What will we eat in the future? Insects, laboratory meat or algae? Personally, I'm more in favor of seaweed and we've started offering seaweed-based products in our range. What are the benefits of seaweed?

Our mackerel are caught by a trawl. It is a device that works in "open water". With the help of an echo sounder, the fishermen recognize the position of the schools of fish and drag the trawl to the desired depth. The trawl never touches the seabed.

Spontaneously I was able to take 10 days of vacation this summer. Since I've been working with La Belle Iloise for a long time and didn't know Brittany yet, I packed my suitcase and my wife into the car. Our headquarters were located on the Crozon Peninsula in Finistère. From there we visited different sardine factories in a star shape. On the very first day we got up at 6 a.m. and drove east at 7 a.m. Early Breton fog surrounded us. At 10 o'clock we were in Quiberon at La Belle-Iloise. La Belle-Iloise is one of the last sardine manufacturers in France. Although it is very big and constantly expanding, the working methods are still the same as 100 years ago. Of course, machines have taken over a lot of the work, but the most important thing - sorting and trimming the fresh sardines - is still done by hand. We have purchased many new products to taste which we may soon add to our range. With a bang we managed to visit another one of our suppliers, La Quiberonnaise. The La Quiberonnaise factory is located directly on the harbor opposite the pier for the fishing boats. The Quiberonnaise buys the sardine catch unsorted, which means they also have smaller sardines on offer. They offer anchovy fillets preserved in olive oil (like the sardines), which we already have in the program. You also work with the butter pope Jean-Yves Bordier and with him you produce the sardines with Bordier butter: sardines with natural butter, with butter with seaweed from Roscoff and butter with yuzu. We already have them in our range. We bought a lot of samples here too. Unfortunately we could not visit the factory due to lack of time. After a Plateau de Fruits de Mer at the port, we drove north to the Pointe de Penmarch where we had another appointment. We visited La Compagnie Bretonne des Poissons there, tasted it and bought samples again. The company is another family business with a long history, but much smaller and with less variety than the other two sardine manufacturers. The next day we drove to the north of Finistère, to Roscoff. Shortly before reaching our destination, our path led past an impressive number of artichoke fields. The harvest was in full swing. We found ourselves in Brittany's famous "golden vegetable belt". Information is available here: Artichauts du Léon . We had an appointment with Algoplus, a Conserverie Artisanale that started processing seaweed. It is based in Roscoff because it has the world's highest concentration of edible seaweed. As always, we bought many samples and were already enthusiastic about the different rillettes. We'll meet again in September in Paris at a delicatessen trade fair and will then decide. In the afternoon we went to Carantec to visit Alain Madec's "Prat-Ar-Coum" oyster tanks. Unfortunately nobody was there. We will come back. After that we had the whole week off and could visit the places that interested us. The weather was very good, no rain, only sunshine with temperatures around 30 degrees. Our favorite restaurant was at the Hôtel Thalassa in Camaret-sur-Mer. Everything is fresh and comes straight from the sea to the table; the chef is good and respects the products. You also have to eat galettes and crepes in Brittany. We liked them best in the "Le Korrigan" creperie . Time flew by and we started our return journey. We had the last appointment of our trip in Orléans at the Vinaigrerie Martin Pouret. The house of Martin Pouret has existed since 1797 and is today the last and only authentic manufacturer of vinegar and mustard using the traditional Orléans process. Martin Pouret preserves the ancestral recipes and local craftsmanship according to the rules of the royal edict of 1580. The healthy and natural vinegar from Orléans is made exclusively from wines of the best French grape varieties and fermented in oak barrels according to the traditional Orléans method. Only a good wine becomes a good vinegar! Orléans - Vinegar is a combination of three factors: temperature, air and time. The Orleans process is a natural conversion of wine into vinegar. Surface fermentation takes place without stirring the wine, without the addition of ferments or antioxidants. Oak barrels (240 l) are half filled with vinegar and mother of vinegar. So the surface is the largest. 50 liters of wine are added. At an ambient temperature of 28 degrees Celsius, the wine turns into vinegar within about 3 weeks. The Martin Pouret vinegar then matures for at least 12 months in oak barrels at a temperature of 15 degrees Celsius. The result is no comparison to industrial vinegar, which is manufactured within 24 hours. In the rooms where the barrels are stored for fermentation, it took our breath away and our eyes burned. But it still smelled good. Packed with more samples, the journey home could begin. Outside temperature 37 degrees! On our trip, we were not only impressed by the beautiful, varied landscape, but also by the friendliness of all the people we came into contact with. We'll definitely go again.

