Recipes

Like a market stall in a glass, honeyed yogurt, kiwi, mango and strawberries rise in bright layers under a handful of chopped chocolate: Comptoir du Cacao’s Tutti-Frutti Chocolate Bar, dark or milk, is generously studded with candied and dried fruits.

Warm oil scented with lemon zest, rosemary and a little chili coats Estoublon’s Picholine Olives, fleshy, firm and mild with their peppery finish, and a bowl of them with almonds and crusty bread sets the tone for the evening.

Fifteen minutes, two cans of chickpeas, a lemon and a handful of parsley are all it takes with La Magnanerie’s Sauvage Olive Oil, green, clean and intensely fruity, poured generously over the warm salad.

Cut into generous slices at teatime, this tender yogurt cake is sweetened with Hédène’s Coriander Honey from the Berry region, golden, creamy and smooth, with a fresh perfume and delicate notes of caramel and ripe fruit.

Crumbled butter cookies, smooth fromage blanc and ribbons of jewel-toned jelly alternate in chilled glasses, topped with a few blueberries: Confiserie Florian’s Violet Jelly lets the scent of violet linger gently on the palate.

Every half hour a fork scrapes the freezing tea into finer crystals, until the granita sparkles in chilled glasses with a slice of lemon: Dammann Frères’ Ceylan O.P. Tea N°7, woody and gently spicy, keeps its soft, round character even ice-cold.

Few things beat a coin of cold butter melting slowly over grilled fish or steak, especially one mashed with Haranea’s Espelette Pepper Purée, a concentrated organic purée of ripe pepper with a gentle, fruity heat.

A quarter of a nutmeg grated into simmering cream is enough to perfume a whole gratin: Place des Épices’ organic whole nutmeg, hand-harvested and sun-dried for weeks, lends its incomparably powerful fragrance to golden layers of potato.

Filled with whipped cream and fresh raspberries, the meringue nests wait for a final flourish: Confiserie Florian’s Crystallized Rose Petals, hand-picked around Grasse and dressed in sugar, add a frosted look and a delicate crunch.

Tossed with half the dressing and piled into deep bowls, rice noodles pick up crunch from carrot, cabbage and peanuts and warmth from Granhota’s Star Anise & Ginger Vinegar, aromatic and boldly flavored, with a spicy finish that lingers long.

Sausages browning in the oven beside red grapes that slump and burst into their own juices: Domaine des Terres Rouges’ Grape Must Mustard, where grape must from the south of France softens the heat with fruity sweetness, ties the whole pan together.

The loaf is still warm when the brush passes over it, and the top takes on a shining orange glow. Maison Perrotte’s Maltese Orange Jam, slow-cooked in a copper kettle, gives this everyday yogurt cake its bright, intensely citrusy glaze.