Recipes

Warm pear and chocolate sauce sliding over cold vanilla ice cream, toasted almonds on top, all in ten minutes: Maison Perrotte’s Belle Hélène Jam, created by Stéphan Perrotte, puts a whole timeless French dessert into a spoonful.

Strawberries, kiwi and apricot slices fanned over mascarpone cream, then a brushstroke of warm jam that makes everything shine: Maison Perrotte’s Apricot Jam, velvety and sun-warmed, gives this fresh fruit tart its final gloss.

Lamb chops seared hard, then brushed with a warm glaze flecked with fresh thyme leaves: Maison Perrotte’s Apricot & Wild Thyme Jam, created with chef Jean Sulpice, brings sun-ripened fruit and a gentle herbal freshness to the plate.

Crackling chicken skin lacquered with apricot, then a tingle, a citrus flash that recalls grapefruit: whisked with a little soy sauce, Maison Perrotte’s Apricot & Timut Berries Jam glazes the thighs in their final minutes in the oven.

Break through the crust of a baked Camembert and it runs; spoon warm jam over it and the table goes quiet. Maison Perrotte’s Apple, Salted Butter Caramel & Calvados Jam, like a tarte tatin in a jar, brings buttery roundness and warmth.

The cheddar slumps over the hot patty under its lid, the bun is toasted, and a spoonful of chutney goes underneath. Maison Perrotte’s Apple Onion & Balsamic Chutney, made in small batches by Stéphan Perrotte, adds a gently tangy, rounded finish.

Crisp, pale endive leaves, crumbled blue cheese and toasted walnuts meet an unexpected dressing, deep purple and herbal. It starts with Maison Perrotte’s Wild Blueberry, Mint & Green Chartreuse Jam, from Anne-Sophie Pic’s recipe, woodland first, then bright.

Under the glossy ganache, a hidden spoonful of jam waits for the first bite, tart and roasted at once. Maison Perrotte makes this Raspberry & Brazilian Coffee Jam from a classic recipe by chef Anne-Sophie Pic, a natural match for dark chocolate.

Golden bread that crunches, aged cheddar pulling into strings, and a thin layer of something fruity and smoky: Maison Perrotte’s Orange & Smoked Orange Hibiki Whisky Jam, from a recipe by Anne-Sophie Pic, gives this grilled cheese a long finish.

Two minutes a side in a very hot skillet, then thirty seconds under a spoonful of glaze: Maison Perrotte’s Grapefruit, Turmeric & Orange Blossom Jam, from a recipe by chef Anne-Sophie Pic, gives the scallops a floral, gently spiced bitterness.

Two golden sponges, a thick layer of jam and a snowfall of powdered sugar: from Maison Perrotte’s Anaïs Strawberry Jam Gift Box, strawberries grown in open fields in Indre-et-Loire give this cake the taste of a family garden.

Pink ribbons swirled through white yogurt with the tip of a skewer, then a long wait in the freezer: Maison Perrotte’s Anaïs Strawberry Jam, soft and fruity, brings the taste of a French summer to these pops.