Main Courses

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.

Beef seared in a smoking-hot wok, crisp broccoli and a glossy honey finish take on the warm, sweetly anise-scented perfume of Place des Épices’ organic five spices, where genuine Ceylon cinnamon replaces the usual cassia.

Drop by drop, then in a thin stream, the oil turns garlic and yolk into a thick aïoli; Domaine Salvator’s Durance Olive Oil, an organic Haute-Provence PDO oil with notes of cut grass, green apple and raw artichoke, gives it a bold, pungent character.

Each ladle of stock makes the rice a little creamier, and at the very end, a few drops of Estoublon’s Truffle Vinegar, dense and velvety, scatter intense notes of summer truffle over the golden mushrooms.

In the mortar, five kinds of berries crack under the pestle before becoming a crust on seared salmon: Place des Épices’ organic five pepper blend brings warmth, bite and a hint of citrus to every flake.

Butter foaming in the pan until it smells of hazelnuts, a squeeze of lemon, a few capers: the finishing pinch belongs to Les Terres Blanches’ Fleur de Sel Noirmoutier, exceptionally fine hand-harvested crystals, pure and delicate over the cod.

The moment the parchment tears open at the table, steam rises with lemon and thyme. Inside, the sea bream has cooked in La Magnanerie’s Apogée Olive Oil, a vibrant green, bold oil pressed from very young Bouteillan olives.

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.

Once the chicken thighs come out golden, a splash of Estoublon’s Thyme Vinegar, fresh, aromatic and delicately herbaceous, loosens the caramelized juices in the hot dish into a quick sauce that smells like a Provençal hillside.

Served cold on a warm evening, poached salmon flakes under the fork, and a sauce made with the Verbena Mustard from Domaine des Terres Rouges, floral, fresh and subtly citrusy, seems to open onto a summer garden.

Cold butter whisked in piece by piece until the sauce turns pale and satiny: made with La Compagnie de Bouteville’s Le Végétal Vinegar, herbal and floral from its acacia barrel, this beurre blanc stays light over flaky white fish.

Cut on the diagonal, the sandwich lets melted Gruyère stretch in long threads, and beneath the ham, a thin layer of Truffle Mustard from Domaine des Terres Rouges, smooth and earthy, makes a café classic feel quietly luxurious.