Blutwurst "Christian Parra" von Anne Rozès mit Püree, Äpfel und Zwiebeln
Baskenland

Black pudding "Christian Parra" by Anne Rozès with puree, apples and onions

This blood sausage leaves a lasting impression. Both by its creator and by its taste. Christian Parra's black pudding still finds imitators on the tables of restaurants looking for Basque flavors...

BackenKirsch-Pflaumen-Clafoutis mit Mürbeteigboden

Cherry and plum clafoutis with a shortcrust pastry base

The clafoutis is an absolute classic of French baking, which we sometimes had when I was a child. I hadn't eaten one for years, but since we added the wonderfully juicy Peyrey fruit to our range...

SalatLauwarmer Radicchio-Salat mit konfierten Aprikosen und Mozzarella

Lukewarm radicchio salad with confit apricots and mozzarella

Radicchio, mozzarella, apricots, anchovies and pistachio oil... This lukewarm salad features an unusual combination of ingredients, textures and flavors that all come together in an unexpectedly ...

EnteEntengrieben mit Rosenkohl und Orange

Duck greaves with Brussels sprouts and orange

A wonderfully autumnal dish - hearty, salty, earthy and fruity at the same time. This Brussels sprouts salad with filleted oranges, walnut oil and fried duck greaves is prepared in no time at all a...

BackenTarte aux noix – Walnusstarte mit Grenobler Walnüssen

Tarte aux noix – Walnut starter with Grenoble walnuts

Walnuts from Grenoble, butter, sugar, caramel... Can you go even richer? We think baking should be a little decadent, so we didn't hold back on this tart. The recipe was inspired by Laurent Mariott...

ArmagnacWalnusskuchen mit Armagnac

Walnut cake with armagnac

Who says life isn't a cake buffet? We prove the opposite with this quick and delicious walnut cake with Armagnac, for which we use the good walnuts from Grenoble. Juicy, fluffy, aromatic ... you wi...

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