On the way back, we had time and were on vacation, we decided to visit Tiago Sampaio. Farmer, winemaker, winemaker, oenologist, restaurateur and merchant - Tiago Sampaio, an authentic one-man show, is responsible for the creation of Folias de Baco, Ohlo no Pé and Uívo with all its flavors and pleasures. In the Alto Douro, as a child, in his grandfather's piggyback, Tiago Sampaio had his first contact with agriculture and the world of wine. In this environment he playfully got to know a craft that was born out of pure curiosity and is present in his current work area and research. In order to build a future in these fields, he followed the academic path that has enabled him to develop a career as a winemaker and oenologist. He started at the Conde de S. Bento agricultural college in Santo Tirso and then went to Vila Real for five years at university. The agricultural engineering course he completed at Trás-os-Montes gave him the pass for an internship in Oregon, USA, under the supervision of Maria Carmo Vasconcelos, who is one of the world's foremost Pinot Noir luminaries. There, Tiago spent the next five years earning his doctorate in viticulture and oenology at Oregon State University. In Oregon, Tiago internalized modern philosophies and aesthetics of winemaking without forgetting his roots in the Douro. Since returning to the local winery, he has created his project, which has garnered a lot of attention ever since. Its vineyards are predominantly in the Alto Douro, in the Cima-Corgo sub-region, where the land is rough, tough and challenging. Its vines cling to the slopes of slate and granite at an altitude of between 500 and 700m above sea level. Tiago essentially combines the traditions of his homeland with learned modern technology. Planted about 80 years ago, field blends of red, white and mixed native varieties allow Tiago to create complex wines. He has set his sights higher and is pushing the limits of his curiosity. The result is what some might not expect from such a traditional region. He is also one of the pioneers of Pet-Nat in Portugal.

Quevedo belongs to a new generation of small family wineries on the Douro. For many years these families grew grapes and made port wine for merchants in Vila Nova de Gaia. However, when Portugal joined the European Union in 1986, legislation changed so that both winemakers and wineries along the Douro could export their wines directly to retailers. And as a result of this new legislation, the "Quevedo" family brand was born.

At Conceito, we think about time and distance. Time comes from afar, as the family began winemaking in the 1940s. The distance hasn't diminished; the upper Douro has always been far from everything. Modernity has compressed all of this. Distances and time are resolved with simple solutions. Roads, driveways, neighborhoods. We had the dream of bottling the blend of sun and soil and bringing this terroir to the world. Love for our land, love for our work. Suddenly, our wines—the synthesis of our place and our dedication—were traveling the world, pouring into glasses on tables everywhere. We traveled with them and always looked forward to returning home. From each trip, we brought back a new dream, a new goal. Sometimes a friendship, sometimes a wine, a project on another continent, a new learning experience that merged with that of our land. Distances are shorter today, and time is projected into the future. In every bottle we set aside, knowing there will be more in a year, five, or ten. And then to wait those ten years and enjoy the wait, calmly savoring our conviction. Always with one foot in the Douro, always our heritage, our pride, and our responsibility. Portugal in the world, seeking new paths across the seas and taking our earth with it. In a whirlpool, time and distance blur, and all that remains is a feeling, goosebumps, a concept, in other words, Conceito. Anyone who tastes a Conceito wine will experience its essence on the palate. Our love for nature, our respect for the characteristics of the climate and soil, and our ambition to always deliver the best our land can produce are all present. Behind the subtlety of the aromas lies the wisdom of balancing experimentation with tradition, respecting old vines, trusting in the longevity of the wines and finding a refreshing profile that you not only want to taste but also drink. Our wines have a soul because they are authentic, but also because they carry the consequence of a wine project that connects us with the local community, in partnership with shepherds and farmers who encourage organic and natural production in the region. Over the years, our offering has evolved into a diverse range of red and white wines, grape varieties from various origins, port wines, and even a sparkling wine. What remains are our principles: precision, objectivity, elegance, and respect for nature and its cycles. Light wines, yet profound. Appetizing, yet long-lasting. Restrained, subtle, yet generous and sophisticated. Purity, elegance, and authenticity is our motto. It's not an empty motto. It's a life program, a blueprint, a commitment to our country, our employees, our customers, and our friends. Purity means that our wine is rooted in the vine, in the grapes to which we devote all our effort and knowledge. It means commitment to our land, to the future, to the legacy we build every day when we choose not to use chemicals, to leave a clean ecological footprint, to believe in our terroir, and to preserve it in sustainable harmony. Elegance defines our vineyards, the freshness that the altitude gives us, and the oenology that, with minimal intervention, connects the love for our vineyards with the pleasure we seek in the glass and on the table. This integration, balance, and smoothness, the refreshing touch of our wines, the desire to sip another glass and savor the refined delicacy of the aromas and flavors, are the compass that guides our work. Authenticity represents our conviction that this exceptional terroir can produce remarkable wines that transcend geographical and bureaucratic barriers, calling cards of our little corner of the Douro to the whole world. Rita is the face of Conceito. Rita is the soul of Conceito. Rita's entry into the family business, led by her mother, Carla Ferreira, was the foundation for Conceito, the bridge that allowed her to combine history with the ambition to create new brands, just as Rita herself combines youth with wisdom, technical knowledge with intuition. Disenchanted with mechanical engineering, Rita chose the path of land and wine. After training in oenology in Vila Real and Bordeaux, she chose her career path carefully, learning and working alongside some of the world's most influential winemakers in some of the world's most fascinating terroirs: Bordeaux, California, South Africa, and New Zealand. Returning to the Douro brought further growth for Rita. From oenologist, she became a leader, which enabled her to build a cohesive, ambitious, and dynamic team. Always making wines that reflect their personality. Or rather, the way their personality interprets the places. The result is unique wines: personal, passionate, fresh. Visions of the journey from the raw earth to the table, to the food, to the convivial gathering. Rita is the chief oenologist, cook, administrator, commercial director, wine ideologist, agricultural director, strategist, export director, face, body, and members of the company—Rita is the driving force of Conceito, with a can-do attitude, quick responsiveness, a sharp eye, and a sharp sense of humor. Terroir is a somewhat elusive term, but it contains indelible characteristics. For us, terroir begins to be defined by the altitude of our vineyards and our winery. Conceito has 86 hectares of vineyards. All are farmed organically, without the use of pesticides or herbicides. The vineyards are located in the Teja Valley, one of the coldest microclimates in the Douro. 86 hectares are divided into five different quintas. The acquisition began in the 1940s, and the restructuring and planting are still ongoing.

