This 3-toque Gault&Millau chef helps you with Dry January
January is often a month of new resolutions and challenges. You certainly haven't missed the Dry January and its principle of not drinking a drop of alcohol for a month. With his menu, this 3-toque Gault&Millau chef gives you a helping hand.
Since January 1ᵉʳ, 2024, you may be one of the participants in Dry January, a challenge to drink no alcohol from the first day of the year until January 31. We're halfway there, and happy to see that some chefs have taken the initiative to treat their guests to pairings that wouldn't get in the way of this first challenge of the year.
Mallory Gabsi x Grands Jardins tasting menu
While it's sometimes easy to be sensible at home, it's not always easy to maintain this rigor in a restaurant. A glass of wine perfectly paired with a menu is a tempting option. Chef Mallory Gabsi, chef of the eponymous restaurant and 3 Gault&Millau toques, gives you a helping hand with a special menu.
Like a wine and food pairing, his tasting menu of the moment is enhanced by a series of four to five food and tea pairings from the house of Grands Jardins. These have been specially selected to accompany the plates of the former Top Chef contestant. On the menu:
- Saint Jacques / Potimarron / Chocolat served with Da Hong Pao tea, Chinese oolong tea, Fujian 2022.
- Langoustine / Shallots / Herbs served with Kagoshima tea, Kuki Hojicha green tea, Kyu Shu 2022.
- Jersiaise / Hay / Arugula served with Malawian black tea, Shire Highland 2022, smoked with guava leaves.
- Rose / Blackcurrant / Milk served with Jasbire, a Nepalese white tea, Ilam 2022.
This tasting is available from €75 in 3 stages at lunchtime. It is also available as part of the seven-step Turquoise menu at 165€ or the four-step Food and Tea pairing at 45€. A Grands Jardins glass costs 13€.
Teas made like fine wines
Grands Jardins offers a range of teas selected from around the world. No cups or mugs, just a stemmed glass. Each tea can be enjoyed at any time of day, chilled to the temperature of a white wine. Each has its own infusion protocol, in carefully selected water, and is cold-brewed, without sugar or additives, for very little caffeine.
A great way to spend a delicious moment in a restaurant with a sophisticated pairing (a nice change from wine).
Where can you enjoy tea and food pairings in restaurants?
If you're tempted by the experience, head for Mallory Gabsi's Parisian restaurant, as well as Nhome in the 1st arrondissement, where chef Matan Zaken also works with Grands Jardins.
We also warmly recommend Tracé, Clément Vergeat's restaurant, and Yam'Tcha, Adeline Grattard's 3-toque address.
