Main Courses

After an hour in a marinade built on Estoublon’s Rosemary Wine Vinegar, generous, lively and fragrant, the lamb goes onto a hot grill with red onion and zucchini and comes off smoky, with a wild, authentic touch.

Linguine glossy with garlic oil and lemon, shrimp turned pink in a couple of minutes: over each plate goes a pinch of Les Terres Blanches’ Fleur de Sel Italia, hand-harvested in Trapani, a pure, refined salt with a distinctly Italian character.

For centuries these small black berries stood in for pepper, and on lamb skewers charred over high heat, Place des Épices’ chaste berry monk’s pepper, grown organically in Morocco, brings a mild heat and a gently herbal aroma.

Shells clattering open in the steam of dry cider, then a swirl of cream and a spoonful of Sauce Martin’s Blackbelette hot sauce, a tribute to Finistère whose Breton seaweeds and peppers bring deep umami and a fiery, complex warmth.

Rosy slices of pork glistening with pan juices, a few pieces of mango, then a last grinding of Place des Épices’ Voatsiperifery black pepper, hand-harvested wild in Madagascar, woody, citrusy and floral, with a fresh, lingering heat.

As the stock and jelly bubble down in the skillet, the sauce turns syrupy and amber: Maison Perrotte’s quince jelly, with the delicate, floral fragrance of ripe quince, gives pork chops a glossy, autumnal finish.

By the time the chicken skin crackles and the potato wedges turn crisp, the kitchen smells of lemon and oregano, and the 1.75-liter bottle of Estoublon’s Koroneiki Olive Oil, fruity and round, has earned its spot beside the stove.

Peat smoke drifting over a tray of sticky, caramelized ribs is the signature of Sauce Martin’s Big Peat Whisky barbecue sauce, a generous, well-balanced tomato recipe with a secret spice blend and a Scotch infusion.

Sharp cheddar melts into long strings inside golden, buttery bread, with a hidden kick: Sauce Martin’s Big Peat hot sauce, made with 47% Big Peat whisky and fresh chili peppers, slips in peat smoke and heat.

Few sauces are as indulgent as this one, where cream meets a crust of crushed Penja black pepper from Place des Épices, an organic pepper from Cameroon, powerful and long, with notes of wood, amber and musk.

Mushrooms hiss in hot butter, then cream turns everything silky, and stirred in at the last moment, the Porcini Mustard from Domaine des Terres Rouges, rich and earthy, brings a taste of the forest floor to the pasta.

Garlic sizzling, shrimp turning pink and a sticky oyster sauce glaze in under fifteen minutes: the organic PGI Kampot black pepper from Place des Épices, mild in heat yet deep and fruity, is what perfumes the wok.