A daring Tea Time at the Prince de Galles Hotel by the Hélène Kerloeguen team

If you've got a sweet tooth and are looking for a great idea for a gourmet getaway, we'd like to take you on a journey to discover an inventive Tea Time in the heart of an art deco setting in Paris. To discover it, head to theHôtel du Prince de Galles in the heart of the 19.20 district to enjoy this suspended moment, far from the hustle and bustle of the capital, in an intimate setting inspired by the 1920s. This is where, from Friday to Sunday, you'll find a tea-time with daring creations, to the delight of gourmets in search of a culinary experience imagined by a passionate team.

Yes, the principle of a tea time of this kind is to let yourself be transported by the tasting experience designed by the hotel's talents. As opposed to à la carte menus, this formula leaves you no choice: you have to let yourself be guided, trust and be open to discovery. Pastry chef Hélène Kerloeguen understands this and intends to make the most of this carte blanche. In the company of her team, whom she is keen to showcase in the creation of the delicacies presented at this tea-time, she has decided to take us off the beaten track, rather than remaining in the comfort of the consensual.

The formula, priced at €65 per person, includes a choice of hot beverage, four savory items, a plated dessert, four pastries and a sharing item, a price that's in the middle of the range compared with other Parisian addresses of the same standing, and which can be a great experience for a special occasion, for a gift or simply for tea-time aficionados.

The proposal evolves with the seasons, so the dishes are likely to change in relation to the experience we're about to describe. Nevertheless, it should give you an idea of the creative spirit that characterizes this tea-time. After two mini-financiers as an appetizer guide, the tasting begins with the presentation of three fresh savory pieces imagined by Executive Chef Claudio Semedo Borges: the mackerel rillettes tartlet with lemon caviar, the pressed sandwich, a clever nod to the club sandwich regularly found on this type of formula, which nevertheless places sunny vegetables center stage, and a vegetable charcoal parmesan shortbread with artichoke and mint, topped with famous Italian cheese shavings, like a snow-covered mountain.

These three cold pieces invite us to explore different facets of taste, while already setting the tone for the platter to follow. These are complemented by a mushroom bao, served hot, accompanied by a spicy devil's sauce, bringing out both the spiciness of its name and the flavor of the chili pepper. Spicy flavors can be scary, but it was worth the risk. We were delighted.

Then it's time for a suspended tasting of sweet delights, served on a display that echoes the art deco spirit of the Hôtel du Prince de Galles. A fine tribute to the heritage that surrounds us, particularly on the patio. Before picking up the various pieces that rise up before us, we begin this transition with a pre-dessert on the plate, mischievously entitled "Comme un tiramisu" ("Like a tiramisu").

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Tea or coffee, why choose? This creation, reminiscent of the famous Italian pastry, is composed of caramel and creamy coffee, based on a coffee-soaked baba, topped with a lemon sorbet infused with Earl Grey tea. It's very light, which brings out the comforting side of tiramisu, with a clever reference to the spirit of the teatime, without saturating the palate.

This puts us in the right frame of mind to savor the delicacies on display. As with the savory offering, the various dishes presented at eye level contrast with one another, offering a kind of panorama in the culinary experience. A mouthful of hazelnut, blackcurrant, pear and green shiso reveals a low-sugar creation where the roasted notes are particularly highlighted.

This contrasts with the elegant pavlova, a favorite of the pastry chef 's, whose meringue houses a lychee and muscat combo with floral accents. The fruity kiwi tartlet is paired with cleavant coriander and green cardamom: the result is a tart yet rounded delicacy, surprisingly reassuring, like a childhood perfume.

And since we're reminded of our tender years, the "chausson aux pommes à partager" (apple turnover to share) revisits this pastry that will have marked us at our tea parties in a version as charming as it is generous, with the added bonus of buckwheat matching for even more character. Finally, at the top of this display, the chocolate and Batak berry bouchée, which we recommend you close with, will delight chocovores. This well-balanced creation brings out the fresh floral and peppery notes of this rather sweet wild berry without getting carried away by the cocoa's almost mineral accents. Not so sweet and sufficiently gourmand, this creation with its strong character helps to reflect the meticulousness and creativity of this no-nonsense tea-time from start to finish.

Quite simply, Hélène Kerloeguen is fascinated by exploring taste and revisiting the classics. She's not afraid of experimentation, and her entire brigade seems driven by a creative spirit and a love of challenge. In fact, the head pastry chef insists that from the lacy pôchage of the pavlova made by her sous-chef Guillaume, to the puff pastry and the revisiting of the apple turnover inspired by Hugo's ideas, this tea-time is the fruit of teamwork. A dream team that has succeeded in creating a formula that will appeal to both culinary adventurers and not-so-sweet eaters looking for a balanced tea-time experience tailored to their palates.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.