Pink onions from Roscoff: Anaïs Causse on the Ferme de Kergus, siblings Tiphaine and Eric Quemener, and why the AOC/AOP onion lasts up to nine months. Published in the Berlin magazine Garçon, issue no. 56, December 2020.
Cidre, French apple wine, is the perfect drink for spring and summer. It is refreshing, sparkling, and light, versatile in its pairings, low in alcohol, and rich in flavour. We visited François Huet of Cidrerie Pierre Huet at his estate in Cambremer, Normandy.
Chauvinistic or not, every single French person or Francophile will start to miss French food at some point. They cherish their cheeses and their mandatory glasses of rosé for apéro. A French foodie is pained to find the price of their favorite Brie jacked up in foreign supermarkets or an indelible part of their afternoon goûter woefully absent in their new land. For those missing home or just perhaps their favorite cuisine, there are many French food havens in Berlin despite its penchant for currywurst and all things potato. Indulge the nostalgia at one of these Francophile gems. Bon appétit! Maître Philippe & Filles For the Best Beurre Salé Every truly French person will probably have eaten salted butter spread on a slice of crunchy baguette at some point in their lives. And it is in remembering this moment that they miss France so much. If you’re homesick for this heavenly treat, then you should head to Maître Philippe & Filles and try out their ladle-molded salted butter, coming directly from Normandy. Their salted butter will make you feel transported back to France.
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!
