Desserts

Blueberries and sliced apricots float in a quivering, tea-colored jelly, set in the fridge for a cool summer dessert: Dammann Frères’ Altitude Tea N°500, a blend of high-altitude black teas from Darjeeling, Nepal and Sikkim, brings its refined, lightly fruity character.

Ice cream tucked inside golden choux, then a warm, silky sauce poured over until it runs down the sides: Maison Perrotte’s Hazelnut Spread, built on praline, gianduja and a drizzle of hazelnut oil, gives these profiteroles their generous finish.

The mousse settles, airy and pink, over fresh raspberries before a few lychees crown it: Comptoir du Cacao’s Raspberry Ruby Chocolate Bar pairs naturally pink Ruby chocolate with freeze-dried raspberry, without any added colorings, for a vivid, fruity dessert.

At the table, a pour of L’Excessive Rosé Alcohol-Free from Estoublon fizzes softly over chilled strawberries, its forest fruit and morello cherry notes mingling with the berry juices in a dessert that stays light.

Fruit juices bubbling up through a golden, buttery crust, a scoop of vanilla ice cream melting on top: Maison Perrotte’s Green Rhubarb Jam, sweet and tangy with a fresh, vegetal brightness, brings spring to the strawberries in any season.

A slow Saturday, a bowl of strawberries and cherries glistening in a cool, fragrant syrup: Dammann Frères’ Week-End à Paris Tea N°501, a lightly oxidized oolong with cherry and peach blossom, almond and rose, perfumes the fruit with its quiet elegance.

Hot cream meets lemon juice and sets, as if by magic, into a silky spoonful; Verbena Herbal Tea Bags N°470 from Dammann Frères, pure, caffeine-free verbena harvested after flowering, add their sweet, lightly lemony freshness.

Soft peaks of cold cream over raspberries and crushed almond cookies, a dessert assembled in a few minutes: Tour Eiffel Tea N°675, created by Dammann Frères in partnership with the Eiffel Tower, steeps its notes of almond, vanilla and rose into the whipped cream.

Pears turn translucent in a syrup scented with orange zest and a few little stars: Place des Épices’ organic star anise, picked and sorted by hand, with an aroma more powerful than green anise, perfumes the whole pan.

Rolled by hand and dusted in bitter cocoa, each little truffle melts slowly on the tongue, carrying the woody, spicy character of François Pralus’s Tanzania 75% Dark Chocolate Bar, made from organic Forastero cacao.

Under a glossy dark ganache hides a thin layer of marmalade, and every slice gets one more dab on top: Maison Perrotte’s Bigarade Orange Jam, bitter-orange marmalade at its most classic, sets its vivid balance of bitterness and sweetness against the chocolate.

Butter and sugar turning to caramel in the skillet, folded crêpes warming in an orange syrup, a handful of raspberries to finish: Tisane du Roy N°429 from Dammann Frères, caffeine-free with orange blossom, black currant leaves and red fruits, adds its floral bouquet to the sauce.