Main Courses

The vinegar hisses as it hits the hot skillet, the kitchen fills with its sharp perfume, then cream softens everything. Laurent Agnès’s Red Wine Vinegar, made from Bordeaux Merlot and aged three years, gives this chicken its rounded depth.

The patty hisses as it is smashed flat on a scorching skillet, and the special sauce waiting on the bun starts with Maison Perrotte’s Ketchup, slow-simmered from Black Crimean tomatoes and Roscoff onions with smoked paprika, sweet-savory and finely balanced.

The fish rests above a simmering pot of pale tea, ginger and scallion on top, until it flakes at the touch of a fork; Dammann Frères’ Organic Paï Mu Tan Tea Bags, a delicate white tea with floral and straw notes, perfume the steam.

Thin slices of roast beef piled onto rye with arugula, pickles and red onion, the mayonnaise speckled with pepper: Domaine des Terres Rouges’ 3 Peppers Mustard, blending Sichuan pepper, pink peppercorns and black pepper, brings a warmth that builds in layers.

A pinch over the steaming rice, a moment’s pause, and the scent of black truffle rises from the plate. Les Terres Blanches’ Fleur de Sel Noirmoutier & Truffle turns a simple Parmesan risotto into a deeply aromatic dish.

Cold soba noodles glistening with sesame, crunchy cucumber and edamame, a dressing both bright and warm: Dammann Frères’ Organic Lemon Ginger Tea Bags, green tea with organic lemon and ginger essential oils, bring the tang and the peppery spice.

The sizzle of lamb in a hot skillet, a clove of garlic, a squeeze of lemon. In the final minute, Hédène’s Rosemary Honey, floral with fresh green overtones, glazes the chops with a delicately tart finish.

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.

Peppers and onion slowly collapsing in the pan, eggs cracked into little wells and set under a lid: Domaine Salvator’s Espelette Pepper Olive Oil, Haute-Provence extra virgin oil infused with PDO Espelette pepper, brings a sweet-pepper fragrance and a gentle, lingering warmth.

Under the heat of the oven, cherry tomatoes burst beside cod fillets crowned with Estoublon’s Green Olive Paste with Almonds, an herbaceous, bright tapenade with a little crunch that seasons the fish all on its own.

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.

Lightning, in French, is foudre, and half a teaspoon in a lime and honey marinade proves the name: Sauce Martin’s Foudre hot sauce, made from pure red habanero, gives the pork fierce heat and lively fruity, floral aromas.