Recipes

A punch bowl of chilled tea, pink grapefruit juice and lychees, fizzing with sparkling water just before the guests arrive: Dammann Frères’ Bali Iced Tea N°315, green and jasmine teas scented with lychee, grapefruit and rose, fills it with fresh, floral notes.

Finely grated carrots glistening under a fragrant dressing, mint and pistachios scattered on top, a short rest before serving: Domaine Salvator’s Mandarin Olive Oil, organic olives crushed with fresh mandarins, brings the scent of a freshly peeled fruit to a simple salad.

Warm country toast, melted dark chocolate, a generous drizzle of oil and a few flakes of salt: Domaine Salvator’s Légende Olive Oil, remarkably smooth, with notes of ripe olive, prune and vanilla and very discreet bitterness, plays beautifully with the chocolate.

Cool cubes of salmon, a scatter of cilantro and scallion, ten minutes in the fridge and it is ready: Domaine Salvator’s Lemon Ginger Olive Oil, organic Provençal olives crushed with fresh lemons and infused with ginger, adds a warm spark to the raw fish.

Off the heat, the linguine turn glossy with Parmesan, a splash of pasta water and a bright, tangy oil; Domaine Salvator’s Fresh Lemon Olive Oil, made by crushing organic olives and whole lemons together, carries zest and juice into every strand.

The oil warms gently with chili flakes, never smoking, then clings to the spaghetti with a splash of starchy water; Domaine Salvator’s Fresh Garlic Olive Oil, organic extra virgin oil infused with fresh garlic by the Pinatel family, gives this late-night classic its full flavor.

Shrimp hissing in a very hot pan, then tumbled onto peppery arugula with one last glistening drizzle: Domaine Salvator’s Fresh Citrus Olive Oil, organic extra virgin oil from the Pinatel family infused with fresh orange and lemon, keeps the dish bright and light.

A velvety green soup, hot in autumn or chilled in July, and a swirl of oil drawn across each bowl: Domaine Salvator’s Fresh Basil Olive Oil, fresh basil infused for days in organic Provençal extra virgin oil without heat, delivers the herb at full intensity.

Peppers and onion slowly collapsing in the pan, eggs cracked into little wells and set under a lid: Domaine Salvator’s Espelette Pepper Olive Oil, Haute-Provence extra virgin oil infused with PDO Espelette pepper, brings a sweet-pepper fragrance and a gentle, lingering warmth.

A pink swirl painted inside a tall glass, a straw, and the scent of wild strawberries rising from something cold and thick. Maison Perrotte’s Mara des Bois Strawberry Jam, fragrant and deeply fruity, makes this milkshake taste like a summer afternoon.

Cool, crisp lettuce leaves cupped around creamy curried chicken, almonds for crunch and cilantro for lift: Maison Perrotte’s Mango Chutney, with ginger, golden raisins and mild spices, sweetens the dressing and crowns each bite.

Thick, cold and frothy, with a pinch of cardamom on top, this lassi takes five minutes and one blender. Maison Perrotte’s Mango & Passion Fruit Jam, a gold medalist at the Concours Général Agricole, brings tender mango and a lively tartness.