A few years ago The Pierre Hotel launched the Chef’s Social Club Series to create an interactive dining experience. Recently, the club presented a multi-course dinner featuring Palais des Thés. The Parisian tea company offers all-natural Signature flavored teas (“Les Créations”), pure single-estate teas and exceptional limited edition Grand Crus.
When I entered The Rotunda Room at the 86 year old luxury hotel, it took my breath away. It’s a stunning room that has recently been redesigned by architect, Daniel Romualdez. The room is famous for its weddings due to the posh and romantic scenery, it looks like a fairytale. However there is so many other experiences taking place in the space like the Chef’s Social Club.
The evening was kicked off by a tea infused cocktail. After a bit of mixing and mingling, the chef and tea sommelier took our palates on a gastronomic journey. There were quite a few local selections on the menu such as the fluke, duck, and fingerling potatoes. The chef is committed to as much farm to table food as possible.
The food and tea pairings were curated by Executive Chef, Ashfer Biju of The Pierre Hotel and Palais des Thés sommelier, Aurelie Bessiere.
Frog hollow farms peach, vanilla citrus vinaigrette, mustard cress
Miyazaki Shincha Ichibancha Japanese Grand Cru
Upstate Heirloom Tomato Tea
Slow Cooked Filet Bay of Fluke
Summer squash, yellow tomato, and pepper corn
Yuzu Shincha Japanese Grand Cru green tea
Jasmine Tea Sorbet with Macha Gali
Orange Blossom green tea shooter
Tea Smoked Magret of Long Island Duck, Confit Legs
Red Thumb fingerling potatoes, Swiss chard, blueberry jus
Golden Yunnan Chinese Grand Cru Black Tea
Sheep’s milk cheese from South West France, blueberry compote
Butterfly of Taiwan Oolong Tea
Plum and Ginger Cake
Ginger yogurt ice cream
Ding Dong Taiwanese Grand Cru Oolong Tea