Drizzle the vanilla ice cream with a generous splash of oil and sprinkle with fleur de sel. Don't be afraid of this sweet and savory combo, it tastes amazing! Ingredients: Vanilla ice cream Fleur de Sel Pistachio oil or almond oil

Ingredients: egg yolk Mustard (we used the one with Piment d'Espelette for a little spice) Grape seed oil Salt Preparation: Mix the egg yolks with the mustard and salt, then add the grape seed oil very slowly, drop by drop at first, preferably with a whisk (manually or electrically). Add enough oil until the mayonnaise has the desired consistency.

Ingredients: Hokkaido pumpkin Chicory Radicchio Piedmontese hazelnuts Walnut oil White or red wine vinegar Grape seed oil (or another neutral oil) Ras el Hanout (or other spices as desired) Salt Espelette pepper Ventrêche Basque (marbled bacon) in slices or cubes Preparation: Chop the radicchio and chicory and mix with a vinaigrette made from walnut oil, vinegar, salt and piment d'Espelette. Cut the Hokkaido into large cubes, fry in grapeseed oil, and season with spices. We used Ras El Hanout, but you could also use herbs de Provence or similar. In a separate pan, fry the ventrêche until crispy. When the pumpkin is cooked, serve it with the radiccio and chicory salad and garnish with Piedmont hazelnuts and the fried ventrêche. Bon appetite!

Ingredients: rice noodles Pak Choi red pepper Garlic spring onions coriander Peanuts Grape seed oil Sesame oil, roasted Chili (either dry or fresh) or liquid from Maison Martin Optional addition: Sardines in sesame oil from La Quiberonnaise or Prawns with coriander and ginger from Maison Marthe Preparation: Fry finely chopped garlic and paprika in grape seed oil. Then add pak choi and chili. Meanwhile, cook the rice noodles "al dente" and then mix them with the vegetables and sesame oil (to taste). Cut the spring onions into rings, chop the coriander and add both, along with the peanuts, to the noodle pan. If you like, you can complement the whole thing with sardines in sesame oil or shrimp rillettes (simply crumble them over the noodles). Bon appetite!

Discover Galicia's canned oysters - exclusively in Germany! Three delicious variations: plain, escabeche and Albariño vinaigrette. Perfect for our recipe: Crispy fried oysters with seaweed mayonnaise. This 100% organic sauce gives your dish a healthy sea breeze. Serve on a green salad and enjoy with Vinho Verde. A unique taste experience with nutrients from the sea!

Of all the dishes that have a city in their name, the “Salade Niçoise” makes us dream the most. Then we imagine ourselves sitting at the harbour, our sunglasses on our noses, above us the screeching seagulls in the bright blue sky, in front of us the glittering sea and on the table, of course: a sumptuous Salade Niçoise. For this version, we took a little more liberty with the ingredients and used La Belle-Iloise onion confit with anchovies instead of tuna. Summer on the plate!

At the beginning of the asparagus season, we have selected a very special asparagus recipe for you. The lively orange flavors of the Maltaise sauce harmonize wonderfully with the subtle and delicate taste of the green asparagus. Simple but perfect!

We have made enjoyment a top priority and love to seduce you with culinary delights. This time with the last hearty winter dish before spring comes. But fear not, our latest recipe is delicious and healthy! The key ingredients are tender duck breast, sweet half-cooked plums, juicy apple and lusciously sweet Ruby Port.

The first seeds of this onion are said to have been brought from Portugal by a monk. The soil and climate in Roscoff, Brittany, are perfect for these onions, which thrive here naturally without fertilizer. The onion is traditionally sold in the form of a braid as it is easier to store this way. The pink onion from Roscoff is winter-hardy.

Quiches and tarts are great if you want something quick but still look fancy – especially since you can top them with any imaginable combination, in spring, summer, autumn and winter... This recipe by Ursula Heinzelmann actually intended the classic savoy cabbage as the main ingredient and I also put it at the top of my shopping list ... but then a really beautiful Romanesco came along and simply enchanted me. And so it is up to you whether you prefer to use savoy cabbage or romanesco (or?) for your tart. In autumn and winter it is suitable as a starter for a large group or as a main course for a smaller one... The recipe requires a bit of preparation, but is very quick. Ingredients: 140g flour 80g cold butter in cubes 500g Romanesco or Savoy cabbage or similar 100g streaky bacon 2 onions, finely diced 1 tbsp cumin 150 ml cream 1 egg 100g Stilton or Bleu d'Auvergne sea-salt freshly ground black pepper It is advisable to do the following steps the day before: pre-bake the dough, blanch the cabbage and sauté the bacon onions. In addition, a bottle of dry white wine should definitely be kept cool! We chose the magnificent Jurançon sec . Rub the flour with a good pinch of salt and some sugar as well as the cold, diced butter and knead quickly with 2 - 3 tablespoons of cold water to form a shortcrust pastry. Chill for at least 30 minutes, then line a springform or tart pan with a diameter of 26 cm (rim!) and pre-bake in a preheated oven at 180°C for 15 minutes. Break the romanesco into florets (or cut the cleaned savoy cabbage into half-centimetre strips), cook in boiling salted water for 3 minutes, rinse in cold water and drain well. Cut the bacon into strips and mix with the finely diced onion and caraway under the cabbage and spread on the pastry base. Whisk together the cream and egg. Dice the Stilton or Bleu d'Auvergne and mix in. Season generously with sea salt and fresh pepper and spread over the cabbage. Bake the tart at 160°C for 15 minutes. BON APPETIT! Inspired by © Ursula Heinzelmann, recipe from the book "Eating Experience: From the scent of strawberries and the flavor of Teltower Rübchen", Fischer Scherz Verlag, 2006. www.ursulaheinzelmann.de

