Behind Atelier D's delicate biscuits lies more than Breton craftsmanship – it is a story of loss, love, and a legacy that lives on. How a Parisian woman transformed her mother's recipes into an award-winning biscuiterie.

For more than 60 years, the Conserverie Gonidec in Concarneau has been processing sardines, mackerel, and tuna by hand – using fish from local catches, purchased at the Concarneau auction.

What distinguishes a truly excellent saucisson from ordinary mass-produced sausage? Join us behind the scenes at Maison Teyssier in the Ardèche. Discover the 8 traditional steps of sausage making – from genuine craftsmanship to the secret of the fine "Fleur".

Cool Atlantic waters, nutrient-rich fjords, and proud craftsmanship: Discover why the coasts of Galicia and the Basque Country are considered the best fishing grounds in the world. We introduce you to our 7 top artisanal producers – from the legendary Ramón Peña to the hidden gem Lulinas.

Olasagasti is a legendary and long-established brand from the Spanish Basque Country, specializing in exclusive, top-of-the-line canned fish. The family-run company is internationally regarded as one of the most prestigious names in maritime delicacies and has played a major role in elevating canned fish from a simple staple to a true gourmet category. Origins and a Turbulent History Founding and Beginnings: The fascinating story of Olasagasti begins in the turbulent 1920s, when Sicilian entrepreneur Salvatore Orlando left his homeland and emigrated to the Spanish Basque Country. With visionary foresight and an Italian passion for culinary excellence, he founded two fish-processing businesses in the picturesque port towns of Guetaria and Ondarroa on the rugged Atlantic coast. Generational Tradition: For over a century, the company has remained steadfastly committed to processing fish using time-honored artisanal methods. Olasagasti is world-renowned for its uncompromising handcrafted approach to selecting, processing, and refining the finest fish the Atlantic has to offer. Each generation of the family has introduced its own innovations while never compromising on the fundamental principles of quality. Products and Unrivaled Quality The Pinnacle of Tuna: Olasagasti is internationally renowned above all for its exceptional canned tuna, particularly the legendary Bonito del Norte (albacore tuna) from the Bay of Biscay. This tuna is caught exclusively using the traditional handline method—an extremely selective fishing method that ensures only the finest specimens make it into the can. Diverse Premium Range: The product portfolio includes much more than just tuna. Its specialties include: Mackerel fillets in the finest olive oil Sardines (anchovies) of the highest quality Exquisite fish pastes and creams Sardines from the finest fishing grounds Seasonal specialties and limited editions Quality Characteristics: The products are distinguished by several unique features: Use of extra virgin olive oil from Spanish olive groves Hand-selected only the finest pieces of fish Natural aging in the can for months or even years A delicate, succulent texture with an intense but never overpowering aroma Traditional processing techniques without compromise Significance and Revolution in the Gourmet World A Paradigm Shift: Olasagasti, together with other Spanish and Portuguese premium producers, has sparked a true revolution. They have successfully demonstrated that canned fish can be much more than a practical emergency food—it can become an exclusive delicacy that, like a fine wine or cheese, develops greater complexity and depth of flavor over time. Culinary Recognition: Today, the brand is prized in Europe's finest delicatessens, Michelin-starred restaurants, and by gourmet enthusiasts worldwide. Top chefs use Olasagasti products as the base for innovative dishes or serve them simply with high-quality bread and a glass of Albariño. Collector's Items: Particularly old vintages of Olasagasti canned fish are collected by connoisseurs like fine vintage wines and opened on special occasions. The distinctive, elegant cans have themselves become collector's items. Handline Instead of Nets Olasagasti works exclusively with fishermen who use traditional methods—for Bonito del Norte, this means one fish at a time from a handline. Enjoyment and Serving Recommendations Olasagasti products reach their full potential at room temperature and should be enjoyed with respect for their artisanal tradition. A piece of crusty bread, a squeeze of lemon, and a good glass of Spanish white wine—that is all you need to savor the centuries-old tradition of the Basque Country.

