Apple and cinnamon form one of the oldest pairings in pastry, from the apple tart to the strudel. This mixture forms its base, and enriches it with fifteen ingredients in total.

The apple comes from Turkey, the cinnamon, in sticks, from Indonesia and Viêt-Nam, and the hibiscus from Egypt, Nigeria and Burkina Faso. Then come blackberry leaves, ginger, lemon balm, liquorice root, fennel, orange peel, chamomile, clove, black pepper, cardamom, St John’s wort and hop flowers, each grown organically.

The dry leaf recalls a stewing compote. The liquor is rose-coloured. The accord of tender apple and round cinnamon dominates; the hibiscus adds a light tartness, the liquorice a natural sweetness, and the lemon balm a discreet citrus touch. The finish remains spiced and sweet.

The name Quiétude evokes the calm of the evening, and that is when this herbal infusion is intended to be enjoyed. Naturally caffeine-free, it is drunk after dinner and easily pleases everyone. It goes with an apple tart, a crumble, a few cinnamon biscuits. Its natural sweetness means it can be drunk without sugar; a drizzle of honey or a cloud of hot milk makes a more indulgent version for winter evenings. It is also served lukewarm to children at teatime.

At 100 °C, the infusion takes seven to ten minutes, with 7.5 to 10 g for a 500 ml teapot. Our shops weigh it on request; keep it afterwards in a dry place, in a tightly closed tin.