Les Classiques

Tailor-made, the soul of our House

The story of this tea begins with one of our most loyal customers, a familiar figure in our boutique on Boulevard Malesherbes. She has always had a discreet but strong passion for two sweet treats that she herself describes as her "guilty pleasures": caramel, round and comforting, and vanilla. A loyal fan of our caramel tea, she had long been telling us about a more specific wish: a blend where the generosity of caramel would be enhanced with a subtle touch of vanilla, to perfectly complement her favorite dessert: millefeuille, whose caramelized puff pastry crackles gently under the spoon. Convinced that her gourmet instinct would echo that of many connoisseurs, we brought this elegant black tea to life, both indulgent and delicate. And, as a crowning touch of refinement, we even had the pleasure of delivering it directly to the tea room of her favorite palace.

A two-voice ritual

Every Saturday afternoon for years, she has crossed the 8th arrondissement to sit down, at the appointed hour, in this cozy haven with high glass roofs, hidden behind the facades of a grand Parisian hotel. Between the bouquets of immaculate lilies, the ivory velvet armchairs and the monogrammed cutlery, she perpetuates a sweet and immutable ritual with her granddaughter. Her pleasure has never changed: the caramelized millefeuille of this young pastry chef whom she saw starting out... This classic dessert, both crisp and melting, finds a natural echo in our Les Classiques tea, whose sweetness it prolongs and underlines the richness. Her granddaughter, however, prefers a more contemporary pleasure: a choux pastry filled with a light cream, topped with a glossy icing. Two generations, two sweets, but the same taste for subtle combinations.

Vanilla, or the art of enhancing tea

For our tea blenders, vanilla is more than just a flavor: it's a signature. We love pairing it with all styles of tea, from the deep black tea of ourBourbon Vanilla, with delicate green tea fromTreasure, passing through the floral and powdery accords ofEden Roseor the fruity and sunny flights ofSaint-Géran, blending fig, strawberry, apricot and vanilla. All share the common thread of this Bourbon vanilla, which we carefully select for its warm roundness, natural elegance and unique ability to enrich a blend without ever weighing it down. Present, but never imposing, it infuses our creations with a muted, instantly recognizable delicacy.

Tea and food pairings
Les Classiques naturally finds its place alongside pastries with soft, melt-in-your-mouth textures. It pairs wonderfully with a crisp mille-feuille, a light vanilla cream, a caramelized semolina cake, or even a traditional rice pudding. Desserts with dried fruits, pecans, hazelnuts, and almonds also reveal its buttery and silky notes.

At breakfast, it elevates a still-warm brioche, French toast with brown sugar, or a thin caramelized apple tart. At teatime, it makes an unpretentious yet elegant appearance alongside a madeleine, a shortbread cookie, or a salted butter galette. The harmony then lies in the seamless blend of tenderness, between the melt-in-your-mouth texture, vanilla, and bursts of sweetness.

Tea-based recipes and cocktails
Cold-brewed, Les Classiques becomes a smooth and silky drink, perfect for summer afternoons or the end of winter meals. Infuse 2 grams of tea in 250 ml of filtered water at room temperature for 4 to 6 hours. Add a splash of oat milk or a dash of vanilla cream for a comforting yet sophisticated "dessert drink."

For a cocktail version, make a Les Classiques black tea syrup (a concentrated sweetened infusion), then mix it with a smooth dark rum, a few drops of natural vanilla extract, and a dash of caramel bitters. Shake with ice cubes, serve in a low glass with a lightly flamed orange zest for a touch of vintage charm. A hot-and-cold cocktail, indulgent and surprising.