La Table d'Hediard

above all, the work of a candy-maker consists of ensuring total quality and freshness of the fruit. the fruit must be harvested at the right time, with no exceptions, and have an adequate colour and texture with a very rich aromatic palette.

produced in cauldrons using artisanal techniques, over 90 recipes of exceptional jams leave our fruit atelier each year. the cooking time is only defined by the experience of the master jam-maker, depending on the quality of the fruit.

out fruit atelier has extracted the best of fruit to create delicious syrups that can be used in both drinks and desserts. 14 syrups are available, from the most classic (strawberry, grenadine, mint, etc.) to the most audacious (coconut, pineapple, etc.)

while tasting fruit jelly in brazil, max kusel, the son-in-law of ferdinand hediard, fell in love with this sugary treat. our fruit atelier boldly continues the tradition by catering unprecedented recipes each year. today, we boast a collection of 32 flavours.

native to indonesia, long pepper grows in a cluster of seeds measuring 2 to 3 cm. it is gathered just before reaching maturity and then dried in the sun. grating is required due to its particular shape.

poppy is one of the most well-traveled spices. we find its trace in most. cultures of ancient times, both in europe and asia. the colour of the seeds differs depending on the varieties.

still fairly unknown in the west. except to cutting-edge chefs, vadouvan is a powerful aromatic mixture of toasted spices. it generally includes a blend of onions, garlic, mustard seeds, lentils, curcuma, cumin and fenugreek.

white cardamom contains seeds with a potent yet fragile flavour in a beautiful verdigris capsule. native to the same humid asian forests as pepper, it lacks their piquant spiciness.

this chinese black tea, subtly flavoured with bergamot, lemon and sweet orange, remains a favourite amongst our customers.

a first flush darjeeling (spring harvest) of which only the first bright green shoots are collected. a very selective harvest that ensures the exquisite quality of this tea.

an imperial harvest in which only the most beautiful silvery and velvety buds are collected. containing the shoots of the next buds within them. this very rare and delicate tea is not fermented.

specially created for the 150th anniversary of our house, this blend is composed with a base of chinese oolong tea, flavoured with citrus, fruit and flowers.

a subtle blend of coffees from brazil and east africa, this full-bodied dark roast boasts a fine aromatic quality unusual for such an intense body. a strong character that doesn't lessen the personality of each provenance.

there are oceans between the highly aromatic coffees of costa rica and guatemala and the coffee of kenya, known for its tanginess. yet, we took on the challenge of making and elegant and harmonious blend of the three with an incredibly developed flavour and wonderfully fine taste.

this coffee has claimed its headquarters in the high-altitude forests set against the andes. only the finest fruits are selected before being plunged into basins of pure water to separate the beans from the pulp in the most delicate way possible. this wet-processing method yields coffee with the finest aromas and a consistent quality.

a mysterious name for a rare tree. often ignored by growers due to its low yield and the slow ripening of its fruit, the magarogype, a variety of arabica, features giant beans that require extreme care because of their legendary fragility. these high-maintenance beans hide a secret that is worth all the effort : an incomparably rich aroma.