On Tuesday 19th May, I headed over to Paris for an exclusive lunch hosted by Teisseire. It seems I’m one of the few who hadn’t become acquainted with Teisseire before because when I spoke about my trip to various people they knew all about the (French) brand – who make a range of rather versatile sirops.
Leaving St Pancras International on the Eurostar we were treated to the knowledge of a fragrance expert, Odette Toilette taking us through the history and future of fragrance. We sampled the flavours of Teisseire in their most fragrant form – including raspberry and caramel.
Upon arrival in Paris, we made our way to Porte 12 to enjoy a bespoke experimental menu (by Chef Vincent Crepel) accompanied by drinks all mixed with various flavours of Teisseire created by the Teisseire Flavour Expert Alex McKechnie.
The menu was pretty extravagant for me! It was the first time I ever tried (smoked) eel; I’m undecided as I think the (very small) size of the portion made it much more palatable for my tastebuds!
My favourite course by far was the Angus Beef with Gnocchi and Swiss Chard. It literally knocked the socks off my tastebuds!
Over conversation we decided that they had used the sous vide method to cook the beef then encrusted it in “something” and whatever else they did just made for a taste sensation.
After our five courses, we made a quick dash to the shops to pick up some french delicacies, then hot footed to take in the views of Paris before hopping back onto the train back to London.
The experience was an amazing way to see how Teisseire can add a bit of French flair to any of our days! I’m keen now to get creative at home trying out some of the other flavours – especially for my coffee!
Before I leave you, here’s a little recipe inspiration for coffee:
Vietnamese Iced Almond – Double Espresso, Teissiere Almond, Almond Milk
Passionfruit, Hazelnut or Lemon*… which would be your favourite flavour?!
*many other flavours available
p.s Teisseire kindly took me along on their day trip at no charge, however, all opinions (as ever) are very much my own