Recipes

Tomatoes heavy with juice, a thick slab of feta, oregano and olives, and at the very last moment a pinch of Les Terres Blanches’ Fleur de Sel Greece, gathered on the shores of the Ionian Sea, its fine grain still crisp.

Pink grapefruit segments and ripe avocado share the plate with peppery arugula, and a vinaigrette made with Granhota’s Nepal Peppercorns Vinegar, scented with Timut pepper and its notes of grapefruit, yuzu and flowers, ties it all together.

After an hour in the oven, the rows of zucchini, eggplant and tomato slump into something soft and fragrant with thyme. A pinch of Les Terres Blanches’ Fleur de Sel Camargue, naturally blushing pink, adds its pronounced taste of iodine.

After four hours in the fridge, a vanilla panna cotta gets a teaspoon of Granhota’s Muscat Balsamic Vinegar, rich and aromatic after two years in oak, whose notes of vanilla, cooked wine and honey mingle with fresh raspberries.

A spoon breaks through dark, airy mousse to find a thread of fruity olive oil and a few moist flakes that crunch. Les Terres Blanches’ Fleur de Sel Aveiro, hand-harvested on Portugal’s Atlantic coast, sharpens the chocolate with its clean, mineral finish.

While the steaks rest, the pan still sizzles with browned bits that a splash of Granhota’s Madagascar Peppercorns Vinegar, spicy and bold with wild Voatsiperifery pepper and notes of undergrowth and resin, lifts into a glossy sauce.

The skin crackles, the butter foams, and one tablespoon of Granhota’s Lemon Vinegar, made from Menton lemons steeped for months, turns the pan into a bright, round sauce for the sea bream.

Goat cheese softens and turns golden on its toast just as the greens are tossed in a vinaigrette made with Granhota’s Honey Vinegar, mellow and sweet, with a gentle, candy-like sourness that recalls a summer walk through the hills.

Overnight, chia seeds thicken the coconut milk into a soft pudding waiting for fresh berries and a last chopped handful: Comptoir du Cacao’s Berries & Coconut Dark Chocolate Bar, 72% cocoa with strawberries, raspberries, redcurrants and blueberries, adds a fruity, bittersweet finish.

Each golden round of baguette carries creamy goat cheese, a sliver of pear and some toasted walnuts, then a few dark drops of Granhota’s Fig Balsamic Vinegar, sweet, tangy and naturally complex, bring the fig to the front.

Puff pastry rolled tight around chopped chocolate and caramelized almonds bakes up golden and crisp: the Almonds Chocolate Bar from Comptoir du Cacao, made with pure cocoa butter, gives twenty palmiers the crunch of its golden almonds.

Apple wedges turn tender and golden in butter and sugar, then Granhota’s Apple Balsamic Vinegar, aged five years and naturally syrupy, adds a gentle apple sweetness and balanced acidity just before the vanilla ice cream starts to melt.