We cordially invite you to a special culinary experience! Caroline von Collverd, our esteemed partner and specialist in Catalan delicacies, is visiting us in Berlin and bringing along the "Best of Collverd" – an exquisite selection of the finest products from her partner producers.

Overview JC Mackintosh (Atún Rojo del Estrecho) is a specialized fishing company from Tarifa, Cádiz, that combines bluefin tuna fishing with traditional Andalusian methods and Japanese quality techniques. Since 2022, JC Mackintosh has been Spain's first MSC-certified bluefin tuna fishery. Location & Advantages Location: Tarifa, the southernmost point of continental Europe Advantage: The Strait of Gibraltar as a natural migration route for bluefin tuna Innovative Fishing Techniques The 5 Mackintosh Steps Stress-Free Fishing - Handline fishing with GREEN STICK® technology (a 15m pole keeps the bait above water) Ike Jime Slaughter - A 350-year-old Japanese quality technique Complete Bleeding - For optimal meat quality Gutting - Directly on board Controlled Cooling - Immediate temperature control All steps are performed individually by hand on board. Ike Jime - The Japanese Slaughter Technique What is Ike Jime? Ike Jime is a 350-year-old Japanese slaughter technique in which the fish is killed by an immediate, precise cut to the brain. This prevents stress reactions and the resulting loss of quality. Quality Advantages: Avoidance of "Yake": Prevents "burnt meat" caused by stress Better Texture: The meat remains tender and firm More Intense Flavor: Natural aromas are preserved Longer Freshness: Significantly extended shelf life Highest Meat Quality: Optimal organoleptic properties For large fish such as bluefin tuna, this technique is performed by hand, fish by fish, to ensure minimal animal suffering and maximum quality. How JC Mackintosh Operates Fishing to Order: Only fish that has already been sold is caught MSC-Certified Since 2022: Spain's first bluefin tuna fishery with the MSC seal Direct Marketing: No intermediaries, fixed prices Complete Traceability: From the moment of catch Special Features Over 20 years of experience in the bluefin tuna sector Europe's first fishery with GREEN STICK® technology Online auctions for freshly caught fish Pesca Turismo: Andalusia's first fishery with a fishing tourism license Supreme Taste Award: Three gold stars from the International Taste Institute Brussels JC Mackintosh combines tradition and innovation and has established itself as a premium provider of bluefin tuna.

Where Tradition Meets the Sea: Conservera de Tarifa and the Almadraba Heritage At the southernmost tip of Europe, where the Atlantic and Mediterranean meet, Conservera de Tarifa has preserved a culinary heritage dating back to the Phoenicians for over a century. What began in 1910 as "La Tarifeña" is today the most traditional cannery in the province of Cádiz—a living museum of Andalusian fish processing. The secret lies in the details: While industrial manufacturers focus on mass production, Conservera de Tarifa follows centuries-old methods passed down from generation to generation. Its specialty? Melva Canutera—a blue fish with juicy, whitish flesh and a fine alternative to tuna. But the true jewel lies in the Almadraba tradition: This 3,000-year-old fishing method uses an ingenious net labyrinth to catch tuna during their natural migration. Only adult fish are caught after spawning—a tiny percentage of the migrating population. The seabed remains untouched. When Conservera de Tarifa processes its "Melva de Almadraba," it preserves a cultural heritage that dates back to the Phoenicians, through the Romans and Moors, to the present day. Discover how centuries-old tradition and artisanal perfection create Andalusia's finest canned fish... The Almadraba: A Millennia-Old Fishing Tradition The Almadraba represents a centuries-old fishing technique for bluefin tuna, practiced primarily in the Mediterranean and along the Atlantic coasts of southern Spain, Morocco, and southern Portugal. How It Works and Its Design At the heart of this method is an ingenious net system installed in the sea like a labyrinth. The nets are strategically positioned along the tuna migration routes, especially during their spring migration from the Atlantic to the Mediterranean to their spawning grounds. The tuna swim through various net chambers until they are finally gathered in a central fishing area. One major advantage is its selectivity: large, sexually mature fish are caught, while younger specimens can be released. Cultural Heritage and History With an estimated 3,000 years of history, the Almadraba is rooted in the traditions of the Phoenicians, Greeks, and Romans. To this day, it shapes the cultural and economic life of Andalusian coastal towns such as Barbate, Conil, Zahara de los Atunes, and Tarifa. Season and Quotas The fishing season focuses on spring, when schools of tuna pass through the Strait of Gibraltar. The Almadraba follows the natural migration cycles of the tuna and is subject to strict fishing quotas. The Ronqueo: The Art of Butchering A special ritual of the Almadraba tradition is the "Ronqueo"—the masterful butchering of the tuna into its various parts. This ceremony, often celebrated in public, illustrates the appreciation for every part of the valuable fish. The Almadraba thus embodies far more than just a fishing technique: It is a living cultural heritage that has shaped—and continues to shape—the history, cuisine, and way of life of the southern Spanish coastal regions.

