Recipes

Mushrooms sizzling with ginger and garlic before the dark tea is poured over them, the steam carrying a note of undergrowth: Dammann Frères’ Pu-Erh Tea Bags, a deep Chinese dark tea hinting at chimney smoke and licorice, become a savory broth for noodles.

Apples slumping softly in the oven, basted with tea until their skins wrinkle and the kitchen smells of caramel: Dammann Frères’ Pomme d’Amour Tea N°14, a black tea with the aroma of caramelized baked apple and a hint of maraschino, belongs to autumn evenings.

A cool, silky cream in its ramekin, fresh raspberries piled on top: Dammann Frères’ Paul & Virginie Tea N°11, black tea with raspberry, redcurrant, wild strawberry and cherry rounded by vanilla and toffee, steeps its fruitiness into every spoonful.

Lightning, in French, is foudre, and half a teaspoon in a lime and honey marinade proves the name: Sauce Martin’s Foudre hot sauce, made from pure red habanero, gives the pork fierce heat and lively fruity, floral aromas.

Thick fries crackling from the oven, dunked into a mayo with a hoppy kick: Sauce Martin’s East IPA Gallia hot sauce, made with Brasserie Gallia’s IPA from Pantin, pairs citrusy beer with a medium, fruity heat.

Melted cheddar, black beans, cool avocado and sour cream, then a last shake over the whole tray: Sauce Martin’s Diablito hot sauce, where smoky chipotle meets cocoa, coconut milk and lime, is a well-mannered little devil.

Crackling wings tossed in honey butter, celery on the side and blue cheese standing by for rescue: Sauce Martin’s Carolina Reaper hot sauce opens on flowers and tropical fruit before an intense, lingering heat, so add it drop by drop.

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.

Berries bursting in warm honey, cold vanilla ice cream underneath and a finish that glows: Sauce Martin’s Blizzard hot sauce, made mostly of blueberries and blackberries with fruity habanero, turns dessert into winter with a fire at the end.

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.

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.

Crackling chicken skin lacquered with apricot, then a tingle, a citrus flash that recalls grapefruit: whisked with a little soy sauce, Maison Perrotte’s Apricot & Timut Berries Jam glazes the thighs in their final minutes in the oven.