We’ve all been sat in a restaurant puzzled as we stare at the extensive wine list trying to plot which one will go nicely with the chef’s culinary delights.
The non wine connoisseurs amongst us we would get away with hoping the play safe white goes well with fish and a red will deliver with our meat, but a new drink is setting a trend and it’s one you might least expect.
That’s right – tea.
Alexis Gauthier, a Michelin-starred chef said tea ‘enhanced the unami flavour’ in many of his creations.
He matches a starter of asparagus, broad bean and wild mushrooms with a green tea.
30 per cent of drink revenues during a lunch service at Gauthier Soho come from tea sales.