Recipes
Melon Sorbet Coupe with Calissons
Cold scoops of melon sorbet, a few cubes of cantaloupe, a mint leaf: diced calissons from Arnaud Soubeyran’s Calissons Display Box, smooth and delicately fruity, echo the melon with their candied fruit and almond.
Gingerbread, Goat Cheese and Fig Bites
Warm, lightly toasted gingerbread, the cool tang of fresh goat cheese and a sliver of fig: Hédène’s Pure Honey Gingerbread, half French flower honey, melts in the mouth with gently spiced, woody notes.
Chamomile Infusion with Honey & Lemon Drops
On a gray winter afternoon, a candy dissolves slowly in a cup of chamomile: Hédène’s Honey & Lemon Drops, made with French honey and a flash of lemon, sweeten the infusion little by little as they melt.
