Recipes

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.

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.

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.

Crisp, bitter endive leaves, shavings of mature 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.

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.

Slow-simmered milk, tender rice and the patience of a wooden spoon, then a spoonful of Maison Perrotte’s orange vanilla jam on top, its Madagascar vanilla and touch of Ceylon cinnamon warming the bright citrus.

Nutty brown butter, a crisp almond edge and, at the center, a hidden spoonful of Maison Perrotte’s orange jam, bright and sun-ripened, with a pleasantly bitter finish like sun-warmed peel.

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.

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

A slow twirl of boxwood in a steaming mug, a scent of cinnamon, and the honey unwinds into the milk. Hédène’s Honey Dipper, a piece of French craftsmanship, turns that small gesture into an evening ritual.

Pearly flesh that falls into flakes at the touch of a fork: brushed with Hédène’s Honey & Yuzu, French honey blended with yuzu peel, a plain cod fillet takes on a bright, tangy lacquer in the oven.

On a gray winter afternoon, a candy dissolves slowly in a cup of chamomile: Hédène’s Honey & Lemon Drops, made with French honey and a flash of lemon, sweeten the infusion little by little as they melt.