In early July, I had the great pleasure of traveling to the Île de Ré in Brittany with a film crew from Kabel Eins to find out how fleur de sel is made. We visited Maud and James, the two extremely likable salt farmers from Comptoir des Pertuis, who took us into their salt marshes and gave us a glimpse into their fascinating profession.  Read the short illustrated report of this exciting trip on our blog now!

Summer is not quite over yet, but autumn is already waiting in the wings! We are too, and culinarily so, with the brand-new program of our "Autumn Tastings".We kick off on September 30th with a French breakfast, the petit déjeuner à la française, with sweet and savory delicacies, bread, butter and brioche ...In October, we want to introduce you to the colorful variety of Ramon Peña's canned goods, in November we will pamper our souls with melted cheese (raclette) and in early December (officially still autumn!), we will indulge ourselves in cassoulet, which tastes wonderful especially in the cold season.

Those who can't do, teach! This is a famous quote by Woody Allen that has already been discussed controversially many times. We would also like to respectfully disagree with the master and simply turn the quote around: those who can, teach!  And that is what we do in the context of our seminars on cheese, wine, sardines, and champagne, to which we cordially invite you! In a convivial small group, discover the different flavors and pairing possibilities of certain products, and take home not only background knowledge but above all a colorful bouquet of delightful impressions!

On Friday, 7. August the traditional new garlic harvest is celebrated in Lautrec in southern France. A wonderful occasion for us to do the same, with a few days' delay, on August 19th in Wilmersdorf too: to complement the fresh, spicy bulbs, we will serve you our favorite rosé wines. And anyone who dresses according to the theme will be rewarded with a little surprise ...

On Friday, June 24, we are celebrating the Festival of Legumes, because they are not only delicious, but can also do more than winter stews! We are serving you the famous French Puy lentils and some of their lesser-known sisters as aromatic, summery salads, with the matching wine pairing. As always, without registration, alongside our regular sales, and hopefully with you too, because you are cordially invited!

Three wonderful summer months lie ahead, during which we would like to introduce you to – as before – some of our finest products: new discoveries or old favourites that are always overlooked a little, even though they certainly deserve better. As always, it will be fun and full of delicious treats, and as always, there is no need to register – just drop by. We’ll take care of everything else! The summer events kick off on Friday, 24 June with the Festival of Legumes … and you can find the full programme here too. So see you soon, à très bientôt!

Three wonderful summer months lie ahead, during which we would like to introduce you to – as before – some of our finest products: new discoveries or old acquaintances that are always overlooked a little, even though they don't deserve it at all. As always, it will be fun and enjoyable, as always you don't need to register, just drop by. We'll take care of everything else! The summer events kick off on Friday, June 24 with the Festival of Legumes ... and you can also find the full program here. So see you soon, à très bientôt!

After spending a full three hours at the Champagne Moutard stand at this year's ProWein wine fair and tasting their entire range, we are delighted that Benoît Moutard, the youngest son of the family, is now visiting us in Berlin to present us and you with a fine selection of his finest creations. A sparkling experience guaranteed!

Some classics simply never go out of fashion – and the classic combination of cheese and wine is one of them. That is exactly what our perennial best-selling "Les classiques" seminar is all about. Here, we pair five cheeses you would find on a classic cheese board – mountain cheese, goat cheese, blue cheese, bloomy rind cheese, and a washed-rind cheese – with five wines. What is the best match: red, white, or Champagne? Where does the cheese come from, what makes it special, and what historical anecdote can be told about it? We have answered all these questions once again, and in the process, we also had the opportunity to sample the cheese board together with the participants. A truly wonderful and very enjoyable evening!

Some of you already got to taste last year how well Vinho Verde from Portugal goes with asparagus from Brandenburg. So we’re holding our celebration again this season – weather permitting, of course, with the old varieties from Demeter farmer Paul Schulz from Havelsee.  So come by and raise a glass with us to mark the end of asparagus season on Friday, May 27, 2016, from 5 to 8 p.m. We look forward to seeing you!

We all know that you really don't need anything more than really good bread to enjoy good cheese. Perhaps our sinfully delicious raw milk butter is also a good addition to this dream pairing, but you really don't need anything more for perfect happiness. For the sake of our cheese, our shop always has a certain level of humidity, which isn't so good for bread, so bread is not part of our regular range. We know this to the disappointment of some customers, of course. And so we are particularly delighted to have found a bread that holds up well in our special microclimate: we are talking about the fantastic bread from The Bread Station in Kreuzkölln. It is beautifully soft on the inside and wonderfully crispy on the outside, and: we will have it available every Friday and Saturday from now on! The bread is baked with great care and love using only the finest ingredients by baker Magnus from Denmark in his bakery on Maybachufer. It is yeast-free and made with natural sourdough based on a rye flour starter. This is created by natural yeasts that live on rye kernels and begin to ferment immediately when they come into contact with water. To obtain a good starter, the kernels must be allowed to ferment for at least 24 hours – but Magnus lets his starter ferment for three whole days. Perhaps that is why his bread was recently chosen as the best in the city by the food blog Stil in Berlin. And it also explains why even the "pure wheat breads" always contain about 5% rye. Since the bread should always be fresh and we don't want anything to go to waste, we always order only a manageable number of loaves from baker Magnus, so you'll have to be quick (or call), because once it's gone, it's gone.  The creamy fresh goat cheese from Rögnitz in Mecklenburg-Vorpommern is also a dream addition to the bread, and we will now be offering it regularly as well. It is made by cheesemaker Ute, the person behind Kunst & Käse, from the milk of 100 goats. We also had it last year, and since we simply like it so much, we're continuing to offer it this year. It made its debut at the end of April as part of our goat cheese tasting. Then you had the opportunity to buy it plain or try it seasoned – once savory with confit tomatoes and arugula, once sweet with Corsican clementine jam and basil. Perhaps you remember ... We are so enthusiastic about both the bread and the cheese that we are very happy to be able to offer you both in our shop, and we are already excited to hear what you think! Since we can only offer limited quantities of both products, we recommend coming early or calling ahead. You can reach us on 030-88683610.  

After spending a full three hours at the Champagne Moutard stand at this year's Prowein wine fair and tasting their entire range, we are delighted that Benoît Moutard, the youngest son of the family, is now visiting us in Berlin to present us and you with a fine selection of his finest creations. A sparkling experience guaranteed!Champagne house Moutard has a long history and has been in the hands of the family that gives it its name since its founding in 1642. As we have a weakness for family-run businesses and outstanding products, it was only natural for us to partner with Moutard.