Recipes

Translucent rounds of scallop on a chilled plate, a few pink peppercorns, then a thread of luminous citrus: Domaine Salvator’s Yuzu Olive Oil, Provençal Aglandau infused with yuzu from Oita, Japan, is a refined finishing oil for raw seafood.

Cold vanilla ice cream, a teaspoon of oil pooling on top, a few crystals of salt: the daring pairing works because Domaine Salvator’s Vieux Oliviers Olive Oil, an organic Provence PDO oil of matured Aglandau, carries notes of cocoa and vanilla with very little bitterness.

Halved potatoes crisping in a hot oven beside crushed garlic cloves, the whole kitchen smelling of the garrigue: Domaine Salvator’s Thyme Olive Oil, organic Provençal olives crushed with fresh thyme sprigs, is warm, herbaceous and gently resinous.

A well pressed into silky hummus with the back of a spoon, filled with an oil that smells faintly of wood smoke: Domaine Salvator’s Smoked Olive Oil, Haute-Provence extra virgin oil cold-smoked over selected wood barks, brings a buttery, peppery, clean smoky finish.

A soup so cold it fogs the spoon, ripe tomatoes blended smooth as the oil streams in: Domaine Salvator’s Paradis Olive Oil, organic Bouteillan and Aglandau olives pressed on harvest day, adds cut grass, green banana and a clean green apple finish.

Over vanilla ice cream, a silky coulis of raspberries, strawberries and hibiscus spreads in a deep red pool: Dammann Frères’ Carcadet Nuit d’Été N°404 tea bags, fruity and generous, bring the taste of a summer night to dessert.

Fine, icy crystals of a deeply colored infusion crunch under the spoon, with fresh blueberries and a mint leaf alongside: Dammann Frères’ Carcadet Cassis Menthe N°653, hibiscus with blackcurrant and peppermint, is naturally caffeine-free and made for summer.

Milk steeped with black tea gives these golden pancakes a quiet, malty depth under butter and maple syrup: Dammann Frères’ Breakfast Tea N°6, which blends Assam, Ceylon and Darjeeling, wakes up the whole breakfast, not just the cup.

Seared lamb chops, just rested, disappear under a warm, glossy glaze of blackcurrant and mint: Dammann Frères’ Blackcurrant Mint Jelly, made from its Cassis-Menthe infusion, offers a refined take on the classic mint sauce.

The simplest pleasure of the afternoon: golden scones broken in two, butter or clotted cream, and a generous spoonful of jelly. Dammann Frères’ Bella Blanca Tea Jelly, made from its white tea blend, brings herbaceous notes and a fruity touch of bergamot.

Half dessert, half drink, each tall glass holds a scoop of mango sorbet slowly melting into chilled white tea, with toasted almonds on top: Dammann Frères’ Bella Blanca Iced Tea N°655, Paï Mu Tan flavored with mango and almond, is made for summer.

Cream left overnight with tea in the fridge whips up subtly perfumed, then meets lychees, peach and pink grapefruit under crushed meringue: Dammann Frères’ Bali Tea N°315, green and jasmine teas with a touch of rose, brings an air of the tropics.