palais des Thés offers you two versions of the famous Indian chai recipe, with or without theine, which you can prepare using L'Infuseur to enjoy at any time of day! - For a sweet treat, enjoy our Chaï Impérial as a latte! This delicate black tea with subtle notes of green cardamom, pink peppercorns and cinnamon is ideal prepared with milk, in accordance with Indian tradition. - For a sensual, spicy drink, choose our Spicy Passion rooibos, a delicious version of Indian Chaï on a base of South African rooibos. This exclusive beverage is theine-free and can be enjoyed at any time of day. For an even creamier drink, use almond milk.
Tip: it’s so easy to prepare this recipe using the 1L L'Infuseur from Palais des Thés! Enjoy perfect infusions every time with L'Infuseur. Modern and easy to use, it lets you prepare your latte in no time. Once you’ve tried it you’ll be hooked! Ref.M191XL. 1 L
Your homemade Chaï Latte! Makes four cups: CHAÏ IMPÉRIAL Ref.D771AM.
- 10 g Chaï Impérial or Spicy Passion - 50 cl filtered water - 50 cl semi-skimmed milk or almond milk - Agave syrup 1/ Infuse 10 g of tea in 50 cl of water heated to 90°C and 50 cl of hot milk in L'Infuseur for five minutes. 2/ Pour the infused preparation into four cups and add agave syrup to taste. To make spicy latte, use Spicy Passion Ref.D923AM.
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the théophile card The Théophile card gives you access to a number of benefits, available on our website, mail-order purchases and in Palais des Thés stores: -e njoy a 10% discount on all purchases for one year (except books: maximum legal discount of 5% applies), - t ake advantage of preferential rates for a number of special offers and receive exclusive gifts, - r eceive our Bruits de Palais newsletter, giving you a sneak preview into new teas and keeping you up-to-date with the latest tea-related news. By spending €80 on loose tea in the year, you automatically renew the benefits of your card for the following year.
Important: each time you visit the shop, remember to present your Théophile Card so that your purchases can be recorded. For your orders on the Internet, register your card in your customer account. For your orders by post, write your card number on your order form.
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François-Xavier Delmas’ blog discoveringtea.com
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PEFC-Certifié Ce produit est issu de forêts gérées durablement et de sources contrôlées.
PEFC/07-31-184
www.pefc.org
Photo credits: Palais des Thés photographic background: François-Xavier Delmas. Except: Patricia Kettenhofen p1, p3, p5 ; Frédéric Lucano p1, p6, p7, p9 ; K. Manchego p2, p4, p10, p11, p12, p13, p14, p15, p16, p17, p18, p19, p20 ; Konstantin Thomopoulos p9, p16, p17 ; Zoran p18 ; Riviera & Bar p16 - Design: Rachel Mikleusevic. Bruits de Palais is printed on paper from sustainably managed forests. It is certified as being whitened with a chlorine-free bleach. 100% vegetable inks.
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The spirit of Paris in a flavoursome gift box.
Discover our two new flavoured blends, Paris for him and Paris for her, inspired by the complementary elegance of the Parisian couple, and beautifully packaged. Find the two teas in this exclusive box, ideal to give or to keep, to share delicious moments. Ref.DTPAR. Paris Gift Box 2 metal canisters of 100g
A superb organic cotton bag free* uÄąhen you buy a Paris Gift Box. * While stocks last.
palaisdesthes.com
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