Escale au Port de la Lune

The Port of the Moon: A Stopover in Time

Before becoming a name synonymous with great wine, Bordeaux was first and foremost a port, the Port of the Moon, so named for the graceful curve of the Garonne River at this point. This ancient, almost mythological nickname evokes departing ships, cargoes of spices, and dreams laden in the hold. It is this memory that "Stopover at the Port of the Moon" evokes: that of a Bordeaux that was both a merchant city and a vibrant hub, a UNESCO World Heritage site, but also a Bordeaux that was warm, elegant, and true to its artisans and its culture of taste.

A tribute to Bordeaux's culinary delights

This tea is also a tender nod to the pastries of Southwest France. The canelé, a Bordeaux emblem, naturally finds its place: through the vanilla and caramel notes, but also in the warm roundness of the blend, which evokes the sweetness of an afternoon snack by the river. The grape notes, meanwhile, pay homage to another specialty: the bouchon de Bordeaux. This small, soft candy, filled with macerated grapes, evokes the elegance of the end of a meal and the expertise of Bordeaux confectioners. Finally, the ginger, discreet yet present, infuses an almost maritime vivacity, like a breeze lifted at the bow of an old sailing ship.

The Flavors Workshop on Stopover

Creating Escale au Port de la Lune was about imagining a gourmet break on a Bordeaux quayside, a travel journal resting on your lap, a half-open box of canelés, a gentle breeze rustling the safflower leaves in your cup. This tea tells the story of Bordeaux in a different way: through memories of ovens, the shadows of vaulted ceilings, the light on the cobblestones, the patient gestures of a master of taste. A warm, comforting, and indulgent tea that invites you to pause and daydream.

Tea and food pairing

Escale au Port de la Lune pairs perfectly with a traditional canelé, a vanilla shortbread, or a mild spice cake. It also goes wonderfully with a golden raisin clafoutis or a pear and ginger tarte tatin.

Recipes and cocktails using Escale au port de la Lune tea

Ingredients :
•50 cl of milk infused with Escale au Port de la Lune tea (infuse 2 tablespoons for 10 min at 80°C)
• 2 whole eggs + 2 egg yolks
• 100 g of sugar
• 50 g of flour
• 50 g of melted butter
• 2 tablespoons of amber rum
• 1 pinch of salt

Preparation :

1. Preheat the oven to 200°C.
2. Infuse the Escale au Port de la Lune green tea in hot milk, then strain.
3. In a bowl, whisk the eggs, yolks and sugar until the mixture turns white.
4. Add the sifted flour, then gently stir in the tea-infused milk, melted butter, and rum. Mix until you have a smooth batter.
5. Let the dough rest in the refrigerator for at least 1 hour (ideally overnight).
6. Generously butter the cannelé molds, then fill them almost to the brim.
7. Bake for 50 to 60 minutes, until the canelés are well caramelized on the outside and soft on the inside.
8. Unmold while still warm and enjoy with a cup of Escale au Port de la Lune for a perfect pairing.