Services. Amuse-gueule au Thé

Taste of tea depends on the quality of tea, brewing process and the way the tea is served.

On January 25, in fine-dining restaurant Art-Cafe Nostalgia (Moscow) amuse-gueule au thé — a new format in restaurant tea-drinking — debuted.

Amuse-gueule au Thé (French for ’tea and chasers’) is a tea-serving concept for fine-dining restaurant, based on apposite combination of various teas with diverse liquors, cheeses, tea dainties and gourmet meats.

The concept of amuse-gueule au thé was developed by the experts of the Turquoise Tea Group in collaboration with the experts of La Marée with direct participation of Jerome Rigaud, the chef at Art-Cafe Nostalgia, and Igor Bukharov, the President of the Federation of Restaurateurs and Hoteliers of Russia.

The core of this concept is the knowledge we have accumulated on successful and delicious combination of our tea with the various tea dainties, liquors and cheeses. In each establishment the amuse-gueule au thé concept from a set of theoretical knowledge transforms into a unique and extremely beautiful specialty tea service. In the Nostalgia café we developed six options of this service, and here is the composition of one of them — Amuse-Gueule au Thé with Exotic Tea.

’Cheese plate of 11 selection cheeses (Camembert, Epoisses, Bougon, Brillat-Savarin, Goat-milk chees, 4-month matured Cantal, Fromage du Maquis, Livarot, Reblochon Fermier, Marcellin, Brie de Meaux); amuse-gueule au thé is served with a set of tea dainties (cured kumquats, cured coffee-flavored plums and dried plums with peppermint). The amuse-gueule au thé will be accompanied with a siphon of our puerh, Gaba-tea, matured tea Buddha’s Palm or the lotus bud tea.’

This is incredibly delicious and fantastically beautiful.