In Têche in the Isère Valley, the Cony family has been growing walnuts since 1930, now in its fourth generation. Everything is washed, sorted, dried, and graded on the farm, the kernels are cracked there, and walnut oil and a vinegar made from green walnuts are produced from selected nuts. We introduce you to our new supplier.

Sown in winter, planted by hand in May, harvested by hand in August: the Oignon doux des Cévennes AOP. We introduce you to the family that grows it for us.

Deep black, buttery soft and without the bite: Black garlic is regular garlic that matures for weeks at mild heat. Why this is not fermentation, what it tastes like and what to do with it in the kitchen.

When the onions are harvested in Roscoff, they go to the Quéméner family's old shed. There they are braided into plaits, as they have been since 1850, twelve to fifteen per plait, and the biggest one goes first: the "penn kapitenn", the captain, who is the first to go on board and the last to leave the ship.

Why the Ail Rose de Lautrec cannot be braided, how long it has carried the Label Rouge, and how it becomes black garlic. A visit to Sébastien Marty.

No problem, I’m happy to be the first to admit it: I used to snack on Nutella with a big spoon straight from the jar. Those days are over now. Not because I’ve somehow developed better self-control… no, I’ve simply found a better alternative! It comes in the form of roasted hazelnuts from Piedmont, which are also the base of the famous brown spread. The variety predominantly grown in Piedmont is called Tonda gentile trilobata, which means something like the round, gentle, three-lobed one. A lovely name, isn’t it? And so meaningful… When you open the package of roasted hazelnuts for the first time, an incredibly enticing nougat aroma wafts out, making your nostrils tremble gently with anticipation. And then that first bite: crunchy, aromatic, sweet, nutty… Each one of these plump little balls tastes like a hint of all the delicious treats that can be made from them: nut cake, chocolate cream, hazelnut ice cream… But nothing beats pure indulgence, so I prefer to simply eat the nuts just like that. One after the other. After all, you can’t treat yourself enough! They also taste great with cheese, especially goat cheese, blue Stilton or rich mountain cheese, and are generally a fantastic addition to any cheese platter! For a quick energy boost between meals, we’ve come up with a trio of super-indulgent delights: a piece of savory mountain cheese (Abondance, Beaufort, Gruyère or Mängisch are ideal), topped with a pat of raw milk butter and a roasted hazelnut—something like the cherry on top! It sends your blood sugar levels soaring instantly, giving you plenty of energy for whatever else the day may bring. Another creation is this decadence, which our team calls a “luxury sandwich”: a slice of toasted bread from the Bread Station, topped with mildly salted raw milk butter and a thick layer of pure Piedmontese hazelnut paste. When your teeth bite through these three layers and everything blends into a creamy layer of bliss between your tongue and palate… sooooo good! Pure hazelnut paste sounds so innocent, but it’s up to no good: Unlike Nutella, it contains no sugar or chocolate, but we are dealing with almost pure nut fat here. The fat it contains is, however, of the very best kind: 60 percent of the fat content consists of so-called unsaturated fatty acids. The key word is “brain food.” So here we go! So when your nerves are frayed once again: treat yourself to a hazelnut or a luxury sandwich! Of course, you’ll find everything you need with us.

Finding really good honey is easier said than done (read more about it here) ... But since we – like you? – are real honey fans and believe that it should have a permanent place in any well-stocked range, we have enthusiastically set out to discover a new "honey source" for you. After extensive research and numerous tastings, we have finally found a new producer who has completely won us over: Julien Bourrette and his beehives ("Mes ruches" means "My beehives" in German). The honey from "Mes ruches" comes from Languedoc-Roussillon in southern France, which stretches from the Pyrenees to the Provence-Côte d’Azur along the Mediterranean coast. The region includes several larger cities (Montpellier, Nîmes, Perpignan), but is otherwise very rural. Famous sights and excursion destinations include the Canal du Midi, the Pont du Gard, and numerous caves and stalactite caves. In this beautiful landscape, Bourrette and his partner Johanne Baux have a wild stock of 100 beehives with a total of 350 colonies. Julien has been passionately involved in beekeeping as a hobby since 2006 – since 2010 he has been dedicating himself to this task professionally and full-time. For Julien and Johanne, the bees are the main focus. They move their beehives to areas where intensive agriculture is not practiced and only the best flowers grow. This method is called transhumance. In this way, they keep their bees away from pesticides and intensive agriculture. Since the work is time-consuming, sometimes difficult, and also costly, the two have launched a kind of crowdfunding scheme in which sponsorships for the beehives are awarded.  In addition to the wonderful certainty of supporting Julien and Johanne's beekeeping through such a sponsorship, the bee sponsors also benefit from lower honey prices. That is something to think about ...  "Mes ruches" produces the following types of honey, depending on the season and the condition of the flowers and trees in question: lavender, grey heather (bruyère cendrée), chestnut, Causses du Larzac, garrigue (miel de garrigue), mountain honey (miel de montagne). We were lucky enough to be able to taste them all and are completely won over by every single variety. The consistency of the honey is sensationally crystalline and creamy, and the respective aromas stand out individually and very clearly. This is really something different from supermarket honey!  To taste the honey "properly", it is best to take a small amount and simply place it on your tongue. The honey begins to melt on your tongue and dissolve into its individual crystals due to the saliva. In doing so, the aromas are released, which you can now taste through the taste buds on your tongue, but also through your nose. A real experience! For now, we have added the following 3 varieties to our range: Lavender, Grey heather (bruyère cendrée), Mountain honey from the Ardèche.  The others are – due to seasonal peculiarities – only available later in the year. We are already looking forward to the first 3 new additions to the honey shelf and soon to the ones that follow!

