Recipes

Brushed with a lacquer of mustard, cider vinegar and Hédène’s Chestnut Honey from the Périgord, dark and surprisingly intense, with woody aromas and notes of toasted caramel, the pork tenderloin comes out of the oven glossy and copper-toned.

Cream left overnight with tea in the fridge whips up subtly perfumed, then meets lychees, peach and pink grapefruit under crushed meringue: Dammann Frères’ Bali Tea N°315, green and jasmine teas with a touch of rose, brings an air of the tropics.

A well pressed into silky hummus with the back of a spoon, filled with an oil that smells faintly of wood smoke: Domaine Salvator’s Smoked Olive Oil, Haute-Provence extra virgin oil cold-smoked over selected wood barks, brings a buttery, peppery, clean smoky finish.

Autumn on a platter: caramelized squash, crisp sage leaves, toasted hazelnuts and, at the last moment, a few dark drops of Le Paulmier’s La Pommée des Bois Vinegar, where chestnuts, acorns and roasted hazelnuts steep in apple balsamic.

Vanilla-poached pears stand upright beside a scoop of ice cream while a warm, glossy sauce made with François Pralus’s Venezuela 75% Dark Chocolate Bar, bold, complex and aromatic, runs down their sides.

A spoonful of jelly pooled in the middle of a cloud of whipped feta, warm pita torn by hand: Dammann Frères’ Touareg Jelly, made from the house’s Gunpowder and mint blend, brings its cool, herbaceous freshness to a dish meant for sharing.

Before dinner in the Basque style, thin slices of Ossau-Iraty on baguette each get half a teaspoon of Haranea’s organic Espelette Pepper & Basil Jelly, where the gentle, fruity heat of the pepper meets the fresh sweetness of basil.

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.

Before the powder comes the root: Place des Épices’ organic turmeric shavings, dried Indian root simmered with fresh ginger, turn a pot of water into a golden, warming cup finished with a slice of lemon.

Rounds of goat cheese softening on baguette toasts, a drizzle of honey, fresh fig quarters on the greens: underneath, a thin layer of Domaine des Terres Rouges’ Fig Mustard, stone-milled with 13.3% fig, plays sweet against savory.

One plate for two: strawberries, soft whipped cream and chocolate broken into pieces, hearts facing up, ready for coffee or tea. Comptoir du Cacao’s Pink Hearts Chocolate Bar says what words sometimes fail to.

A stack of warm crêpes under a clean towel, three little jars open on the table and everyone reaching at once: Maison Perrotte’s Il Était Une Fois Gift Box turns a lazy brunch into a tasting of strawberry, apricot and vine peach with verbena.