Earl Grey Finest

The refuge of the good and the beautiful

It's in hisworkshop perched on the sixth floorof a Haussmannian building on rue de Courcelles that Isadora, the eldest of the Ashford family, a regular at our house for decades, created her universe.

There, among the rolls of wild silk and the delicate color charts, under the glass roof that bathes the space in golden light, she designs for a prestigious Right Bank fashion house.The linen-colored walls are dotted with pinned sketches, vintage fashion photographs and botanical plates found at the Saint-Ouen Flea Market.

On a white lacquered console stands hiscollection of ultra-fine porcelain cups: Limoges, Sèvres, sometimes a Wedgwood unearthed at an antique dealer in Saint-Germain. Each cup was chosen for its perfect translucency, its biscuit finesse, its ability to enhance the amber color of your favorite tea.

The ritual of elegance

Every day, atfive o'clock sharp, Isadora suspends her work for what she calls her "moment of grace." She takes out her china teapot, meticulously counts the spoonfuls of Earl Grey Finest, and observes the white tips that mingle with the black leaves like brushstrokes on a dark canvas.

The Art of Tasting in Style

Isadora enjoys herEarl Grey Finestaccompanied byCommercy madeleinesthat she dips delicately, ormacaroonswith delicate flavors: rose, violet, yuzu, which dialogue with the floral notes of her tea. Sometimes, she is content with a simpleBreton shortbread with semi-salted butter, whose rustic simplicity brings out all the sophistication of its Earl Grey.

On Sundays, she organizestea partiesin her living room with walls covered in toile de Jouy, bringing together her stylist friends, her fashion colleagues, and a few wealthy clients.Earl Grey Finestthen becomes the center of attention, served in its finest cups, accompanied by homemade scones and that Parisian conversation made of choice words and elegant silences.

Tea and food pairings

With its balanced citrus notes and silky base, Earl Grey Finest pairs equally well with fine pastries: Commercy madeleines, macaroons with delicate flavors (rose, violet, yuzu), almond financiers, as with classic sweets: Breton shortbread with semi-salted butter, lemon cake, homemade scones served with jam.

On the savory side, or during a brunch, it also offers savory pairings: toasts with smoked salmon and cream cheese, canapes with cucumber and fresh herbs.

Earl Grey Finest Black Tea Recipes

Earl Grey Panna Cotta with Blood Orange Coulis

For the panna cotta (6 glasses):

• 50 cl of whole liquid cream
• 10 cl of whole milk
• 80 g of sugar
• 3 sheets of gelatin (6 g)
• 2 tablespoons of Earl Grey Finest black tea
• 1 teaspoon vanilla extract

For the coulis:

• 3 blood oranges (or classic oranges)
• 40 g of sugar
• 1 tablespoon of water

Preparation :

1. Infusion of tea

• Heat the cream and milk over low heat.
• Before boiling, add the Earl Grey tea.
• Let it steep for 5 minutes off the heat, then filter to remove the leaves.

2. Preparation of the panna cotta

• Soften the gelatin in a bowl of cold water.
• Return the infused cream to low heat, add the sugar and vanilla.
• Off the heat, add the drained gelatin and mix well.
• Pour into glasses, let cool then refrigerate for at least 4 hours.

3. Blood orange coulis

• Squeeze the oranges and pour the juice into a saucepan with the sugar and water.
• Reduce over low heat until you get a syrupy texture.
• Let cool.

4. Training

• Pour the cold coulis over the set panna cotta.
• Decorate with finely grated orange zest or a few edible flower petals.