The nice thing about being cooked is that completely new combinations of flavors and ingredients are often put on the table that you would not have thought of before. That was exactly the case when Thomas served us the exotic-spicy variation of an asparagus meal this week: he surprised us with green and white asparagus with a sweet potato-coconut cream, the mild sweetness of which formed a nice contrast to the savory sardinettes. When everything was eaten, we licked our fingers for more and are happy that the asparagus season has only just begun.

For our current recipe of the week, we went on a culinary excursion to anabela's kitchen. Here we meet the Portuguese exile living in Berlin, who is preparing two summery salads with Portuguese fish specialties for us. We can look over her shoulder, listen to her memories of her old homeland and learn a lot about everyday restaurant life...

It's asparagus time and everyone is happy! We are no exception and even think a long time in advance which wine we should recommend as this year's asparagus wine. This year it is the Minho Verde Camaleaõ. After the wine question, the question of the appropriate accompaniment must be discussed: this time we have asparagus with buttered sardines from La Perle des Dieux and a quick Hollandaise sauce. The recipe comes from Thomas Vetter from the Sardinen.Bar. I visited him in his shop in Berlin Schöneberg and cooked the recipe with him.

It 's asparagus time again! And how does asparagus taste best? With mayonnaise or hollandaise sauce, preferably homemade, of course! In three short videos, we show you how quick and easy it is. On top of that, there's a clever tip for processing the large amount of protein that accumulates during the production of these sauces... An all-round inspiration for a spring-like asparagus menu with a sweet finale. Bon Appetit!

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 :)

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...!

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!

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!

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!