Main Courses

Thin veal cutlets, quickly browned, wait while shallot softens and the pan is deglazed with Granhota’s Walnut Vinegar, woody and nutty, slowly aged in oak, before a little cream turns it all into a gentle sauce.

Peppers slump into tomatoes, eggs set in little hollows, and a final dusting of Haranea’s Espelette Pepper Powder, organic and PDO certified, brings gentle, lingering warmth rather than bite to this Basque classic.

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.

Seared lamb chops, just rested, disappear under a warm, glossy glaze of black currant and mint: Dammann Frères’ Blackcurrant Mint Jelly, made from its Cassis-Menthe infusion, offers a refined take on the classic mint sauce.

A toothpick tip is the right measure for a pot of soft red lentils and coconut milk: Sauce Martin’s Tsunami hot sauce, the most intense in the range, hides an extreme, lingering heat behind exceptionally fruity flavors.

Halfway through the stirring, the saffron broth goes in and the rice turns gold, ladle after ladle. Les Terres Blanches’ Saffron, Negin-grade threads from Khorasan, gives this risotto its deep hue and full, rounded flavor.

Folded gently into steaming rice with a spatula, it turns each grain glossy and faintly tangy. Le Paulmier’s Rice Vinegar, made from Camargue rice, seasons with restraint, leaving the crunch of cucumber, radish and edamame to speak.

Tossed with half the dressing and piled into deep bowls, rice noodles pick up crunch from carrot, cabbage and peanuts and warmth from Granhota’s Star Anise & Ginger Vinegar, aromatic and boldly flavored, with a spicy finish that lingers long.

Sausages browning in the oven beside red grapes that slump and burst into their own juices: Domaine des Terres Rouges’ Grape Must Mustard, where grape must from the south of France softens the heat with fruity sweetness, ties the whole pan together.

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.

Melted Comté bubbling under the broiler, ham tucked inside and a crust gone golden in butter: Sauce Martin’s truffle hot sauce, made with black truffle and fresh chili, lets the forest speak first before a gentle, well-balanced heat.

Crunchy panko outside, juicy chicken within and a sweet, tangy dip for the kids to fight over: Sauce Martin’s Californian mustard, made with French mustard seeds and a touch of honey, is both the coating and the sauce.