Spices

An infusion from elsewhere, like a sensory journey

One of the secrets of our House lies in this unique art of reinventing the great classics with elegance and emotion, adding a personal touch, born from a memory, a place, a lingering scent or a whispered story. Our black teaSpices, a very Parisian reinterpretation of traditional Indian chai, is a striking illustration: a sensitive dialogue between heritage and creation.

A Cup as a Spicy Souvenir

Among our spicy creations, whether it is our Chai, whether green tea or black tea, or even the delicate OolongHappiness looks so good on you, teaSpicesoccupies a special place. It is one of the few to welcome star anise, the favorite ingredient of our tea blender.

It was during a tasting at her favorite address in Passage Brady that the idea was born: a divine star anise ice cream, both fresh and intense, awakened in her the desire to rediscover this unique flavor, at any time of day, in a generous, vibrant black tea, inspired by Indian traditions but tinged with her own sensitivity.

Thus was bornSpices:an infusion like a link between East and West, between the colorful markets of the subcontinent and the cobblestones of a lively Paris, with its mixed scents. 

Spices, or the Art of Fusion

On the savory side, it goes well with a mild root vegetable curry, a pumpkin velouté enhanced with hazelnut shards, or a thin goat cheese tart sprinkled with sesame seeds.

Tea and food pairings
Spiced black tea pairs beautifully with rich, lightly sweetened desserts. It complements citrus-zest gingerbread, a melt-in-your-mouth pistachio halwa, or a carrot cake studded with walnuts. Its warm and comforting character also enhances a cinnamon panna cotta or a cardamom biscuit.

On the savory side, it pairs well with a thin goat cheese tart, a mild root vegetable curry, or a butternut squash soup enhanced with a squeeze of lemon. Its spicy profile complements oriental-inspired dishes perfectly, without ever overpowering them.

Tea-based recipes and cocktails
Cold-brewed for 4 to 6 hours, it becomes the base for an autumnal mocktail: add a dash of maple syrup, a few orange zest strips, and a cinnamon stick. Serve with ice for a refreshing and fragrant version to sip at the end of the day.
In cooking, it can also be used to poach fruit (pears, quinces), flavor rice pudding or enhance a lightly spiced sauce to accompany confit lamb or white fish.