THE BEST OF SUCKLE LAMB FOR QUALITY-CONSCIOUS CUSTOMERS The Axuria suckling lamb from the Pyrenees with its exceptional taste quality and other legendary advantages takes a top position, far from mass consumption. In butchers, restaurants and selected delicatessens, great value is placed on this meat. SEASONAL ENJOYMENT In terms of consumption, the Axuria suckling lamb from the Pyrenees offers the advantages of seasonal products which, as the name suggests, are rare, genuine and not necessarily cheap. Axuria suckling lamb means maximum enjoyment from November to July. Very popular with gourmets and neo-gourmets However, the "fashion" consumers are fewer in number than the true connoisseurs, the traditional gourmets. The lean, tender, white meat is a treat for all, and its succulent, extremely delicate flavor is certainly less pronounced than older lambs. Many advantages for quality-conscious professionals Grilled, roasted or braised, Axuria suckling lamb from the Pyrenees can be used in many dishes. Whether it's French, Mediterranean, Nordic or Oriental, consumers will always like it. This is a decisive, also material advantage for chefs and quality butchers. Meat yield 84% This all becomes even more interesting when you consider that the carcasses and quarters of Axuria suckling lambs are easy to process with little waste: 16% on average. Fixed seasonal price The retail price of Pyrenean Axuria suckling lamb is set at the beginning of the season and remains unchanged. The Axuria cooperative includes around 350 breeders from the Soule Valley in the Basque Country and no more than 50,000 lambs are marketed per season. BLONDE D' AQUITAINE BEEF BREED The quality of the AXURIA Blonde d'Aquitaine meat breed has always been recognized by professionals in the sector. The loyalty of our customers is the sure proof of the care we take to supply them with the best quality. At AXURIA we offer our customers meat from well-proportioned animals; this promises a very good yield (75% meat for consumption) and meat with an incomparable taste for grilled and roast dishes that will delight your customers' palates. (The percentage of grilled and roasted meat is almost 60%) quality meat AXURIA's Blonde d'Aquitaine meat breed is a meat with organoleptic qualities appreciated by connoisseurs. Gastronomy critics emphasize the tenderness of the meat, its taste, its fine structure and marbling, signs of a very high quality. It is therefore no coincidence that AXURIA Blonde d'Aquitaine meat is on the menu of renowned restaurants. Our delicious meat, with the degree of tenderness you require, is also ideal for celebratory meals. A unique rearing method The animals of the AXURIA Blonde d'Aquitaine beef breed are raised in the valleys of the Pyrenees, in a rich natural environment with exceptional flora. This allows our meat to develop that flavor that other types of meat don't have. The simple and traditional method of our breeders, and the individual care and support that the animals experience also contribute to the fact that the AXURIA meat retains its unique character. Try our meat and you will enjoy a piece of the diversity of our region...IDIKIA: THE PEAK OF BEEF PLEASURE Blonde d'Aquitaine beef cattle are raised in the Soule Valley in the Basque Country; this rearing has always been the main activity in our valley. The richness of our land, the perpetuation of ancestral traditions by our breeders, such as keeping the animals on mountain pastures during the summer and individual attention to the herds, give IDIKIA meat a taste recognized by the best butchers and cooks. The processing In order for our meat to retain its original flavor, the animals are slaughtered and butchered "on site" in the Soule region in our slaughterhouse in Mauléon (64). The slaughterhouse has rooms with the latest equipment and is subject to strict controls. From the rearing in the valleys of the Pyrenees to the slaughterhouse of Mauléon, the AXURIA cooperative guarantees you optimal rearing and production methods for the refinement of the meat we offer. The slaughtered animals have an average weight of 500 kg; AXURIA's Blonde d'Aquitaine meat breed is available in several variants, cut up and packaged. Just get in touch with us if you would like to know more about our product range. An adapted maturation process The maturing period of the slaughtered animals depends on your specifications and the desired degree of tenderness. Tell us your wishes, we are happy to fulfill them. VEAL BLONDE D'AQUITAINE At the AXURIA cooperative, we are not satisfied with offering you what is probably the best Blonde d'Aquitaine beef, we also offer Blonde d'Aquitaine veal. AXURIA Blonde d'Aquitaine Veal is of exceptional quality, with pink flesh, appreciated by professionals in the catering and butchery trades. The slaughtered animals have an average weight of 150/160 kg. AXURIA's Blonde d'Aquitaine Veal is also available in different versions, cut up and packaged. Just contact us, we will be happy to tell you the product range and the prices.

