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!

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!

Spring is here and with it comes the desire for fresh recipes and bright colors! After the last sumptuous, hearty dishes of winter, we now feel like something light. And by that I mean the preparation. We looked around the store and just got inspired. The result was two recipes for a spring-like, aromatic lunch or an uncomplicated dinner including an aperitif: a tomato and sheep's cheese cream that goes fantastic as a dip with raw vegetables or crackers (starter / aperitif) and a seasonally inspired pesto made from wild garlic, Parmigiano Reggiano and Hazelnuts (main course). A culinary encounter between France, Italy and Germany. Apparently international understanding also goes through the stomach :)