tea
5 min.
Bottled Teas Take the Table in Asia and the Middle East
A new generation of bottled teas is redefining non-alcoholic celebration across Asia and the Middle East.
4 min.
Alexandre Mazzia – exploring the vegetable and herbaceous side of Japanese green teas (AM, Marseille, France)
Since his restaurant AM by Alexandre Mazzia took its third star in 2021, this basketball player turned chef has made no secret of his passion for Japan and its green teas. Let's take a closer look at this creator of imaginative cuisine, a refined man who was born in Congo and adopted Marseille as his home, and who never tires of delving into the gamut of culinary sensations.
4 min.
Japanese green tea–food pairings : the aromatic orchestrations of Boris Campanella and Xavier Thuizat at L'Écrin (Hotel de Crillon's restaurant, Paris)
At the restaurant L'Écrin in Hotel de Crillon, the chef and the sommelier promise to "embellish tea with the finest menus possible". Drinking and eating at the same time is the secret to magnifying the flavours of Japanese green teas.
7 min.
The diversity of Japanese green teas explained by chef Sylvain Sendra
Sylvain Sendra, chef at the restaurant Fleur de Pavé (Paris, 2nd arrondissement), was born in Lyon in 1977. He obtained his first MICHELIN Star while working on Paris's Left Bank, at Itinéraires, where he made a name for himself with his high-calibre bistro cuisine. This was the time he became a devotee of Japan and its green teas.
