The 12 steps to preserve good sardines in the tin can. Delivery and insertion » The fish are unloaded, checked and weighed. This is the only way to determine exactly how much time it will take to put in and cook. Then the sardines are pickled whole and as they are in brine. The Gutting » The sardine women work on each sardine individually, beheading and gutting them carefully. They are then arranged on grids and carefully sprayed with water. By the way, 100% of the fish waste is recycled. Part goes to sport and professional fishermen who use it as bait. The rest is picked up by a specialist company. The Drying » The sardines are dried for several minutes in a tunnel with a ventilation system. The Frying » The sardines are fried in pure sunflower oil, which is regularly renewed to guarantee the product's consistent quality. The used frying oil is collected by a professional recycler and then used to heat greenhouses. The Juicing » Still lying on their grid, the sardines are now being juiced. Juicing is a very important step in the whole quality process. The seasoning » Depending on the recipe, the empty sardine cans are now filled with the right spices and aromatics. Canning » Now the sardines are taken off the grid one by one, undergoing a careful selection process. Only the best make it into the can. Now the heads and tail fins are cut off before the fish are placed in the cans in opposite directions. This step requires great care from the sardine women, as they need to see at a glance which sardines together make a pretty can. The most experienced of them also remove the main bones at the same time, resulting in completely boneless sardines. Adding the Oil » Depending on the recipe, the oil is then added to the preserves: fruity or semi-fruity extra virgin olive oil or pure peanut oil. Sealing the preserves » Now the preserves are hermetically sealed. To do this, the lid is crimped by a machine that closes between 300 and 500 cans per hour in this way. Cleaning and Dating the Canned Food » The sealed preserves are guided through a tunnel in which they are first pre-rinsed and then thoroughly cleaned. They are then provided with various dates (best before date, etc.) to ensure their traceability. The sterilization » In each such cycle (from delivery to sealing of the cans), the parameters of duration and temperature are documented and systematically verified. Each sterilization process is controlled in the laboratory by our quality assurance service. The final review of the canned goods » The preserves are checked to ensure they meet our standards, are dated, well sealed and undamaged.

Louis Lefebvre and Béatrice d'Anselme, winegrowers from the Rhône, come to visit and serve a selection of their wines. Her son Marin, himself an aspiring winemaker and currently part of Maître Philippe & Filles, provides active support. In addition to the red wines “Carpe Diem” and “Trilogie”, which are already known from our range, there are also various white and rosé wines on the tasting table. A tasting dedicated to wine and family traditions - that can only be good!

No problem, I'll be the first to admit it: I used to eat Nutella straight from the jar with a large spoon. That's over now. But not because I can control myself better now... no, I've just found a better replacement! It comes in the form of roasted hazelnuts from Piedmont, which also form the basis for the famous brown spread. The variety that is mainly cultivated in Piedmont is called Tonda gentile trilobata, which means something like the round, good-natured three-bellied. A beautiful name, isn't it? And so telling... When you open the pack with the roasted nuts for the first time, the incredibly sensual smell of nougat hits you and makes your nostrils tremble gently in anticipation. And then the first bite: crispy, aromatic, sweet, nutty... Every single one of these pot-bellied balls tastes like a premonition of all the fine delicacies that can still be conjured up from them: nut cake, chocolate cream, hazelnut ice cream... But nothing beats pure enjoyment, which is why I prefer to eat the nuts just like that. One after the other. You don't treat yourself to anything else! They also taste super delicious with cheese, especially with goat and blue cheese or with rich mountain cheese and are generally a great addition to any cheese platter! For a quick energy kick in between, we have come up with a trio of super sins: it consists of a piece of aromatic mountain cheese (Abondance, Beaufort, Gruyère or Mängisch are ideal) with a flake of raw milk butter and a roasted hazelnut on top - like a cherry, so to speak the cream! This causes the blood sugar level to skyrocket and you have enough energy for everything that the day brings. Another creation is this decadence, which we in the team call a “luxury sandwich”: a slice of toasted bread from the Bread Station, with mildly salted raw milk butter and a thick layer of pure Piedmont hazelnut butter on top. When the teeth bite through these three layers and everything between tongue and palate combines into a creamy layer of bliss... soooo good! The pure hazelnut butter sounds so innocent, but it's a sly old dog: Unlike Nutella, it doesn't contain any sugar or chocolate, but we're dealing with almost pure nut fat here. However, the fat it contains is of the very best kind: 60 percent of the fats it contains consist of so-called unsaturated fatty acids, so one can say: consumption in moderation is quite healthy, especially since the high-quality vegetable oils of the hazelnut boost the fat metabolism. It's funny that fat boosts fat metabolism. What the witch hazel also contains: high-quality proteins, vitamins A, B, C and E as well as valuable minerals such as iron, potassium, phosphorus and magnesium. Science has also proven that hazelnuts help lower blood cholesterol levels and boost memory and nerve function. Keyword “nerve food”. Well then! So if your nerves are on edge again: treat yourself to a hazelnut or a luxury sandwich! Of course you will find everything you need with us.

Cassoulet is a type of stew from southern France traditionally made with white beans, bacon, cured meat and sausages. The cassoulet owes its name to the preparation in a "cassole", an earthenware or earthenware pot. If you haven't tried this hearty dish yet, now is the chance to finally get to know this sumptuous delicacy.

