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Rum punch during cocktail hour in this beautiful setting
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Pu Erh tea cake on display
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Tray of Rum Punch passed around
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Table setting
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Mini lobster rolls
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Heirloom tomato wrapped in duck prosciutto, tomato jam
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Lovely seating area
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Various teas on disolay at the long dining table
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The Pierre's Dining Director Jay Poblador, Executive Chef Ashfer Biju and President of Palais des Thés Aurélie Bessière
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Pouring Miyazaki Shincha Ichibancha Japanese Grand Cru green tea
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Scallop Crudo, peach vanilla vinaigrette, mustard cress paired with Miyazaki Shincha Ichibancha Japanese Grand Cru green tea
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Upstate Farm Heirloom Tomato tea
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Yuzu Shincha Japanese Grand Cru green tea
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Jasmine tea sorbet with matcha gelee and orange blossom green tea shooter
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Executive Chef Ashfer Biju explaning the duck course, how he used tea to smoke the bird
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Golden Yunnan Chinese Grand Cru black tea
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Ossau Iraty sheep's milk cheese, bluberry compote, honey comb paired with Butterfly of Taiwan oolong tea
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Apple and ginger cake with ginger yogurt ice cream paired with Dong Ding Taiwanese oolong tea
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Dong Ding Taiwanese oolong tea
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Presenting the tea smoked duck
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Upstate Farm Heirloom Tomato tea
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Gorgeous Rotunda for Palais des Thés x Perrine Chef's Social Club dinner
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Slow cooked fillet of South Bay Fluke, summer squash, yellow tomato and pepper jam
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Scallop Crudo, peach vanilla vinaigrette, mustard cress
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Smoked Long Island Magret duck, Confit Legs with red thumb fingerling potatoes, Swiss chard, blueberry jus