Recipes

Brushed with a sweet-and-sour glaze of jam, soy and fresh ginger, salmon fillets come out of the oven glistening: Confiserie Florian’s Lemon Jam, bright and zesty, makes a lively base for sweet-and-sour sauces with fish.

A warm stack of pancakes, and on top a spoonful of jelly that melts slowly into every layer: Confiserie Florian’s Jasmine Jelly, made from jasmine flower pulp in the traditional manner, perfumes the table like a summer evening.

Thirty seconds of basting is all it takes: the butter foams, the jam melts into it, and the scallops gleam. Maison Perrotte’s Citrus Limetta Jam, made from a rare citrus as fragrant as bergamot, lends a fresh, delicately perfumed finish.

Balsamic vinegar lifts the browned bits from the skillet, then a spoonful of jam turns the sauce glossy over tender pork chops: Confiserie Florian’s Fig Jam, rich and velvety, lends its honeyed sweetness to a savory dish.

Violet petals scattered over a dark, airy chocolate mousse crunch lightly under the spoon: Confiserie Florian’s Crystallized Violet Petals, each coated individually in the Riviera tradition, add a gentle floral note to a classic French dessert.

Meringue that still shatters, soft cream, fresh strawberries and a red swirl through every layer, to be eaten without delay. Maison Perrotte’s Ciflorette Strawberry Jam, from strawberries grown along the Loire, keeps the fruit’s exceptional fragrance intact.

Just before serving, the set lemon cream gets a crown of lightly crunchy leaves: Confiserie Florian’s Crystallized Verbena Leaves, fresh verbena dressed in sugar, echo the citrus with their fresh, lemony aroma.

Thin strands of chestnut piped over whipped cream and crumbled meringue, a dusting of cocoa: Maison Perrotte’s Chestnut Spread, cooked with Madagascar vanilla, turns an autumn afternoon into a quick, cloud-soft dessert.

Filled with whipped cream and fresh raspberries, the meringue nests wait for a final flourish: Confiserie Florian’s Crystallized Rose Petals, hand-picked around Grasse and dressed in sugar, add a frosted look and a delicate crunch.

A clove-studded slice of lemon floating in a steaming mug, honey on the spoon, the evening winding down: Dammann Frères’ Tisane du Berger Herbal Tea N°423, caffeine-free verbena and lime blossom with peppermint and orange blossom, makes a soothing toddy, with or without whiskey.

Goat cheese soft and golden under the broiler, crisp baguette beneath, and a spoonful of something sweet, mellow and subtly tangy on top: Maison Perrotte’s Candied Shallots Chutney, slow-cooked with Coteaux du Layon wine and a touch of honey.

Dark chocolate melting into spice-infused milk, whisked until frothy, a pinch of cinnamon on top: Tisane de Noël N°467 from Dammann Frères, with cinnamon, cocoa beans, licorice, ginger and cardamom, turns a winter night’s hot chocolate into dessert in a mug.