Confit of mild onions from the Cévennes, slowly cooked down with sugar, lemon juice, wine vinegar and white wine. Makes about four jars and pairs well with charcuterie, foie gras and cheese; we recommend Uivo’s Moscatel Galego with it.
Classic French onion soup, as it is made at Domaine Castel Riquet: two and a half kilos of mild Cévennes onions, butter, olive oil and chicken stock. Serves 8, topped with melted cheese and accompanied by a Côtes du Rhône.
An omelette in which the mild Cevennes onion takes center stage: slowly fried until golden yellow, with six eggs and a splash of milk. Serves 2, ready in just over half an hour, with a glass of Picpoul de Pinet.
Our favorite restaurant just around the corner, Rhodos, is currently on vacation – naturally in Greece. We love eating moussaka there, and that’s what gave me the idea: why not try a version with tuna instead of meat? I was so impressed by the result that I firmly resolved to bring Chef Alex a portion of my tuna moussaka to taste once he returns. Until then, we’ll simply make do with this sunny vacation cuisine from our own oven. Mediterranean · Casserole · Breton reimagined Moussaka with white tuna 1 hr Total 30 min Baking 4 Port. This oriental classic is reimagined in a Breton style: the moussaka with white Germon tuna will surprise you. A wholesome dish – warming, aromatic, and ideal for anyone who loves fish in any form. Ingredients 2 glasses of plain tuna fillets (Santa Catarina) 1 can of peeled tomatoes 1 onion 2 large aubergines 2 tbsp olive oil 50 g butter 50 g flour 500 ml milk 100 g grated cheese Salt & pepper Our product for the recipe Plain tuna fillets (without oil) in a glass · Santa Catarina Bonito fillets from the Azores, line-caught and packed without oil – tender, delicate and ideal for this casserole. Glass of 250 g. €7.95 Glass of 250 g · each Buy → Preparation 1 Cut the aubergines lengthwise into slices about 3 mm thick and soak them in cold water for 10 minutes. 2 Peel and finely chop the onion. Sauté in olive oil, then mix with the peeled tomatoes and the white tuna. Season with salt and pepper. 3 Drain the aubergine slices and pat them dry. Brush with olive oil and fry in the pan until tender. 4 Béchamel: Melt the butter in a saucepan. Remove from the heat, stir in the flour and whisk well to avoid lumps. Gradually pour in the milk, thickening over low heat while stirring constantly. Season lightly with salt and pepper. 5 Preheat the oven to 180 °C (350 °F). Grease a casserole dish and spread half of the aubergines on the bottom. 6 Add the tuna-tomato-onion mixture, then some béchamel. Cover with the remaining aubergines and finish with béchamel and grated cheese. 7 Bake for 30 minutes. Remove from the oven and enjoy! From our kitchen Step-by-step in pictures Our wine recommendation to pair with it Uivo Renegado 2024 · Folias de Baco · Douro A light field blend of over 25 grape varieties (50% red, 50% white) by Tiago Sampaio – fresh red fruit, yellow nectarine and lively minerality. Slightly chilled, it is a wonderfully versatile companion to fish, vegetables and casserole. €11.95 0.75 l · €15.93/l To the wine →
Bring France to your picnic board – with this hearty Cake au Thon, a classic of every French summer table! You only need a few ingredients: two cans of Santa Catarina tuna fillets, eggs, flour, crème fraîche, green olives, and two onions. 20 minutes of preparation, an hour in the oven – and it’s ready to enjoy!
Hot-Fish Spicy Sardine Empanadas – savory Latin-style pastries, perfect as finger food for 4 people. Preparation time: 15 minutes, baking time: 30 minutes, total time: 45 minutes.
Melva Canutera is as much a part of Andalusian cuisine as a good salad. This one is as simple as it is brilliant – and quick to make: Ensalada de Tomates Rosas y Negras con Melva Canutera(Salad of pink and black tomatoes with Melva Canutera) For 4 people:• 3–4 ripe pink tomatoes (e.g. Tomate Rosa de Barbastro)• 2–3 black tomatoes (Kumato or Black Krim)• 1 jar of Melva Canutera (Melva), drained• 1 small red onion, very finely chopped (optional)• Good extra virgin olive oil• A splash of sherry vinegar• Fleur de Sel and freshly ground pepper• A few fresh basil or oregano leaves (optional) Here’s how:1. Cut the tomatoes into thick slices or large wedges and arrange them alternately (pink and black) on a flat plate.2. Season with Fleur de Sel and pepper – feel free to be generous, good tomatoes can handle it.3. Scatter the drained Melva Canutera over the top in large chunks.4. Sprinkle the finely chopped onion over it.5. Drizzle with plenty of olive oil and a small splash of sherry vinegar.6. Finally, add the herbs – and you’re done. Nothing else is needed. Our products for the recipe: Melva Canutera – Andalusian Melva, 120 g canConservera de Tarifa · €8.95 To the product Melva Canutera – Andalusian Melva, 190 g jarConservera de Tarifa · €13.50 To the product Sherry Condiment (Condiment de Xérès), 25 clMartin Pouret · €7.95 To the product Alziari Olive Oil from Nice, 50 clMaison Alziari · €21.90 To the product Fleur de Sel de Guérande Vent d'Est, 125 g tinAtelier du Sel · €7.95 To the product
Baby squid in their own ink by Real Conservera Española, stuffed into twice-baked potato halves, which turn black from the ink. For 2 to 4 people, ready in just over half an hour; we recommend serving it with an Alvarinho from Monção e Melgaço.
This “recipe” isn’t really a recipe – it takes one minute and has three ingredients. Still, it’s one of the things our customers talk about the most: vanilla ice cream, a generous drizzle of pistachio or almond oil, and a few crystals of Fleur de Sel. Don’t be afraid of the sweet and salty combination. Try it once, and you’ll be making it again and again. Dessert · sweet and savory Vanilla ice cream with pistachio or almond oil 5 min Preparation 2 Servings Easy Difficulty Drizzle vanilla ice cream with a generous splash of oil and sprinkle with Fleur de Sel. Don’t be afraid of this sweet and savory combination – it tastes fantastic! Ingredients Vanilla ice cream Fleur de Sel Pistachio or almond oil Order the ingredients directly from the shop Fleur de Sel de Guérande €8.95 Buy Pistachio oil La Tourangelle · 250 ml €14.95 Buy Almond oil La Tourangelle · 250 ml €9.95 Buy Preparation 1Place two scoops of vanilla ice cream in a bowl. 2Drizzle over a generous splash of pistachio or almond oil. 3Sprinkle with some Fleur de Sel and serve immediately. Our wine pairing recommendation Pet Nat Rosé Uivo (Douro) · Folias de Baco Naturally sparkling Pet Nat from Pinot Noir with raspberry, orange blossom and fine effervescence – fresh, mineral and playful. A charming companion for the sweet and savory dessert. €15.95 0.75 l · €21.27/l To the wine →
Homemade mayonnaise with Orléans mustard and a pinch of Piment d'Espelette for a subtle kick – whisked together in minutes. We recommend pairing it with a zesty Pet Nat from the Douro.
Roasted Hokkaido pumpkin meets chicory, radicchio and crispy Ventrêche Basque – an autumn salad for 4 people. With Piedmont hazelnuts, walnut vinaigrette and a fruity Chardonnay recommendation to go with it.
A quick rice noodle stir-fry with pak choi, bell pepper and toasted sesame oil, ready for 4 people in around 30 minutes.To go with it, we recommend a fresh Vinho Verde, which holds up well against sesame oil and chili.
