{"id":189638,"date":"2025-10-01T11:32:48","date_gmt":"2025-10-01T09:32:48","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/10\/01\/the-prince-of-wales-signs-cointreau-for-the-chicest-tea-time-of-the-new-season\/"},"modified":"2025-10-01T11:33:59","modified_gmt":"2025-10-01T09:33:59","slug":"the-prince-of-wales-signs-cointreau-for-the-chicest-tea-time-of-the-new-season","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/10\/01\/the-prince-of-wales-signs-cointreau-for-the-chicest-tea-time-of-the-new-season\/","title":{"rendered":"The Prince of Wales signs Cointreau for the chicest Tea Time of the new season"},"content":{"rendered":"\n

When Art Deco refinement meets pastry excellence and the iconic Cointreau<\/a> orange liqueur, Tea Time takes on a whole new dimension.<\/strong> <\/p>\n\n

A tribute to the roots of Anjou<\/h2>\n\n
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From October 10, 2025<\/em><\/strong>, to early January 2026<\/em>, the Hotel \n Prince of Wales<\/a>\n<\/strong>unveils an exclusive Tea Time<\/strong> imagined by pastry chef H\u00e9l\u00e8ne Kerloeguen<\/strong> in collaboration with Maison Cointreau<\/strong>. More than a simple gourmet ritual, this interlude pays tribute to a shared terroir: Anjou. H\u00e9l\u00e8ne Kerloeguen is originally from this region, where she drew her first sweet memories, often flavored with orange liqueur, which she revisited in her family’s cr\u00eapes Suzette<\/strong>. <\/p>\n\n

Her meeting with Carole Quinton<\/strong>, Cointreau’s Master Distiller, sealed the inspiration for this Parisian rendezvous<\/strong>. Together, they imagined a score where citrus aromas come into dialogue with pastry inventiveness, in an intimate setting: the Suite Akira<\/strong>, opening onto the patio adorned with classified mosaics. <\/p>\n\n

A tasting in several stages<\/h2>\n\n

This refined Tea Time<\/strong> opens with three savory bites<\/strong>. A mushroom fritter flavored with Cointreau<\/g>, crisp and vegetal, initiates the play of textures. This is followed by a Jerusalem artichoke mille-feuille with roasted pepper<\/g>, delicately worked around a delicate bavaroise. Finally, the freshness of corn and egg in shell<\/strong> brings roundness and softness, like a breath of fresh air before the sweetness. <\/p>\n\n

The sweet section then unfolds in six creations<\/strong>. Each piece is conceived as a reinterpretation: Cr\u00e9met d’Anjou<\/g> lightens the local tradition with notes of pear and bergamot. La Part de Suzette<\/g> revisits the iconic cr\u00eape flamb\u00e9e with mandarin curd and Cointreau chantilly. Chouquettes de partage<\/g> recalls the spirit of croquembouches, but infused with a smooth orange cream. Between these pieces, the Blueberry Cosmopolitan flan<\/g> surprises with its modernity, while the chocolate-orange<\/g> bouch\u00e9e underscores a timeless marriage. Each precise, chiseled dessert illustrates the balance sought between Anjou heritage and contemporary creativity. <\/p>\n\n

A signature cocktail to match<\/h2>\n\n
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To complete the experience, an exclusive cocktail, The Princess Margarita<\/strong>, is served. Composed of Cointreau, tequila, a tangy cordial of Earl Grey tea and chamomile, enhanced with coriander, it expresses freshness, roundness and elegance. This accord underlines our desire to link the world of patisserie with that of mixology, creating a bridge between two arts of taste. <\/p>\n\n

An Art Deco setting, between history and modernity<\/h2>\n\n

The Prince of Wales<\/strong> was not chosen by chance. Its Art Deco identity, inherited from its inauguration in 1929<\/g>, resonates with the geometric aesthetic of the Cointreau bottle. This Tea Time thus becomes the meeting point of two French icons: a legendary hotel and a liqueur house founded in 1849<\/g>. The ensemble pays tribute to an era when elegance and creative audacity went hand in hand. <\/p>\n\n

Editor’s Opinion: <\/strong>With this Cointreau Tea Time<\/strong>, the Prince de Galles offers much more than a sweet break: a sensory experience where heritage, terroir and creativity come together. In the hushed calm of an emblematic hotel, the flavors of the Anjou region are reinvented in Paris, giving festive and elegant accents to autumn and winter afternoons. <\/p>\n\n

Practical information<\/h2>\n\n