An ideal salad for a barbecue party, simple and refreshing: a sun-kissed recipe with wonderfully aromatic coriander - pure summer!

Algae are the “food of the future”! They grow much faster than land plants and do not take up valuable agricultural land. They are also low in calories and full of proteins, carbohydrates, vitamin B12 and polyunsaturated fatty acids. But most of all, we love seaweed because it’s so delicious! We especially like the creations of Poisson d'Ouest. We use two of them in these simple and quick recipes: Pulpo salad with celery, cucumber and seaweed and feta baked with seaweed. Mmmmh!

Have you ever combined lentils with tuna? We actually haven't yet, but we're so excited about our new discovery that we can already guess what we'll be having for lunch this autumn. By the way, this is also one of those salads that taste almost even better the next day, when they are really well-infused! A clever and quick idea for the party buffet, for brunch, for lunch or on the go...

This week's recipe of the week is more of a kind of "serving suggestion" or "guide to feasting without much effort" for the days when we just don't want to spend long in the kitchen. The rosé has already been chilled, the evening sun bathes the balcony in golden light and the visitor is already waiting? Or the weekend is ahead of us with a promising blue sky and we fancy a spontaneous picnic in the countryside? Bingo! This menu takes less than 20 minutes, but will keep you full and happy, I promise!

My neighbor is Californian with Filipino roots and when he throws impromptu dinner parties in his kitchen, not only are the people around the table a colorful mix, but also the unforgettable menus he serves us. Inspired by these inspiring evenings with their creatively composed food combinations, I once again dared to try a cross-over number for our new recipe of the week: lentil and leek kedgeree, a spicy dish from Anglo-Indian cuisine made from green French ones Lentils, Portuguese smoked mackerel and free-range eggs from Brandenburg. Comfort food with an international twist!

It's not too cold yet, so dishes that aren't too heavy don't fit on the table yet. Yes, fish, butter and tomatoes sound more spring-like, but the herbs bring enough wintry flavors to serve this cod well before Christmas. We used cod for this recipe, but cod, haddock or trout would also work well (however, these should not be portioned, but prepared whole).

We love quick recipes that consist of only a few ingredients and are still the purest taste explosion. The following recipe is one of those! And it also combines sweet and salty, which adds the finishing touch. Let yourself be surprised and seduced!

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!

We love garlic! In all variations. Our favorite is the sweet and spicy pink garlic from Lautrec. Its aroma unfolds very subtly without overpowering the other ingredients of the dish. The new harvest has just arrived and the pretty pink braids are permeating the shop with their fragrance... and the home kitchen as well. For example if you have the Sopa Alentejana. The main ingredients? Bread, cilantro, olive oil, an egg and lots of garlic!