What are the rules ?
Food and tea pairings, like food and wine pairings, are very personal. There are no strict rules. However, here are some guidelines to know:
- A similarity pairing: pairing a food and a tea with common flavours. For example, a Sencha tea pairs perfectly with green vegetables.
- A contrast pairing: combine a dish and a tea by mixing different but complementary tastes. For example, an Earl Grey tea with citrus notes blends perfectly with a butter biscuit.
- A fusion pairing: a food and a tea should be combined with two distinct flavours to bring out a new impression. For example, a Darjeeling Imperial F.O.P. tea with a blue cheese such as Roquefort or Bleu d'Auvergne.
- Biscuits with raspberry morcels served with tea "An Afternoon in Paris"
- Very chocolaty f biscuits with tea "Evening in France"
- A lemon meringue pie with alemon & ginger green tea
- A caramel éclair served with tea "One Night in Paris"
- A FAUCHON Bisou-Bisou with a red fruits green tea
- FAUCHON sea bream tartar from the Grand Café with Gyokuro tea
- A FAUCHON cheese slate with Earl Grey tea
- A FAUCHON charcuterie board served with Pai Mu Tan tea
- Caviar with a Ceylon B.O.P. tea
You can also find the recipe for the mocktail "La P'tite Madeleine" by Sébastien Monceaux, a recipe to be enjoyed with an authentic tasting foie gras and some FAUCHON salted biscuits!