Main Courses

Brushed with a lacquer of mustard, cider vinegar and Hédène’s Chestnut Honey from the Périgord, dark and surprisingly intense, with woody aromas and notes of toasted caramel, the pork tenderloin comes out of the oven glossy and copper-toned.

Brushed with a sweet-and-sour glaze of jam, soy and fresh ginger, salmon fillets come out of the oven glistening: Maison Perrotte’s Menton Lemon Jam, bright, intensely aromatic and naturally zesty, is as much at home in a sauce for fish as on a buttered croissant.

Chicken thighs, browned skin side down, simmer in tea, honey and soy until the sauce reduces to a glossy lacquer: Dammann Frères’ Assam G.F.O.P. Tea N°10, with its woody, spicy notes and honeyed aftertaste, gives the dish its depth.

After two slow hours in foil, the ribs meet the broiler and turn sticky, dark and caramelized. Brushed with honey and Le Paulmier’s La Pommée Smoked Apple Vinegar, double-smoked over apple wood and oak, they taste like barbecue.

Cold rice crackling in a hot wok, soft scrambled eggs and a generous red swirl on top: Sauce Martin’s Sriracha hot sauce, made entirely from French ingredients, starts sweet and mild before its spicy kick and lingering warmth.

A juicy patty, a slice of Bayonne ham, roasted red peppers and a bun slathered with spiced mayo: Domaine des Terres Rouges’ Espelette Pepper Mustard, stone-milled with PDO Espelette pepper and a touch of tomato, brings the Basque Country to the grill.

Lemongrass and galangal fill the air the moment the spices hit the hot oil, then coconut milk softens everything: Place des Épices’ Thai green curry, a fresh, herbaceous blend of a dozen organic spices and aromatics, carries the whole dish.

Brushed on twice, the glaze darkens and clings to the browned pork while the pan juices turn sweet and deep. Le Paulmier’s La Pommée Apple Vinegar, a concentrated organic apple balsamic, gives the tenderloin its long, mellow finish.

Balsamic vinegar lifts the browned bits from the skillet, then a spoonful of jam turns the sauce glossy over tender pork chops: Maison Perrotte’s Purple Fig Jam, rich, deeply sweet and gently tangy, lends the generous character of ripe figs to a savory dish.

Cheddar bubbling under the broiler until it browns in spots, spread right to the edges of thick country toast: Domaine des Terres Rouges’ Dijon Mustard, smooth and creamy with a bright, clean heat, gives this British pub classic its sharp kick.

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.

Once the rib-eye has rested and been sliced, the meat deserves a real crunch: Binet 1660’s West Wind fleur de sel, hand-sorted in the Batz-sur-Mer salt marshes, scatters exceptionally crunchy crystals with a generous marine savor.