THE BEST OF MILK LAMB FOR QUALITY-CONSCIOUS CUSTOMERS Axuria milk lamb from the Pyrenees, with its exceptional taste and other legendary qualities, holds a top position, far removed from mass consumption. Butchers, restaurants, and select delicatessens place great value on this meat. SEASONAL DELIGHT For consumers, Axuria milk lamb from the Pyrenees offers the benefits of seasonal products which, as the name suggests, are rare, unadulterated and not necessarily affordable. Axuria milk lamb means the highest enjoyment from November to July. Very popular with gourmets and neo-gourmets However, "fashion" consumers are less numerous than true connoisseurs, the traditional gourmets. The lean, tender, white meat is a delight for everyone, and its juicy, extremely fine taste is certainly less pronounced than that of older lambs. Many advantages for quality-conscious professionals Grilled, roasted or braised, Axuria milk lamb from the Pyrenees can be used in many dishes. Whether prepared in a French, Mediterranean, Nordic or Oriental style, it will always please consumers. This is a crucial advantage, both in terms of taste and yield, for chefs and quality butchers. Meat yield 84% This all becomes even more interesting when you consider that the carcasses and quarters of Axuria milk lambs are easy to process with little waste: an average of 16%. Fixed seasonal price The dealer price of Axuria milk lamb from the Pyrenees is set at the beginning of the season and remains unchanged. The Axuria cooperative includes around 350 breeders from the Soule Valley in the Basque Country, and no more than 50,000 lambs are marketed per season. BLONDE D' AQUITAINE BEEF BREED The quality of the Blonde d'Aquitaine beef breed of the AXURIA cooperative has long been known among industry professionals. The loyalty of our customers is clear proof of the care we take to supply them with the best quality. At AXURIA, we offer our customers meat from well-proportioned animals; this promises a very good yield (75% meat for consumption) and meat with an incomparable taste for grilled and roasted dishes that will delight your customers' palates. (The percentage of meat suitable for grilling and roasting is almost 60%) Quality meat The Blonde d'Aquitaine beef breed from AXURIA is meat with organoleptic properties that are appreciated by connoisseurs. Gastronomy critics emphasize the tenderness of the meat, its taste, its fine texture and marbling, signs of very high quality. It is therefore no coincidence that AXURIA's Blonde d'Aquitaine meat is on the menu of renowned restaurants. Our delicious meat, with a tenderness level to your liking, is also perfectly suited for festive meals. A unique rearing method The animals of the Blonde d'Aquitaine beef breed from AXURIA are raised in the valleys of the Pyrenees, in a rich natural environment with exceptional flora. This allows our meat to develop a taste that other types of meat do not have. The simple and traditional method of our breeders, and the individual care and attention the animals receive, also contribute to AXURIA meat retaining its unique character. Try our meat, and you will enjoy a piece of the diversity of our region…IDIKIA: THE PINNACLE OF BEEF DELIGHT The animals of the Blonde d'Aquitaine beef breed are raised in the Soule Valley in the Basque Country; this rearing has always been the main activity in our valley. The richness of our soil, the continuation of traditional customs by our breeders, such as keeping the animals on mountain pastures throughout the summer and providing individual care for the herds, give IDIKIA meat a taste recognized by some of the best butchers and chefs. Processing So that our meat retains its original taste, the animals are slaughtered and butchered "on site" at our slaughterhouse in Mauléon (64) in the Soule region. The slaughterhouse has state-of-the-art facilities and is subject to strict controls. From rearing in the valleys of the Pyrenees to the slaughterhouse in Mauléon, the AXURIA cooperative thus guarantees you optimal rearing and production methods for the refinement of the meat we offer. The slaughtered animals have an average weight of 500 kg; AXURIA's Blonde d'Aquitaine beef breed is available in several varieties, butchered and packaged. Simply contact us if you would like to know more about our product range. A tailored aging process The aging period of the slaughtered animals depends on your specifications and the desired level of tenderness. Tell us your wishes, and we will be happy to fulfill them. BLONDE D' AQUITAINE CALF MEAT At the AXURIA cooperative, we are not satisfied with merely offering you what is probably the best beef of the Blonde d'Aquitaine breed; we also offer Blonde d'Aquitaine calf meat. AXURIA's Blonde d'Aquitaine calf meat is of exceptional quality, with pink meat that is appreciated by professionals in the catering and butchery industries. The slaughtered animals have an average weight of 150/160 kg. AXURIA's Blonde d'Aquitaine calf meat is also available in various varieties, butchered and packaged. Simply contact us, and we will be happy to tell you about the product range and prices.   

