Recipes

Crackling chicken skin lacquered with apricot, then a tingle, a citrus flash that recalls grapefruit: whisked with a little soy sauce, Maison Perrotte’s Apricot & Timut Berries Jam glazes the thighs in their final minutes in the oven.

Break through the crust of a baked Camembert and it runs; spoon warm jam over it and the table goes quiet. Maison Perrotte’s Apple, Salted Butter Caramel & Calvados Jam, like a tarte tatin in a jar, brings buttery roundness and warmth.

The cheddar slumps over the hot patty under its lid, the bun is toasted, and a spoonful of chutney goes underneath. Maison Perrotte’s Apple Onion & Balsamic Chutney, made in small batches by Stéphan Perrotte, adds a gently tangy, rounded finish.

Crisp, pale endive leaves, crumbled blue cheese and toasted walnuts meet an unexpected dressing, deep purple and herbal. It starts with Maison Perrotte’s Wild Blueberry, Mint & Green Chartreuse Jam, from Anne-Sophie Pic’s recipe, woodland first, then bright.

Under the glossy ganache, a hidden spoonful of jam waits for the first bite, tart and roasted at once. Maison Perrotte makes this Raspberry & Brazilian Coffee Jam from a classic recipe by chef Anne-Sophie Pic, a natural match for dark chocolate.

Golden bread that crunches, aged cheddar pulling into strings, and a thin layer of something fruity and smoky: Maison Perrotte’s Orange & Smoked Orange Hibiki Whisky Jam, from a recipe by Anne-Sophie Pic, gives this grilled cheese a long finish.

Two minutes a side in a very hot skillet, then thirty seconds under a spoonful of glaze: Maison Perrotte’s Grapefruit, Turmeric & Orange Blossom Jam, from a recipe by chef Anne-Sophie Pic, gives the scallops a floral, gently spiced bitterness.

Two golden sponges, a thick layer of jam and a snowfall of powdered sugar: from Maison Perrotte’s Anaïs Strawberry Jam Gift Box, strawberries grown in open fields in Indre-et-Loire give this cake the taste of a family garden.

Pink ribbons swirled through white yogurt with the tip of a skewer, then a long wait in the freezer: Maison Perrotte’s Anaïs Strawberry Jam, soft and fruity, brings the taste of a French summer to these pops.

Stirred into lemon juice and sparkling water, Hédène’s Strawberry Jam with Linden Honey, fruity and floral at once, becomes an easy lemonade, pale pink and fizzing over ice with a sprig of mint.

Behind each crackling golden twist hides a ribbon of Maison Perrotte’s Williams pear chocolate spread, the poire Belle-Hélène duet of sweet, fragrant pear and deep Sao Palmé chocolate, baked in puff pastry.

Opened in the morning, each jar reveals a deep violet swirl through the creamy oats: Maison Perrotte’s wild blueberry jam, jewel-toned and remarkably intense, brings fruit and woodland to a breakfast made the night before.