"Simplesmente Vinho" (simply wine) is one of the most important natural wine fairs in Portugal and has established itself as a major platform for winemakers who produce authentic, minimally intervened wines. The event takes place annually in Porto and brings together small, independent producers showcasing their artisan-made wines.

On the way back, we had time and were on vacation, so we decided to visit Tiago Sampaio. Farmer, vineyard owner, winemaker, oenologist, restaurateur, and businessman - Tiago Sampaio, an authentic one-man show, is responsible for the creation of Folias de Baco, Ohlo no Pé, and Uívo with all their aromas and delights. In the Alto Douro, as a child, on his grandfather's back, Tiago Sampaio had his first contact with agriculture and the wine world. In this environment, he learned a craft playfully, which was born out of pure curiosity and is present in his current field of work and research. To build a future in these areas, he took the academic path, which allowed him to develop a career as a winemaker and oenologist. He began at the Conde de S. Bento Agricultural School in Santo Tirso and later completed a five-year university degree in Vila Real. The agricultural engineering course he completed in Trás-os-Montes gave him the pass for an internship in Oregon, USA, under the guidance of Maria Carmo Vasconcelos, who is one of the world's best authorities on Pinot Noir. There, Tiago spent the next five years earning his doctorate in viticulture and oenology at Oregon State University. In Oregon, Tiago internalized modern philosophies and aesthetics of winemaking, without forgetting his roots in the Douro. Since returning to his home vineyard, he has created his project, which has since attracted a lot of attention. His vineyards are located mainly in the Alto Douro, in the Cima-Corgo subregion, where the land is harsh, tough, and challenging. His vines cling to the slate and granite slopes at an altitude between 500 and 700m above sea level. Tiago essentially combines the traditions of his homeland with learned modern techniques. The field blends of red, white, and mixed native varieties planted about 80 years ago allow Tiago to create complex wines. He has set his goals higher and pushes the boundaries of his curiosity. The result is what some do not expect from such a traditional region. He is also one of the pioneers in Pet-Nat in Portugal.

Quevedo belongs to a new generation of small family wineries in the Douro. For many years, these families grew grapes and made Port wine for merchants in Vila Nova de Gaia. But when Portugal joined the European Union in 1986, legislation changed so that both the winegrowers and the wineries in the Douro could export their wines directly to retailers. And as a result of this new legislation, the Quevedo family brand was born.

