Recipes

Ripe bananas, cold milk and the whir of the blender on a hot July morning. Hédène’s Organic Summer Honey, light, golden and delicately fruity, slips into this frothy smoothie in a matter of seconds.

Oats turning golden on the baking sheet, clusters that snap between the fingers, a jar filled for the week ahead: Hédène’s Organic Spring Honey, born of the first blossoms of the Creuse, binds it all with delicate floral notes.

The kitchen smells of toasted nuts, and the honey hardens into a crackling shell as it cools: Hédène’s Maple Honey, gathered from maple blossoms in the Ardennes, adds its caramelized, woody notes to an easy appetizer.

Nothing is simpler than tearing warm bread and dragging it through a pool of oil where balsamic has settled in dark drops, and Estoublon’s Olive Oil & Balsamic Vinegar Mini Set holds the two companions of every Provençal table.

At the table, a pour of L’Excessive Rosé Alcohol-Free from Estoublon fizzes softly over chilled strawberries, its forest fruit and morello cherry notes mingling with the berry juices in a dessert that stays light.

Every glass holds lychees, mint and ice, then fine bubbles rise as L’Excessive Blanc Alcohol-Free, created by Estoublon with Carla Bruni, adds its notes of honey, lychee and elderflower to a spritz without a drop of alcohol.

Around the little crescents of Estoublon’s Lucques Olives, hand-harvested and prized for their generous flesh and delicate, buttery taste, heirloom tomatoes of every color, red onion and sheep’s milk cheese make a platter as pretty as it is simple.

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.

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.

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.

Fresh goat cheese rolled in green pistachios, a crack of black pepper, and beside it Maison Perrotte’s raspberry and absinthe Larusée Bleue jam, whose sweet-tart fruit meets the spirit’s herbal depth in every bite.

Instead of butter, a generous pour of Estoublon’s Grossane Olive Oil goes into the mash, fresh, grassy and softly buttery, and one last raw drizzle on top keeps its green scent intact all the way to the table.