It is well known that cheese has the inherent ability to catapult us to higher spheres... but if it's melted, we melt away too. That's why we're serving you raclette in November, the rustic dish made from melted Alpine cheese that warms body and soul on a cold autumn day. The right wine accompaniment is of course available anyway! Come by, we look forward to seeing you on Friday, November 11th. from 5 p.m. to 8 p.m. with us in Emser Straße!

We really want to know: after celebrating Lautrec pink garlic the week before last, this week is all about Roscoff pink onions. We use them to bake a large pissaladière and cordially invite you to taste it with us and a glass of wine this Friday. The pissaladière is an onion tart from Nice, a bit like a pizza: with anchovies and black olives, it's incredibly delicious. There is also a glass of white wine from Portugal. And then the weekend begins!

On July 14th, the French national holiday, we don't sing "aux armes, citoyens!" but far more peaceful, brotherly and sisterly "auf fourchettes, les copains!" (on the forks, friends!) and throw on the grill to celebrate the day. Merguez and French sausages are grilled, as well as delicious vegetarian alternatives. There is also pastis and wine, just as it should be. Come by and toast with us!

What makes even gray days shine in a friendly light? A really good breakfast! This will be particularly tasty with the delicious trout from the Pyrenees, which we serve on Saturday for trout breakfast. It quickly becomes clear that it doesn't always have to be salmon. The table is set from 10 a.m. to 2 p.m. – while stocks last! We are looking forward to your visit!

We've been dreaming about it for a long time and now the time has finally come: we're celebrating the wonderful variety of olive varieties and cordially invite you to a (cross) tasting. Whole fruit, tapenade or oil - Picholine, Lucques , Nyons, Tournantes, Galega and Niçoise are the heroines of our February tasting on Friday, February 12th. from 5 p.m. to 8 p.m.!

Finding really good honey isn't that easy (Read more about it here )... But since we – like you? - are real honey fans and think that it should have a permanent place in every well-assorted assortment, we have enthusiastically got behind it to open up a new "honey source" for you. After extensive research and numerous taste tests, we have finally found a new producer that we are completely enthusiastic about, namely Julien Bourrette and his beehives ("Mes ruches" means "My beehives" in German). The honey from "Mes ruches" comes from the Languedoc-Roussillon in southern France, which stretches from the Pyrenees to the Provence-Côte d'Azur along the Mediterranean coast. The region has a few larger cities (Montpelier, Nîmes, Perpignan), but is otherwise very rural. Well-known sights and destinations include the Canal du Midi, the Pont du Gard and the numerous caves and stalactite caves. In this beautiful landscape, Bourrette and his partner Johanne Baux have a wild population of 100 beehives with a total of 350 colonies. Julien has been involved with beekeeping as a passionate hobby since 2006 - since 2010 he has dedicated himself to this task professionally and full-time. Julien and Johanne work with sustainable methods that focus on respect for nature and the bees. So they drive their beehives to areas where there is no intensive agriculture and only the best flowers grow. This method is called transhumance. This way they can guarantee that no pollutants, pesticides and other artificial additives end up in their honey. Since the work is time-consuming, sometimes difficult and also expensive, the two have set up a kind of crowdfunding in which sponsorships for the beehives are awarded. In addition to the nice certainty of contributing to the continued existence of healthy bee colonies and supporting sustainable honey production through such a sponsorship, the bee sponsors also benefit from cheaper honey prices. Then you can think about it... Depending on the season and the condition of the flowers and trees in question, "Mes ruches" produces the following types of honey: lavender, gray heather (Bruyère cendrée), chestnut, Causses du Larzac, garrigue (Miel de Garrigue), mountain honey (Miel de Montagne). We were lucky enough to be able to taste them all and are absolutely delighted with every single variety. The consistency of the honey is of a sensational crystalline creaminess and the respective aromas stand out individually and very clearly. This is really different than honey from the supermarket! To really taste the honey, it is best to take a small amount and simply put it on your tongue. The honey begins to melt on your tongue through the saliva and dissolves into its individual crystals. The aromas are released, which you can now taste through the taste buds on your tongue, but also through your nose. A real experience! For the time being we have included the following 3 varieties in our range: lavender , gray heather (bruyère cendrée) , mountain honey from the Ardèche . Due to the seasonal characteristics, the others will only be available later in the year. We are already looking forward to the 3 first new additions to the honey shelf and soon to the following ones too!

In September 2019 we, my wife and I, were in Porto and visited some winemaker friends. Because of the grape harvest, we were immediately harnessed. First we visited Márcio Lopes, our supplier of the Vinho Verde “Pequenos Rebentos”. In the Douro Valley, near Peso da Regua, Márcio has his second mainstay and presses Douro wines of the brands "Proíbido" and "Permitido".

The GOLVET is a contradiction in terms: neither casual nor fine dining. Regional, but strictly European. Classically French and "cooked right", but with a taste for American accents, just like the half-American chef Björn Swanson likes. Only the name is Swedish. Just like that of the restaurant: GOLVET means "floor". That's why the 80 places are consequently on the 8th floor, 32 meters above the city. That's the GOLVET - down to earth, but always with the best prospects!