Recipes

For eight hungry guests, a whole block of feta sits atop chunky tomatoes and cucumbers, and Estoublon’s Koroneiki Olive Oil in the 4.5-liter bottle, fruity and vegetal, can be poured as freely as the conversation.

Fresh goat cheese rolled in green pistachios, a crack of black pepper, and beside it Maison Perrotte’s Meeker Raspberry Jam, deep red, intense and fruity, with a precise balance of sweetness and tartness.

Instead of coffee, the ladyfingers soak up a cool, fragrant tea before disappearing under mascarpone, strawberries and passion fruit; Dammann Frères’ L’Ôriental Tea N°2, green tea with passion fruit, bush peach and wild strawberry, gives the dessert its gently exotic air.

Ice-cold and velvety, a bowl of gazpacho gets its last touch at the table, a few sprays of Estoublon’s Red Wine Vinegar Spray, made from organic red wine, round, generous and lively across the whole surface.

Rosy slices of pork glistening with pan juices, a few pieces of mango, then a last grinding of Place des Épices’ Voatsiperifery black pepper, hand-harvested wild in Madagascar, woody, citrusy and floral, with a fresh, lingering heat.

Ladyfingers dipped for just a second, clouds of mascarpone and a snowfall of cocoa: Terres de Café’s Blend The Forest coffee beans, organic coffees from Ethiopia and Brazil, bring velvety body and notes of chocolate, warm spices and praline.

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, red currants and blueberries, adds a fruity, bittersweet finish.

Fresh mint leaves unfurl in hot water beside a slice of lemon, then one spoonful is stirred in. Hédène’s Linden Honey, white and subtle, with menthol overtones, echoes the herb in every sip.

The spoon taps, the caramel shatters, and beneath it the cream carries apricot, bergamot and vanilla: Joli Coeur Tea N°656 from Dammann Frères, a Chinese Sencha with a lovely, indulgent sweetness, has steeped in it before baking.

As the stock and jelly bubble down in the skillet, the sauce turns syrupy and amber: Maison Perrotte’s quince jelly, with the delicate, floral fragrance of ripe quince, gives pork chops a glossy, autumnal finish.

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.

A sugar butterfly perched on the rim of a cup of lemon verbena waits for its moment: Canasuc’s Evanescence Sugar, hand-carved in France as finely as lace, lets each guest decide when it takes flight into the infusion.