Recipes

Fanned potatoes, crisp at every edge, catch a last pinch of beautifully colored crystals: Place des Épices’ wine salt, a handcrafted Île de Ré salt infused with Cabernet Sauvignon and spices, adds a subtly fruity, winey depth.

A quarter of a nutmeg grated into simmering cream is enough to perfume a whole gratin: Place des Épices’ organic whole nutmeg, hand-harvested and sun-dried for weeks, lends its incomparably powerful fragrance to golden layers of potato.

Silky, ivory and steaming, this velouté 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.

Pink ribbons swirled through white yogurt with the tip of a skewer, then a long wait in the freezer: Maison Perrotte’s Anaïs Strawberry Jam, soft and fruity, brings the taste of a French summer to these pops.

Sprinkled at the last second so it keeps its lively crunch, Les Terres Blanches’ Sea Salt Citrus Spain wakes up mashed avocado and thin radish slices on golden country toast with a little Mediterranean light.

Fingertips pressing deep dimples into the dough, olive oil pooling in each one, rosemary on top: before baking, a generous pinch of Les Terres Blanches’ Salt Flakes Spain, light and crisp, gives the golden crust its delicate crunch.

Halfway through the stirring, the saffron broth goes in and the rice turns gold, ladle after ladle. Les Terres Blanches’ Saffron, Negin-grade threads from Khorasan, gives this risotto its deep hue and full, rounded flavor.

Golden at the edges, sandy in the middle, each cookie wears a few crystals that crunch before the butter melts: Les Terres Blanches’ Fleur de Sel Île de Ré, skimmed by hand at the end of the day, delicate and subtly mineral.

Kernels charred in spots, butter melting into every row, a squeeze of lime: mashed into that butter, Les Terres Blanches’ Fleur de Sel Smoked Greece Large, Aegean salt smoked by ancestral techniques, brings warm, smoky depth to grilled corn.

Sweet, sour and silky, the eggplant rests until it reaches room temperature and the flavors settle. Only then does a pinch of Les Terres Blanches’ Fleur de Sel Sicily, from the Trapani salt marshes watched over by the WWF, add its bright salinity.

Run a lemon wedge around the rim, dip the glass, and every sip begins with a sparkle of salt and citrus: Les Terres Blanches’ Fleur de Sel Sicilia Lemon, Trapani crystals blended with natural Sicilian lemon, crowns this rosemary cooler.

Before dinner in the Basque style, thin slices of Ossau-Iraty on baguette each get half a teaspoon of Haranea’s organic Espelette Pepper & Basil Jelly, where the gentle, fruity heat of the pepper meets the fresh sweetness of basil.