We now deal with sardines every day, and we enjoy it. Perhaps you do too? We highly value these little silver wonders as an uncomplicated and versatile everyday delicacy. While they certainly appeal to purists, there's so much you can do with them! We've already tried out a few recipes and have featured them here. But what about the sardine's little sister, the anchovy? Does our imagination stretch beyond a homemade anchovy pizza? Mais bien sur! So let's get started – true to the motto "Let's get down to business!" To keep things simple, I've picked a recipe that's quick and easy to make and doesn't even require many ingredients: homemade anchovy butter. Driven by sardinophilic interest and taste curiosity, I decided to serve her some sardine butter. Let's see which tastes better! Or should we perhaps compare sardines and anchovies just as little as we compare apples and pears?! … Number 1: the anchovy butter Ingredients: 1 small can of anchovies (approx. 50g) 150g soft salted raw milk butter 1 shallot, finely chopped Parsley, chopped 1 pinch of Espelette pepper Combine all ingredients in a blender or blend with an immersion blender until well blended. Transfer the finished butter to a bowl and refrigerate to cool, or place the butter in a piece of wax paper and roll it into a 5-centimeter roll. Store it in the refrigerator or even the freezer. Number 2: the sardine butter Ingredients: 1 can of boneless sardines in olive oil with lemon, e.g. from La Belle-Iloise 100g salted raw milk butter 2 pinches of seaweed leaves Let the butter soften at room temperature. Meanwhile, drain the sardines and mash them with a fork. Then, using a fork, knead the sardines, seaweed leaves, and softened butter together until all the ingredients are well combined. Put the finished butter in a bowl and chill in the refrigerator. The conclusion: Both butter varieties taste delicious and very different, and the salted raw milk butter brings out the characteristic flavor of both very distinctive fishes: The anchovy butter has a very smooth, creamy consistency thanks to the pureeing process and is easy to spread. Its flavor is intense: richly salty, pleasantly fishy, ​​and slightly spicy thanks to the Espelette pepper. The parsley and shallot beautifully balance the aromatic anchovy and add a fruity note to the recipe. Crushing the sardine butter with a fork also gives it a very pleasant, fine, fibrous texture, reminiscent of rillettes. The candied lemon adds a pleasant and highly interesting freshness to the recipe. The recipe is clearly impressive for its simplicity and focus on the fish. Additional ingredients like parsley or onions would have only diluted the flavor. We recommend enjoying the sardine and anchovy butter with crackers or on toasted bread, or with warm potatoes and a green salad. In any case, it should be a simple meal where the fish butter plays the main role. This pairs well with a full-bodied but not overly heavy red wine, such as the Brouilly 2015 Georges Descombes . The bouquet is delicate and pure, with aromas of plums and raspberries, complemented by notes of flint. The exceptional freshness and fruitiness are instantly captivating! Juicy aromas of ripe fruit unfold in the mouth. - - The recipe for the anchovy butter is by Barbara-jo McIntosh, and the recipe for the sardine butter is by Sonia Ezgulan. I've slightly adapted both to my own taste and discretion. The butter-to-fish ratio can be varied, and you don't have to use lemon-flavored sardines either. Experiment and see what you like best and share your favorite variations with us. Send us an email !

Sauerkraut is one of those things: if it's well made, I could eat it. And then it's supposed to be so healthy too...! Nevertheless, it's rare that I get a spontaneous craving for sauerkraut... But since my sister Anaïs started raving about our Basque-Alsatian sauerkraut a while ago, I've just been waiting to finally try it myself . It's a good thing that I recently came across Karin Iden's recipe for a sauerkraut casserole with potatoes and apples while browsing through various kitchen blogs (many thanks to Valentina's cookbook!). The original recipe is vegetarian and is meant to be prepared with fresh sauerkraut, but since I like to adapt recipes to suit my taste and mood, today we're making the casserole à la Causse, i.e. with juicy duck confit and ready-made sauerkraut from the can. Ingredients for 4 servings 4 medium-sized potatoes, mostly waxy 1 tsp rapeseed oil 2 crumbly apples 1 can of sauerkraut 1 jar of canard confit some salt and freshly ground pepper or piment d'Espelette Nutmeg, freshly grated 1 egg some crème épaisse 2 tbsp medium hot mustard If you like, you can also add onions and garlic. I'm not a big fan of them, so I leave them out. preparation Preheat the oven to 200 °C (gas mark 3, fan oven 180 °C). Peel and wash the potatoes and cut into slices. Mix a tablespoon of crème épaisse into 200 ml of water and bring the potato slices to the boil. Cover and cook for 10 minutes until almost done, then remove from the heat, drain and allow the steam to evaporate. Wash the apples, quarter them, remove the core and cut the quarters into slices. Grease a fireproof dish with a little rapeseed oil. Distribute the sauerkraut, potato and apple slices evenly in the dish. Season with nutmeg from time to time. Mix the egg with 2 tablespoons of crème épaisse, a little water and the mustard. Season with salt and pepper (carefully!) and pour over the ingredients. Bake in the preheated oven on the second rack from the bottom for 40 minutes. Garnish with chives, serve hot and pour the wine. Bon appétit! The result is a rich, hearty casserole that will make you happy and will make you lick your fingers. The apples add a lovely sweet freshness that loosens the whole thing up and prevents it from becoming too heavy. If you notice that the apples and potatoes are not quite cooked yet, but the top crust is already starting to turn dark, place some aluminum foil over the casserole for the rest of the time in the oven. This way, nothing can burn! Our wine recommendation: the Invincible Number One DOC Douro Tinto 2021 The original recipe comes from Karin Iden's cookbook "The new cookbook through the year: 365 seasonal recipes"