Holidays

Golden at the edges, barely opaque at the heart, seared scallops settle onto a pool of cream softened with the Riesling Mustard from Domaine des Terres Rouges, mild and refined, touched by the wine’s delicate floral notes.

Cocoa dust on the fingertips and the scent of cinnamon and cloves filling the kitchen: steeped in warm cream, Dammann Frères’ Infusion de Noël N°467, rich with cocoa beans, cardamom and ginger, gives these truffles the taste of a winter evening.

Warm, lightly toasted gingerbread, the cool tang of fresh goat cheese and a sliver of fig: Hédène’s Pure Honey Gingerbread, half French flower honey, melts in your mouth with gently spiced, woody notes.

Shucked over crushed ice, each oyster waits for its spoonful of mignonette, and the Marine Vinegar from Domaine des Terres Rouges, fresh and briny with seaweed and marine herbs, brings an echo of the shore to every shell.

Slice after slice, the frozen cream reveals chewy pieces of honey, almond and pistachio: Arnaud Soubeyran’s large soft nougat bar, handcrafted in Montélimar with lavender and flower honey, becomes an elegant make-ahead dessert.

Cinnamon, star anise and orange zest steam from each cup of hot apple juice, while two little angels wait on the saucer: Canasuc’s Bon Thé Divine Sugar, handcrafted in France from cane sugar, lets every guest sweeten to taste.

Warm blinis, a cool spoonful of cream and a silky ribbon of smoked salmon: the Horseradish Mustard from Domaine des Terres Rouges, smooth and mildly pungent, wakes up every bite with its clean, sharp finish.

Thin sticks of aged Comté, a few walnuts, slices of pear and a slow ribbon of chestnut honey: from Hédène’s Grand Cru Honey Box, the boldest, woodiest of the three honeys meets its match on the cheese board.