Paris After Dusk

Paris After Dusk moves from a crisp, savoury opening to a lingering cocoa finish. Artisan de la Truffe's puff pastry brings delicate, flaky layers with buttery richness, a savoury cheese note and the earthy aroma of summer truffle. Serve the pieces alongside the rillettes so their light crunch stays distinct from the soft duck.

Dubernet's duck rillettes give the selection its generous centre: tender, textured meat with a rich, savoury character, ready to spread in small spoonfuls. A bite of pastry between mouthfuls changes the texture and lets the truffle come forward again.

For the sweet course, Angelina's assorted biscuits bring a buttery, crumbly contrast. Follow them with a small square of the house's 70% dark chocolate. Its cocoa intensity and measured bitterness give the sweeter biscuits a satisfying counterpoint, while the chocolate's smooth melt slows the pace. Enjoying the four elements separately makes their differences especially clear: flaky and soft, sweet and savoury, a quick crunch followed by a longer finish.

• Begin with a small savoury plate. Spoon the rillettes onto sliced baguette, or try gently warmed Olsen Large Blinis for a softer base. Add a few cornichons for acidity, and place the truffle puff pastry alongside just before serving to keep its crispness.
• Leave room for the chocolate. Bring out the Angelina biscuits and break the chocolate into small squares. A cup of Dammann Frères Earl Grey Yin Zhen adds a fragrant citrus note; plain coffee is another easy choice. Alternate biscuit, chocolate and a sip, and let each finish settle.
• Make an evening of it. Put out small plates and a spreading knife, keeping the sweet course aside until later. Bread, blinis, pickles and drinks are suggested accompaniments, sold separately and not included in the bundle.

Angelina began in 1903, when confectioner Antoine Rumpelmayer founded the Parisian tearoom and named it after his daughter-in-law. Its Belle Époque interior was designed by Édouard-Jean Niermans, and the house became a meeting place for figures including Coco Chanel and Marcel Proust. That history gives the biscuits and chocolate here a particular sense of place.

Paris After Dusk takes its cue from the pleasure of sitting down and staying a little longer. The truffle puff pastry and duck rillettes open the evening; Angelina supplies its sweet conclusion. Each pack can be opened as the mood turns from savoury to sweet, making this an easy selection to share over conversation at home.

Keep unopened packs in a cool, dry place away from direct sunlight, heat and strong odours. The unopened rillettes do not require chilling. Once opened, refrigerate the rillettes and follow the instructions on the pack. Reseal the pastry and biscuits airtight to preserve their crispness, and keep the chocolate cool and dry. Follow each pack’s best-before date.