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Die Renaissance des Vinho Verde: Eine Region im Aufbruch

The Renaissance of Vinho Verde: A Region on the...

Philippe Causse

A fresh wind of change is blowing through the picturesque Vinho Verde wine region in northern Portugal. For a long time, this region was known primarily for its light, sparkling...

Portugal Vinho-Verde Wein Wein aus Portugal

The Renaissance of Vinho Verde: A Region on the...

Philippe Causse

A fresh wind of change is blowing through the picturesque Vinho Verde wine region in northern Portugal. For a long time, this region was known primarily for its light, sparkling...

Von der Küste zum Teller: Ein umfassender Leitfaden über Muscheln - Maître Philippe & Filles

From shore to plate: A comprehensive guide to m...

Philippe Causse

Mussels are not only a delight for seafood lovers, but also a wonder of nature with their diverse properties. These small but powerful shellfish have an impressive ability to filter...

Muscheln Seafood

From shore to plate: A comprehensive guide to m...

Philippe Causse

Mussels are not only a delight for seafood lovers, but also a wonder of nature with their diverse properties. These small but powerful shellfish have an impressive ability to filter...

Sind Jahrgangssardinen die besten Sardinen in der Dose? - Maître Philippe & Filles

Are vintage sardines the best sardines in a can?

Philippe Causse

Are vintage sardines really the best canned sardines? Vintage sardines are selected for their quality! Not all sardines can end up in a can as vintage sardines, so what is...

Jahrgangssardine Jahrgangssardinen

Are vintage sardines the best sardines in a can?

Philippe Causse

Are vintage sardines really the best canned sardines? Vintage sardines are selected for their quality! Not all sardines can end up in a can as vintage sardines, so what is...

Algen - Nahrung der Zukunft - Maître Philippe & Filles

Algae - food of the future

Philippe Causse

What will we eat in the future? Insects, laboratory meat or algae? Personally, I'm more in favor of seaweed and we've started offering seaweed-based products in our range. What are...

Algen

Algae - food of the future

Philippe Causse

What will we eat in the future? Insects, laboratory meat or algae? Personally, I'm more in favor of seaweed and we've started offering seaweed-based products in our range. What are...

(Fast) alles über die Makrele - Maître Philippe & Filles

(Almost) everything about mackerel

Philippe Causse

Our mackerel are caught by a trawl. It is a device that works in "open water". With the help of an echo sounder, the fishermen recognize the position of the...

Makrele

(Almost) everything about mackerel

Philippe Causse

Our mackerel are caught by a trawl. It is a device that works in "open water". With the help of an echo sounder, the fishermen recognize the position of the...

Strasse der Ölsardinen, Sommer 2013 - Maître Philippe & Filles

Cannery Row, Summer 2013

Philippe Causse

Spontaneously I was able to take 10 days of vacation this summer. Since I've been working with La Belle Iloise for a long time and didn't know Brittany yet, I...

Belle-Iloise Lieferant Reisen

Cannery Row, Summer 2013

Philippe Causse

Spontaneously I was able to take 10 days of vacation this summer. Since I've been working with La Belle Iloise for a long time and didn't know Brittany yet, I...