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.
The white coating on an air-dried saucisson is not a mold defect, but the bloom that forms during maturation and protects the sausage. What it is, why it is a sign of quality, how to eat around it or wipe it off, and how to tell when something really is wrong.
There is fish – and then there is Almadraba tuna. Anyone who has once tasted a good piece of bluefin tuna from the Strait of Gibraltar immediately understands why the Spanish speak of "red gold". But there is more to this fish than just taste. Behind it lies a fishing method so old that even the Phoenicians knew it. Time to take a closer look.
Vintage Sardines: The Grands Crus of the Seafood World Vintage sardines are the crème de la crème of tinned sardines—hand-picked September catches that are meticulously processed by hand and aged for years or even decades. Like fine wines, they only develop their full aroma after 5 to 10 years, when the oil and fish flesh blend into a harmonious, creamy taste experience. Once considered "poor man's food," sardines have become a coveted delicacy since the 1990s. Today, the artistically designed tins are collector's items, with rare vintages fetching prices of up to 100 euros. From traditional French producers to iconic Portuguese brands like Nuri, they represent artisanal perfection and the art of patience—a cultural treasure that shows how time can transform a simple canned product into an extraordinary culinary delight.
No problem, I’m happy to be the first to admit it: I used to snack on Nutella with a big spoon straight from the jar. Those days are over now. Not because I’ve somehow developed better self-control… no, I’ve simply found a better alternative! It comes in the form of roasted hazelnuts from Piedmont, which are also the base of the famous brown spread. The variety predominantly grown in Piedmont is called Tonda gentile trilobata, which means something like the round, gentle, three-lobed one. A lovely name, isn’t it? And so meaningful… When you open the package of roasted hazelnuts for the first time, an incredibly enticing nougat aroma wafts out, making your nostrils tremble gently with anticipation. And then that first bite: crunchy, aromatic, sweet, nutty… Each one of these plump little balls tastes like a hint of all the delicious treats that can be made from them: nut cake, chocolate cream, hazelnut ice cream… But nothing beats pure indulgence, so I prefer to simply eat the nuts just like that. One after the other. After all, you can’t treat yourself enough! They also taste great with cheese, especially goat cheese, blue Stilton or rich mountain cheese, and are generally a fantastic addition to any cheese platter! For a quick energy boost between meals, we’ve come up with a trio of super-indulgent delights: a piece of savory mountain cheese (Abondance, Beaufort, Gruyère or Mängisch are ideal), topped with a pat of raw milk butter and a roasted hazelnut—something like the cherry on top! It sends your blood sugar levels soaring instantly, giving you plenty of energy for whatever else the day may bring. Another creation is this decadence, which our team calls a “luxury sandwich”: a slice of toasted bread from the Bread Station, topped with mildly salted raw milk butter and a thick layer of pure Piedmontese hazelnut paste. When your teeth bite through these three layers and everything blends into a creamy layer of bliss between your tongue and palate… sooooo good! Pure hazelnut paste sounds so innocent, but it’s up to no good: Unlike Nutella, it contains no sugar or chocolate, but we are dealing with almost pure nut fat here. The fat it contains is, however, of the very best kind: 60 percent of the fat content consists of so-called unsaturated fatty acids. The key word is “brain food.” So here we go! So when your nerves are frayed once again: treat yourself to a hazelnut or a luxury sandwich! Of course, you’ll find everything you need with us.
The designation Sauvignon Blanc is a so-called pleonasm, i.e., a repetition of words that have the same meaning but are different. Because: Sauvignon is always blanc, i.e., white. Sauvignon is one of the best-known grape varieties in the world, because Sauvignon vines are very productive. They owe their worldwide fame primarily to Loire wines
A rosé is the ideal drink when it is warm outside and every evening invites an aperitif with friends. Whether by the pool, on the terrace, in the garden, or simply by an open window, outside the front door, at the traffic lights… it really doesn't matter. The color palette of rosé wine ranges from almost transparent pink – just think of Rosé de Provence, the ultimate symbol of hot summer days by the pool or at the beach – to dark coral red.
Maître Philippe & Filles are known more for French cheeses, and that is how it should remain. However, it is rumored that the Dutch also produce quite decent results when it comes to cheese… The most famous Dutch cheese is Gouda, a large round hard cheese made from cow’s milk, ideally with as few holes as possible, which comes from the eponymous village in the Netherlands, or is at least named after it. The name itself is not protected, which is why Gouda can and is made all over the world. It follows, therefore, that the quality is not always up to par.
Among gourmets, Jamon Ibérico, the air-dried ham from Spanish pigs, is extremely well known. It commands high prices and is considered the best ham in the world. Particularly famous and renowned is Jamon Ibérico de Bellota, or Bellota ham, which comes from pigs that are raised on traditional acorn pastures.But what about Germany? Does it always have to be smoked Black Forest ham here? No! In Lower Franconia, agricultural scientist Hans Huss raises 250 so-called acorn-fed pigs each year on traditional acorn pastures before they are turned into excellent acorn-fed ham that can truly hold its own against Jamon Ibérico!
In the catering industry, a separate knife is used for each type of cheese.At home, you don't have to be so strict ... but that is up to you. It is recommended, if you want to avoid herbs or red smear affecting the flavor of the next cheese. The respective shape of the cheese determines how it should be cut. Cut equal pieces so that the cheese can be tasted in its entirety, from the rind to the core. The rind tells a lot about the history of the cheese and is part of the tasting experience. A naked cube of cheese remains anonymous. The rind: a matter of taste In principle, natural rind can be eaten. Often, it is the rind that largely determines the character of the cheese. But: there is no rule here. Taste the cheese paste plain and with the rind and decide for yourself whether the rind is a culinary enrichment for you. For very aged cheeses or rinds broken down by mites, we recommend shaving them off thinly before eating. For a special taste experience, you can taste the cheese paste plain and with the rind and decide for yourself whether the rind is a culinary enrichment.
Interesting facts about honey and its producers: the hardworking bees. What makes it so special and what is the state of bee welfare in Europe? Here you will find out everything interesting about these topics!