Jaboulet & Perrin! Nicolas Jaboulet Nicolas Jaboulet, one of the most famous North Rhône wine producers, will release his first wine resulting from the joint venture with the Perrin family of Château Beaucastel. It is Nicolas' first project since leaving the Paul Jaboulet Aîné family empire, which owns the mythical, iconic Hermitage La Kapelle, in early 2009. In this family business he worked for a long time as sales manager. Since 2006, Paul Jaboulet Aîné has belonged to the Frey family from Château La Lagoon in Bordeaux and the only original family member left is Frederic Jaboulet (France and Export Director). Perrin family Château Beaucastel, owned by the Perrin family, is one of the leading estates in Châteauneuf-du-Pape. They own vineyards throughout the South Rhône such as Vinsobres, Vacqueyras, Gigondas, Cairanne and Châteauneuf-du-Pape. The new joint operation will market its wines under the name Nicolas Jaboulet, Perrin Frères. Due to a strict selection, only small quantities of each wine are produced - between 3,000 and 10,000 bottles per vintage. Marc Perrin, one of the four Perrin brothers involved in the project, says: "We have had an interest in the North Rhône for a long time, but wanted to separate this from our other winemaking activities. Now we have finally got the opportunity we have been waiting for ." The first four wines - all vintage 2007 - are called Hermitage Rouge, Hermitage Blanc, Côte Rotie and Saint-Joseph. They're coming onto the market right now. Nicolas Jaboulet says: "We are starting with just four appellations, but will be looking for Cornas and Cordes-Hermitage in the future". maître philippe Maître Philippe sells Saint-Joseph almost exclusively because it goes well with cheese and meat and can be drunk straight away. The other three are great storage wines that we can of course also order for you. Ask in store for prices. All wines are delivered in wooden boxes of 6. Saint Joseph 2007 (100% Syrah) Strong and rich on the nose with wild dark fruits such as blueberries and blackcurrants. Typical aromas of Syrah on a granite floor: violets, graphite and bacon. In the mouth it is extensive with gentle tannins. The finale repeats the dark fruits. This strong wine impresses with a beautiful elegance. Enjoy it now. The bottle (75 cl. ) costs €19.90 Download the Press Revue Wine Spectator as a pdf Download the information sheet Saint-Joseph 2007 as a pdf Download the Crozes-Hermitage 2009 leaflet as a pdf Download the Côte Rotie 2007 information sheet as a pdf

