Jour de Fête

A recipe from the cold

The idea for Jour de Fête was born in the heart of winter, during a trip to Stockholm. It was a December evening when the city, draped in silence and golden light, seemed to float. Between the pastel facades of Gamla Stan, the old town with its uneven cobblestones, and the glittering shop windows with flickering candles, Andrea, our tea alchemist, was drawn in by an intoxicating aroma, a blend of warm redcurrant, candied citrus, and sweet spices, emanating from a small market set up in Stortorget square, with its narrow houses with gabled fronts and majestic Christmas tree.

He settled there, bundled in a wool blanket, fingers clasped around a steaming mug of glögg, the famous Scandinavian mulled wine. Around him, hushed voices, the crackling of braziers, the clinking of pewter cups... And this pervasive warmth that rose within him, first fruity, then gently peppery. This suspended moment, simple and luminous, became clear: he had to create a tea that would preserve its memory. An infusion that would sparkle like December garlands and warm like a wood fire under the Northern Lights.

Back in his workshop, he got to work: Jour de Fête was born.

A sip, a spark

While Jour de Fête evokes Christmas markets and winter evenings, it remains a tea for all seasons. Thanks to its bright fruity notes and elegant base of Chinese and Ceylan black teas, it finds its place just as well during an autumn snack as in the heart of a spring afternoon. Served hot or slightly warm, it reveals all its complexity accompanied by lovely sweets such as a fig macaron, a blood orange tartlet, or a cinnamon roll.

In summer, why not enjoy it iced, with a thin slice of candied orange and a few fresh berries, for a moment of elegant freshness? Whatever the season, each cup remains true to its promise: to put confetti in your day and a smile on your lips.

Tea and food pairings
Jour de Fête readily complements gourmet delights. It elevates a fig macaroon, an orange tartlet, or a soft spice cake. For afternoon tea, it pairs wonderfully with gingerbread or a cinnamon roll. At the dinner table, it surprises with a vanilla panna cotta or a lightly aged soft cheese, creating a balance between spicy warmth and fruity freshness.

Recipes and cocktails based on tea
Cold brewed, Jour de Fête becomes an unexpected iced tea: add a few fresh red berries, a slice of candied orange, and a pinch of cinnamon. Serve over crushed ice, with a sprig of rosemary for an herbal note. As a cocktail, combine it with a dash of Cointreau, a little sweet spice syrup, and top with chilled Prosecco: you'll get a “Winter Feast,” both sparkling and comforting.