Did you know it's possible to get sardine-crazy? It's entirely possible. This happened to us at a tasting when we actually only wanted to test four new varieties from the "Les Mouettes d'Arvor" brand that we had newly added to the range. In the end we opened and ate eleven different cans. We compared different preparation methods and countries. And discovered what we think is the hottest sardine on the market. If you don't want to test yourself through this variety, here's a convenient place to read what we found. Have fun!

Dear customers, très chers clients, the last days of December are always a good reason to look back on the past year. The same for us - especially when the year has produced so many new and exciting things like 2014. First of all, something new for the range: For example, the canned fish from Portugal that we have established in the meantime. Whether it's the original collections from Miss Can or the tuna products from the sustainable manufacturer Santa Catarina from the Azores... Both contribute to the fact that the back area of ​​the store, our "canned paradise", is always more colorful and diverse. These not only pretty, but also all-round good products are souvenirs from a research trip to Lisbon that Philippe, Anaïs and Noémie undertook in January. Then in October, at the famous SIAL food fair in Paris, the three of them were able to make further contacts with long-established canned fish manufacturers. We are all particularly pleased about the resulting cooperation with the Conserveira Pinhais - a family business with a long tradition, which deep-frys the freshly caught fish before canning it and marinates it in high-quality olive oil from its own mill. This is remarkable given that most other Portuguese fish canning companies buy ready-made cans and only do the packaging and marketing. The Conserveria Pinhais, on the other hand, "accompanies" the fish from the sea to the can and thus has a much greater influence on the freshness of the raw material and the care taken in processing. We carry the company's highest quality brand: Rios; By the way, my personal favorite tins because of the wonderful historical colors and design! And we not only carry these in the Berlin store, but of course also in the online shop. Noémie took over this in March and is now looking after and designing it with a great deal of commitment and an eye for detail. 'Maître Philippe' became 'Maître Philippe & filles' this year! The online shop now has a new, fresh look and offers plenty of background information on manufacturers and products, just take a look . And since June I've been part of the team to provide further support and I'm very happy to be able to put my theoretical knowledge into practice. The team, the customers and the wonderful products made it easy for me to feel completely at ease with Maître Philippe et filles right from the start! For me, the special thing about the store is the successful mixture of the tried and tested and the openness to new ideas. Philippe founded the shop at Emserstraße 42 back in 1994. So this year was actually the 20th anniversary, which we naturally wanted to celebrate. And we then duly toasted the existence and further development of Maître Philippe et filles with you! Whether it's the flattering duo Chaource & Crémant, the canned fish tastings, the mature mountain cheeses with fresh Grenoble walnuts or our sumptuous Saturday breakfast - we as a team had a lot of fun entertaining you and celebrating together with you! On this occasion, thank you again for your numerous appearances and your diverse contributions (flowers, brioche, apple strudel, drawings and poems...) - it was a pleasure! A highlight in the anniversary program for us was the Cheese in Markthalle IX at the beginning of November: a colorful cheese market, actually more of a cheese festival with diverse actors and even more diverse artisanal cheeses! In the wonderful setting of the historic market hall in Kreuzberg 36, we were able to use a beautiful, large stand and had plenty to do. (Group photo from Cheese: © Garçon magazine) To our delight, we were assisted by Marc Birkett from Paccard , our affineur and specialist in Savoy cheese. In addition to Reblochon, Manigodine, Abondance and Beaufort, we also had other specialties at our stand: the now almost legendary, matured mountain cheeses from our friends Thomas Breckle and Martin Rößle, who carry out unique mountain cheese selection and maturing work under the title ' Jamei '. Fortunately, we will now be able to offer these delicacies regularly: in December we started a very enjoyable cheese exchange program with the two of them (Beaufort against Mängisch & Co.). And because we still feel like celebrating even after the anniversary program and there are always reasons to toast to life beyond anniversaries and public holidays, we have also come up with something for the new year. You will of course find out more about this shortly. I wish you a pleasurable and lavish New Year's Eve celebration, come into the new year in high spirits and hopefully with good cheese! best regards and see you soon, Theresa Malec and the whole team of Maître Philippe et filles!

Since 1994, Maître Philippe has stood for exquisite French delicacies, a passionate devotion to good food, an insatiable curiosity for new culinary discoveries, high standards of product quality, a family atmosphere and many satisfied customers. We would like to celebrate this 20th birthday appropriately and cordially invite you! Visit us and enjoy selected delicacies with us. Read on and find out about the complete program of our anniversary tastings from October 23rd to November 21st.

Maître Philippe et Filles is 20 years old! But how did it all actually begin? In his early twenties, Philippe travels the area a lot. In Africa he met a couple of Berliners who invited him to their hometown, where he was supposed to work as a cook in the newly founded Waldhaus in Zehlendorf ("You're not a cook? It doesn't matter, all French people can cook!"). The first Berlin winter is long, cold and gray and so Philippe would like to pack his bags and leave immediately. But then love intervened – Philippe met and fell in love with the perky Berlin brat Evelyne – and from then on stayed in Berlin. In 1979 he founded Vin & Soleil, a wine-only shop where Anaïs, the first Causse daughter, spent the first year and a half of her life, crawling on wine crates and taking her first steps. The beginnings of the trade were exciting: Philippe brought pallets of wine from France up to Berlin in an old van. Was it the location or the lack of accounting skills? This first attempt is not crowned with success and so Vin & Soleil closes the doors again pretty quickly.

During our short trip to Lisbon, we visited the Conserveira de Lisboa, ate at the legendary canned restaurant Sol e Pesca and met up with Tiago from the design-loving start-up Miss Can. We ate a lot of fish, but also a lot of pasteis de nata and of course we looked at the beautiful city, which is always worth a visit!

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...

The cold-pressed olive oil from Alziari, a traditional family business from Nice, is one of the most popular and well-known olive oils in France. But what makes this oil so special? Find out in this short article!

Jean-Yves Bordier is THE French butter pope and his butter creations are known and loved all over the world! Reiner Veit met the master for an interview. Here's a short synopsis of the whole thing.

Les Confitures de Raphaël is a family business from Saint-Malo: it consists of the two brothers Raphaël and Cedric, who take care of the day-to-day business and the creation of the jams. Raphaël learned the trade from his grandmother. The pretty, colorful labels come from the aunt.

On her journey through France, Anaïs stops at some of our producers. This time she is visiting Charcuterie Hardouin in the Loire, from whom we source our delicious terrines.

On her journey through France, Anaïs stops at various of our suppliers. This time she is visiting the Huilerie Leblanc in the Massif Central, from where we source various oils and mustards.

On her journey through France, Anaïs stops at some of our suppliers. This time she visits Family business Domaine du Vieux-Chêne in the Pyrenees, duck breeding and producer of various duck specialties.