Recipes

In each glass, tangy Greek yogurt and bright berries hide a crunch of almonds and pistachios: the Soft Nougat Display Box from Arnaud Soubeyran, forty individually wrapped pieces, turns a few of them into an easy, honeyed treat.

It takes only a few sprays to make heirloom tomatoes glisten around a soft burrata, with Estoublon’s Couture Olive Oil Spray, an extra virgin olive oil with notes of freshly cut grass and a slightly fiery finish, in a genuine glass spray bottle.

After an hour in the oven, the rows of zucchini, eggplant and tomato slump into something soft and fragrant with thyme. A pinch of Les Terres Blanches’ Fleur de Sel Camargue, naturally blushing pink, adds its pronounced taste of iodine.

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.

Mushrooms hiss in hot butter, then cream turns everything silky, and stirred in at the last moment, the Porcini Mustard from Domaine des Terres Rouges, rich and earthy, brings a taste of the forest floor to the pasta.

Sticky fingers, a clementine segment caught in the ice, the first lick on a hot afternoon: Happy Dreams N°624 from Dammann Frères, a caffeine-free infusion of lemon and clementine with a hint of vanilla, becomes a treat for the whole family.

Golden at the edges and custardy within, thick brioche slices soak up a warm spoonful of Maison Perrotte’s Orange Jam, bright and sun-ripened, with a pleasantly bitter finish.

In a glass, sweet crab rests on buttery avocado, and a few drops of the small-format Marine Vinegar from Domaine des Terres Rouges, briny with a gentle, rounded acidity, keep it all tasting of the coast.

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 your mouth with gently spiced, woody notes.

Garlic sizzling, shrimp turning pink and a sticky oyster sauce glaze in under fifteen minutes: the organic PGI Kampot black pepper from Place des Épices, mild in heat yet deep and fruity, is what perfumes the wok.

Charred edges on halloumi, zucchini and red onion, and a last brush of sauce that caramelizes in the final minutes: Sauce Martin’s barbecue sauce, 70% tomato with a subtle thread of smoke, gives these skewers a rounded, gently warm glaze.

Smoke from the grill, a yogurt marinade blistering at the edges, fresh mint on warm flatbread: Dammann Frères’ Gunpowder Tea Bags N°38, lively and vegetal with notes of green almond, give the chicken a subtle, unexpected edge.