Tea tempers the spirit and harmonizes the mind. — Lu Yu
Lacroix’s “Staying Seine” mocktail features hibiscus, ginger & Lapsang Souchong tea
Momentous occasions deserve memorable celebrations.
A single birthday, for example, represents 365 days of continuous breathing, movement, thought, emotion and growth occurring in one unique body: that is a miracle in itself. One year alone contains so many experiences and opportunities, moments big and small, that combine to form a masterpiece in motion.
(Greetings, Good Tea People! What’s steeping? Thank YOU for all of the Happy Birthday Season wishes — my heart and my teapots are warmed by the love shown. Warmest of welcomes to all the new Straight From the Leaf readers, followers and subscribers. Please feel free to have a treat with your tea while you read this post.)
Birthday accumulation is a blessing.
Imagine celebrating 21,900 days! I am. There are 21,900 days of abundant living to celebrate, especially since my sense of adventure, amazement, and the ability to live out dreams keeps growing and evolving.
There is nothing left to prove.
There is no one to impress other than ourselves.
I’ve experienced enough life to know that we each decide how to make the most of the time we have left. It is a privilege to notice moments, accumulate experiences, and acquire wisdom in the process.
Enveloped in Elevated Elegance
I intentionally chose to celebrate this year in a space that best reflects who I am and what I value most. Lacroix at The Rittenhouse is a quiet, luxurious restaurant on the second floor with breathtaking views of Rittenhouse Park. Both the ambiance inside and outside set the stage for one of the most memorable meals I’ve had in a lifetime.
(For the Good Tea People who are less familiar with the Philadelphia’s vast culinary landscape, Lacroix is a Forbes Four-Star and AAA Four Diamond fine-dining restaurant. The Mary Cassatt Tea Room, one of my favorite afternoon tea venues, is located on the first floor. Again, please do not continue reading on an empty stomach. This is the cue for all foodies to prepare themselves.)
Exquisite Ingredients in Expert Hands
Lacroix offers a three-course prix fixe lunch menu inspired by French cuisine. Here’s is the plate-by-plate replay:
Oyster Opening (Add-on Option)
The Black Pearl oysters served with a cucumber-jalapeño mignonette and the house fermented hot sauce were fresh, succulent and a perfect opening. They reminded me that the world is open to new possibilities every day.
Course One: Sweet Potato Bisque
This soup was rich, hearty and, oh so comforting. Even though the sweet potato came in a different form, it reminded me of past meals and being able to appreciate real ingredients. We could literally taste the difference.
Not pictured is the brioche bread and honey butter which accompanied the soup!
Let’s just share what remained of the first course below.
Course Two: Poconos Trout Almondine
Lacroix pan-seared this locally sourced trout and paired it with almond puree and toasted almonds. The lemon-brown butter (beurre noisette) sauce was very fragrant yet it only enhanced the delicate flavor of the trout rather than overpower it.
The green beans (haricot verts) and chive flower garnish were beautiful touches to the dish’s overall presentation. It was almost too pretty to eat.
This Poconos Almond Trout was a tribute to Executive Chef Jonathan Cichon and the entire Lacroix team.
Course Three: Seasonal Sorbet Trio and Rose Panna Cotta
This seasonal sorbet trio of coconut, mandarin and watermelon-tajin (pictured above) made our taste buds sing in three-part church choir harmony.
(What is tajin, Good Tea People? Great question. Tajin, pronounced ta-zin, is a popular Mexican seasoning mix of mild chili peppers, dehydrated lime, and sea salt. Now think of fresh watermelon combined with this. If your mouth is watering, then please pour yourself another cup of tea.)
The Rose Panna Cotta was smoothly infused with calming rose throughout the dessert. The bergamot sorbet and the finely ground toasted pistachios took this offering to another level.
(What’s that, Good Tea People? Yes, everything tasted heavenly. I get somewhat weepy recalling the experience. What did I drink? Oh, I am so glad you asked. This deserved its own mention.)
The Tea in the Room
Lacroix demonstrates that it understands the assignment when it comes to tea mixology. The non-alcoholic beverage menu features loose leaf tea as the foundation rather than mere flavoring. The result is a tea experience as refined and elevated as the food.
I chose “Staying Seine” above all else — no surprise! — and here’s the science behind the art:
“Staying Seine” anchors itself in Lapsang souchong, the unmistakable, pine-smoked black tea. For tea drinkers, I have yet to meet someone who is neutral about this particular black tea. For a zero-proof creation, this is a genius foundation. The heavy, campfire smoke of the Lapsang is reminiscent of the oak notes and dry bite of a fine aged spirit.
This drink’s complexity does not end in Lapsang’s smokiness taking over. “Staying Seine” is balanced with tart hibiscus, fresh lemon, and warming ginger. The flavor play on the palate is a work of art.
The hibiscus lends a gorgeous, deep ruby hue and a cranberry-like astringency, while the fresh lemon brightness lifts the entire palate with each sip. Binding these elements together is honey, which introduces a rich, natural sweetness and a velvety density that coats the palate and softens the tea’s intense, smoky astringency.
Garnished with a piece of candied ginger, the “Staying Seine” offers a sweet, fiery contrast to its deeply complex, smoky-sour profile. It was an exceptional match that effortlessly complemented the rich brown butter sauce of the Poconos Trout Almondine.
Best of all, “Staying Seine” looks as pretty as it is powerful.
Cups Up Conclusions
Every day is important: 24 hours, 1,440 minutes and 86,400 seconds worth of life.
May your days be filled with love and laughter.
May your grief soften as life continues thereafter.
May your words be thoughtful.
May your health be plentiful.
Most of all, let there be TEA.
Cups up! Good Tea People, CUPS UP!
#DrinkTea #HappyBirthdaySeason