Recipes

Warm waffle squares catch every ripple of Maison Perrotte’s white chocolate pistachio spread, creamy, gently sweet and flecked with crushed pistachios, before fresh raspberries and a dusting of sugar crown a ten-minute treat.

Warm from the oven, the marshmallow slumps and the chocolate starts to melt between two butter cookies: Arnaud Soubeyran’s chocolate-coated guimauves, scented with orange blossom, bring back a gentle taste of childhood.

Flaky spirals, sharp cheddar and a whisper of thyme, still warm as the guests arrive: Maison Perrotte’s Tarte Tatin jam, with its caramelized apple and salted butter caramel, plays sweet against savory in every bite.

Cold scoops of melon sorbet, a few cubes of cantaloupe, a mint leaf: diced calissons from Arnaud Soubeyran’s Calissons Display Box, smooth and delicately fruity, echo the melon with their candied fruit and almond.

A spoon sinks through tangy cream down to the buttery crumbs, dragging with it a deep purple-red ribbon of Maison Perrotte’s sour cherry jam, made from Oblacinska morello cherries and lively in its balance of sweet and tart.

Cold hands wrapped around a steaming mug, a froth of whipped cream on top: whisked into hot chocolate, Maison Perrotte’s salted butter caramel spread, finished with Maldon salt flakes, adds deep, buttery sweetness and a clean salty edge.

When the crumble comes out golden and bubbling, the strawberries beneath owe their lively edge to Maison Perrotte’s rhubarb jam, made from green rhubarb whose natural tang is softened by a delicate sweetness.

A quick bowl for a slow morning, cool fromage blanc, a scatter of raspberries, lemon zest and toasted almonds, then a spoonful of Hédène’s Rhododendron Honey, mild and refined, with a delicate note of rose.

Raspberries standing tip up on a cloud of mascarpone cream, glossy under a brush of warm jam: Hédène’s Raspberry Jam with Lavender Honey, bright and slightly tart, hides a breath of Provence at the bottom of the tart.

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 the mouth with gently spiced, woody notes.

Squash cubes blistered at the edges, red onions gone soft and sweet, one last turn in the oven: Hédène’s Pine Honey, deep and woody with hints of resin, lacquers the vegetables with a taste of high country.

Butter beaten pale and light, a few flakes of salt, a whisper of chopped mint: Hédène’s Paris’ Honey, gathered by bees foraging the city’s blossoms, turns a warm croissant into a Parisian morning.