Press Release - Matchaffogato

Tea Bar · Spring-Summer 2026 · Enzo & Lily Collaboration

Betjeman & Barton · New for 2026

What if tea were invited to places where you least expect it? For the 2026 spring-summer season, Betjeman & Barton unveils a creation as unexpected as it is desirable: the Matchaffogato. A reinterpretation of the famous Italian affogato, where coffee gives way to an exceptional matcha, whisked hot and poured over black sesame ice cream crafted by Enzo & Lily. A striking interplay of contrasts—hot vs. cold, vegetal vs. roasted—to be experienced exclusively at the Tea Bar in Paris’s 11th arrondissement.

What is the Matchaffogato?

The affogato is a classic Italian tradition: piping hot espresso poured over a scoop of vanilla ice cream, creating that moment of fusion between hot and cold. Betjeman & Barton has adopted this format to offer a radically contemporary, caffeine-free-coffee version: the Matchaffogato.

The principle is the same—the meeting of two extremes—but the aromatic palette is entirely different. Matcha, with its clear vegetal notes, slight bitterness, and umami richness, takes the place of espresso here. Poured hot over the ice cream, it immediately begins to melt it, releasing complex aromas of roasted sesame. The result is a creation at the crossroads of dessert and beverage, well-being and indulgence.

“Re-enchanting tea, taking it out of its usual codes, and turning it into a true contemporary art of living.” — Betjeman & Barton

Two versions of the Matchaffogato, two sensory experiences

Because to choose is sometimes to forgo, the House has imagined two interpretations of its Matchaffogato, each revealing a different facet of matcha.

The Classic Matchaffogato: the power of pure matcha

Made from premium classic matcha, this version offers a frank and energizing experience. The matcha is pure, intense, and vegetal—its herbaceous and slightly astringent notes contrast with the deep creaminess of the black sesame ice cream. This is the version for lovers of bold sensations, for those who enjoy tea without compromise.

The Matchaffogato latte: rounded sweetness

Made from Matcha Sencha Latte—a blend of matcha and sencha leaves—this version offers a softer, almost creamy texture, with rounded and slightly milky vegetal notes. The pairing with the sesame ice cream is more enveloping and less contrasting, ideal for a first-time experience or for those who prefer more melt-in-the-mouth flavors.

In both cases, the matcha is whisked hot before being poured over the ice cream, following a precise ritual belonging to Japanese matcha culture. This care in preparation is an integral part of the experience.

Enzo & Lily's black sesame ice cream: a union of character

The choice of ice cream is not trivial. For this project, Betjeman & Barton has partnered with Enzo & Lily, a brand embodied by Lionel Chauvin, grandson of Raymond Berthillon—the icon of Parisian artisanal ice cream.

Since 2025, Lionel Chauvin has been working closely with Betjeman & Barton to dream up frozen creations based on the House's teas and herbal teas. His black sesame ice cream is made from Japanese sesame paste used as the central ingredient—no coloring, no additives, no glucose syrup.

Its other distinctive feature: Lionel Chauvin refuses "overrun," a process that incorporates air into the preparation to increase volume. The ice cream is therefore denser, smoother, and richer in flavor—a signature recognizable from the very first spoonful. The black sesame, with its notes of deep roasted hazelnut and its natural anthracite color, was the ideal base to elevate the vegetal roundness of the matcha.

Where to enjoy the Matchaffogato in Paris?

The Matchaffogato is not just a summer menu item: it is an experience to be enjoyed on-site, in the atmosphere of the Tea Bar, where the care taken in its preparation is part of the ritual. It is served directly in a cup, the whisked matcha poured at the table in front of the customer—an elegant gesture reminiscent of the Japanese tea ceremony, reinterpreted with the "so British" whimsy of the House.

Recreating the Matchaffogato at home

Betjeman & Barton has thought of those who wish to extend the experience at home. All the necessary ingredients are available in our boutiques and via our matcha tea selection.

Preparation is simple: heat water to approximately 70–75 °C (avoid boiling water, which alters the matcha's aromas), whisk the matcha until a light foam is obtained, place a nice scoop of black sesame ice cream in a cup, then delicately pour the hot matcha over it. Serve immediately to fully enjoy the hot-cold contrast.

The Matchaffogato: the art of reinventing tea

With the Matchaffogato, Betjeman & Barton asserts a clear ambition: to make tea a permanent field of creation, freed from traditional codes without ever betraying its standards. Founded in 1919, the House is today the oldest tea establishment in Paris—and one of the few that knows how to combine heritage and audacity so naturally.

The Matchaffogato is part of this dynamic: it is neither a smoothie, nor a bubble tea, nor a simple summer drink. It is a gastronomic object in its own right, born from the encounter between two areas of expertise—that of a century-old tea house and that of a third-generation master ice cream maker.

Frequently asked questions about the Matchaffogato