Recipes

La Magnanerie’s Rosetta Olive Oil, Tuscan at heart and generous in the mouth, opens this soup by softening the vegetables and closes it with a raw drizzle over beans simmered with rosemary and half blended to velvet.

Ripe peach wedges around a burrata that spills open at the first cut, then a coppery thread of oil. La Magnanerie’s Hypnotik Olive Oil, intense and assertive, gives this simple summer plate its character.

Beef sliced so thin the light shows through, arugula, shavings of Parmesan: nothing hides the oil here, so let it be La Magnanerie’s Cosmos Olive Oil, elegant and complex, twice named the best organic oil in the world.

Hot espresso melts the chopped chocolate, then pours over cold vanilla ice cream in a swirl of dark and pale, and François Pralus’s Brazil 75% Dark Chocolate Bar, with its aromas of coffee, cocoa and wood, seems made for the moment.

While cardamom, ginger and cinnamon simmer and the black tea steeps, the milk warms slowly: a few crystals of Canasuc’s Brown Candy Sugar, naturally crystallized from brown cane sugar, bring a gentle molasses depth that suits the spices.

This is a salad for the cold months, crisp endive and juicy pear under crumbled blue, dressed with Estoublon’s Walnut Vinegar, a wine vinegar of strong character that smells of fresh walnuts and ends on woody, slightly tannic notes.

Stars, horseshoes, four-leaf clovers and lucky sevens land on swirls of vanilla frosting: Canasuc’s Bonheur Attitude Sugar, hand-molded in France and tinted with natural colorings, turns a dozen cupcakes into a wish for good luck.

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.

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.

Movie night takes an elegant turn when hot popcorn tumbles into a bowl and gets a generous misting of Estoublon’s Truffle Olive Oil Spray, whose very intense black truffle flavor clings to every kernel along with the Parmesan.

Once the rib-eye has rested and been sliced, the meat deserves a real crunch: Binet 1660’s West Wind fleur de sel, hand-sorted in the Batz-sur-Mer salt marshes, scatters exceptionally crunchy crystals with a generous marine savor.

Stirred slowly over very low heat, the eggs turn soft and creamy, and a few drops of Estoublon’s Truffle Olive Oil, very intense and balanced, added off the heat, bring the musky scent of the undergrowth up from the plate.