Recipes

Charred stripes on eggplant, zucchini and peppers call for a generous finishing pour, and Estoublon’s Bouteillan Olive Oil, balanced and aromatic with its hints of asparagus, tomato leaf and green apple, brings a whole garden to the platter.

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.

Cold scoops of melon sorbet, a few cubes of cantaloupe, a mint leaf: diced calissons from Arnaud Soubeyran’s Calissons Display Box, smooth and delicately fruity, echo the melon with their candied fruit and almond.

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.

Peach halves turning tender in an amber syrup, a spoonful of cool mascarpone, a scatter of toasted almonds: Dammann Frères’ Darjeeling G.F.O.P. Tea N°8, with its ripe peach and muscatel finish, meets its own fruit in the pan.