The first seeds of this onion are said to have been brought from Portugal by a monk. The soil and climate in Roscoff, Brittany, are perfect for these onions, which thrive here naturally without fertilizer. The onion is traditionally sold in the form of a braid as it is easier to store this way. The pink onion from Roscoff is winter-hardy.

A recipe from Italy, with which we dream of culinary summer again. Here sweet meets sour and southern Europe meets oriental notes. We also discover the fifth taste "umami" along the way and experience a taste sensation that can be described as spicy, meaty, smoky, hearty ... and that you can't get enough of. So it is already clear that today is not the last time we will be cooking this sweet and sour mackerel.

The pissaladière is a thin onion tart, similar to a pizza, topped with anchovies and plenty of black olives in addition to onions. The pissaladière comes from Nice and, along with the socca (a kind of hearty pancake made from chickpea flour), is one of the local delicacies that can be found freshly prepared on every street corner and that people like to have on hand. The pissaladière is perfect for a summer picnic or a party!

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...!

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.