Recipes

Thick slices of brioche, soaked and pan-fried until golden, arrive hot under a spoonful of jam and a dusting of powdered sugar: Confiserie Florian’s Mandarin Jam, delicate and subtly sweet, carries all the sunny fragrance of the fruit.

Pale, crumbly cookies that almost melt before the bite, sandwiched with a thick layer of milk caramel and rolled in coconut: Maison Perrotte’s Dulce de Leche, slow-cooked from organic Normandy milk and sugar, is the soft heart of each alfajor.

Just before serving, a bright red layer settles over the pale, trembling cream. Maison Perrotte’s Dream Strawberry Jam, made from strawberries hand-picked in Loire-Atlantique by grower Xavier Burban, is pure and generous against the vanilla.

Warm banana pancakes piled high, each spread with a teaspoon that melts at the edges, diced mango on top: Maison Perrotte’s Dark Chocolate Coconut Spread, deep and gently toasty, carries a warm breeze from the tropics.

No match, no flames, just folded crêpes turning slowly in a bubbling orange sauce until they glisten. Maison Perrotte’s Crêpe Suzette Jam, candied orange warmed by Cointreau, brings all the glamour of the flambéed classic to a weeknight.

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.

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.

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.

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.