ARCHIVE FOR May 2026

African massage

29 May 2026
Slider


Several East African countries are among the world’s biggest tea producers. In Burundi, I travelled along the shores of Lake Tanganyika to the Tanzanian border, gazing across the water towards the mountains of the DRC (Democratic Republic of the Congo), while at night, the fishing boats scattered across the lake glittered like a constellation of stars. In a week, I did not come across a single Westerner, and some local children had never seen one, rushing over as soon as they caught sight of me. They emerged from the water in a constant stream, full of excitement, laughter and curiosity. I barely had time to snap a few photos and try to answer their eager questions before returning to my vehicle, leaving them to their waves. After hours on chaotic tracks that tossed me violently in every direction, I headed for the mountains. In Burundi, those long hours spent being jolted along gruelling roads have a name: the African massage.

On my return to France, someone pointed out to me that my photo wasn’t straight, that the lake was tilted. At the time, I didn’t believe them. Nor did I later. I had never seen anything like it. I want to believe my photo is faithful to what I was lucky enough to witness. I want to believe it is faithful to that unexpected axis on which beautiful Lake Tanganyika seemed to rest. When you travel, you have to accept being challenged, to confront other ways of seeing the world. That is all part of the charm of adventure. Here is the lake as I saw it that day: tilting gently to the left, no doubt beneath the weight of the boats and the children’s laughter.

Share on Facebook. Tweet this!

Pastry chefs at the École du Thé

7 May 2026
previous arrow
next arrow
Slider


Part of the tea sommelier’s role is to host tasting sessions for pastry chefs. Tea can be used like a spice in the kitchen: single-origin teas and flavoured blends can lend a lingering finish, additional texture or a delicate bittersweet note. The same tea can impart a multitude of flavours and aromas – zesty, honeyed, woody and more – to a dessert.

Among the pastry chefs who attend our tastings, some work in prestigious establishments that serve up splendid afternoon teas. These feature a succession of delicate delights, sweet and savoury. Of course, tea is an essential part of the experience, so it is important for pastry chefs – for whom this is not always their speciality – to understand different tea varieties, brewing methods and food pairings. Here at the École du Thé in Paris, we welcome top pastry chefs from prestigious establishments such as the Saint-James, the Shangri-La, the Bristol, Lucas Carton and Maison Bernard Loiseau.

(Photos: A. Denni)

Share on Facebook. Tweet this!