Rendez-vous pour le thé

Gluttony: a triple word score

There are three of them. Three longtime friends, as loyal as the letters of a well-placed word. Almost every Sunday, they meet up, taking turns at one another's houses. Scrabble sits in the center of the table: a game with worn letters, whose slightly warped board bears the traces of years gone by.



Around this precious relic, the rituals remain unchanged: a white cotton tablecloth, a fine china teapot, a few sweets to share. One swears by the English toffees she brings back from her escapades in London. The other is crazy about pecans, which she slips into all her cakes.
The third perfumes her linen and her madeleines with orange blossom.



And then one day, Betty, aka Madame Toffee, walks into her favorite tea shop and discovers an unexpected blend: a black tea that magically brings together their three guilty pleasures. From the first sip, they know it will become their ritual. Their go-to. Their favorite tea for those afternoons filled with secrets, scones... and words that matter triple.

Tea and food pairing

Rendez-vous pour le thé celebrates those precious, often discreet hours when we meet informally but with care. It's a tea of ​​quiet conversation, of select indulgence, of gently affirmed complicity. It reveals all its richness with a soft gingerbread with figs, or a milk chocolate mousse punctuated with fleur de sel. A slightly warm poached pear with vanilla highlights its smooth roundness, while an almond milk flan or creamy rice pudding offers a delicately milky echo. It can also be paired with tonka bean shortbread, or a fine roasted peach tart, for a more unexpected elegance.

Black Tea Recipes and Cocktails Tea Dates

A sweet, indulgent and enveloping cocktail, perfect for a festive tea time or a refined end to a meal.
Ingredients (for 1 glass):

• 8 cl of black tea. Go for the brewed tea (strong, cooled)
• 3 cl of whisky cream (Baileys type) or amaretto according to your preference
• 1 cl of date syrup (or maple syrup as a mild alternative)
• 1 dash of orange blossom water
• A few ice cubes (for an iced version)
• Roasted pecans or milk chocolate shavings for decoration
Preparation :

1. Infuse the tea for 4 to 5 minutes with water at 90–95°C, then let it cool.
2. In a shaker, pour the tea, whiskey cream (or amaretto), date syrup and orange blossom water.
3. Add ice cubes and shake vigorously for 10 to 15 seconds.
4. Strain and serve in an old fashioned glass or a small cocktail glass.
5. Garnish with a pecan half placed on the rim of the glass or a hint of grated chocolate.