Recipes

By morning, the oats have softened overnight around a swirl of jam, ready for orange segments and toasted almonds: Confiserie Florian’s Citrus Jam, where orange, lemon and grapefruit each play their part, wakes up the palate before the day begins.

Under a glossy dark ganache hides a thin layer of marmalade, and every slice gets one more dab on top: Confiserie Florian’s Bitter Orange Jam, bold and intensely citrusy, sets its characteristic bitterness against the chocolate.

Warm almond crumb, browned at the edges, with a soft pocket of pear at the center: Maison Perrotte’s Bourdaloue Tart Jam, poached pear rounded by the mellow note of almond, hides inside these little financiers.

A thumb pressed into each ball of dough leaves a little hollow for a dab of jam as dark as ink. Maison Perrotte’s Blackberry Jam, slightly tart and intensely fruity, bakes into a glossy jewel at the heart of every cookie.

Spoon down through the layers and you meet soft chocolate cake, clouds of cream and a ribbon of tart cherry. Maison Perrotte’s Black Forest Jam, morello cherry set against deep dark chocolate, rebuilds the famous gâteau in a glass in fifteen minutes.

Still warm and gently puffed from the oven, a vanilla flan waits for its crowning spoonful. Maison Perrotte’s Black Cherry Jam, rich and generously fruity, made from the ripest black cherries, turns each slice into a clafoutis of sorts.

Triangles of brioche puff and turn golden in their custard, crisp at the edges, their layers streaked with marmalade. Maison Perrotte’s Bigarade Orange Jam, made from bitter oranges grown in the Var, brings its vivid balance of bitterness and sweetness.

Warm pear and chocolate sauce sliding over cold vanilla ice cream, toasted almonds on top, all in ten minutes: Maison Perrotte’s Belle Hélène Jam, created by Stéphan Perrotte, puts a whole timeless French dessert into a spoonful.

Strawberries, kiwi and apricot slices fanned over mascarpone cream, then a brushstroke of warm jam that makes everything shine: Maison Perrotte’s Apricot Jam, velvety and sun-warmed, gives this fresh fruit tart its final gloss.

Lamb chops seared hard, then brushed with a warm glaze flecked with fresh thyme leaves: Maison Perrotte’s Apricot & Wild Thyme Jam, created with chef Jean Sulpice, brings sun-ripened fruit and a gentle herbal freshness to the plate.

Following Basque custom, thin slices of Ossau-Iraty on toast are crowned with Hédène’s Black Cherry Jam with Heather Honey, melting and intense, its deep black cherry fruit softened by the warm, slightly malty sweetness of heather honey.

Rich Brillat-Savarin on toasted walnut bread wants something bright, and Hédène’s Apricot Jam & Chestnut Honey answers with slightly tart apricot first, then the woody warmth of chestnut honey on the finish.