We have two new Côtes du Rhône in our range: the cuvées "Carpe Diem" and "Trilogie" from Domaine Lefebvre d'Anselme. But even better than this news alone is that these wines come from the family estate of our intern, employee and aspiring winemaker Marin Lefebvre. On Thursday March 3rd we cordially invite you to an unscheduled informal tasting where Marin will pour his wines and try to answer all your questions. It will be an enjoyable afternoon - we look forward to seeing you!

The black Bigorre pig from the Pyrenees ( Porc Noir de Bigorre) was once a widespread breed, but it was then threatened with extinction: in 1981 there were only a whopping 34 sows and 2 boars, those from 20 breeders were kept in the highlands of the Hautes Pyrénées. In the meantime there are more and the wonderfully aromatic meat and the fantastic ham of these special pigs are very popular with gourmets and connoisseurs all over the world.

On the occasion of the range expansion of our online shop, we organized a small tasting of 4 pork hams. On the tasting table there was a wonderfully fragrant German acorn ham made in Lower Franconia, ham from the black Pyrenees pig "Porc Noir de Bigorre" and two genuine Jamón Ibérico from Spain that had matured for different lengths of time. The Catalonian ham from duck breast ran out of the competition. As a result, we were absolutely delighted with all the candidates. None of the four hams is better than the other - in fact, each one is in a class of its own and fantastic in its own way!

This weekend, the fresh allspice harvest is traditionally celebrated in Espelette, Basque. We celebrate our favorite spice here in Berlin in the form of a hearty breakfast, to which we cordially invite you. There are sardines seasoned with piment d'Espelette, saucissons and classic sandwiches - sprinkled with pimento. Visit us for a second breakfast on Saturday, October 24th, between 10 a.m. and 2 p.m., we look forward to seeing you!

At the beginning of October, we had the pleasure of traveling to Brittany to investigate the phenomenon of the vintage sardine. We visited the Conserverie Gonidec in Concarneau, from which we get the excellent sardines "Les Mouettes d'Arvor". We were also allowed to go out with a sardine cutter and look over the shoulders of the real fishermen during their nocturnal venture ...

We came up with something special for the French national holiday: We serve Crottins de Chavignol in different stages of maturity with a glass of Sauvignon Blanc. So you can see how this popular little goat cheese got its name... If you're curious, come visit us!

We visited Fromagerie Janier in Lyon, with whom we have been working since the beginning. Once a week we receive a large range of French raw milk cheeses that have previously been stored and matured in the Janiers' cheese cellars in such a way that they meet the highest quality standards. This work is called affinage. We wanted to know what it looks like behind the scenes...