Recipes

Lemongrass and galangal fill the air the moment the spices hit the hot oil, then coconut milk softens everything: Place des Épices’ Thai green curry, a fresh, herbaceous blend of a dozen organic spices and aromatics, carries the whole dish.

By the time the muffins have risen, the raisins have drunk their fill of hot tea; Dammann Frères’ Organic Breakfast Tea Bags, a full-bodied black tea from the slopes of Rukéri in Rwanda, bring fine woody notes to the breakfast table.

Crisp shards of pita, crunchy radishes and torn mint, then a last dusting of crimson: Place des Épices’ organic sumac, vibrant red, fruity and tangy, gives this Middle Eastern salad its bright, lemony finish.

Slow stirring over low heat until the rice turns creamy, then a pinch of flaky salt on top: Dammann Frères’ Oolong Caramel Tea Bags N°445, a velvety oolong flavored with salted butter caramel, infuse the milk with their sweet and salty warmth.

Pears turn translucent in a syrup scented with orange zest and a few little stars: Place des Épices’ organic star anise, picked and sorted by hand, with an aroma more powerful than green anise, perfumes the whole pan.

Crisp potatoes, a thick tomato sauce and a dollop of garlic mayonnaise, as in a tapas bar: Place des Épices’ organic smoked paprika from Murcia, deep, warm and subtly sweet, gives the sauce its color and its soul.

Fresh from the oven and still soft in the middle, each cookie gets a few crystals crumbled over it: Place des Épices’ smoked Maldon fleur de sel, pyramid-shaped with gentle smoky notes, sets off the dark chocolate.

A pinch over the steaming rice, a moment’s pause, and the scent of black truffle rises from the plate. Les Terres Blanches’ Fleur de Sel Noirmoutier & Truffle turns a simple Parmesan risotto into a deeply aromatic dish.

Butter foaming in the pan until it smells of hazelnuts, a squeeze of lemon, a few capers: the finishing pinch belongs to Les Terres Blanches’ Fleur de Sel Noirmoutier, hand-harvested crystals of exceptional finesse, pure and delicate over the cod.

Carrots roasted until their edges caramelize, warm with cumin and honey, laid over cool yogurt: a pinch of Les Terres Blanches’ Fleur de Sel Marrakech, harvested in the Atlas Mountains, brings together iodine and minerals, earth and sea.

Linguine glossy with garlic oil and lemon, prawns 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.

Is there a simpler pleasure than cold butter, crisp radish and a crust of baguette? Les Terres Blanches’ Fleur de Sel Guérande, brilliant white with a distinctive scent of violet, supplies the final crunch.