A selection of T leaf teas or Flight French press coffee were on offer with other beverages available for purchase. We shared a plunger of coffee and had our water glasses refilled by nervous students several times during our afternoon tea.
This high tea was divided into two main sections: savoury and sweet. We began with the savoury offerings that were presented on a separate plate. Each dish had a suitably long, extravagant name and a description to match. Basically put, the canapés included elegant club sandwiches, one with with toasted bread and the other with egg mimosa filling. There was also a spoonful of something resembling beetroot jelly. All went down well.
We were really there for our favourite part: sweets. Described as "a selection of beautiful hand-made delicacies, presented on the classical three-tier bone china tea set", we were impressed with how beautiful each tiny treat looked and tasted. There was a crunchy mini mille-fueille, scones with raspberry jam, whipped cream and whipped butter, a red fruit and basil profiterole, savarin orange with vanilla chantilly, and a petits fours style pistachio financier. I'd definitely saved the best for last: a beautiful coffee jelly and chocolate mousse verrine in a tiny glass.
|High tea at Le Cordon Bleu|