From Farm to Tidal

The #PaletteForYourPalate Tea Entrée From Farm to Tidal is Executive Chef Franck Desplechin’s creation, inspired by TEALEAVES Organic Peppermint + Pantone 290C + Mood: Refreshed.

Notes from Franck Desplechin, Executive Chef at St. Regis San Francisco:

"It was like a game: trying to find the perfect combination of flavor and texture."

“I’ve been inspired by Tealeaves Organic Peppermint, the mood, and affiliated color to create a savoury dish. It was like a game: trying to find the perfect combination of flavor and texture. Crab always goes well with citrus, so I tried to play with the blue color from the curaçao, which is orange liqueur, adding a little bit of citrus, lemon, and the Organic Peppermint that was infused into the syrup.”

From Farm to Tidal Entrée

  • 2 oz. Blue Corn Tortilla
  • 5 Purple Peruvian Potato Chips, Fried at 300ºF
  • 1 Purple Asparagus, Shaved 
  • 3 Starflower
  • 3 oz. Dungeness Crab with Garlic Aioli (see recipe below)
  • 2 oz. Organic Peppermint Tea Granita (see recipe below) 
  • Lobster Oil, To Taste
  1. Crush the purple Peruvian potato chips on the center of the plate.

  2. Mix Dungeness crab with the garlic aioli and form into three cylinder shapes on either side of the corn tortilla.

  3. Season the purple asparagus and the heirloom purple carrots with salt, pepper and olive oil.

  4. With a squeeze bottle, add a few dots of top of the drops.

  5. Finish by drizzling lobster oil and add the granita on top of each crab cylinder.

  6. Enjoy!

Garlic Aioli

  • 3/4 cup Mayonnaise
  • 21/2 Tbsp. Lemon Juice
  • 1/2 tsp. Ground Black Pepper
  • 3 Cloves Garlic, Minced
  • 3/4 tsp. Salt
  1. Mix mayonnaise, garlic, lemon juice, salt and pepper in a bowl.

  2. Cover and refrigerate for at least 30 minutes before serving.

Peppermint Tea Granita

  • 2 TEALEAVES Organic Peppermint Whole Leaf Pyramid Teabags
  • 3 cups Water 
  • 1/2 cup Sugar
  • 1 cup Frozen Lemonade Concentrate
  • 6 Tbsp. Blue Curaçao
  1. Stir water and sugar together in heavy saucepan over medium heat until sugar dissolves.

  2. Increase heat, bring to boil, then remove from heat.

  3. Infuse 2 TEALEAVES Organic Peppermint Whole Leaf Pyramid Teabags in the liquid for 10 minutes for full extraction.

  4. Add the frozen lemonade concentrate and stir until dissolved. Pour into bowl.

  5. Add Blue Curaçao. Freeze, for about 2 hours.

TEALEAVES’ and Pantone Color Institute’s’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea+Color+Mood.

Find recipes for these edible works of art exclusively on Tealeaves Recipes and #PaletteForYourPalate.

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