High tea ma­king co­me­back in region

Bri­tish tra­di­tion show­ca­sed in Hud­son, Vau­dreuil-Do­rion

L'Etoile - - IN OTHER WORDS -

At least two area es­ta­blish­ments are of­fe­ring what has been a long-held tra­di­tion in ma­ny parts of the world.

High tea, or a light af­ter­noon meal, dates back to En­gland in the 1600s but a Hud­son tea shop and flo­rist is of­fe­ring the soo­thing experience, as is mai­sonT­rest­ler inVau­dreuilDo­rion.

Lin­da Clif­ford of Ma­de­moi­selle Clif­ford’s Flo­ral Em­po­rium was de­ter­mi­ned to in­clude in her shop so­me­thing that has been a tra­di­tion all­her life.

“I grew up in Scot­land and tea was al­ways such an im­por­tant part of eve­ry­thing in good times and bad,” she said.

Her flo­rist and gift shop al­so boasts a lo­ve­ly lit­tle tea roomw­here fra­grant jars of loose teas are ser­ved and where pa­trons chose from a wide ar­ray of in­di­vi­dual fine chi­na cups be­fore en­joying their tea.

“Se­lec­ting a cup is as much a part of the experience as choo­sing the kind of tea you want to drink from the cup,” Clif­ford said in her lil­ting ac­cent.


Ed­da Ba­rilla­ro has come th­ree times to Clif­ford’s store be­cause she says she wants to experience tra­di­tions fro­ma­no­ther culture.

“I’m French Ca­na­dian and had not real­ly ever tried high tea be­fore be­cause it’s not a part of our French Ca­na­dian culture,” Ba­rilla­ro said, ad­ding, “I wan­ted to experience so­me­thin­gnew.”

On a recent rai­ny Sa­tur­day, Ba­rilla­ro in­tro­du­ced her friend Ro­sie Cap­pa from Montreal to Hud­son’s tea experience. For se­ve­ral hours, the two women chat­ted, caught up with each other and en­joyed pots of loose tea, ba­ked treats and Clif­ford’s tra­de­mark home-made scones that were ser­ved with clot­ted cream.

“It does feel ve­ry tra­di­tio­nal and pro­per,” Cap­pa no­ted. Though it was her first time at Clif­ford’s tea room, she pro­mi­sed it would not be her last.

“I love the pre­sen­ta­tion... it makes you feel like your li­ving in ano­ther era or time,” she said.

For­mal af­ter­noon tea usual­ly consists of loose tea that is bre­wed in a tea­pot and ser­ved with milk and su­gar. The light meal is tra­di­tio­nal­ly ac­com­pa­nied by cu­cum­ber, egg, ham, or smo­ked salmon sand­wiches, scones with clot­ted cream, as well as cakes and pas­tries. Food is usual­ly ser­ved on a tie­red tray.

And sce­nic and his­to­ric­mai­son Trest­ler in Vau­dreuil-Do­rion al­so of­fers the experience Mon­day to Fri­day, from1:30 pm­to 4:00 p.m., from mid-June to the middle of Au­gust in their for­mal tea room, which is sure to be a treat for all.

Mai­son Trest­ler’s tea room is lo­ca­ted at 85, che­min de la Com­mune in Vau­dreuilDo­rion. To make re­ser­va­tions for for­mal tea, call450455-6290.

Ma­de­moi­selle Clif­ford’s Flo­ral Em­po­rium is lo­ca­ted at 60Ca­me­ronRd. inHud­son.

Ro­sie Cap­pa (left) and Ed­da Ba­rilla­ro se­lect treats of­fe­red by Lin­da Clif­ford.

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