Escale au Port de la Lune

Port de la Lune: A stopover in time

Bordeaux, before being known for its great wine, was first a port, the Port de la Lune (Port of the Moon), so named for the graceful curve of the Garonne river at this location. This ancient, almost mythological nickname evokes departing ships, spice cargoes, and dreams laden in the hold. It is this memory that Escale au Port de la Lune (Stopover at the Port of the Moon) evokes: that of a mercantile and luminous Bordeaux, a UNESCO World Heritage site, but also of a warm, elegant Bordeaux, true to its artisans and its culture of taste.

A tribute to Bordeaux's gourmandise

This tea is also a tender nod to Southwest French pastries. The cannelé, a Bordeaux emblem, naturally finds its place here: through the vanilla and caramel notes, but also in the overall warm roundness, which evokes the sweetness of an afternoon snack by the river. The grape notes, meanwhile, pay tribute to another specialty: the Bordeaux bouchon. This small, soft candy, filled with macerated grapes, alone evokes the elegance of post-dinner delights and the savoir-faire of Bordeaux confectioners. The ginger, subtle but present, finally breathes an almost maritime vivacity, like a refreshing breeze at the bow of an old sailing ship.

The flavor workshop on stopover

Creating Escale au Port de la Lune was about imagining a gourmet break on a Bordeaux quay, a travel journal on one's lap, a half-open box of cannelés, a gentle breeze rustling the safflower petals in the cup. This tea tells the story of Bordeaux differently: through the memory of ovens, the shadow of vaults, the light on the cobblestones, the patient gestures of an artisan of taste. A warm, comforting, and gourmet tea, inviting both a stopover and daydreaming.

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.