Recipes

By the time the chicken skin crackles and the potato wedges turn crisp, the kitchen smells of lemon and oregano, and the 1.75-liter bottle of Estoublon’s Koroneiki Olive Oil, fruity and round, has earned its spot beside the stove.

Lift the lid after ten minutes of rest and a floral steam escapes from the pot; cooked in Dammann Frères’ Jasmin Tea Bags, a full-bodied Chinese green tea softened by white jasmine, the rice becomes a fragrant bed for steamed fish.

When the first cold evenings arrive, Brussels sprouts come out of the oven browned at the edges, chestnuts tucked among them; La Compagnie de Bouteville’s Balsamic Vinegar 6 Years adds warm walnut notes and a flash of citrus.

Salty Roquefort melting over walnuts and a dark, jammy base, then a handful of peppery arugula: Maison Perrotte’s purple fig jam, rich, deeply sweet and gently tangy, turns a simple naan into a twenty-minute supper.

Christmas Eve in Provence ends with dried figs, dates, clementines and nuts spread across the table: Arnaud Soubeyran’s Traditional Calissons, with candied melon, orange and almonds beneath their icing, take pride of place among the thirteen desserts.

Golden at the edges, barely opaque at the heart, seared scallops settle onto a pool of cream softened with the Riesling Mustard from Domaine des Terres Rouges, mild and refined, touched by the wine’s delicate floral notes.

Ripe strawberries release their juices with a little sugar and basil, then a few turns of the mill change everything: Place des Épices’ organic Tellicherry black pepper, intense and fruity with delicate citrus notes, lingers long and elegant.

Little spheres of frozen honeydew clink in the glass in place of ice cubes, then the chilled tea pours in with its graceful jasmine scent: Dammann Frères’ Organic Jasmine Tea, a jasmine-scented organic green tea that keeps its grace hot or cold, for a summer lunch in the garden.

A thread of smoke over a tray of sticky, caramelized ribs: Sauce Martin’s Barbecue Sauce, made in France from 70% tomatoes with onion, garlic, spices and a touch of natural smoke, gets a splash of whisky for a glossy, warming glaze.

Straight off the grill, pink shrimp catch a sticky, fragrant glaze of lime and Maison Perrotte’s pineapple, grand cru vanilla and rum jam, where bright fruit, Tahitian vanilla and a spicy hint of rum follow one another.

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.

Leave the peaches and berries in the fridge for twenty minutes and they grow glossy under a honeyed dressing, where a spoonful of Estoublon’s Raspberry Vinegar, tangy with a sweet, lingering finish, sharpens every bite of summer fruit.