Dear customers, très chers clients, now autumn is truly here, with rain, stormy gusts of wind and cooler temperatures.You don't have to be sad about it – simply look forward to the great tastings and events that await you here.And the good thing is: It is now warmer in the shop than outside. What awaits you here this week?

In early July, I had the great pleasure of traveling to the Île de Ré in Brittany with a film crew from Kabel Eins to find out how fleur de sel is made. We visited Maud and James, the two extremely likable salt farmers from Comptoir des Pertuis, who took us into their salt marshes and gave us a glimpse into their fascinating profession.  Read the short illustrated report of this exciting trip on our blog now!

On Friday, 7. August the traditional new garlic harvest is celebrated in Lautrec in southern France. A wonderful occasion for us to do the same, with a few days' delay, on August 19th in Wilmersdorf too: to complement the fresh, spicy bulbs, we will serve you our favorite rosé wines. And anyone who dresses according to the theme will be rewarded with a little surprise ...

On Friday, June 24, we are celebrating the Festival of Legumes, because they are not only delicious, but can also do more than winter stews! We are serving you the famous French Puy lentils and some of their lesser-known sisters as aromatic, summery salads, with the matching wine pairing. As always, without registration, alongside our regular sales, and hopefully with you too, because you are cordially invited!

We all know that you really don't need anything more than really good bread to enjoy good cheese. Perhaps our sinfully delicious raw milk butter is also a good addition to this dream pairing, but you really don't need anything more for perfect happiness. For the sake of our cheese, our shop always has a certain level of humidity, which isn't so good for bread, so bread is not part of our regular range. We know this to the disappointment of some customers, of course. And so we are particularly delighted to have found a bread that holds up well in our special microclimate: we are talking about the fantastic bread from The Bread Station in Kreuzkölln. It is beautifully soft on the inside and wonderfully crispy on the outside, and: we will have it available every Friday and Saturday from now on! The bread is baked with great care and love using only the finest ingredients by baker Magnus from Denmark in his bakery on Maybachufer. It is yeast-free and made with natural sourdough based on a rye flour starter. This is created by natural yeasts that live on rye kernels and begin to ferment immediately when they come into contact with water. To obtain a good starter, the kernels must be allowed to ferment for at least 24 hours – but Magnus lets his starter ferment for three whole days. Perhaps that is why his bread was recently chosen as the best in the city by the food blog Stil in Berlin. And it also explains why even the "pure wheat breads" always contain about 5% rye. Since the bread should always be fresh and we don't want anything to go to waste, we always order only a manageable number of loaves from baker Magnus, so you'll have to be quick (or call), because once it's gone, it's gone.  The creamy fresh goat cheese from Rögnitz in Mecklenburg-Vorpommern is also a dream addition to the bread, and we will now be offering it regularly as well. It is made by cheesemaker Ute, the person behind Kunst & Käse, from the milk of 100 goats. We also had it last year, and since we simply like it so much, we're continuing to offer it this year. It made its debut at the end of April as part of our goat cheese tasting. Then you had the opportunity to buy it plain or try it seasoned – once savory with confit tomatoes and arugula, once sweet with Corsican clementine jam and basil. Perhaps you remember ... We are so enthusiastic about both the bread and the cheese that we are very happy to be able to offer you both in our shop, and we are already excited to hear what you think! Since we can only offer limited quantities of both products, we recommend coming early or calling ahead. You can reach us on 030-88683610.