Executive chef Laurent Loudeac and assistant maitre d’ Camille Furminieux of Hippopotamus restaurant have won the Dilmah Real High Tea Global Challenge in Sri Lanka.
The pair competed against 20 teams and 13 other countries culminated from 710 competitors over the last eight years of the competition held nationally in countries around the world. The winning menu featured duck consommé infused with a Dilmah jubilee tea, and a crepe suzette matched with a tea-infused mocktail.
Loudeac also served his signature salmon sashimi with wasabi, pairing this with a single estate Ran Watte tea. A mille feuille, resembling a custard square, was infused with strawberry tea. The menu was titled, “The Meeting of the Senses”.
