Recipes

Slow-simmered milk, tender rice and the patience of a wooden spoon, then a spoonful of Maison Perrotte’s orange vanilla jam on top, its Madagascar vanilla and touch of Ceylon cinnamon warming the bright citrus.

Nutty brown butter, a crisp almond edge and, at the center, a hidden spoonful of Maison Perrotte’s orange jam, bright and sun-ripened, with a pleasantly bitter finish like sun-warmed peel.

Golden at the edges and custardy within, thick brioche slices soak up a warm spoonful of Maison Perrotte’s Century-Old Trees orange jam, made from Andalusian oranges picked fully ripe for their great natural sweetness.

A sizzle of butter, then a glossy amber lacquer on the ham: Maison Perrotte’s orange Aberlour Scotch jam, where fresh oranges meet a single malt aged sixteen years in oak, makes a quick glaze with real depth.

The cake is still warm when the jam goes on, so Maison Perrotte’s mirabelle plum jam melts into a luminous golden glaze, with all the light, floral aroma of the ripe little plum.

Between two buttery cookies, pressed until it reaches the edges, Maison Perrotte’s milk chocolate and fleur de sel spread, lifted by a touch of Noirmoutier salt, makes a creamy, moreish bite to pair with an espresso.

On the hottest afternoons, nothing beats a bowl of chilled fruit glossed with a quick syrup of Maison Perrotte’s melon kalamansi ginger jam, where honeyed melon, a flash of citrus and warm ginger meet.

Under a golden almond cream, a deep red layer waits for the knife: Maison Perrotte’s Meeker raspberry jam, intensely fruity and precisely balanced between sweetness and tartness, gives this tart its bright core.

Split while still warm, a scone opens its steaming crumb to clotted cream and Maison Perrotte’s Mariguette strawberry jam, where bright acidity and wild woodland notes meet natural sweetness.

Two golden cakes, a cloud of whipped cream and a ruby layer melting into the crumb: Maison Perrotte’s Marianne strawberry jam, pure and intensely fruity, is the heart of this teatime classic.