Recipes

Apricot halves slumped and caramelized at the edges, their hollows pooled with honey: Hédène’s Lavender Honey, the most fragrant of the house’s honeys, brings its floral notes and light acidity to a warm summer dessert.

Straight from the oven, the fruit still bubbles beneath a golden crumble; the Chinese green tea in Dammann Frères’ Jardin du Trocadéro Candy Box, flavored with rhubarb, strawberry and wild strawberry, has slipped into the filling and waits in the cup beside it.

Grated cucumber, thick yogurt and a whisper of garlic keep things cool and bright, while Estoublon’s Koroneiki Olive Oil from Greece, fruity and round with notes of green apple and cut grass, gives the tzatziki its final touch.

Crisp, bitter endive leaves, shavings of aged Comté and a dressing with a secret: a spoonful of Maison Perrotte’s pear vanilla jam, whose Tahitian vanilla and hints of caramel and anise soften the vinegar.

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.

Forget the spoon: in each cup of lemon ginger infusion, one of Canasuc’s Candy Sticks Sugar, white or brown rock candy made in France from cane sugar, turns slowly and melts away as you sip.

Warm potatoes drink in the vinaigrette best, and a generous grinding of Place des Épices’ organic smoked Kerala black pepper, smoked for four hours over pine shavings, gives them a round, gentle smokiness and lovely depth.

Tall glasses of golden liquor, pale slices of white peach, ice chiming against the rim: Dammann Frères’ Jardin du Luxembourg Tea N°215, a green oolong scented with rose, jasmine and plum blossom, brings a Paris garden to a summer table.

The nougat starts to soften inside a golden, buttery crêpe, right beside slices of banana: Arnaud Soubeyran’s soft nougats, sold in bulk and made by hand in Montélimar, bring honey, almonds and pistachios to a fifteen-minute dessert.

Straight from the oven, puffed and flaky, these twists hide a dark ribbon of Estoublon’s Black Olive Paste with Red Wine, a rich, deeply aromatic tapenade that makes them disappear fast once the drinks are poured.

Layered in a glass in under ten minutes, cool yogurt, diced peach and raspberries meet Maison Perrotte’s Peach Melba jam, whose trio of yellow peach, raspberry and almond nods to the famous dessert.

One dark drop on a craggy chunk of parmesan, another on a halved strawberry: La Compagnie de Bouteville’s Balsamic Vinegar 10 Years, aged in former Cognac barrels, brings notes of smoked caramel and prune to every bite.