Appetizers

Soft pretzels torn open and dragged through a warm, velvety sauce of melted Comté: Domaine des Terres Rouges’ Beer Mustard, a mild Alsatian blend of yellow and brown seeds rounded by malty beer, gives the dip its gentle bite.

Shrimp hissing in a very hot pan, then tumbled onto peppery arugula with one last glistening drizzle: Domaine Salvator’s Fresh Citrus Olive Oil, organic extra virgin oil from the Pinatel family infused with fresh orange and lemon, keeps the dish bright and light.

Each golden round of baguette carries creamy goat cheese, a sliver of pear and some toasted walnuts, then a few dark drops of Granhota’s Fig Balsamic Vinegar, sweet, tangy and naturally complex, bring the fig to the front.

Twelve egg halves, three little bowls and a plate that runs from mild to fiery: Sauce Martin’s hot sauce gift box, with the gentle Mistral, the smoky Sirocco and the fierce Foudre, lets everyone find their own level.

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.

Melted cheddar, black beans, cool avocado and sour cream, then a last shake over the whole tray: Sauce Martin’s Diablito hot sauce, where smoky chipotle meets cocoa, coconut milk and lime, is a well-mannered little devil.

Crackling wings tossed in honey butter, celery on the side and blue cheese standing by for rescue: Sauce Martin’s Carolina Reaper hot sauce opens with flowers and tropical fruit before an intense, lingering heat, so add it drop by drop.

With the blender running, a slow golden stream turns olives, capers and anchovies into a glossy spread, and Estoublon’s PDO Vallée des Baux-de-Provence Olive Oil, balanced and vegetal with a slightly fiery finish, gives this tapenade its backbone.

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.

Rubbed with garlic and ripe tomato, thick slices of toasted country bread soak up Estoublon’s Olive Oil New Harvest 2025, unfiltered and freshly pressed, with a green fruitiness and hints of artichoke and hazelnut best tasted right away.

Nothing is simpler than tearing warm bread and dragging it through a pool of oil where balsamic has settled in dark drops, and Estoublon’s Olive Oil & Balsamic Vinegar Mini Set holds the two companions of every Provençal table.

The kitchen smells of toasted nuts, and the honey hardens into a crackling shell as it cools: Hédène’s Maple Honey, gathered from maple blossoms in the Ardennes, adds its caramelized, woody notes to an easy appetizer.