How is it that when I let Ursula Heinzelmann inspire me for our recipe of the week, it always comes down to something baked? ... Last time there was a Romanesco tart with blue cheese - this time a beetroot tart tatin in a freestyle version with Piedmont hazelnuts, olives and two kinds of cheese. Maybe something in her recipes will bring out the baker in me? Whatever the case... The tart is a surprise bag of aromas - the beetroot makes it mild and earthy-aromatic, the vinegar adds a sweetish acidity, the nuts and olives complement the whole thing with their aromatic crispness and Mediterranean flavor ... the intensive cheese and the fresh herbs round off the bouquet and make all the aromas shine.

A premiere: a sweet recipe at Maître Philippe & Filles! The pre-Christmas period is to blame and the fact that I finally wanted to know what you can actually do with the pure hazelnut butter made from the delicious Piedmont hazelnuts. The answer: nutty oatmeal cookies with currant jelly!

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 Mariotte, French gastro-journalist and popular radio and TV presenter, combined with Jamie Oliver's shortcrust pastry recipe, which always works. You will be enthusiastic!

For her birthday, our former employee Theresa Anaïs baked the wonderful original Piedmontese Torta di Nocciole, which consists of no less than 3 ingredients: eggs, nuts and sugar. And a few coffee beans to refine. And lots of love of course! So there are 5 and not just 3 ingredients... Theresa brought the recipe back from her student days in Piedmont, where it is one of the most famous dolci in the region.

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 will be amazed! It keeps in the fridge for a few days and freezes wonderfully. However, we don't think that will happen...

Recently, I went on a canoe trip on the Spree with friends. It was wonderful—we felt like real freshwater pirates...! The picnic on land included, among other things, wonderfully cool rosé (we had dragged it behind us in a bag in the water) and delicious little puff pastry parcels that my friend Anne had prepared. The recipe inspired me to create a version with sardines, which I recreated at home. It's super easy and looks really beautiful. Perfect for a picnic with friends or a dinner for two (or three, or four...)... as an aperitif, as finger food, as a starter, or as a main course, perhaps with a green salad! Bon appétit! Ingredients (for 2 people) 1 package of puff pastry (if you don't make it yourself) some sesame 1 small eggplant 1 small zucchini 3 - 4 mushrooms Feta Zucchini cream and/or tapenade (black olive paste from Provence) 1 pack of oil sardines (e.g. the Sardines Saint-Georges from La Belle-Iloise) olive oil Salt pepper Wash the vegetables and cut them into cubes, while preheating the oven to 200°. Heat oil in a pan and fry the vegetables until lightly browned and translucent, but still a little al dente. Season with salt and pepper. Sprinkle the sesame seeds on a tabletop or board and roll out the puff pastry on it. Press the sesame seeds firmly into the dough. Then cut the dough into even squares (I use 6 pieces from one roll). Spread a dollop of the zucchini cream and tapenade onto the center of the dough squares (you can skip this if you like. Since I like both, I made three pastries with tapenade and the others with zucchini cream. Tapenade makes the pastries more flavorful, while zucchini cream makes them more "vegetable"). Place the vegetables on top in small piles, then add the diced feta and small pieces of sardine. Be careful not to put too much filling on the dough, or the pastries will expand too much in the oven! Fold the dough corners diagonally together to form nice, tight parcels. Make sure to press the loose ends and sides together firmly. This requires some dexterity, but it's important, as otherwise the parcels will expand too much in the oven. Bake on the middle rack for 15-20 minutes until golden brown and serve hot. Bon appétit! We bought a bottle Alento Rosé 2016 Alentejo It was a perfect match! A young, intense Portuguese rosé wine full of joie de vivre – an uncomplicated everyday wine that goes well with all dishes, but is also enjoyable on its own.

The 2nd Advent is just around the corner and the Christmas season has officially begun! This means that from now until January 1st you can feast properly, and please without a guilty conscience. True to the motto "Life is short, eat dessert first", we have chosen a dessert as the recipe of the month to kick off this culinary marathon. A cake with chestnuts, walnuts, chocolate and cognac. A gluten-free sweet sin that gets us in the celebratory mood after just one bite...

New year, new quiche, something like that could be the motto of today's recipe, which comes up with a special mixture of salty and sweet flavors. After all the hearty dishes that were served at Christmas, it's time to start the new year with a lighter creation that tastes at least as good. Stichelton-Membrillo Quiche with nutty Hokkaido pumpkin. The recipe comes from the Israeli chef Yotam Ottolenghi, who became world famous through his excellent cookbooks. We have modified the recipe a bit and present you with our version of this delicacy.

In autumn, when the leaves change color and fall, we dress warmer again and become a little more comfortable, our appetite for hearty dishes increases. A classic of French cuisine is this delicious onion cake, which we have refined with goat cheese this time. But it doesn't necessarily have to be, because the sweet aroma of the pink onions from Roscoff alone makes the cake a dream...!