Recipes

A sizzle of butter, then a glossy amber lacquer on the ham: Maison Perrotte’s orange Aberlour Scotch jam, where fresh oranges meet a single malt aged sixteen years in oak, makes a quick glaze with real depth.

Pearly flesh that falls into flakes at the touch of a fork: brushed with Hédène’s Honey & Yuzu, French honey blended with yuzu peel, a plain cod fillet takes on a bright, tangy lacquer in the oven.

A light mist on each slice, a few minutes in the oven, then a garlic clove rubbed over golden bread: Estoublon’s Couture Olive Oil Spray, grassy with a slightly fiery finish, coats every toast evenly.

Hot espresso poured over vanilla ice cream, then a scatter of chewy crumbs: the small soft nougat bar from Arnaud Soubeyran, made in Montélimar with honey, almonds and pistachios, melts into a five-minute dessert.

Iced, honeyed and topped with sparkling water, Dammann Frères’ Grand Goût Russe Tea N°499 lets its Calabrian bergamot and finger lime brightness fizz in the glass, a lively drink for a hot afternoon, finished with lime and mint.

Pineapple, peppers and shrimp bubble together in a glossy glaze, and it is Estoublon’s Ginger Vinegar, bold, fresh and subtly spicy with citrus and floral notes, that gives this weeknight stir-fry its sweet-and-sour snap.

The cake is still warm when the jam goes on, so Maison Perrotte’s mirabelle plum jam melts into a luminous golden glaze, with all the light, floral aroma of the ripe little plum.

In a dry skillet, the crushed peppercorns fill the kitchen with their scent before the pecorino even melts: Place des Épices’ organic MG1 Malabar black pepper, the top grade, lends this pasta a powerful yet measured presence and a long finish.

A spoon breaks through dark, airy mousse to find a thread of fruity olive oil and a few moist flakes that crunch. Les Terres Blanches’ Fleur de Sel Aveiro, hand-harvested on Portugal’s Atlantic coast, sharpens the chocolate with its clean, mineral finish.

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.

A warm loaf pricked all over, tea syrup soaking slowly into the crumb: Dammann Frères’ Goût Russe Douchka Tea N°1, the original Russian-style tea scented with bergamot, sweet orange and lemon, echoes the orange zest in the batter.

In the mortar, garlic and basil slowly become a fragrant green paste, and Estoublon’s Couture Olive Oil, a top-tier blend with notes of arugula and fresh herbs and a silky green almond finish, pulls the pistou together.