Earl Grey Finest

The sanctuary of good and beauty

It is in her workshop, perched on the sixth floor of a Haussmann-era building on Rue de Courcelles, that Isadora, the eldest of the Ashford family, a familiar face in our house for decades, has created her universe.

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

On a white lacquered console stands her collection of ultra-fine porcelain cups: Limoges, Sèvres, sometimes a Wedgwood found at an antique dealer in Saint-Germain. Each cup has been chosen for its perfect translucency, its biscuit finesse, its ability to enhance the amber hue of her favorite tea.

The ritual of elegance

Every day, at precisely five o'clock, Isadora pauses her work for what she calls her "moment of grace." She takes out her Chinese porcelain teapot, meticulously counts the spoons of Earl Grey Finest, observing the white tips that blend with the black leaves like brushstrokes on a dark canvas.

The art of stylish tasting

Isadora enjoys her Earl Grey Finest with delicate Commercy madeleines, which she dips gently, or macarons with delicate flavors: rose, violet, yuzu, which complement the floral notes of her tea. Sometimes, she simply enjoys a salted butter Breton shortbread, whose rustic simplicity highlights the sophistication of her Earl Grey.

On Sundays, she hosts tea parties in her living room, whose walls are covered with Toile de Jouy, bringing together her stylist friends, fashion colleagues, and a few wealthy clients. Earl Grey Finest then becomes the center of attention, served in her finest cups, accompanied by homemade scones and that Parisian conversation composed of carefully chosen 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.