Un gentleman à Deauville

The charm of a French gentleman

For many years, Jean-François was much more than the owner of our Deauville boutique; he was its soul. With a haughty bearing and unfailing affability, he welcomed each customer as one would a friend. Rewarded several times for his elegance and kindness, he embodied the French art of hospitality, characterized by tact, discretion, and warmth.



Between the perfectly aligned red and green boxes of the era, the scents of citrus and spices created an olfactory canvas that his presence made unique. People came for the tea, they came back for him, a true gentleman. His love of dark chocolate and citrus fruits guided our creator's hand throughout the creation of this blend, a scent of memory, infused with tenderness and respect.



A Tea, like a Distilled Memory

Gentleman in Deauville is a winter morning on the Planches, a tweed jacket on your shoulders, the sand crunching under your soft feet, and a hot chocolate shared without a word being too much. It's the discreet caress of a leather glove, the elegance of a handshake, the murmur of a sincere welcome in a boutique where you feel expected. It's the quiet chic of a man who never needed to raise his voice to command respect.

Tea and food pairing

This tea is savored like a chosen conversation, a special moment. Paired with a square of grand cru dark chocolate, a Tourgoule, or a Normandy tart, it reveals all its complexity: that of a noble and tender blend, faithful to Jean-François's memory. Gentleman à Deauville is not simply an infusion. It is a tribute, a thank you, an elegy infused in the steam, one that we gently lift, as we half-open the door to a place dear to our hearts.

Recipes and cocktails based on black tea from a Gentleman in Deauville

"Gentleman à Deauville" tea-infused cream, dark chocolate fondant center
For 4 people

Ingredients :


For the infused cream:
• 30 cl of whole milk
• 20 cl of whole liquid cream
• 2 heaped tablespoons of Gentleman à Deauville black tea
• 4 egg yolks
• 60 g of brown sugar
• 1 pinch of fleur de sel

For the dark chocolate fondant heart:
• 100 g of dark chocolate (minimum 70%)
• 40 g of unsalted butter
• 1 tablespoon of icing sugar

Preparation :

1. Brewing the tea: In a saucepan, heat the milk and cream until simmering. Add the tea, cover, and let it steep for 10 to 12 minutes off the heat. Strain carefully.
2. Prepare the cream: Whisk the egg yolks with the sugar until the mixture whitens. Gradually pour in the infused milk/cream, mixing without frothing. Add a pinch of fleur de sel. Divide between 4 ramekins.
3. Gentle cooking: Preheat the oven to 150°C. Place the ramekins in a gratin dish and pour hot water halfway up (cooking in a bain-marie). Bake for 35 to 40 minutes: the custard should be set, but still slightly wobbly in the center. Let cool, then refrigerate for at least 2 hours.
4. Chocolate fondant center: Melt the chocolate with the butter in a bain-marie. Add the icing sugar and mix well. Set aside at room temperature.
5. Gourmet presentation: When ready to serve, gently make a small indentation in the center of each cooled cream and add a spoonful of chocolate fondant. Serve immediately with a few candied orange zests or a cocoa shortbread.