Un gentleman à Deauville

The charm of a French gentleman

For many years, Jean-François was much more than just the owner of our Deauville boutique; he was its very soul. With a proud bearing and unfailing affability, he welcomed every client as one would an old friend. Recognized repeatedly for his elegance and kindness, he embodied the French art of hospitality, a blend of tact, discretion, and warmth.

Amidst the perfectly aligned red and green boxes of yesteryear, the aromas of citrus and spices wove an olfactory tapestry made unique by his presence. People came for the tea, but they returned for him, a true gentleman. His love for dark chocolate and citrus guided our creator's hand throughout the development of this blend, a fragrance of memory, infused with tenderness and respect.

A tea, like a distilled memory
Gentleman in Deauville is a winter morning on the boardwalk, a tweed jacket draped over the shoulders, the sand crunching softly under muted footsteps, and a hot chocolate shared without an unnecessary word. It’s the subtle caress of a leather glove, the elegance of a handshake, the murmur of a sincere welcome in a shop where you feel anticipated. 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 to be savored like a carefully chosen conversation, a special moment. Paired with a square of fine dark chocolate, a Tourgoule cheese, or a Norman tart, it reveals its full complexity: that of a noble and delicate blend, faithful to the memory of Jean-François. Gentleman à Deauville is not simply an infusion. It is a tribute, a thank you, an elegy infused in the steam, the kind that is gently lifted, as if opening the door to a place dear to one's heart.

Recipes and cocktails based on black tea: A Gentleman in Deauville

Cream infused with "Gentleman à Deauville" tea, with a melting dark chocolate center

Serves 4

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

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

Preparation :
1. Infusing 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 thoroughly.

2. Preparing the cream: Whisk the egg yolks with the sugar until the mixture turns pale. Gradually pour in the infused milk/cream, mixing gently without creating foam. Add a pinch of fleur de sel. Divide the mixture among 4 ramekins.

3. Gentle cooking: Preheat the oven to 150°C (300°F). Place the ramekins in a baking dish and pour hot water halfway up their sides (water bath). 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 double boiler. Add the icing sugar and mix well. Set aside at room temperature.

5. Gourmet presentation: Just before serving, gently make a small indentation in the center of each cooled cream and add a spoonful of chocolate fondant. Serve immediately, with a few strips of candied orange zest or a cocoa shortbread cookie.