Préparation1. The fruit Peel the 2 apples and 2 pears. Remove the core of the apple using an apple corer and cut into slices 1 cm thick. Cut the pears into quarter. Wash and grate the zest of 1 lime. Place the fresh fruit and dried fruit in a saucepan, cover with water and add the lime zest and honey. Pour 2 g Milky Oolong tea into a tea filter and plunge into the saucepan. Simmer and leave to cook for about 15 minutes. Leave to cool before placing in the fridge for one hour. 2. To serve Peel

Preparation1. The chicken Preheat the oven to 2°. Separate the thigh from the drumstick. Splice the drumstick. Place the 4 thighs and drumsticks in a dish. Salt and drizzle with olive oil. Cook in the over at 2° for 4 minutes until the skin is crispy. 2. The accompaniment Peel the butternut squash and cut into slices 1 cm thick. Remove the seeds from the slices at the bottom of the squash. Place them on a baking tray and drizzle with 15 g of rosemary honey. Salt and place in the over with

PreparationThe cream Place the goat’s cheese in a small mixing bowl. Pour the cream and Bao Zhong tea leaves into the bowl. Beat quickly using a hand blender. Season with a pinch of fleur de sel. Place in the fridge. Peel and wash the carrots and beetroot. Wash the fennel bulbs. Cut into sticks and serve with the Bao Zhong dip. The balls Scoop out some fresh goat’s cheese (approx. 1 g) using a spoon. Roll into a small ball between the palms of your hands.Pour the tea leaves into a small pla

Preparation1. Chocolate Yule log with tea Infuse the tea in 15 cl water to make a strong taste. Moisten the sponge cake with the infusion using a brush. Be careful not to soak it. Place it on a clean tea towel. Melt the chocolate in a bain-marie. When it is only just warm, add the softened butter, mix then add the cream. Continue mixing. Spread the chocolate on the sponge cake using a flat knife. Roll the sponge cake using the tea towel to make the Yule log. Roll it in baking paper so that it ke

Preparation1. The pears Peel the 6 pears. Halve them lengthwise. Remove the core and the pips using a melon baller or a small spoon. Add the lemon juice. Pour the water and 1 g of sugar into a large saucepan. Bring to the boil to dissolve the sugar. Lower the heat, add the tea leaves and the pear halves. Simmer for 15 minutes. Remove the pan from the heat and leave the pears to cool down in the cooking syrup. 2. The caramel Caramelise the 3 g sugar, dry, until it is golden brown (not too bro

Preparation1. The cream of cauliflower soup Wash the cauliflower and remove the florets. Place 1 g of tea in a tea filter. Melt 15 g of butter in a large saucepan and gently sauté the cauliflower florets until golden brown. Add the salt. Cover with 75 ml of milk and 25 ml of water and bring to the boil. Lower the heat and add the tea filter. Leave to infuse for 1 minutes. Remove the tea and continue to cook for approx. 12 minutes. The cauliflower should be soft. Mix the cauliflower in the b

Preparation1. Preparing the bouillon Peel the vegetables and cut into thin strips. Heat the olive oil in a frying pan and sauté the vegetables over a low heat without browning. Add the white wine. Bring to the boil, add the water and bring back to the boil. Remove from heat, cover and leave to infuse for 3 minutes with the kombu. Add the mirin and rice vinegar. Prepare the tea by steeping for 3 minutes at 95 °C. Combine the bouillon and steeped tea (2/3 bouillon to 1/3 tea). Add the zest and

Preparation Crumble the yeast into a bowl. Add 3 tablespoons of warm milk and 1 tablespoon of cane sugar. Mix together and leave for 5 minutes or until the yeast starts to produce bubbles. Add the flour, 5 g (1.8 oz) of melted butter, the remaining milk, 2 g (.7 oz) of sugar, the salt, and 1.5 tablespoons of ground tea. Knead for 5 to 7 until the dough begins pulling away from the sides. Cover with cling film. Leave to rest for 4 minutes. Pre-heat the oven to 18 °C (356 °F). On a work sur

By Anne Desplancke

By Anne Desplancke

Preparation Allow the almond paste to warm to room temperature, then mix with the eggs and orange zest. Beat the egg white to form soft peaks, then add the caster sugar. Fold in with the almond paste mixture. Sift the flour, cornflour, baking powder, grated coconut and ground tea into the mixture, then add the melted butter. Mix. Put in a baking dish and bake at 17°C (375°F) for 15-2 minutes. Cool, then cut into pieces.