Pastry - Tea Time

Paris - Hôtel de la Marine

Every Friday and Saturday, an exceptional and original three-hour workshop takes place: The Tea Time workshop.

On the programme:

Workshop - 1h30: Make seasonal macarons, under the expert guidance of a pastry Chef, which you can take home with you.

Tea Time - 1h30: Once the workshop is over, the participants move into the dining room, where they taste a variety of sweet and savoury dishes. A selection of teas from around the world is included, as well as a glass of Champagne!

Recipes

Spring: from 24 May to 22 June

Rhubarb-raspberry macarons workshop

Menu 1
24 & 25 May

Savoury
Flamiche with seasonal vegetables, Burgundy choux pastries with Chablis wine, Homemade salmon gravlax, Vegetable creation from the market, Gaspacho

Sweet
Waffles and home-made spread, Cannelés, Vanilla-praline flan, Tropical passion fruit-mango tartlets, Baba with red berries, Pure arabica coffee éclairs

Menu 2

31 May & 1 June, 7 & 8 June, 14 & 15 June, 21 & 22 June

Savoury

Flamiche with seasonal vegetables, Burgundy choux pastries with Chablis wine, Homemade salmon gravlax, Vegetable creation from the market, Gaspacho

Sweet
Waffles and home-made spread, Pecan nut cookies, Pure Tahitian vanilla flan, Menton lemon meringue tartlets, Rhubarb-strawberry baba, Red berry éclairs
Summer: from 28 June to 21 September

Lemon & lemon verbena macarons workshop

Menu 1

28 & 29 June, 5 & 6 July, 12 & 13 July, 19 & 20 July

Savoury

Flamiche with seasonal vegetables, Burgundy choux pastries with Chablis wine, Homemade salmon gravlax, Vegetable creation from the market, Gaspacho

Sweet

Waffles and home-made spread, Intense Venezuelan chocolate cookies, Baba with orange blossom water & gariguette strawberries, Praline choux pastries, Fraisier (strawberry and cream cake), Menton lemon meringue tartlets

Menu 2

26 & 27 July, 2 & 3 August, 9 & 10 August, 16 & 17 August, 23 & 24 August

Savoury

Flamiche with seasonal vegetables, Burgundy choux pastries with Chablis wine, Homemade salmon gravlax, Vegetable creation from the market, Gaspacho

Sweet

Waffles and home-made spread, Cannelés, Baba with peach, Chocolate choux pastries with cocoa nibs, Gariguette strawberry charlotte, Rhubarb-Menton lemon tartlets

Menu 3

30 & 31 August, 6 & 7 September, 13 & 14 September, 20 & 21 September

Savoury

Flamiche with seasonal vegetables, Burgundy choux pastries with Chablis wine, Homemade salmon gravlax, Vegetable creation from the market, Gaspacho

Sweet

Waffles and home-made spread, Almond cookies, Baba with red berries, Intense Tahitian vanilla choux pastries, Apricot-rosemary “pavlova”, Peach-lemon verbena tartlets
Autumn: from 27 September to 14 December

Atelier Chocolate macarons

Tea Time 1
27 et 28 September, 18 et 19 October, 8 et 9 November, 29 et 30 November

Savoury

Cheese choux pastries, Seasonal flamiche, Salmon gravlax with cardamom, Market velouté

Sweet

Waffles & home-made spread, Roasted hazelnut cookies, Ardèche chestnut & kumquat Mont-blanc, Opera, Mirabelle clafoutis, Mandarin & Tahiti vanilla Swiss roll

Tea Time 2
4 et 5 October, 25 et 26 October, 15 et 16 November, 6 et 7 December

Savoury

Cheese choux pastries, Seasonal flamiche, Salmon gravlax with cardamom, Market velouté

Sweet

Waffles & home-made spread, Pistachio cookies, Almond praline éclairs, Pear & cardamom baba, Chocolate Swiss roll, Mandarin & vanilla ‘pavlova’

Tea Time 3
11 et 12 October, 1 et 2 November, 22 et 23 November, 13 et 14 December

Savoury

Cheese choux pastries, Seasonal flamiche, Salmon gravlax with cardamom, Market velouté

Sweet

Waffles & home-made spread, Cannelé, Pure arabica coffee éclairs, Pear clafoutis, Hazelnut praline Swiss roll, Tart Tatin

Alcohol abuse is dangerous for your health - consume in moderation.
The sale of alcohol is forbidden to minors under the age of 18.

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Pastry - Tea Time

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Recipes

Menu 1

Menu 2

Menu 1

Menu 2

Menu 3

Tea Time 1

Tea Time 2

Tea Time 3