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"

Stuffed vegetables, the prototype of "Soulfood": simple, hearty and somehow full of memories. Personally, the dish reminds me of my grandmother, of holidays in Provence, of childhood. This version is deliberately kept minimalist and only needs a few ingredients.  The wonderful garden zucchini and the delicious terrine are the undisputed focal points in terms of taste. It's true that Maison Telme's terrines are almost too good to be overcooked, but if, for once, you don't eat the whole jar at once, you can use this quick recipe to use up the rest...

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 and tastes wonderfully aromatic, full and refined. I'd like to be able to do something.

Wine and duck are the main topics of many articles dealing with the ideal pairing of food and wine. Duck can be prepared in many ways and served in many forms. The question "Which wine pairs with duck?" is therefore quite legitimate. Duck is typically enjoyed with a rather tannic wine with beautiful fruit notes. However, it is also possible to create more original and surprising combinations. Here is a simple recipe for Magret de Canard au Miel (Duck Breast with Honey): Ingredients: 2 duck breasts (Magret de Canard) salt and pepper 3 tbsp honey 2 tbsp balsamic vinegar 1 garlic clove, finely chopped Fresh herbs (e.g. thyme or rosemary) Preparation: Preparing the duck breast: Wash the duck breasts and pat dry. Cut diamond-shaped cuts into the skin side of the duck breasts with a sharp knife, taking care not to cut the meat. Season both sides with salt and pepper. Roasting the duck breast: Heat a pan over medium heat and place the duck breasts skin-side down. Fry the duck breasts for about 6 minutes, until the skin is crispy and golden. Then turn over and fry for another 4 minutes. Remove the breasts from the pan and wrap them in aluminum foil to keep them warm. Preparation of the sauce: Deglaze the pan with the balsamic vinegar. Add honey, garlic and herbs and simmer the sauce over medium heat for a few minutes until it thickens slightly. Serving: Remove the duck breasts from the foil, cut into slices and arrange on plates. Pour the warm honey sauce over the duck breast slices. Serve: Serve the dish with side dishes such as mashed potatoes, glazed carrots or a fresh salad. Our wine recommendations: Alento Tinto Contrast Tinto Cahors

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, in Paris and elsewhere.

In autumn we don't skimp out and serve up really hearty dishes. Now we're in the mood for delicious Basque smuts: sausages and confit. Both can be enjoyed wonderfully with sauerkraut or with the classically prepared haricots tarbais in the style of a cassoulet. Or you can let us inspire you and conjure up a colorful salad from the fine white beans , which is a little more summery with tapenade, tomatoes and basil and ensures colorful freshness on the plate!