Somewhere between the Anjou and the gates of Brittany, a copper pot has been simmering on a low flame for hours. What is slowly cooking inside is no mass-produced product, but what the French simply call "de bonnes rillettes" – good rillettes, so good that you would rather eat them by the spoonful straight from the jar. Behind it is a small company with high standards: Le Comptoir du Fougeray. From Paris to Brittany The story begins in 2014, when Pierre-Yves and Emilie leave Paris behind and settle in the small village of Eancé, right on the border between Anjou and Brittany. Instead of a company headquarters in an office tower, they choose a hamlet in the countryside – and build what is today Le Comptoir du Fougeray from there. Together with chefs and a food critic, they tinker with the first recipes until a whole philosophy emerges: making rillettes and aperitif spreads the way you know from your grandmother – only with the courage to occasionally add kaffir lime or Timur berries to the pot. Fifteen Hours of Patience Good rillettes need one thing above all: time. At Le Comptoir du Fougeray, meat and spices simmer for around 15 hours in heavy copper and cast-iron pots until everything falls apart on its own. Only then is it shredded by hand – no blender, no machine to cut corners where patience is actually required. The seasoning is deliberately restrained: salt from Guérande, a pinch of pepper, that's it. The company completely avoids additives and preservatives – "des fabrications 100% françaises, sans aucun additif ni conservateur", as it says on its own website. You can taste the result: meat, spices, nothing else. A Range for Every Occasion Under the name Le Comptoir du Fougeray, this has grown into a surprisingly diverse range. The basis is pork rillettes made from Label Rouge meat – sometimes with pepper, sometimes with cognac, sometimes with sage or lemon-ginger. In addition, there are poultry rillettes seasoned with garlic-thyme, red Kampot pepper, or even black lemon from Iran. For those who like it spicy, there is the Coc'hot line: poultry rillettes whose heat levels range from mild to a good 800,000 Scoville. For festive occasions, there is the Prestige range with poularde and truffle, foie gras, game, or duck with orange – and for everyone who likes it plant-based, vegetable spreads made from sweet potato, pumpkin, or green asparagus, as well as hummus varieties. Origin with Character That Le Comptoir du Fougeray does not skimp on ingredients is evident from a look into the pantry: Guérande salt, Kampot pepper from Cambodia, Piment d'Espelette from the Basque Country, Timur berries from the Himalayas. The main line of pork rillettes carries the Label Rouge, a part of the range – including the organic pork rillettes and some vegetable spreads – is also organic certified. That this level of care is also noticeable beyond the company's own website is shown by the awards: bronze at the Épicures awards in 2016, 2017, 2018, and 2020, most recently silver at a competition in Lyon in 2026 for the pork rillettes with Piment d'Espelette. A Name Worth Remembering The reason Le Comptoir du Fougeray is on our shelf is simple: craftsmanship instead of haste, origin instead of mediocrity – exactly what we stand for at Maître Philippe & Filles. Discover all products from Le Comptoir du Fougeray in our shop: Le Comptoir du Fougeray – Rillettes from the Anjou

Sown in winter, planted by hand in May, harvested by hand in August: the Oignon doux des Cévennes AOP. We introduce you to the family that grows it for us.

Deep black, buttery soft and without the bite: Black garlic is regular garlic that matures for weeks at mild heat. Why this is not fermentation, what it tastes like and what to do with it in the kitchen.

When the onions are harvested in Roscoff, they go to the Quéméner family's old shed. There they are braided into plaits, as they have been since 1850, twelve to fifteen per plait, and the biggest one goes first: the "penn kapitenn", the captain, who is the first to go on board and the last to leave the ship.

Why the Ail Rose de Lautrec cannot be braided, how long it has carried the Label Rouge, and how it becomes black garlic. A visit to Sébastien Marty.

Some suppliers you just have to like. Gonidec is one of them. The Breton cannery makes sardines exactly as you would want them: from the sea right off their doorstep, caught gently and processed by hand. With us, you can find them under Les Mouettes d'Arvor – Gonidec's premium line. Behind the cans is no anonymous fishing fleet, but eight local boats that Gonidec has been working with for years. Some names are even printed directly on the can – War Raog IV, War Raog III or Étoile Polaire. It hardly gets any more transparent than that.  

Behind Atelier D's delicate biscuits lies more than Breton craftsmanship – it is a story of loss, love, and a legacy that lives on. How a Parisian woman transformed her mother's recipes into an award-winning biscuiterie.

For more than 60 years, the Conserverie Gonidec in Concarneau has been processing sardines, mackerel, and tuna by hand – using fish from local catches, purchased at the Concarneau auction.

Mackerel fishing along the coasts of France, Spain, and Portugal embodies a centuries-old maritime tradition. These artisanal fishing methods stand in contrast to industrial fishing. From French paternoster fishing and Spanish trolling to the Portuguese cavala tradition, each country has developed unique techniques.

