Cooking with Tea

Tea has always played a special role in the preparation of refined oriental dishes.
Its subtle flavour also harmonizes well with French and international cuisine, delicately enhancing both sweet and savory dishes as well as adding superb flavour to ice cream and jams (gelées extra de thé).

Mariage Frères inaugurated its first tea salon in 1986. Since the beginning, its aim has always been to show that tea can perfectly accompany a meal, as well as wine. Any meal can go along with a different type of tea. The Mariage Frères waiters are trained as 'sommeliers'. They learn the French Art of Tea : how to describe a particular tea, how a tea can best team up with a warm dish or a dessert...

But tea can also go beyond the teapot : It can admirably mingle inside a dish, just like any ingredient, spices or flavour. In the tea salon menu, the cuisine and the pastry are baked with tea. Culinary ecleticism is there : subtle alliance between french pastry and japanese green tea in the "financiers" or "macarons". Mariage Frères has created and invented the tea flavoured chocolate, the tea jelly, now reproduced all over the word, but also the Darjeeling Margaret's Hope pie, the Earl Grey Imperial madeleines...