Recipes

A pink swirl painted inside a tall glass, a straw, and the scent of wild strawberries rising from something cold and thick. Maison Perrotte’s Mara des Bois Strawberry Jam, fragrant and deeply fruity, makes this milkshake taste like a summer afternoon.

Cool, crisp lettuce leaves cupped around creamy curried chicken, almonds for crunch and cilantro for lift: Maison Perrotte’s Mango Chutney, with ginger, golden raisins and mild spices, sweetens the dressing and crowns each bite.

Thick, cold and frothy, with a pinch of cardamom on top, this lassi takes five minutes and one blender. Maison Perrotte’s Mango & Passion Fruit Jam, a gold medalist at the Concours Général Agricole, brings tender mango and a lively tartness.

The loaf is still warm when the brush passes over it, and the top takes on a shining orange glow. Maison Perrotte’s Maltese Orange Jam, slow-cooked in a copper kettle, gives this everyday yogurt cake its bright, intensely citrusy glaze.

Whisked into butter in the hot pan, a couple of spoonfuls turn glossy and bright, ready to spill over flaky cod. Maison Perrotte’s Lemon Jam, made from lemons grown in Menton by the Gannac family, is naturally zesty and intensely aromatic.

Goat’s cheese with strawberry, Comté with mirabelle, blue cheese with caramel apple: a spoon in each little jar and the conversation takes care of itself. Maison Perrotte’s Le Verger Enchanté Jam Gift Box brings twenty-four miniature jars to the board.

A glossy red crust caramelizing on little meatloaves as the kitchen fills with a warm, smoky sweetness: Maison Perrotte’s Ketchup, slow-simmered from Black Crimean tomatoes and Roscoff onions, brings a jam maker’s patience to a family supper.

A stack of warm crêpes under a clean towel, three little jars open on the table and everyone reaching at once: Maison Perrotte’s Il Était Une Fois Gift Box turns a lazy brunch into a tasting of strawberry, apricot and vine peach with verbena.

Ice cream tucked inside golden choux, then a warm, silky sauce poured over until it runs down the sides: Maison Perrotte’s Hazelnut Spread, built on praline, gianduja and a thread of hazelnut oil, gives these profiteroles their generous finish.

Fruit juices bubbling up through a golden, buttery crust, a scoop of vanilla ice cream melting on top: Maison Perrotte’s Green Rhubarb Jam, sweet and tangy with a fresh, vegetal brightness, brings spring to the strawberries in any season.

A crusty baguette for the train, the park or a picnic blanket, with cured ham, goat cheese and arugula inside. Maison Perrotte’s Fig, Onion & Pepper Chutney, sixty percent fig with rare Voatsiperifery pepper, ties it together with a gentle warmth.

Pale, crumbly cookies that almost melt before the bite, sandwiched with a thick layer of milk caramel and rolled in coconut: Maison Perrotte’s Dulce de Leche, slow-cooked from organic Normandy milk and sugar, is the soft heart of each alfajor.