Once in a while I’ll come across a truly memorable afternoon tea.
It’s rare when food, service, presentation, atmosphere, and the tea itself are perfectly aligned…
…and when that happens…I am happy for days. Such was the case at the newly opened Ritz-Carlton Kyoto ^-^
The property collaborated with Pierre Hermé for their classic tea set (when hotels do afternoon tea collaborations, it’s usually a limited edition run). There’s also a Pierre Hermé boutique in the property, so you can count on a fresh selection of sweets.
The tea list is split into multiple sections, but you want to focus on the Seasonal Teas. Four selection for autumn:
We had the Moonlight Osmanthus (detailed post on osmanthus soon!) and Chestnut tea…both so full-flavored and delicate.
And then onto the savories!
Foie gras parfait with pears
Beets, ricotta, and roast beef with lemon confit
Salmon, sweet potato, sour cream with olive, and ikura
Scallop and eggplant with vanilla, ginger, and caviar
The scones are baked by the Pierre Hermé team, one each of the raisin and carrement chocolat.
Comes with clotted cream and a seasonal confit.
Are you ready for the cakes? This is the best part ^-^
They did a number of Pierre Hermé signatures in miniature:
Chocolate bonbons (ginger and dark chocolate) and macarons (lemon and vanilla).
Finishing with raspberry sorbet. Perfection ^-^
We’re going back into the archives to revisit these classic posts by James Norwood Pratt. This post includes two different multi-part sequences: “The Lexicographer” and “Porcelain Ballast”. We have added a link to the end of each one to take you to the next if you would like to read … Continue reading
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