{"id":2076550,"date":"2026-09-01T17:16:04","date_gmt":"2026-09-01T15:16:04","guid":{"rendered":"https:\/\/www.luxsure.fr\/2026\/09\/01\/at-the-salon-proust-the-ritz-paris-reimagines-teatime\/"},"modified":"2026-09-01T17:25:37","modified_gmt":"2026-09-01T15:25:37","slug":"at-the-salon-proust-the-ritz-paris-reimagines-teatime","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2026\/09\/01\/at-the-salon-proust-the-ritz-paris-reimagines-teatime\/","title":{"rendered":"At the Salon Proust, the Ritz Paris reimagines teatime"},"content":{"rendered":"\n

Starting September 1, 2026, Olivier Lain\u00e9 will introduce a tea time at the Salon Proust, conceived as a miniature French-style lunch.
The concept isn\u2019t just about indulgence\u2014it touches on how a luxury hotel revives its own tradition.
Blending savory and sweet elements with memories of 1898, the Ritz Paris transforms tea time into an exercise in passing on tradition.<\/p>\n\n

At the Ritz Paris, tea time isn\u2019t just another item on the menu. It\u2019s a tradition. Ever since the hotel opened in 1898, five o\u2019clock tea has been a signature ritual\u2014a moment so deeply ingrained that it has endured through the decades. In 2026, Olivier Lain\u00e9, the new Pastry Chef at the Ritz Paris, will present a new take on this tradition starting September 1 at the Salon Proust.<\/p>\n\n

This concept is interesting because it doesn\u2019t simply reenact the English tradition of tea time. Instead, it shifts the focus to the French art of the afternoon meal, creating a three-part experience where savory and sweet elements interact. This structure lends the ritual a new depth: the moment is no longer solely about sweets, but rather one of progression\u2014almost like a condensed menu.<\/p>\n\n

The appetizer course features three savory creations. A salmon tartlet, enhanced with horseradish and a yuzu condiment, kicks off the tasting. Next comes a lobster roll made with French toast, whose tender texture comes from a lobster bisque that has been slowly simmered. A vegetable sauce made from roasted seasonal vegetables is served with soft focaccia, in a deliberately French touch.<\/p>\n\n

The sweet-and-savory combination takes the form of a trompe-l\u2019\u0153il: a reimagined burrata served on a lemon shortbread, with brunoise of poached pear and a light balsamic vinaigrette. This centerpiece speaks volumes about Olivier Lain\u00e9\u2019s style: classic precision, yet shifted by the interplay of textures and anticipation.<\/p>\n\n

The \u201cLe Temps Sucr\u00e9\u201d collection then unfolds with a series of more personal creations. A buckwheat baba with kiwi and fresh herbs pays homage to the chef\u2019s native Brittany. A sunflower-shaped pastry combines an Earl Grey tea and cardamom mousse with choux pastry and lemon-bergamot cream. A pastry created by Head Baker Fabien Morelet reimagines croissant dough in a pastry form, topped with quince confit or seasonal fruit. The all-chocolate charlotte concludes the tasting on a more straightforward note.<\/p>\n\n

Perhaps the most telling detail is the take-home creation: a dark chocolate shell encasing a praline made from toasted country bread. The Ritz extends the ritual beyond its walls without losing its essence. The treat becomes a souvenir, but also a final taste experience.<\/p>\n\n

Priced at 125 euros per person, including a glass of brut champagne or a non-alcoholic sparkling beverage and a hot drink, this tea time will be served daily from 1:00 p.m. to 5:00 p.m. Its success will depend on its ability to strike a balance: not turning the Salon Proust into a museum, not trivializing tea time, but bringing this heritage to life.<\/p>\n\n

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Starting September 1, 2026, Olivier Lain\u00e9 will introduce a tea time at the Salon Proust, conceived as a miniature French-style lunch.The concept isn\u2019t just about indulgence\u2014it touches on how a…<\/p>\n","protected":false},"author":2,"featured_media":2059147,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[30494,30409,70532],"tags":[81151,81149,81150,81148],"class_list":["post-2076550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-wine-en","category-gastronomy","category-restaurants","tag-olivier-laine","tag-palace-pastry-shop","tag-proust-lounge","tag-tea-time-in-paris"],"_links":{"self":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2076550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/comments?post=2076550"}],"version-history":[{"count":0,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2076550\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media\/2059147"}],"wp:attachment":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media?parent=2076550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/categories?post=2076550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/tags?post=2076550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}