Poached Saturn Peach

As a culinary explorer, Chef Olivier Rousselle’s journeys span across Europe (France & UK), South Africa and ultimately, the United States. While in London, he withstood the pressures of cooking for the Royal Family, including Prince Charles and The Queen Mother. Now, balancing a fresh California approach with classic French technique, Chef Olivier prepares dishes for the ‘royalty’ of Beverly Hills at The Luxe Hotel in Los Angeles.

Harkening from the Gascony region of France, known for the ‘douceur de vivre’ or the ‘sweetness of life’, it should be no surprise that Chef Olivier chose to share with us this deliciously sweet, summer temptation made of peaches & dreams.


Embody the spirit of d’Artagnan (Alexandre Dumas’ character in The Three Musketeers, inspired by Gascony) while you drizzle the syrup off of your sword’s tip onto the succulent peaches below. Bon appétit, mes amis!


“All for one and one for all.” - Alexandre Dumas, The Three Musketeers

Poached Saturn Peach with Moroccan Mint Tea Gelée

Serves 6


  • 1 Bottle
    Red Wine
  • 100 Grams
  • 0.5 Teaspoons
    Ras Al Hanout Spices
  • 1 Tablespoon
    Black Peppercorns
  • 2 Teabags
    TEALEAVES Health & Well-being Green (Master Blend No. 2213)
  • 6
    Saturn Peaches


  1. Make a syrup with red wine, sugar, black peppercorns, spices and steep the Health and Well-Being Green teabags in mixture.

  2. Let the peaches poach in this liquid for 15 minutes. Allow peaches to cool down in liquid. When cold, peel the skin of the peaches and remove the stones.

  3. Serve the peach with a little syrup. Add a dollop of the mint tea gelée. Top off with a fresh mint leaf.

Tea in recipe


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