Hecht & Bannier was founded by Gregory Hecht & Francois Bannier in 2002. The cornerstone of this company is the extensive knowledge of vineyards and wine cellars. Each year they visit hundreds of private wineries to select the finest wines and retain the freedom to select only the best from these producers each year. Once this is done, they meet for a tasting to design the perfect blend. Cultivation areas are Minervois, Saint Chinian, Cotes du Roussillon Villages, Faugeres, Maury and Languedoc. In their work, Hecht & Bannier attach great importance to preserving the typical Mediterranean strength, balance and freshness of the wines. THE IDEA "We are convinced that Languedoc-Roussillon, the most talented vineyard in France, is not yet getting the international recognition it deserves." say Hecht & Bannier. "Our wines allow wine lovers to discover the exceptional quality and richness of our region. Often our wines come from cooler mountain foothills, where 100-year-old vineyards are not uncommon. In order to preserve the typical Mediterranean strength in our wines, we also maintain their balance and Freshness. That's our mantra for all the growing areas we produce from." SELECTION "We select the interesting wines for our blends of tastings from each growing area during the harvest and throughout the year. We select our wines from wine cooperatives, young winemakers and from well-known wineries. We only buy wines that are fully fermented and bring them to our estate. We are not bound by any contract to the wineries. Freedom is very important for the wineries and for us because every year we take the liberty to select only the best wines from these producers." so Pike & Bannier. BLOSSOM The blend is designed from selected samples (15 to 30 from each growing area). Each blend is based on 5 to 10 different wines. Hecht & Bannier: "With every blend we want to show how well the individual wines complement each other. We want to remain true to our concept from one vintage to the next and highlight the particularly successful grapes from each region every year." MATURATION Maturation, which they consider to be the core of their work, is particularly important to Hecht & Bannier. That is why they select the wines as early as possible to then take them to their cellars. For the aging of the wines, they prefer large wooden barrels, especially Demi Muids for a gentler micro-oxygenation. The Demi Muids are special barrels, especially for the wines from the south of France. They hold 600 litres, which is 3 times the capacity of a "bordelaise" or "bourguignonne" cask. Relatively less wine is in contact with the wood and the thickness of the stave, 45mm vs. 27mm, allows the development of a ideal structure of the wines. However, 30% of the wines also mature in tanks in order to bring the fruitiness and freshness into the blend.

The Château Miraval is tucked away in its own valley in the old village of Correns - incidentally the oldest organic village in France - and covers 500 hectares. The magnificent chateau sits in a basin surrounded by ancient woods, olive groves, vineyards and abundant water supplies. The healthy wildlife combined with the beautiful Provençal climate and the quality of the Mediterranean way of life make it an enchanting oasis. Miraval's exclusive location embodies an exceptional terroir. Terroir is the expression of the soil, climate and history of the land - the essence of wine. The vineyards are at an altitude of 350 meters and enjoy warm, sunny days and cool nights. It brings freshness and balance to the wines. Today, the Château Miraval is owned by Brad Pitt and Angelina Jolie and the cultivation, aging, control and distribution of the wines is carried out by the Perrin family of the Château de Beaucastel. The release of the Miraval red and white is planned for September 2013 and next year 2014 there will be a Grand Vin in white and red. The natural clay and limestone soil composition allows for an important water supply while allowing excess water to be drained. It is very important for healthy grape ripening. Miraval sits at the foot of the Via Aurelia - an extensive route built to accommodate Roman expansion in the 3rd century BC. BC - symbolizing centuries of history. After Celtic settlement and Roman occupation, the estate served as a refuge for monastic practice and as the home of members of the French court from the 14th century. In 1970, the well-known jazz pianist and composer Jacques Loussier bought Château Miraval and turned it into the Le Studio de Miraval recording studio. A number of well-known musicians have come here, such as Pink Floyd, Sting, Sade, The Cranberries and the Gipsy Kings.

To cut a long story short. Stichelton is like Stilton, only better. Like Colston-Bassett's Stilton, the Stichelton is creamy and wonderfully mushroomy, but much more complex, with a wonderful depth of flavor. Everything is done very carefully during production: from the cutting of the curds to the small addition of traditional rennet and the blue mold starter culture - all purely manual work, just like in the old days.

The southern Portuguese Algarve is a magnet for tourists, but the region has so much more to offer. Find out why Algarve wines are of the highest quality, which Algarve wines are the best and the history behind them.