THE BEST OF MILK LAMB FOR QUALITY-CONSCIOUS CUSTOMERS Axuria milk lamb from the Pyrenees, with its exceptional taste and other legendary qualities, holds a top position, far removed from mass consumption. Butchers, restaurants, and select delicatessens place great value on this meat. SEASONAL DELIGHT For consumers, Axuria milk lamb from the Pyrenees offers the benefits of seasonal products which, as the name suggests, are rare, unadulterated and not necessarily affordable. Axuria milk lamb means the highest enjoyment from November to July. Very popular with gourmets and neo-gourmets However, "fashion" consumers are less numerous than true connoisseurs, the traditional gourmets. The lean, tender, white meat is a delight for everyone, and its juicy, extremely fine taste is certainly less pronounced than that of older lambs. Many advantages for quality-conscious professionals Grilled, roasted or braised, Axuria milk lamb from the Pyrenees can be used in many dishes. Whether prepared in a French, Mediterranean, Nordic or Oriental style, it will always please consumers. This is a crucial advantage, both in terms of taste and yield, for chefs and quality butchers. Meat yield 84% This all becomes even more interesting when you consider that the carcasses and quarters of Axuria milk lambs are easy to process with little waste: an average of 16%. Fixed seasonal price The dealer price of Axuria milk lamb from the Pyrenees is set at the beginning of the season and remains unchanged. The Axuria cooperative includes around 350 breeders from the Soule Valley in the Basque Country, and no more than 50,000 lambs are marketed per season. BLONDE D' AQUITAINE BEEF BREED The quality of the Blonde d'Aquitaine beef breed of the AXURIA cooperative has long been known among industry professionals. The loyalty of our customers is clear proof of the care we take to supply them with the best quality. At AXURIA, we offer our customers meat from well-proportioned animals; this promises a very good yield (75% meat for consumption) and meat with an incomparable taste for grilled and roasted dishes that will delight your customers' palates. (The percentage of meat suitable for grilling and roasting is almost 60%) Quality meat The Blonde d'Aquitaine beef breed from AXURIA is meat with organoleptic properties that are appreciated by connoisseurs. Gastronomy critics emphasize the tenderness of the meat, its taste, its fine texture and marbling, signs of very high quality. It is therefore no coincidence that AXURIA's Blonde d'Aquitaine meat is on the menu of renowned restaurants. Our delicious meat, with a tenderness level to your liking, is also perfectly suited for festive meals. A unique rearing method The animals of the Blonde d'Aquitaine beef breed from AXURIA are raised in the valleys of the Pyrenees, in a rich natural environment with exceptional flora. This allows our meat to develop a taste that other types of meat do not have. The simple and traditional method of our breeders, and the individual care and attention the animals receive, also contribute to AXURIA meat retaining its unique character. Try our meat, and you will enjoy a piece of the diversity of our region…IDIKIA: THE PINNACLE OF BEEF DELIGHT The animals of the Blonde d'Aquitaine beef breed are raised in the Soule Valley in the Basque Country; this rearing has always been the main activity in our valley. The richness of our soil, the continuation of traditional customs by our breeders, such as keeping the animals on mountain pastures throughout the summer and providing individual care for the herds, give IDIKIA meat a taste recognized by some of the best butchers and chefs. Processing So that our meat retains its original taste, the animals are slaughtered and butchered "on site" at our slaughterhouse in Mauléon (64) in the Soule region. The slaughterhouse has state-of-the-art facilities and is subject to strict controls. From rearing in the valleys of the Pyrenees to the slaughterhouse in Mauléon, the AXURIA cooperative thus guarantees you optimal rearing and production methods for the refinement of the meat we offer. The slaughtered animals have an average weight of 500 kg; AXURIA's Blonde d'Aquitaine beef breed is available in several varieties, butchered and packaged. Simply contact us if you would like to know more about our product range. A tailored aging process The aging period of the slaughtered animals depends on your specifications and the desired level of tenderness. Tell us your wishes, and we will be happy to fulfill them. BLONDE D' AQUITAINE CALF MEAT At the AXURIA cooperative, we are not satisfied with merely offering you what is probably the best beef of the Blonde d'Aquitaine breed; we also offer Blonde d'Aquitaine calf meat. AXURIA's Blonde d'Aquitaine calf meat is of exceptional quality, with pink meat that is appreciated by professionals in the catering and butchery industries. The slaughtered animals have an average weight of 150/160 kg. AXURIA's Blonde d'Aquitaine calf meat is also available in various varieties, butchered and packaged. Simply contact us, and we will be happy to tell you about the product range and prices.   

