Recipes

Apricot halves slumped and caramelized at the edges, their hollows pooled with honey: Hédène’s Lavender Honey, the most fragrant of the house, brings its floral notes and light acidity to a warm summer dessert.

A slow twirl of boxwood in a steaming mug, a scent of cinnamon, and the honey unwinds into the milk. Hédène’s Honey Dipper, a piece of French craftsmanship, turns that small gesture into an evening ritual.

Pearly flesh that falls into flakes at the touch of a fork: brushed with Hédène’s Honey & Yuzu, French honey blended with yuzu peel, a plain cod fillet takes on a bright, tangy lacquer in the oven.

Crisp pear, tender greens and walnuts call for a dressing with a gentle touch. Hédène’s Holly Honey, smooth and softly woody, whisks into cider vinegar and walnut oil, then meets a few shavings of Cantal.

Cool, trembling cream under a thin golden thread: Hédène’s Hawthorn Honey, one of France’s rarest, lends its fruity, perfumed aromas and long, lingering finish to a panna cotta that sets quietly in the cold.

Thin sticks of aged Comté, a few walnuts, slices of pear and a slow ribbon of chestnut honey: from Hédène’s Grand Cru Honey Box, the boldest, woodiest of the three honeys meets its match on the cheese board.