Desserts

Cherries wait in a buttered dish while a batter of eggs, almond flour and tea-infused milk flows over them: Dammann Frères’ Coquelicot Gourmand Tea N°275, where poppy, marzipan, almond and cherry meet, gives the clafoutis a pastry-shop aroma.

Snowy coconut panna cotta, glazed at the last moment with a bright, tangy layer: Dammann Frères’ Carcadet Passion Raspberry Infusion Jelly, a hibiscus specialty made with cane sugar, brings passion fruit and raspberry to the spoon.

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 pale, spiced syrup cradles the cherries as they cool after five minutes of gentle poaching, ready for vanilla ice cream and crushed almond cookies: Dammann Frères’ Christmas Thé Blanc N°232, white tea with cherry, gingerbread and almond, suits a quiet December evening.

Violet petals scattered over a dark, airy chocolate mousse crunch lightly under the spoon: Confiserie Florian’s Crystallized Violet Petals, each coated individually in the Riviera tradition, add a gentle floral note to a classic French dessert.

Pineapple slices, browned in butter, bubble for a minute in a tea syrup before meeting a scoop of vanilla ice cream: Dammann Frères’ Christmas Tea N°155, whose pineapple and caramel notes echo the fruit, makes a warm winter dessert.

The freezer does most of the work: honeyed Greek yogurt, fresh blueberries and pieces of pink chocolate set into a bark that snaps into shards. Comptoir du Cacao’s Wild Blueberry Ruby Chocolate Bar, fresh and lightly tart, needs no artificial colorings to look this striking.

Prunes, dried apricots and figs plump up slowly in a tea syrup scented with orange zest and honey: Dammann Frères’ Christmas Tea Bags N°155, black tea with maraschino, caramel and pineapple, turn a winter compote into a festive breakfast.

Just before serving, the set lemon cream gets a crown of lightly crunchy leaves: Confiserie Florian’s Crystallized Verbena Leaves, fresh verbena dressed in sugar, echo the citrus with their fresh, lemony aroma.

Cold vanilla ice cream, a teaspoon of oil pooling on top, a few crystals of salt: the daring pairing works because Domaine Salvator’s Vieux Oliviers Olive Oil, an organic Provence PDO oil of matured Aglandau, carries notes of cocoa and vanilla with very little bitterness.

Pears poach slowly in a golden bath of chamomile, honey and lemon zest, until the liquid reduces to a light syrup: Dammann Frères’ Chamomile N°422, a pure herbal tea with honeyed notes and a hint of pineapple, brings its gentle calm to dessert.

Crumbled butter cookies, smooth fromage blanc and ribbons of jewel-toned jelly alternate in chilled glasses, topped with a few blueberries: Confiserie Florian’s Violet Jelly lets the scent of violet linger gently on the palate.