It’s high time to re­visit the high tea

Western Suburbs Weekly - - Food - with Belinda Cipri­ano

IT is a tra­di­tion that dates back cen­turies but as they say, ev­ery­thing old is new again and high tea at Jean Pierre San­cho is an event to be­hold.

The French patis­serie known for its crois­sants and mac­arons in­tro­duced the in­dul­gent three­tier stand to their menu ear­lier this year and ac­cord­ing to owner Corentin Lau­maille, it has been a re­sound­ing suc­cess.

The day I vis­ited I was treated to a herbal tea or cof­fee of my choice and a stand which in­cluded a tier of savouries and two of sweets. The sand­wiches in­cluded creamy egg, tomato and cheese and a brioche bun with smoked sal­mon and cream cheese.

Fill­ing yet de­light­ful, it was a pre­lude that set the stan­dard of other de­li­cious treats to come.

Next up the scones – dusted with sliv­ered al­monds and served with beau­ti­fully whipped cream and rasp­berry jam, the scones were light, fluffy and ev­ery­thing you want in an old favourite.

The last tier of the day was a feast for the eyes as well as my belly, with mac­arons dipped in white choco­late and dusted in gold. This heav­enly dessert was all I needed, but it did not stop there.

A slice of red vel­vet cake piped with choco­late ganache was de­voured in seconds and I had barely any room left for the other yummy sweets sit­ting on the beau­ti­ful white plate.

Nev­er­the­less, it was a mis­sion I needed to com­plete and with a few deep breaths I fin­ished them off, like a lady, of course, and my high tea ex­pe­ri­ence was over.

Jean Pierre San­cho hold high teas ev­ery day but a book­ing is nec­es­sary. Old fash­ioned, yes, but as I said ev­ery­thing old…

The high tea at Jean Pierre San­cho.

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