At Conceito, we reflect on time and distance. Time comes from afar, for the family began growing wine in the 1940s. Distance has become no less, for the upper Douro has always been far removed from everything. Modernity has compressed it all. Distances and times are solved with simple solutions. Roads, access, neighborhoods. We had the dream of bottling the combination of sun and soil and carrying this terroir to the whole world. Love for our land, love for our work. Suddenly our wines—the synthesis of our place and our dedication—went around the world and were poured into glasses on tables everywhere. We traveled with them and always looked forward to returning home. From every journey we brought back a new dream, a new goal. Sometimes a friendship, sometimes a wine, a project on another continent, a new learning experience that merged with that of our country. Distances are shorter today, and time is projected into the future. In every bottle we set aside, because we know that in a year, five or ten years, there will be even more. And then to wait those ten years and enjoy the waiting, savoring our conviction in all tranquility. Always with one foot in the Douro, always our heritage, our pride, and our responsibility. Portugal in the world, seeking new ways through the seas and taking our earth with us. In a whirlwind, time and distance blur, and all that remains is a feeling, a shiver, a concept, namely Conceito. Who tastes a Conceito wine feels its essence on the palate. Our love for nature, the respect for the characteristics of the climate and the soil, and the ambition to always give the best that our land can produce, are present. Behind the subtlety of the aromas lies the wisdom to bring together experimentation and tradition, to respect old vines, to trust in the longevity of the wines, and to find a refreshing profile that one not only wants to taste, but also drink. Our wines have a soul because they are authentic, but also because they carry the consequence of a wine project that connects us with the local community, in a partnership with shepherds and farmers, encouraging organic and natural production in the region. Over the years, our range has developed into a diverse palette of red and white wines, grape varieties from different origins, Port wines, and even a sparkling wine. What remains are our principles: precision, objectivity, elegance, respect for nature and its cycles. Light wines, but deep. Appetizing, but long-lasting. reserved, subtle, but generous and sophisticated. Purity, elegance, and authenticity is our motto. It is not an empty motto. It is a way of life, a design, a commitment to our land, our employees, our customers, and our friends. Purity means that our wine is based on the vine, on the grapes, to which we apply all our effort and knowledge. It means commitment to our land, to the future, to the legacy we build every day when we decide not to use chemicals and to believe in our terroir. Elegance is the definition of our location, the freshness that the altitude gives us, the enology that, with few interventions, creates the connection between the love of our vineyards and the enjoyment we want to find in the glass and on the table. This integration, balance, and suppleness, the refreshing note of our wines, the desire to drink one more glass and enjoy the refined delicacy of the aromas and flavors, are the compass that guides us in our work. Authenticity stands for our conviction that this extraordinary terroir can produce remarkable wines that go beyond geographical and bureaucratic barriers, business cards from our little corner of the Douro for the whole world. Rita is the face of Conceito. Rita is the soul of Conceito. Rita's entry into the family business run by her mother Carla Ferreira was the cornerstone of Conceito, the bridge that allowed her to connect history with ambition, to create new brands, just as Rita herself connects youth with wisdom, technical knowledge with intuition. Disappointed by mechanical engineering, Rita chose the path of the land and wine. After her training in enology in Vila Real and Bordeaux, she chose her career path thoughtfully and learned and worked side by side with some of the most influential winemakers in the world in some of the most fascinating terroirs in the world: Bordeaux, California, South Africa, New Zealand. Returning to the Douro brought Rita another growth. From enologist she became a leader, allowing her to build a coherent, ambitious, and dynamic team. Always making wines that reflect her personality. Or rather: the way her personality interprets the places. The result is unique wines: personal, passionate, fresh. Visions of transport from the raw earth to the table, to the food, to the social gathering. Rita is the chief enologist, cook, manager, commercial director, wine ideologue, agricultural director, strategist, export director, face, body, member of the company—Rita is the driving force of Conceito, with a can-do attitude, quick responsiveness, a sharp eye, and a sharp sense of humor. Terroir is a somewhat elusive term, but it contains indelible characteristics. For us, terroir begins to define itself in the altitude of our vineyards and our winery. Conceito has 86 hectares of vineyards. All are organically managed, without the use of pesticides or herbicides. The vineyards are located in the Teja Valley, one of the coldest microclimates in the Douro. 86 hectares, divided into 5 different quintas. The acquisition began in the 1940s, the restructuring and replanting are still ongoing.