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柔らかく炊いた里芋にはイクラを添えて。こちらには、京都の永谷宗園茶店の煎茶「松風」を組み合わせた。のど越しが良く爽やかな後味ながら、ほどよい緑茶の渋みが口の中をリフレッシュしてくれる。
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毎冬の定番セイヴォリー。とろける食感のコンテチーズのフランに焼き立てのブリオッシュを添えている。また、左は伝統的な焼き菓子であるカヌレを練りこんだアイスクリームとラム酒のシャンティクリームと合わせたオリジナルのアイスクリーム最中。こちらには京都のティートラベラーズの三年熟成番茶を合わせて。ほっこりとしたほうじ茶の優しい味わいがそれぞれのミルキーなフレーバーとマッチする。
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徳島県産のプレミアム椎茸「天恵菇」の旨味をカツレツに閉じ込めた。ハモンセラーノの塩味がよいアクセントに。合わせるのは奈良のかぜのしずくの烏龍茶。奈良の月ヶ瀬で収穫した春摘みの柔らかい芽を使用しているため、優しい甘みも感じられ茸の旨味を引き立てる。
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フェアトレードにも取り組んだチョコレートを使用したスフレで、トリュフの香りも程よく主張。合わせるのは静岡の山本園の「べにふうき 牧之原」という和紅茶で、香ばしい豆の風味がチョコレートとトリュフとの香りと絶妙なハーモニーを奏でる。
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