Recipes

Warm waffle squares catch every ripple of Maison Perrotte’s white chocolate pistachio spread, creamy, gently sweet and flecked with crushed pistachios, before fresh raspberries and a dusting of sugar crown a ten-minute treat.

Flaky spirals, sharp cheddar and a whisper of thyme, still warm as the guests arrive: Maison Perrotte’s Tarte Tatin jam, with its caramelized apple and salted butter caramel, plays sweet against savory in every bite.

A spoon sinks through tangy cream down to the buttery crumbs, dragging with it a deep purple-red ribbon of Maison Perrotte’s sour cherry jam, made from Oblacinska morello cherries and lively in its balance of sweet and tart.

Cold hands wrapped around a steaming mug, a froth of whipped cream on top: whisked into hot chocolate, Maison Perrotte’s salted butter caramel spread, finished with Maldon salt flakes, adds deep, buttery sweetness and a clean salty edge.

When the crumble comes out golden and bubbling, the strawberries beneath owe their lively edge to Maison Perrotte’s rhubarb jam, made from green rhubarb whose natural tang is softened by a delicate sweetness.

Raspberries standing tip up on a cloud of mascarpone cream, glossy under a brush of warm jam: Hédène’s Raspberry Jam with Lavender Honey, bright and slightly tart, hides a breath of Provence at the bottom of the tart.

Fresh goat cheese rolled in green pistachios, a crack of black pepper, and beside it Maison Perrotte’s raspberry and absinthe Larusée Bleue jam, whose sweet-tart fruit meets the spirit’s herbal depth in every bite.

As the stock and jelly bubble down in the skillet, the sauce turns syrupy and amber: Maison Perrotte’s quince jelly, with the delicate, floral fragrance of ripe quince, gives pork chops a glossy, autumnal finish.

Salty Roquefort melting over walnuts and a dark, jammy base, then a handful of peppery arugula: Maison Perrotte’s purple fig jam, rich, deeply sweet and gently tangy, turns a simple naan into a twenty-minute supper.

Straight off the grill, pink shrimp catch a sticky, fragrant glaze of lime and Maison Perrotte’s pineapple, grand cru vanilla and rum jam, where bright fruit, Tahitian vanilla and a spicy hint of rum follow one another.

Crisp, bitter endive leaves, shavings of mature Comté and a dressing with a secret: a spoonful of Maison Perrotte’s pear vanilla jam, whose Tahitian vanilla and hints of caramel and anise soften the vinegar.

Layered in a glass in under ten minutes, cool yogurt, diced peach and raspberries meet Maison Perrotte’s Peach Melba jam, whose trio of yellow peach, raspberry and almond nods to the famous dessert.