So that you can start the new year royally, we will prepare a richly set breakfast table for you: This time, on our large table, we serve our salted raw milk butter from Poitou-Charentes, raw milk cheese, Piedmont hazelnut cream and Piedmont hazelnut butter, mountain honey, jams, sardines, terrines ... and of course the typical French galette des rois!

Those who can't do, teach! This is a famous quote by Woody Allen that many have contradicted. We also cannot let Mister Allen get away with this and simply turn the quote around: those who can, teach! True to this motto, we want to start in January to pass on our knowledge about wine, cheese and sardines in our own seminars. But it definitely won't be like school! Instead, we invite a small group of a maximum of 12 participants to get to know, taste, discover and experience the different tastes and possible combinations of certain products with us. Of course, we would also be happy to give you a bit of background knowledge...

The year is coming to an end... and every end has a beginning. Hesse already said something like this or something similar. With us it is less poetic, but extremely culinary! And that's why we're dedicating our December tasting to duck, this noble fowl that's booming around Christmas. Supported by our Catalan supplier Collverd, we serve you an aperitif all about duck under the motto "Duck good, everything is good": roasted and smoked duck breast, terrines and lard bread and of course confit de canard. There is also Winzersekt by Luís Pato, which simply and very appropriately means "duck" in Portuguese.

We want to continue our series of events over the next three months and invite you to our place once a month to present our favorite products to you in a relaxed atmosphere. It can be well-known classics that we put in a new light with an unusual combination, or fresh newcomers. The right wine accompaniment is always part of the party and we are already looking forward to refreshing and enjoyable evenings with you!

On October 16th and 17th we held a small in-house exhibition. Under the title "Festa Portuguesa" we invited 3 of the most exciting young winemakers from Portugal to Berlin: Rita Marques Ferreira, Luis Louro and Antonio Madeira. We wanted to offer our customers the opportunity to get to know the wines of the three in a relaxed atmosphere. The weather was on our side, the shop was full and the atmosphere was great, the customers were enthusiastic, the winegrowers were satisfied and of course we were too! But instead of wasting too many words, let's let the pictures do the talking...

Depending on the season, we help you to warm "winter bacon" and serve you the best fat we have to offer: Ventrêche from the Basque Country, raw milk butter from Poitou-Charentes, Brillat-Savarin from Île de France and mackerel from Portugal. We'll serve you a glass of wine with which we can toast the French Paradox together!

This Sunday, the Cheese Berlin will take place again in the Kreuzberg market hall IX: the annual market for selected, artisanal cheeses from many regions of Germany and Europe. This is where cheesemakers, affineurs and specialist dealers meet, who devote themselves to the traditions of cheese making with passion and experience. And we will be there again - come visit us and experience cheese in an unforgettable atmosphere! This Sunday from 11 a.m. to 7 p.m.

As a prelude to "Cheese" in Markthalle Neun next Sunday, we are offering you the opportunity to taste a selection of our favorite Portuguese wines with us and to discover cheese from Portugal, which one of Portugal's leading cheese experts, Manuel Maia, brought . This Friday from 5 p.m. to 8 p.m.

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 ...

In gastronomy, a separate knife is used for each group of cheeses . You don't have to be so strict about it at home... but that's up to you. It is recommended if you want to avoid herbs or red smear affecting the taste of the next cheese . The respective cheese shape determines the cutting method. Cut equivalent pieces where the cheese can be tasted in its entirety, i.e. from the rind to the heart. The rind tells a lot about the history of the cheese and is part of the tasting. A bare cube of cheese remains anonymous. Subject bark: a matter of taste In principle, natural bark can be consumed. It is often the rind that largely determines the character of the cheese. But: there are no rules here. Taste the cheese dough pure and with the rind and decide for yourself whether the rind is a taste enrichment for you. In the case of very mature cheeses or rinds that have been decomposed by mites, we recommend removing them thinly before consumption. For a special taste experience, you can taste the cheese dough pure and with the rind and decide for yourself whether the rind enhances the taste.

My fourth trip to Portugal this year took me and my wife to the Douro Valley again, but this time also to the Dão, the growing region a little further inland to the south, which some are cautiously calling "Portugal's Tuscany". We met four promising established and new winemakers and brought back a nice crop of fantastic wines that we're sure you'll love!