Recipes

Caramelized at the edges, carrots and parsnips go back into the oven for three minutes with a drizzle of Granhota’s Réserve Vinegar, aged three years in oak, whose licorice and aged rum notes and gentle sweetness turn into a glaze.

Lychees, pink grapefruit, crushed ice and a splash of tonic make a summer glass that fizzes and perfumes at once: Dammann Frères’ Bali Herbal Tea N°426, a caffeine-free blend of linden blossom and verbena flavored with lychee, grapefruit and rose, is at its heart.

Ripe peach wedges around a burrata that spills open at the first cut, then a coppery thread of oil. La Magnanerie’s Hypnotik Olive Oil, intense and assertive, gives this simple summer plate its character.

White, pink and red, three hearts wait on each saucer beside a cup of warm rooibos: Canasuc’s Tender Heart Sugar, hand-molded in France and individually wrapped, dissolves gracefully into an afternoon tea for two.

Sugar melting into amber, cream bubbling up the sides of the pan, then a pinch crumbled between the fingers: Place des Épices’ Maldon fleur de sel, with its rare pyramid crystals and clean taste, gives this caramel its bright, crunchy finish.

Brushed with a sweet-and-sour glaze of jam, soy and fresh ginger, salmon fillets come out of the oven glistening: Maison Perrotte’s Menton Lemon Jam, bright, intensely aromatic and naturally zesty, is as much at home in a sauce for fish as on a buttered croissant.

Chicken thighs, browned skin side down, simmer in tea, honey and soy until the sauce reduces to a glossy lacquer: Dammann Frères’ Assam G.F.O.P. Tea N°10, with its woody, spicy notes and honeyed aftertaste, gives the dish its depth.

Grated carrots and cinnamon fill the kitchen with a breakfast smell, and Hédène’s Carrot Honey, a rare, biscuit-colored honey from the Gâtinais, fruity and lightly tart, sweetens these muffins with a surprising richness of flavor.

Lined up from the mildest to the most intense, squares from ten countries let a single afternoon travel from Papua New Guinea to Ecuador, and the Tropical Pyramid from François Pralus, the house’s signature creation since 2003, is the ticket.

Every grain of basmati turns gold after a minute in the pot with butter and onion: Place des Épices’ organic ground turmeric, a Suroma variety from India prized for its high curcumin content, brings its warm, earthy flavor to the pilaf.

After two slow hours in foil, the ribs meet the broiler and turn sticky, dark and caramelized. Brushed with honey and Le Paulmier’s La Pommée Smoked Apple Vinegar, double-smoked over apple wood and oak, they taste like barbecue.

Blueberries and sliced apricots float in a quivering, tea-colored jelly, set in the fridge for a cool summer dessert: Dammann Frères’ Altitude Tea N°500, a blend of high-altitude black teas from Darjeeling, Nepal and Sikkim, brings its refined, lightly fruity character.