The Lemon honey by Les Abeilles de Malescot belongs to their range of fruit honeys: a French honey slowly brewed for several hours with real fruit, until the lemon releases all its fragrance. The result sits halfway between honey and jam, with a texture that spreads effortlessly.

The lemon, of European origin, makes up just over 3% of the recipe; enough to impart a lively acidity and a bright zest, not enough to mask the roundness of the honey. The house has revised its process so that the texture stays supple and smooth over time, whereas the earlier versions tended to harden.

On a buttered slice of toast, a pancake or fromage blanc, it brightens breakfast. In the cup, it works wonders with a black tea from Ceylon, a plain green tea or a ginger infusion: a spoonful sweetens and perfumes at once. Chefs also use it to balance a vinaigrette or glaze a roast chicken. It naturally complements the strawberry honey and the raspberry honey on a breakfast table.