This simple recipe will appeal to all those who are not afraid of lavish combinations: True to the motto “mixing is possible”, we tried a tapenade with three types of fish – sardine, anchovy and tuna. A delicious combination full of Mediterranean flavours that transports us to the south even in the darkest winter... perhaps on the deck of a small sailing boat rocking in the harbour, or on a terrace in lavender-covered hills, while the crickets chirp around us, the sun shines on our heads and we enjoy a small aperitif with friends... Ingredients for 6 - 8 servings 1 can of sardines (eg Sardinettes ) in water, drained 1 small can of anchovies (approx. 56g), drained and soaked in milk for 10 - 15 minutes to desalinate them 1 can tuna in water , drained 1 garlic clove, roughly chopped 1 small shallot, roughly chopped 1 handful of black olives, pitted freshly ground pepper 1 tsp mustard 1 tbsp olive oil 2 tbsp dry sherry rosemary Blend all the ingredients with a hand blender, fork or in a mortar until you have a coarse paste. It's best not to blend it too finely - it looks nicer and the consistency is also finer if you keep a few pieces of fish and olive. Serve in a nice bowl with crackers, raw vegetables or toasted bread. Also delicious on homemade bruschetta, with grilled vegetables or as a filling for tomatoes, peppers, zucchini, eggplant... Best enjoyed with a strong red wine – Bon appétit! Garlic and rosemary give the recipe a spicy, southern note, while the dry sherry elegantly rounds it off and adds an interesting twist. Depending on your preference, one fish or the other may dominate. Inspired by © Barbara-jo McIntosh, recipe from the book "Tin Fish Gourmet", Raincoast Books, 1998 We offer the following products from the recipe: Sardines Anchovies tuna Olives (you can find more selection in our shop in Berlin-Wilmersdorf) pepper Mustard olive oil Sherry (unfortunately currently only available in our store)

Even after 20 years as a cheese merchant, sometimes we fail to affinage some cheeses and we have to take them out of the range. It happened to me the other day at Epoisses. They got hard and there was no way to soften them. We tried everything and nothing worked. But there was no question of throwing these cheeses away, it would be a shame because these Epoisses of course still had all their nutritional values. I used them in a delicious vegetable gratin.

The Vacherin is basically not a recipe in the true sense, but much more a nice get-together with friends. With little effort and within a very short time, this results in a delicious feast for a convivial evening.

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.

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!

Our friend and regular customer Christian Lohse - one of the most interesting chefs in Germany, and chef de cuisine at Fischers Fritz - has published a wonderful cookbook with Umschau Verlag, which bears the absolutely appropriate title "Lohses Mundwerk". It contains recipes for soups and stews from all over the world. In the middle of this illustrious collection he smuggled a recipe for sardines in olive paste - "not a soup but also awesome". Which brings us back to the mouth of the mouth and our recipe of the week!

The tartiflette is again one of those typical winter cheese dishes from Savoie, which is very simple to prepare, but in no time at all puts you in a cozy winter mood, which smells of melted cheese and brings snow-capped peaks and a licking open fire to life in front of your inner eye. That's why we love the Tartiflette so much and look forward to it every year when its rightful season begins again. Basically, it can be compared to a farmer's breakfast from the oven and with lots of delicious cheese, but I see it more as an ode to the Reblochon and I feel visually reminded of a hearty tarte tatin ...

At the beginning of October, Thomas Vetter represented us at the Berlin Food Week and held a workshop on "Cooking with vintage sardines" together with my sister Anaïs. The recipe prepared for this occasion was so well received by the visitors and participants that we would like to present it again here. It fits perfectly into the season, picks up on the currently ubiquitous pumpkin and puts it in a new light in combination with sardines and coriander - a welcome change from the classic pumpkin soup...

If we think of winter and Christmas or if we are asked about our idea of ​​the perfect "comfort food", Vacherin is definitely one of the top 3. Vacherin du Haut-Doubs, also known as "Mont d'Or ", is "simply" a soft cheese made from cow's milk ... and of course you can eat it just like that. But it owes its fame and popularity to the fact that you can put it in the oven and turn it into an absolutely stunning mini fondue in a wooden box in no time at all. Then the Vacherin really blossoms and warms the heart and stomach of the happy connoisseur ... The recipe is now available here!

The combination of nuts, blue cheese and apples or pears is truly a classic and probably nobody really needs a guide to think of it as something as simple as a salad. This salad made of chicory, radicchio, juicy, crunchy pear, aromatic walnuts and wonderfully creamy erborinato is not just a salad, but a culinary romance ... rich in exciting contrasts and beguiling aromas!

Radicchio, mozzarella, apricots, anchovies and pistachio oil... This lukewarm salad features an unusual combination of ingredients, textures and flavors that all come together in an unexpectedly harmonious symbiosis and tickle your taste buds! 

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!