Recipes

A sizzle of butter, then a glossy amber lacquer on the ham: Maison Perrotte’s orange Aberlour Scotch jam, where fresh oranges meet a single malt aged sixteen years in oak, makes a quick glaze with real depth.

The cake is still warm when the jam goes on, so Maison Perrotte’s mirabelle plum jam melts into a luminous golden glaze, with all the light, floral aroma of the ripe little plum.

Between two buttery cookies, pressed until it reaches the edges, Maison Perrotte’s milk chocolate and fleur de sel spread, lifted by a touch of Noirmoutier salt, makes a creamy, moreish bite to pair with an espresso.

On the hottest afternoons, nothing beats a bowl of chilled fruit glossed with a quick syrup of Maison Perrotte’s melon kalamansi ginger jam, where honeyed melon, a flash of citrus and warm ginger meet.

Under a golden almond cream, a deep red layer waits for the knife: Maison Perrotte’s Meeker raspberry jam, intensely fruity and precisely balanced between sweetness and tartness, gives this tart its bright core.

Split while still warm, a scone opens its steaming crumb to clotted cream and Maison Perrotte’s Mariguette strawberry jam, where bright acidity and wild woodland notes meet natural sweetness.

Two golden cakes, a cloud of whipped cream and a ruby layer melting into the crumb: Maison Perrotte’s Marianne strawberry jam, pure and intensely fruity, is the heart of this teatime classic.

When the burrata breaks open over sliced heirloom tomatoes, a few dark drops of Estoublon’s organic Balsamic Vinegar, aged in oak, add a sweet-and-sour depth and a long, fruity, woody finish.

Scrape up the browned bits and the pan fills with the scent of an autumn orchard, thanks to a splash of Estoublon’s Apple Vinegar, mild and light, whose gentle fruit and balanced acidity turn simple pork chops into a glossy supper.

Spring arrives with the first new potatoes and green asparagus, still warm when they meet a vinaigrette made with the Wild Garlic Mustard from Domaine des Terres Rouges, mild and fragrant with a subtle herbaceous depth.

Thirty seconds per side in a scorching pan leaves the tuna ruby inside, ready for a sauce built on the Wasabi Mustard from Domaine des Terres Rouges, where a flash of clean heat gives way to the seed’s quiet sweetness.

Bitter endive, crisp apple and crumbled blue cheese all need a dressing with some warmth, which is where the Walnut Mustard from Domaine des Terres Rouges comes in, rich and creamy with the nutty depth of cooked walnuts.