Starters & Salads

Translucent rounds of scallop on a chilled plate, a few pink peppercorns, then a thread of luminous citrus: Domaine Salvator’s Fresh Citrus Olive Oil, organic extra virgin olive oil infused with fresh orange and lemon, is a bright, light finishing oil for raw seafood.

Pale green ribbons of zucchini curling on the plate, crumbled goat cheese, a few mint leaves: La Magnanerie’s Vert Cévennes Olive Oil, cold extracted to keep its freshness, lends its vegetal notes to a raw summer appetizer.

Off the heat, golden mushrooms sizzle one last time as Granhota’s Tasmanian Peppercorns Vinegar hits the pan, releasing notes of laurel and juniper and a round, spicy finish before they tumble over arugula and Comté shavings.

Fifteen minutes, two cans of chickpeas, a lemon and a handful of parsley are all it takes with La Magnanerie’s Sauvage Olive Oil, green, clean and intensely fruity, poured generously over the warm salad.

Translucent rounds of scallop, barely firm from the freezer, laid out on cold plates like pale coins: Le Paulmier’s Rice & Verbena Vinegar, made from Camargue rice, dresses them with citrus and peppery notes and a touch of lime.

Silky, ivory and steaming, this soup deserves a pepper that will not dull its pale color: Place des Épices’ organic Sri Lanka white peppercorn, hand-harvested in Kandy, adds finesse and a clean, lively bite.

La Magnanerie’s Rosetta Olive Oil, Tuscan at heart and generous on the palate, opens this soup by softening the vegetables and closes it with a raw drizzle over beans simmered with rosemary and half blended to velvet.

Warm saffron from the Corbières meets cool fennel here, as Granhota’s Saffron Vinegar, intense and bold, lifts a vinaigrette for paper-thin fennel, orange rounds and black olives.

The lemon hisses in foaming butter, the scallops turn golden, and then comes Place des Épices’ organic white Kampot pepper, rare and hand-picked at full ripeness, its intense heat hiding notes of fresh herbs and lemon.

Rounds of goat cheese softening on baguette toasts, a drizzle of honey, fresh fig quarters on the greens: underneath, a thin layer of Domaine des Terres Rouges’ Fig Mustard, stone-milled with 13.3% fig, plays sweet against savory.

Ripe peach wedges around a burrata that spills open at the first cut, then a coppery thread of oil. La Magnanerie’s Hypnotik Olive Oil, intense and assertive, gives this simple summer plate its character.

A soup so cold it fogs the spoon, ripe tomatoes blended smooth as the oil streams in: Domaine Salvator’s Paradis Olive Oil, organic Bouteillan and Aglandau olives pressed on harvest day, adds cut grass, green banana and a clean green apple finish.