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 savored like a cherished conversation, a moment set apart. Paired with a square of fine dark chocolate, a Tourgoule, or a Norman tart, it reveals its full complexity: that of a noble and tender blend, faithful to the memory of Jean-François. Gentleman à Deauville is not merely an infusion. It is a tribute, a thank you, an elegy infused in the steam, the steam that one gently lifts, like opening the door to a place dear to one's heart.

Recipes and cocktails based on Gentleman à Deauville black tea

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

For 4 people

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

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

Preparation:
1. Tea Infusion: In a saucepan, heat the milk and cream until simmering. Add the tea, cover, and let infuse for 10 to 12 minutes off the heat. Strain carefully.

2. Cream Preparation: Whisk the yolks with the sugar until the mixture lightens. Gradually pour in the infused milk/cream, mixing without creating foam. Add a pinch of fleur de sel. Divide into 4 ramekins.

3. Gentle Cooking: Preheat the oven to 150°C. Place the ramekins in a gratin dish and pour hot water halfway up the sides (bain-marie cooking). Bake for 35 to 40 minutes: the cream should be set but still slightly wobbly in the center. Let cool, then refrigerate for at least 2 hours.

4. Melting Chocolate Center: Melt the chocolate with the butter in a bain-marie. Add the icing sugar, mix well. Set aside at room temperature.

5. Gourmet Plating: Just before serving, gently scoop out a small cavity in the center of each chilled cream and add a spoonful of melting chocolate. Serve immediately, with a few candied orange zests or a cocoa shortbread.