Recipes with Hédène

Strawberries, mango and kiwi glisten under a dressing that blends two jars from Hédène’s Floral Honey Box, the delicate rose and the bright, citrus-kissed yuzu, with a squeeze of lime for a fruit salad that smells like a bouquet.

A tall stack of golden pancakes on a cold weekend morning deserves Hédène’s Fir Honey, gathered in the Vosges forest of Gérardmer, lightly syrupy and complex, with woody notes, hints of maple syrup and resin, and a long, sweet finish.

Cut into generous slices at teatime, this tender yogurt cake is sweetened with Hédène’s Coriander Honey from the Berry region, golden, creamy and smooth, with a fresh perfume and delicate notes of caramel and ripe fruit.

Early mornings call for something warm and slow, like creamy oats topped with buttery apple and a spoonful of Hédène’s Acacia Honey from Burgundy, clear and fluid, whose floral, lightly fruity sweetness rounds out the bowl.

Brushed with a lacquer of mustard, cider vinegar and Hédène’s Chestnut Honey from the Périgord, dark and surprisingly intense, with woody aromas and notes of toasted caramel, the pork tenderloin comes out of the oven glossy and copper-toned.

Grated carrots and cinnamon fill the kitchen with a breakfast smell, and Hédène’s Carrot Honey, a rare, biscuit-colored honey from the Gâtinais, fruity and lightly tart, sweetens these muffins with a surprising richness of flavor.

Frothy cinnamon milk on strong coffee is already a cozy ritual, and stirring in Hédène’s Buckwheat Honey, deep brown and creamy, with notes of undergrowth and warm hints of rich coffee, makes each sip rounder and longer.

A late summer breakfast comes together in ten minutes, with toasted bread, cool ricotta and fresh berries under a spoonful of Hédène’s Blackberry Honey, creamy and extremely rare, whose warm notes of blackberry and red berries echo the fruit.

Warm toast, fresh goat cheese and a few thyme leaves are a fine excuse to open a jar of Hédène’s Linden Honey from Lorraine, with its distinctive freshness and menthol overtones.

Following Basque custom, thin slices of Ossau-Iraty on toast are crowned with Hédène’s Black Cherry Jam with Heather Honey, melting and intense, its deep black cherry fruit softened by the warm, slightly malty sweetness of heather honey.

Puffed, golden and unmolded warm with their little humps, these madeleines carry Hédène’s Alfalfa Honey, a now-rare honey from the Ardennes Regional Natural Park, with its exceptional sweetness, floral fragrance and subtly fruity overtones.

Rich Brillat-Savarin on toasted walnut bread wants something bright, and Hédène’s Apricot Jam & Chestnut Honey answers with slightly tart apricot first, then the woody warmth of chestnut honey on the finish.