Jaboulet & Perrin! Nicolas Jaboulet Nicolas Jaboulet, one of the most famous Northern Rhône wine producers, is releasing his first wine produced from a joint venture with the Perrin family of Château Beaucastel. This is Nicolas's first project since leaving the Paul Jaboulet Aîné family empire at the beginning of 2009, which owns the mythical, iconic Hermitage La Chapelle. He worked as sales manager in this family business for many years. Since 2006, Paul Jaboulet Aîné has belonged to the Frey family of Château La Lagune in Bordeaux, and Frederic Jaboulet (Director of France and Exports) is the only remaining original family member. Famille Perrin Château Beaucastel, owned by the Perrin family, is one of the leading estates in Châteauneuf-du-Pape. They own vineyards throughout the Southern Rhône, including Vinsobres, Vacqueyras, Gigondas, Cairanne, and Châteauneuf-du-Pape. The new joint venture will market its wines under the name Nicolas Jaboulet, Perrin Frères. Due to strict selection, only small quantities of each wine are produced - between 3,000 and 10,000 bottles per vintage. Marc Perrin, one of the four Perrin brothers involved in the project, says: "We have been interested in the Northern Rhône for a very long time, but wanted to keep it separate from our other winemaking activities. Now the opportunity we have been waiting for has finally arisen." The first four wines - all from the 2007 vintage - are Hermitage Rouge, Hermitage Blanc, Côte-Rôtie, and Saint-Joseph. They are now just hitting the market. Nicolas Jaboulet says: "We are starting with only four appellations, but in the future we will be looking at Cornas and Crozes-Hermitage." maître philippe Maître Philippe stocks almost exclusively the Saint-Joseph, because it pairs excellently with cheese and meat and is ready to drink immediately. The other three are great wines for aging, which we can, of course, also order for you. Ask in the shop about the prices. All wines are delivered in wooden crates of six. Saint-Joseph 2007 (100% Syrah) On the nose, it is powerful and rich with wild dark fruits such as blueberries and blackcurrants. Typical aromas of Syrah grown on granite soils: violets, graphite, and bacon. On the palate, it is full-bodied with soft tannins. The finish repeats the dark fruit. This powerful wine impresses with its beautiful elegance. Enjoy it now. The bottle (75 cl.) costs €19.90 Download Wine Spectator press review as a PDF Download Saint-Joseph 2007 information sheet as a PDF Download Crozes-Hermitage 2009 information sheet as a PDF Download Côte-Rôtie 2007 information sheet as a PDF

Hecht & Bannier was founded by Gregory Hecht & Francois Bannier in 2002. The foundation of this company is extensive knowledge of vineyards and wine cellars. Every year they visit hundreds of private wineries to select the best wines and reserve the freedom to select only the best from these producers each year. Once this is done, they meet for a tasting to create the perfect blend.  The growing regions are Minervois, Saint Chinian, Cotes du Roussillon Villages, Faugeres, Maury and Languedoc. In their work, Hecht & Bannier place great importance on preserving the typical Mediterranean strength, balance and freshness of the wines. THE IDEA "We are convinced that Languedoc-Roussillon, the most talented vineyard in France, has not yet received the international recognition it deserves." say Hecht & Bannier. "Our wines allow wine lovers to discover the exceptional quality and richness of our region. Often our wines come from cooler mountain foothills, where 100-year-old vineyards are not uncommon. To preserve the typical Mediterranean strength in our wines, we also preserve their balance and freshness. This is our mantra for all the growing regions from which we produce." SELECTION "We select the interesting wines for our blends from tastings in every growing region during the harvest and throughout the year. We select our wines from wine cooperatives, young winemakers and renowned wineries. We only buy completely fermented wines and bring them to our estate. We are not bound by any contract to the wineries. Freedom is very important for the wineries and for us, because we take the freedom every year to select only the best wines from these producers." say Hecht & Bannier. BLEND The blend is created from selected samples (15 to 30 from each growing region). Each blend is based on 5 to 10 different wines. Hecht & Bannier: "With each blend, we want to show how well the individual wines complement each other. We want to remain true to our concept from one vintage to another and highlight the particularly successful grapes from each region every year." AGING Aging is particularly important for Hecht & Bannier, who consider it the core of their work. Therefore, they select the wines as early as possible to subsequently bring them into their cellars. For the aging of the wines, they prefer large wooden barrels, especially Demi Muids for a gentler micro-oxygenation. Demi Muids are special barrels, specifically for wines from Southern France. They hold 600 liters, which is 3 times as much as a “Bordeaux” or “Burgundy” barrel. Proportionally, less wine is in contact with the wood and the thickness of the barrel stave, 45 mm vs. 27 mm, allows the development of an ideal structure in the wines. However, 30% of the wines are also aged in tanks to bring fruitiness and freshness to the blend.