Recipes

Drop by drop, then in a thin stream, the oil turns garlic and yolk into a thick aïoli; Domaine Salvator’s Durance Olive Oil, an organic Haute-Provence PDO oil with notes of cut grass, green apple and raw artichoke, gives it a bold, pungent character.

A crusty baguette for the train, the park or a picnic blanket, with cured ham, goat cheese and arugula inside. Maison Perrotte’s Fig, Onion & Pepper Chutney, sixty percent fig with rare Voatsiperifery pepper, ties it together with a gentle warmth.

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.

A slow Saturday, a bowl of strawberries and cherries glistening in a cool, fragrant syrup: Dammann Frères’ Week-End à Paris Tea N°501, a lightly oxidized oolong with cherry and peach blossom, almond and rose, perfumes the fruit with its quiet elegance.

Pressed with a thumb and filled with a drop of rose, twenty little cookies turn golden at the edges for teatime: Confiserie Florian’s Rose Petals Jelly, handcrafted in the Alpes-Maritimes, releases the powerful aroma of its petals.

Hot cream meets lemon juice and sets, as if by magic, into a silky spoonful; Verbena Herbal Tea Bags N°470 from Dammann Frères, pure, caffeine-free verbena harvested after flowering, add their sweet, lightly lemony freshness.

Thick slices of brioche, soaked and pan-fried until golden, arrive hot under a spoonful of jam and a dusting of powdered sugar: Confiserie Florian’s Mandarin Jam, delicate and subtly sweet, carries all the sunny fragrance of the fruit.

Rounds of buttery dough turning golden at the edges, then a cup of the same tea beside the cooling rack: Dammann Frères’ Vanilla Tea Bags N°212, a smooth black tea with vanilla and a comforting note of biscuit, end up in both.

Soft peaks of cold cream over raspberries and crushed almond cookies, a dessert assembled in a few minutes: Tour Eiffel Tea N°675, created by Dammann Frères with the Eiffel Tower, steeps its notes of almond, vanilla and rose into the whipped cream.

Ice, a pour of cold almond milk swirling into the tea, a few rose petals if you have them: the black tea in Dammann Frères’ Tour Eiffel Candy Box N°675, flavored with almond, vanilla and rose, becomes a Parisian iced drink for warm days.

A spoonful of jelly pooled in the middle of a cloud of whipped feta, warm pita torn by hand: Dammann Frères’ Touareg Jelly, made from the house’s Gunpowder and mint blend, brings its cool, herbaceous freshness to a dish meant for sharing.

Butter and sugar turning to caramel in the skillet, folded crêpes warming in an orange syrup, a handful of raspberries to finish: Tisane du Roy N°429 from Dammann Frères, caffeine-free with orange blossom, blackcurrant leaves and red fruits, adds its floral bouquet to the sauce.