Recipes

Served cold on a warm evening, poached salmon flakes under the fork, and a sauce made with the Verbena Mustard from Domaine des Terres Rouges, floral, fresh and subtly citrusy, seems to open onto a summer garden.

Cut on the diagonal, the sandwich lets melted Gruyère stretch in long threads, and beneath the ham, a thin layer of Truffle Mustard from Domaine des Terres Rouges, smooth and earthy, makes a café classic feel quietly luxurious.

Crisp lettuce leaves cradle cool chicken and a scatter of toasted almonds, all bound by a dressing laced with the Tarragon Mustard from Domaine des Terres Rouges, whose delicate hint of anise lends an elegant, herbaceous depth.

On a slice of toasted rye, cool cucumber and dill sit over smoked salmon, and a spoonful of Sweet Horseradish from Domaine des Terres Rouges, clean, herbaceous and gently pungent, gives real character to the crème fraîche underneath.

Golden at the edges, barely opaque at the heart, seared scallops settle onto a pool of cream softened with the Riesling Mustard from Domaine des Terres Rouges, mild and refined, touched by the wine’s delicate floral notes.

Picture a summer table crowded with a cold dip and crunchy vegetable sticks, where the Provençale Mustard from Domaine des Terres Rouges, blended with tomatoes and Provençal herbs, brings vibrant southern flavors in just ten minutes.

Mushrooms hiss in hot butter, then cream turns everything silky, and stirred in at the last moment, the Porcini Mustard from Domaine des Terres Rouges, rich and earthy, brings a taste of the forest floor to the pasta.

Tomatoes slump and caramelize over melted Gruyère while the crust turns golden, and underneath, a layer of Old Style Mustard from Domaine des Terres Rouges, grainy and robust, adds its pleasantly tangy bite to every slice.

In a glass, sweet crab rests on buttery avocado, and a few drops of the small-format Marine Vinegar from Domaine des Terres Rouges, briny with a gentle, rounded acidity, keep it all tasting of the coast.

Shucked over crushed ice, each oyster waits for its spoonful of mignonette, and the Marine Vinegar from Domaine des Terres Rouges, fresh and briny with seaweed and marine herbs, brings an echo of the shore to every shell.

Warm blinis, a cool spoonful of cream and a silky ribbon of smoked salmon: the Horseradish Mustard from Domaine des Terres Rouges, smooth and mildly pungent, wakes up every bite with its clean, sharp finish.

A runny yolk, warm toast and a few crystals that crackle on the tongue: Binet 1660’s East Wind fleur de sel, light and airy, turns the simplest breakfast into a small ceremony.