Black

Truffle

Infused exclusively during the season, the telltale scents of port, rich soil, pineapple and chocolate make this a first-class libation.

Wonderful with risotto, roasts, lobster, escargot, boeuf bourguignon, earthy cheeses.

Grapefruit Honey

Clean, sharp and vivid, grapefruit honey is mildly tart with a hint of bitterness and a touch of sweetness from a dollop of honey.

Serve with seared sea scallops, cold shrimp, poached fish, roast chicken or turkey.

Candied Ginger

Reminiscent of trips to the Orient, candied ginger is sweet and demure one moment and assertive the next.

A natural pairing for sushi, seared tuna, shrimp and mango curry, Jamaican spice cake.

Pear Lavender

Combining the lingering sweetness of pears with a light touch of lavender creates an intimate and delicate infusion. It is our ode to poetry.

Serve with grilled pork chops, foie gras, dry cheeses, crème brûlée, cheesecakes.

Celery Peppercorn

The ultimate power drink. The celery's green bouquet is complemented by savory spices and a touch of heat from Malabar peppercorn and dried red chilies.

Bold enough to serve on its own or paired with steaks, charcuterie, cold tomato soup, ceviche and grilled seafood .

Three

Tea

Sophisticated and slightly mysterious, this infusion highlights nuances of flower petals and rare fruits. Three remarkable tea blends from Paris are steeped to create a highly complex spirit ideal to serve as an aperitif or digestif.

Serve with caviar, smoked/dried fish, duck, kabobs and pilafs with dry fruit and nuts.

Chocolate Orange

Premium semisweet Belgian chocolate and succulent California oranges prolong memories of winter holidays, wood fires and soufflés.

Ideal as a dessert drink or with semi-sweet desserts, home-made truffles and vanilla semifreddo.