Recipes

Peppers and tomatoes slowly collapse into a thick, sweet sauce, eggs set in their hollows, a slice of Bayonne ham waits on the side: Sauce Martin’s Hegoa hot sauce, made from Gorria peppers grown in Ainhoa, adds a light, fruity Basque warmth.

Creamy yolks piped back into their whites hide a slow-burning secret: Sauce Martin’s habanero mustard, a sharp, clean French mustard set alight by red habanero, leaves a lively, lingering warmth under the chives.

The patty hisses as it is smashed flat on a scorching skillet, and the special sauce waiting on the bun starts with Sauce Martin’s Gourmet Ketchup, 72% tomato, balanced by a secret blend of spices and a gentle sweetness.

Twelve egg halves, three little bowls and a plate that runs from mild to fiery: Sauce Martin’s hot sauce gift box, with the gentle Mistral, the smoky Sirocco and the fierce Foudre, lets everyone find their own level.

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 tall stack of golden pancakes on a cold weekend morning deserves Hédène’s Fir Honey, gathered in the Vosges forest of Gérardmer, lightly syrupy and complex, with woody notes, hints of maple syrup and resin, and a long, sweet finish.

Cut into generous slices at teatime, this tender yogurt cake is sweetened with Hédène’s Coriander Honey from the Berry, golden, creamy and smooth, with a fresh perfume and delicate notes of caramel and ripe fruit.

Little windows of melted candy glow like stained glass once the cookies cool: Berlingots Candies from Confiserie Florian, the Riviera confectioner founded in 1921, bring lime, rose, mandarin and strawberry to sixteen sugar cookies.

Warm almond crumb, browned at the edges, with a soft pocket of pear at the center: Maison Perrotte’s Bourdaloue Tart Jam, poached pear rounded by the mellow note of almond, hides inside these little financiers.

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.

A thumb pressed into each ball of dough leaves a little hollow for a dab of jam as dark as ink. Maison Perrotte’s Blackberry Jam, slightly tart and intensely fruity, bakes into a glossy jewel at the heart of every cookie.

Like a market stall in a glass, honeyed yogurt, kiwi, mango and strawberries rise in bright layers under a handful of chopped chocolate: Comptoir du Cacao’s Tutti-Frutti Chocolate Bar, dark or milk, is generously studded with candied and dried fruits.