Ritournelle Herbal teas

To preserve the concentration of essential oils and the purity of natural aromas.

Industrial herbal tea bags often use plant dusts that rapidly lose their volatile aromatic components. Conversely, using whole leaves, intact flowers (such as whole chamomile heads) or dried fruit pieces guarantees a slow release of essential oils. The result is a cup of remarkable aromatic richness, without artificial bitterness.

Matricaria chamomile, lemon verbena, lemon balm and orange blossom.

• Chamomile: Renowned for its soothing virtues on the nervous system and its naturally sweet, honeyed profile.

• Lemon Verbena: With refreshing citrus notes, ideal for releasing the tensions of the day.

• Lemon Balm & Passionflower: Reputed for calming mental agitation and preparing the body for a restful sleep.

Simmering water (90°C to 100°C), a generous steeping time (5 to 10 mins) and a covered vessel.

Always cover your cup or teapot: Plants release their virtues and fragrances through volatile essential oils. Covering them during steeping prevents these aromas from evaporating.

Allow time to work: Unlike green tea, which can become bitter, most botanicals require between 5 and 10 minutes to extract all their active principles and flavours.

Through a slow cold-steeping method in the refrigerator.

Place 10 to 12 g of your botanical blend (e.g. mint-lemongrass, hibiscus-red fruits or verbena) in 1 litre of room-temperature water.

Leave to steep in the refrigerator for 4 to 8 hours..

Strain and serve with a few ice cubes and fresh fruit slices: you will get a refreshing, naturally fruity drink with zero calories.

The art of using specialty herbal teas as complex bases to create high-end non-alcoholic cocktails.

Infusions are no longer limited to the evening cup. Top chefs and bartenders use them as "non-alcoholic spirits" to craft complex mocktails A highly concentrated hibiscus infusion brings acidity and tannic structure (close to a red wine); a smoky or spicy blend adds body; while mint or verbena provides top-note freshness.

Combining the acidity or aromatic notes of plants to cut through the richness of dairy products.

Just like wine, infusions offer remarkable gastronomic pairings:

• Fresh goat's cheese: A Verbena-Lemongrass infusion Verveine-Citronnelle brings vibrant, tangy freshness that enhances the cheese's creaminess.

• Mature Comté or aged Gouda: A Verbena-Lemongrass infusion A roasted Rooibos or wild Chamomile infusion provides nutty and honeyed notes that reveal the cheese's tyrosine crystals.

• Blue cheese / Roquefort: A Hibiscus-Red Fruits infusionHibiscus Fruits creates an enchanting sweet-and-sour contrast.

The essential natural remedy to soothe the throat and support the respiratory tract.

This synergy combines three exceptional ingredients:

• Thyme: A powerful natural antiseptic and anti-infective, ideal for clearing the airways.

• Lemon Brings a touch of refreshing acidity and vitamin C.

• Honey Soothes the throat, calms coughs and provides comforting natural sweetness. Enjoyed at the first sign of cold weather, this infusion is a pillar of winter wellbeing.