Recipes

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.

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.

Crisp, pale endive leaves, crumbled blue cheese and toasted walnuts meet an unexpected dressing, deep purple and herbal. It starts with Maison Perrotte’s Wild Blueberry, Mint & Green Chartreuse Jam, from Anne-Sophie Pic’s recipe, woodland first, then bright.

Under the glossy ganache, a hidden spoonful of jam waits for the first bite, tart and roasted at once. Maison Perrotte makes this Raspberry & Brazilian Coffee Jam from a classic recipe by chef Anne-Sophie Pic, a natural match for dark chocolate.

Not a drop of coloring, yet the frothy hot chocolate blushes soft pink, thanks to the cacao alone: Comptoir du Cacao’s Plain Ruby Chocolate Bar, made from rare Ruby beans, brings a vivid, berry-like flavor and a fresh acidity to each cup.

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.

Very ripe bananas, brown sugar and melted butter fill the kitchen with warmth as the loaf bakes: Comptoir du Cacao’s Plain Blond Chocolate Bar, white chocolate slowly caramelized to gold, folds in notes of buttery biscuit, toffee and caramel.

A slice of yogurt cake, tender and plain, hides pockets of chocolate and pistachios in their golden coat: Comptoir du Cacao’s Pistachio Chocolate Bar, coarsely chopped into the batter, turns an everyday loaf into something to share.

Two minutes a side in a very hot skillet, then thirty seconds under a spoonful of glaze: Maison Perrotte’s Grapefruit, Turmeric & Orange Blossom Jam, from a recipe by chef Anne-Sophie Pic, gives the scallops a floral, gently spiced bitterness.

Two golden sponges, a thick layer of jam and a snowfall of powdered sugar: from Maison Perrotte’s Anaïs Strawberry Jam Gift Box, strawberries grown in open fields in Indre-et-Loire give this cake the taste of a family garden.

Puffed, golden and unmolded warm with their little humps, these madeleines carry Hédène’s Alfalfa Honey, a now-rare honey from the Ardennes Regional Natural Park, with its exceptional sweetness, floral fragrance and discreetly fruity overtones.

Caramelized pineapple straight off the grill pan, a drizzle of warm chocolate sauce, a little lime zest, then the heat arrives, late and lingering: Comptoir du Cacao’s Pepper Dark Chocolate Bar is infused with PDO Piment d’Espelette from the Basque Country.