Recipes

Cherries wait in a buttered dish while a batter of eggs, almond flour and tea-infused milk flows over them: Dammann Frères’ Coquelicot Gourmand Tea N°275, where poppy, marzipan, almond and cherry meet, gives the clafoutis a pastry-shop aroma.

Snowy coconut panna cotta, glazed at the last moment with a bright, tangy layer: Dammann Frères’ Carcadet Passion Raspberry Infusion Jelly, a hibiscus specialty made with cane sugar, brings passion fruit and raspberry to the spoon.

Comté and Roquefort warming to room temperature on a wooden board, sliced pears, a pot of honey, walnut bread: scattered among them, Domaine de Béquignol’s Chocolate Covered Walnuts, caramelized walnuts in dark chocolate from the Périgord Noir, add crunch and a bittersweet surprise.

Thin veal cutlets, quickly browned, wait while shallot softens and the pan is deglazed with Granhota’s Walnut Vinegar, woody and nutty, slowly aged in oak, before a little cream turns it all into a gentle sauce.

Translucent rounds of scallop on a chilled plate, a few pink peppercorns, then a thread of luminous citrus: Domaine Salvator’s Fresh Citrus Olive Oil, organic extra virgin olive oil infused with fresh orange and lemon, is a bright, light finishing oil for raw seafood.

Peppers slump into tomatoes, eggs set in little hollows, and a final dusting of Haranea’s Espelette Pepper Powder, organic and PDO certified, brings gentle, lingering warmth rather than bite to this Basque classic.

Strawberries, mango and kiwi glisten under a dressing that blends two jars from Hédène’s Floral Honey Box, the delicate rose and the bright, citrus-kissed yuzu, with a squeeze of lime for a fruit salad that smells like a bouquet.

A glossy red crust caramelizing on little meatloaves as the kitchen fills with a warm, smoky sweetness: Maison Perrotte’s Ketchup, slow-simmered from Black Crimean tomatoes and Roscoff onions, brings a jam maker’s patience to a family supper.

A pale, spiced syrup cradles the cherries as they cool after five minutes of gentle poaching, ready for vanilla ice cream and crushed almond cookies: Dammann Frères’ Christmas Thé Blanc N°232, white tea with cherry, gingerbread and almond, suits a quiet December evening.

Puff pastry rolled tight around ham and Emmental, sliced and baked into golden spirals to pass around with drinks: a thin layer of Domaine des Terres Rouges’ Honey & Balsamic Mustard, gently sweet with a rounded tang, runs through every swirl.

A pink swirl painted inside a tall glass, a straw, and the scent of strawberries rising from something cold and thick. Maison Perrotte’s Dream Strawberry Jam, pure and generous, made from strawberries hand-picked at their full flavor, makes this milkshake taste like a summer afternoon.

Fanned potatoes, crisp at every edge, catch a last pinch of beautifully colored crystals: Place des Épices’ wine salt, a handcrafted Île de Ré salt infused with Cabernet Sauvignon and spices, adds a subtly fruity, winey depth.