Jaboulet & Perrin! Nicolas Jaboulet Nicolas Jaboulet, one of the most famous Northern Rhône wine producers, is releasing his first wine produced from a joint venture with the Perrin family of Château Beaucastel. This is Nicolas's first project since leaving the Paul Jaboulet Aîné family empire at the beginning of 2009, which owns the mythical, iconic Hermitage La Chapelle. He worked as sales manager in this family business for many years. Since 2006, Paul Jaboulet Aîné has belonged to the Frey family of Château La Lagune in Bordeaux, and Frederic Jaboulet (Director of France and Exports) is the only remaining original family member. Famille Perrin Château Beaucastel, owned by the Perrin family, is one of the leading estates in Châteauneuf-du-Pape. They own vineyards throughout the Southern Rhône, including Vinsobres, Vacqueyras, Gigondas, Cairanne, and Châteauneuf-du-Pape. The new joint venture will market its wines under the name Nicolas Jaboulet, Perrin Frères. Due to strict selection, only small quantities of each wine are produced - between 3,000 and 10,000 bottles per vintage. Marc Perrin, one of the four Perrin brothers involved in the project, says: "We have been interested in the Northern Rhône for a very long time, but wanted to keep it separate from our other winemaking activities. Now the opportunity we have been waiting for has finally arisen." The first four wines - all from the 2007 vintage - are Hermitage Rouge, Hermitage Blanc, Côte-Rôtie, and Saint-Joseph. They are now just hitting the market. Nicolas Jaboulet says: "We are starting with only four appellations, but in the future we will be looking at Cornas and Crozes-Hermitage." maître philippe Maître Philippe stocks almost exclusively the Saint-Joseph, because it pairs excellently with cheese and meat and is ready to drink immediately. The other three are great wines for aging, which we can, of course, also order for you. Ask in the shop about the prices. All wines are delivered in wooden crates of six. Saint-Joseph 2007 (100% Syrah) On the nose, it is powerful and rich with wild dark fruits such as blueberries and blackcurrants. Typical aromas of Syrah grown on granite soils: violets, graphite, and bacon. On the palate, it is full-bodied with soft tannins. The finish repeats the dark fruit. This powerful wine impresses with its beautiful elegance. Enjoy it now. The bottle (75 cl.) costs €19.90 Download Wine Spectator press review as a PDF Download Saint-Joseph 2007 information sheet as a PDF Download Crozes-Hermitage 2009 information sheet as a PDF Download Côte-Rôtie 2007 information sheet as a PDF

