Breakfast is one of the best meals of the day and always gives us an even better start to the day (and the weekend)! That’s why on Saturday, September 24, we’re once again celebrating our French breakfast and kicking off the weekend with a tasting table full of sweet and savory delicacies, brioche, and butter!

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 ...

After spending a full three hours at the Champagne Moutard stand at this year's Prowein wine fair and tasting their entire range, we are delighted that Benoît Moutard, the youngest son of the family, is now visiting us in Berlin to present us and you with a fine selection of his finest creations. A sparkling experience guaranteed!Champagne house Moutard has a long history and has been in the hands of the family that gives it its name since its founding in 1642. As we have a weakness for family-run businesses and outstanding products, it was only natural for us to partner with Moutard. 

Louis Lefebvre and Béatrice d'Anselme, Rhône winegrowers, are coming to visit and will pour a selection of their wines. Their son Marin, an aspiring winemaker himself and currently part of Maître Philippe & Filles, is actively helping out. In addition to the "Carpe Diem" and "Trilogie" red wines, which are already part of our range, various white and rosé wines will also be available for tasting. A tasting dedicated to wine and family traditions – it simply has to be good!

On April 15, the new goat cheese season begins, and we cordially invite you to taste all the fine goat cheeses we have been waiting for all winter. Of course, there will also be a suitable wine pairing – come by, we look forward to seeing you!

We have two new Côtes du Rhône on our list: the "Carpe Diem" and "Trilogie" cuvées from Domaine Lefebvre d'Anselme. But even better than this news alone is that these wines come from the family estate of our intern, employee, and aspiring winemaker Marin Lefebvre. On Thursday, March 3, we cordially invite you to an unscheduled, informal tasting, where Marin will pour his wines and try to answer all your questions. It will be an enjoyable afternoon – we look forward to seeing you! 

The Black Bigorre pig from the Pyrenees (Porc Noir de Bigorre) was once a widely distributed breed that was then threatened with extinction: in 1981 there were only 34 sows and 2 boars left, kept by 20 breeders in the highlands of the Hautes Pyrénées. In the meantime, there are more of them again and the wonderfully aromatic meat and fantastic ham of these special pigs enjoy great popularity among gourmets and connoisseurs all over the world.

To mark the expansion of our online shop’s range, we held a small tasting of four varieties of pork ham. Arranged on the tasting table, smelling wonderfully delicious, were a German acorn-fed ham made in Lower Franconia, ham from the Black Pyrenean pig “Porc Noir de Bigorre,” and two genuine Spanish Jamón Ibérico, aged for different lengths of time. The Catalan duck breast ham was in a league of its own. In the end, we were absolutely thrilled with all the contenders. None of the four hams is better than the others—rather, each one is in a class of its own and fantastic in its own way!

This weekend, the Basque town of Espelette traditionally celebrates the fresh piment harvest. We are celebrating our favorite spice here in Berlin with a hearty breakfast, and we cordially invite you to join us. There will be sardines, saucissons, and classic buttered bread all seasoned with piment d'Espelette – with a sprinkle of piment on top. Come by for a second breakfast on Saturday, October 24, between 10 a.m. and 2 p.m. We look forward to seeing you!

In early October, we had the pleasure of traveling to Brittany to get to the bottom of the phenomenon of the year-round sardine. We visited the Conserverie Gonidec in Concarneau, from whom we source the excellent sardines "Les Mouettes d'Arvor". We were also allowed to go out on a sardine cutter and watch the real fishermen over their shoulder during their nightly endeavor ...

For the French National Day, we have come up with something special: To a glass of Sauvignon Blanc, we serve Crottins de Chavignol at different stages of ripeness. This way you can see how this popular little goat cheese got its name ... If you have become curious, come visit us!

Even if you wouldn't suspect it at first glance: making really good preserves has quite a bit in common with alchemy and requires a special dedication. Above all, the ratio of fruit to sugar is crucial, with sugar playing the subordinate role. Bernard Berilley knows this too, and he makes excellent preserves in the small village of Trinquelin in Burgundy!