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Experience something new on Friday, Saturday and Sunday afternoons at Chateau Elan Winery and Resort in Braselton, Georgia. 

Our culinary team has created an exclusive event for lovers of hot teas and sweet treats simply called Afternoon Tea.

This is the perfect opportunity to unwind with a cup of tea and a selection of delectable treats in addition to an optional and extensive wine list during our traditional Afternoon Tea held in the Versailles Restaurant.


The Versailles Tea experience includes a variety of delicious teas accompanied by a selection of tea sandwiches, scones, pastries and sweets.

Tea is served from 2pm-4pm by reservation only Friday, Saturday and Sunday starting February 22, 2020. Reservations must be made at least 24 hours in advance. Online booking only.

BOOK YOUR RESERVATION NOW

Afternoon Tea $55
Afternoon Tea with Sparkling Wine Flight $75
Children (12 and under) $15

 


 

Sample tea offerings below. Menu items may vary each week.
Ask your server for our extensive wine menu if desired.

FEZ #39: Rare green tea from China combined with aromatic spearmint grown in the Pacific Northwest and a hint of lemon myrtle from Australia. Fez artfully evokes old Morocco and tastes best when shared with friends while lounging on pillows.

Jasmine Silver Tip #96: Delicate, tender green tea leaves from China’s Fujian Province are harvested each May and steam-fired to maintain their fragrance. Many call it the perfect marriage.

British Brunch #18: The perfect lunch tea. Sophisticated and delicious at any time of the day. A rich blend of full-bodied Indian Assam teas paired with succulent Ceylon Dimbula, intense and floral Ceylon Uva and a touch of smokey China Keemun from Anhui.

Lord Bergamot #55: A flavor somewhat superior to traditional Earl Grey. Fragrant Ceylon Dimbula and Uva are artfully combined with select teas from India’s Assam valley, then scented with the flavor of bergamot from the realm of Reggio Calabria, Italy.

Meadow number #67: A caffeine-free blend from Egyptian chamomile flowers and mildly stimulating, fragrant hyssop joined with smooth Cape rooibos, rose petals and linden flowers.

Big Hibiscus #25: The cabernet of hibiscus teas. We join luscious red hibiscus with Indian sarsaparilla, ginger, pink rose petals, and elderflowers from Europe. Deep red, complex, nuanced and caffeine-free, this tea almost needs a corkscrew.

White Petal: These delicate, shade-dried leaves from China’s Fujian Province are naturally high in antioxidants. Egyptian chamomile petals and Chinese osmanthus flowers add a fragrant, toasty, creamy and
slightly sweet bloom of flavor.

Ali Shan Oolong: This lightly oxidized oolong is produced in the Ali Shan range of eastern Chaiyi County in Taiwan using the Si Ji Chun (Four Seasons Spring) tea cultivar. It is prized for its full mouthfeel, robust tropical floral notes, and candied finish.

Yunnan Silver Needle: Harvested in early spring, this white tea is produced in the Yunnan Province of China, the birthplace of tea, and is made from only the bud of the tea bush. With delicate sweetness and melon-like flavor, it has subtle floral notes and a lingering complexity telling of the terroir of Yunnan.

Chamomile Flowers: Soothing and caffeine-free, with a subtle taste and aroma that is apple-like and toasty, Egyptian chamomile is an eternally pleasant infusion. These golden buds are harvested just for us from January to April.

Rooibos: Caffeine-free rooibos, also known as red bush, grows near the South African town of Clanwilliam. In September and October (their spring), the tender, topmost leaves are carefully handpicked and processed for a sweet, creamy, tea-like flavor.

Kandy: Named after one of the most beautiful cities in Sri Lanka, Kandy brings together full and flavory Dimbula with highly aromatic and intense Uva and lightly scented high-grown Nuwara Eliya. A tea made for sipping with pleasure all-day

Tea is served from 2pm-4pm by reservation only Friday, Saturday and Sunday starting February 22, 2020. Reservations must be made at least 24 hours in advance. Online booking only.

BOOK YOUR RESERVATION NOW


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Just in time for Valentines Weekend! In case you missed it, Chateau Elan Executive Chef Rodney Ashley cooked LIVE on Fox5 Good Day Atlanta sharing his Lover’s Fondue recipe. Missed the segment? You can watch it HERE. Try the recipes yourself at home, don’t forget to tag us in your photos! Cheers!

Lover’s Fondue in Versailles at Chateau Elan

2 Cloves Garlic (Chopped)
1.5 Cup Dry Chateau Elan White Wine
8oz Gruyere (Grated)
8oz Cream Cheese (Room Temp)
8oz Raclette Cheese (Grated)
2 Tbls Cornstarch
2 Tbls Lemon Juice
Pinch White Pepper
Salt TT

Pour wine in a fondue pot with garlic on medium heat.
When liquid comes to a high simmer, sprinkle handfuls of cheese at a time while stirring until combined
Whisk corn starch and lemon juice together until the starch is dissolved and add to the cheese mixture.
Transfer the fondue pot to table above heat source or use a hot cast iron. Cast iron retains heat.
Fun items to dip: Diced Cheddar, Sourdough Bread, Strawberries, Melon, Sausage, Shrimp, Scallops

Flexi-Chocolate Ganache
3 grams Gelatin leaf Sheets
450 grams Heavy Whipping Cream
100 grams Glucose
1 teaspoon Salt
3 grams Agar Agar
10 grams Sugar
190 grams Dark Couverture Chocolate
Bloom gelatin Sheets in cold water.

Mix the Agar Agar in with the sugar. In a sauce pot mix the heavy cream, glucose, salt and sugar/agar mixture. Whisk over low heat, as soon as it comes to a boil turn off heat.

Drain the gelatin sheets and add to cream along with the chocolate. Whisk until smooth. Pour into a greased loaf pan or an acetate lined cookie sheet. Refrigerate 3-4 hours. Score and cut into strips or shapes that you prefer.

Meringue Bites
6ea egg whites, room temperature
¼ teaspoon Cream of tartar
1.5 grams granulated sugar
1 teaspoon vanilla
Preheat the oven to 275 degrees.

Begin whipping egg whites until Frothy. Add in cream of tartar and beat until soft peaks form. Gradually add in sugar 1 tablespoon at a time until dissolved and stiff glossy peaks form. Beat in vanilla. Using a piping tip, pipe rosettes, stars or dollops onto parchment lined cookie sheet. Place in the oven and allow to bake until firm. 30-35 minutes