Journal

A distillery that wanted to flavor mustard with its own liqueurs, a red-stone village in the Corrèze and a mustard mill in Alsace that dates from 1873: the unlikely story behind Domaine des Terres Rouges.

Very few chocolatiers roast their own beans; fewer still grow them. In Roanne, François Pralus does both. The story of the house, from a 1948 pastry shop to a cacao plantation in Madagascar.

A family story since 1868, one mill in the Madeleine district and a famous painted tin: how Nicolas Alziari became the olive oil house of Nice, and the three oils we bring from it.

A sugar cube reimagined as a small sculpture: hearts that hang on a cup, roses, teapots and birds, molded by hand in cane sugar near Fontainebleau. The story of Canasuc and the boxes we bring out with the coffee.

On the Atlantic coast between Bordeaux and the Loire, a former landscape gardener makes vinegar alone, with oak barrels and a great deal of patience. The story of Laurent Agnès and the eight bottles we carry.

Created in Nantes in 1902 by a confectioner who loved opera, named after his cat, and still made a few streets from where it was invented: the story of the Rigolette, the fruit-filled candy of Nantes.

Between the valleys of Camembert and Livarot, a small Normandy vinegar maker turns cider apples and the wild plants of the hedgerows into cask-aged vinegars and an apple balsamic called La Pommée.

In 1660 a chamberlain of Louis XIV brought salt from the marshes of Batz to the royal table. Today Binet 1660 still harvests it by hand, drains it for nine months and sorts it grain by grain, one wind at a time.

At Les Mées, in the Durance valley, the Pinatel family has grown olives since 1902 and presses them in its own mill on the day they are picked. One estate, two styles of oil, and the bottles we keep closest to hand.

From his grandmothers’ gardens in the Cotentin to a world title in 2015, Stéphan Perrotte has built a small jam house in Anjou on one idea: more fruit, less sugar, slow cooking in copper. His story, his method and the jars we carry.

A family confectioner from the hills behind Nice, Confiserie Florian has turned the violets, roses and bitter oranges of its own hinterland into sweets since 1921. The story of the house, the growers it buys from, and how we use its crystallized flowers.

From the classic Christmas Tea N°155 to a caffeine-free rooibos and a festive tea jelly, discover the holiday blends of Dammann Frères, with brewing tips, pairings and gift ideas.