We have three wonderful summer months ahead of us, in which we would like to introduce you to some of our most beautiful products – as we have done up to now: new discoveries or old acquaintances that are always overlooked a little, even though they don't deserve it. As always, it will be fun and enjoyable, as always you don't have to register, just drop by. We take care of everything else! The summer events kick off on Friday 24th June with the Legume Festival... and you can also find the full program here. So see you soon, à très bientôt!

After spending three hours at the Champagne Moutard stand at the Prowein wine fair this year and tasting our entire range, we are very pleased that Benoît Moutard, the youngest son of the house, is now visiting us in Berlin to see us and To present you with a nice selection of his treasures. Guaranteed a tingling experience!

On Friday, May 20th, Dr. Christina Jagla, a passionate pharmacist, created the herbal elixirs with artichoke and ginseng, the recipe of which came from Benedictine monks and was further refined from generation to generation in the Jaglas family of pharmacists from Wuppertal. Especially nice: the elixirs are not only good for digestion, mind, creativity ... but also really tasty! They taste great neat or on ice, but also as a long drink and cocktail, for example with ginger ale or crémant. Of course we will test both live!

Some classics just never go out of style - including the classic pairing of cheese and wine. That's why our long-running seminar "Les classiques" is exactly about that. Here we pair five cheeses you'd find on a classic cheeseboard—mountain, goat, blue, bluevein, and red smear—with five wines. What goes well: red, white or champagne? Where does the cheese come from, what makes it special, what historical anecdote can you tell about it? We answered all these questions again this time and, incidentally, tried our hand at the cheese platter together with the participants. A really nice and very enjoyable evening!

Last year some of you could already taste how well Vinho Verde from Portugal goes with asparagus from Brandenburg. That's why we're repeating our festival this season - if the weather cooperates, of course again with the old varieties from the Demeter farmer Paul Schulz from Havelsee . So come along and toast the end of the asparagus season with us on Friday, May 27, 2016 from 5 p.m. to 8 p.m. We look forward to seeing you!

We all know that you really don't need anything more to go with good cheese than really good bread. Maybe our sinfully good raw milk butter fits between this dream pair, but you really don't need more for complete happiness. Since our shop always has a certain level of humidity for the sake of the cheese, but this is not so good for the bread, bread is not part of our regular range. To the chagrin of some customers, of course we know that. And so we are particularly pleased that we have found a bread that withstands our special microclimate well: we are talking about the fantastic bread from The Bread Station in Kreuzkölln. It's nice and juicy on the inside and fantastically crispy on the outside and: we have it every Friday and Saturday from now on! The bread is baked with a lot of care and love and only from the finest ingredients by Danish baker Magnus in his bakery on Maybachufer. It is free of yeast from natural sourdough, which is based on a pre-dough made from rye flour. This is caused by natural yeasts that live on rye grains and start to ferment as soon as they come into contact with water. To get a good sponge, you need to let the grains ferment for at least 24 hours, but Magnus lets his sponge ferment for three full days. Maybe that's why his bread was recently voted the best bread in town by the food blog Stil in Berlin . And it also explains why "pure wheat bread" always contains about 5% rye. Since the bread should always be fresh and we don't want anything to go to waste, we only order a manageable number of loaves from Magnus Bakery, so we have to be quick (or call) because when it's gone, it's gone. The creamy goat's cheese from Rögnitz in Mecklenburg-Western Pomerania, which we now also offer regularly, is a wonderful addition to the bread. It is made by the cheesemaker Ute, who is behind Kunst & Käse , from the milk of 100 goats. We already had it last year and because we just think it's so good, we're just going to continue this year. At the end of April it had its debut as part of our goat cheese tasting. You had the opportunity to buy it neat or to taste it dressed - once savory with confit tomatoes and rocket, once sweet with Corsican clementine jam and basil. Maybe you remember... We are so enthusiastic about both the bread and the cheese that we are very happy that we can offer you both in our shop and we are looking forward to your opinion! Since we can only offer limited quantities of both products, it is advisable to arrive in good time or to call ahead. You can reach us at 030-88683610.

After spending a full three hours at the Champagne Moutard booth at this year's Prowein wine trade fair, tasting their entire range, we are delighted that Benoît Moutard, the youngest son of the house, is now visiting us in Berlin to present us and you with a beautiful selection of his treasures. A sparkling experience guaranteed! The Moutard Champagne House has a long history and has been in the hands of the eponymous family since its founding in 1642. Since we have a passion for family businesses and outstanding products, it was only natural that we partner with Moutard.

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!

On Friday, May 20th, Dr. Christina Jagla, a passionate pharmacist, created the herbal elixirs with artichoke and ginseng, the recipe of which came from Benedictine monks and was further refined from generation to generation in the Jaglas family of pharmacists from Wuppertal. Especially nice: the elixirs are not only good for digestion, mind, creativity ... but also really tasty! They taste great neat or on ice, but also as a long drink and cocktail, for example with ginger ale or crémant. Of course we will test both live!

Ever heard of sardines in keg butter? How do sardines in rapeseed oil with orange taste? How do the vintage sardines from the 2011, 2013 and 2015 seasons differ? Does red wine go well with sardines? It was precisely these questions that the 13 participants of our first sardine seminar, including self- confessed “sardine junkies”, an absolute newcomer and representative of Berlin’s top gastronomy, devoted to a fun and enjoyable evening, accompanied by the sisters Anaïs and Noémie Causse. Here is a brief recap and overview.

April 15 marks the start of the new goat cheese season and we cordially invite you to try all the fine goat cheeses we've been waiting for all winter. There is of course a matching wine accompaniment - come by, we look forward to seeing you!

The program for our spring events is online! After the cardboard party and trout breakfast in March, we'll be celebrating fresh goat cheese from France, Demeter asparagus from Brandenburg, and Vinho Verde! We are really looking forward to it and especially to your visit!