French hot sauces, ketchups and barbecue sauces, chutneys, olive pastes and table olives. Sauce Martin ferments chili peppers grown in the south of France and rates each sauce on a 12-point heat scale; Haranea adds its Espelette pepper purée and jelly from the Basque Country, alongside Maison Perrotte’s ketchup and the sweet horseradish of Domaine des Terres Rouges. To spread on bread or serve with cheese and the aperitif, Maison Perrotte’s chutneys, Château d’Estoublon’s olive pastes and its Lucques and Picholine olives complete the selection.
