The meal begins with a glass of Jasbire, “
a white tea from Nepal, harvested in spring, lively and lively, comparable to a champagne
,” explains Florentin Fraillon, the sommelier of the bistronomic restaurant Chenapan (Paris 9).
This brings freshness to the earthy side of the beetroot and goes very well with the iodized flavors of the dried bonito cream that accompanies it.
The most surprising thing is that this tea, cold, is served in a stemmed glass and reveals a crystalline color similar to a white wine.
The dishes parade, each with its own infusion.
Come the scallops and their chanterelles with its Meung vintage, a permaculture black tea from Laos, enveloping, rounded, with undergrowth aromatics, which finds its complicity here with mushrooms.
“
It is also comfortable with meat or game
,” adds Florentin Fraillon.
Finally, the signature dessert of Bruno Laporte - the chef of Chenapan -, a variation around wheat, is served with Samtawa, black leaves from Malawi whose aroma is close to peated whiskey.
All these teas that we have just tasted as exceptional vintages…
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