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After dinner, when the sky has experienced many flavors, herbal infusions allow you to finish the meal on a gentle and refreshing note. Their aroma immediately takes us to distant lands. Some original recipes from Hélène Darroze.
Michelin-starred Hélène Darroze runs restaurants in Paris, London and Moscow (her website helenedarroze.com). In 2015, she received the prestigious Veuve Clicquot Award and became the world’s best female chef. She shares her favorite recipes with us and tells us what inspired her.
“I often update recipes for these infusions in my restaurants because I make them with fresh herbs. For me, these drinks are a source of inspiration and a reason for creativity. Indian tea is made on the basis of lemon balm, coriander, mint, ginger and cardamom with the addition of rose petals. A Moroccan drink with an oriental twist, infused with peppermint, hibiscus, orange blossom with a pinch of cumin, and orange peels (for color). You can also make tea based on verbena, which is drunk in the French department of Landes. I put lime blossom in it in memory of the tree that used to grow in the park of my father’s hotel. I also use dried flowers from our fields and add pine needles, pepper and bergamot. If you want to sweeten your drink, I advise you to add a spoonful of honey. Herbal teas – tisanes – give me moments of real enjoyment of life.
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- How not to freeze this winter
Indian infusion
“This drink is a source of inspiration and a reason for creativity”
For 6 people
Preparation: 10-15 minutes
Ingredients
- 1 sprig of fresh lemon balm
- 1 sprig fresh coriander
- 1 sprig fresh mint
- Ten petals of fresh red rose
- 10 g of ginger
- 4 g green cardamom
Preparation
Place herbs, flowers and spices in a large teapot. Fill with a liter of water (preferably spring water) heated to 80°C. Let it brew for about 10 minutes. Then pour into cups, remembering to strain through a strainer. You can also mix all the ingredients in a small bowl, then divide them into 6 parts and place them in muslin bags.
Read more:
- Tea drinking in Russian
Moroccan tea with hibiscus
“I love drinking herbal tea at night.”
For 6 people
Preparation: 10-15 minutes
Ingredients
- 3 sprigs of peppermint
- A dozen dried hibiscus (hibiscus) flowers
- 1/2 tsp. dried fleur-de-lis
- 6 orange peels
- A pinch of cumin
Read more:
- The power of herbs and spices
Preparation
Place herbs, flowers, crusts and spices in a large teapot. Fill with a liter of water (preferably spring water) heated to 80°C. Let it brew for about 10 minutes. Then pour into cups, remembering to strain through a strainer. You can also mix all the ingredients in a small bowl, then divide them into 6 parts and place them in muslin bags.