Hecht & Bannier was founded by Gregory Hecht & Francois Bannier in 2002. The foundation of this company is extensive knowledge of vineyards and wine cellars. Every year they visit hundreds of private wineries to select the best wines and reserve the freedom to select only the best from these producers each year. Once this is done, they meet for a tasting to create the perfect blend.  The growing regions are Minervois, Saint Chinian, Cotes du Roussillon Villages, Faugeres, Maury and Languedoc. In their work, Hecht & Bannier place great importance on preserving the typical Mediterranean strength, balance and freshness of the wines. THE IDEA "We are convinced that Languedoc-Roussillon, the most talented vineyard in France, has not yet received the international recognition it deserves." say Hecht & Bannier. "Our wines allow wine lovers to discover the exceptional quality and richness of our region. Often our wines come from cooler mountain foothills, where 100-year-old vineyards are not uncommon. To preserve the typical Mediterranean strength in our wines, we also preserve their balance and freshness. This is our mantra for all the growing regions from which we produce." SELECTION "We select the interesting wines for our blends from tastings in every growing region during the harvest and throughout the year. We select our wines from wine cooperatives, young winemakers and renowned wineries. We only buy completely fermented wines and bring them to our estate. We are not bound by any contract to the wineries. Freedom is very important for the wineries and for us, because we take the freedom every year to select only the best wines from these producers." say Hecht & Bannier. BLEND The blend is created from selected samples (15 to 30 from each growing region). Each blend is based on 5 to 10 different wines. Hecht & Bannier: "With each blend, we want to show how well the individual wines complement each other. We want to remain true to our concept from one vintage to another and highlight the particularly successful grapes from each region every year." AGING Aging is particularly important for Hecht & Bannier, who consider it the core of their work. Therefore, they select the wines as early as possible to subsequently bring them into their cellars. For the aging of the wines, they prefer large wooden barrels, especially Demi Muids for a gentler micro-oxygenation. Demi Muids are special barrels, specifically for wines from Southern France. They hold 600 liters, which is 3 times as much as a “Bordeaux” or “Burgundy” barrel. Proportionally, less wine is in contact with the wood and the thickness of the barrel stave, 45 mm vs. 27 mm, allows the development of an ideal structure in the wines. However, 30% of the wines are also aged in tanks to bring fruitiness and freshness to the blend.

Château Miraval is hidden away in its own valley in the old village of Correns - by the way, France's oldest organic village - and encompasses 500 hectares. The magnificent castle lies in a valley basin surrounded by ancient forests, olive groves, vineyards and an abundant water supply. The unspoiled wildlife combined with the beautiful Provençal climate and the quality of the Mediterranean lifestyle make it an enchanting oasis. Miraval's exclusive location embodies an exceptional terroir. Terroir is the expression of the soil, the climate and the history of the land - the essence of the wine. The vineyards are located at an altitude of 350 meters and enjoy warm, sunny days and cool nights. It brings freshness and balance to the wines. Today, Château Miraval is owned by Brad Pitt and Angelina Jolie, and the cultivation, production, quality control and distribution of the wines are carried out by the Perrin family of Château de Beaucastel. The release of Miraval red and white is planned for September 2013, and in the following year, 2014, there will be a Grand Vin in both white and red. The natural clay and limestone soil composition allows for important water retention while at the same time allowing excess water to drain away. This is very important for healthy grape ripening. Miraval is located at the foot of the Via Aurelia - an extensive route built to facilitate Roman expansion in the 3rd century BC - symbolizing centuries of history. After Celtic settlement and Roman occupation, the estate served as a refuge for monastic practice and as home to members of the French court in the 14th century. In 1970, the famous jazz pianist and composer Jacques Loussier bought Château Miraval and turned it into the recording studio Le Studio de Miraval. A number of famous musicians came here, such as Pink Floyd, Sting, Sade, The Cranberries and the Gipsy Kings.

To put it briefly. Stichelton is like Stilton, only better. Stichelton is creamy and wonderfully mushroomy, like Colston-Bassett Stilton, but far more complex, with wonderful depth of flavour. Every stage of production is carried out with great care: from cutting the cheese into wedges to adding small amounts of traditional rennet and the blue mould starter culture – all done by hand, just as it was in days gone by.

The southern Portuguese Algarve is a tourist magnet, but the region has so much more to offer. Find out why Algarve wines are of top quality, which Algarve wines are the best, and what history lies behind them.

The 12 steps to preserve good sardines in a tin. Delivery and brining » The fish are unloaded, inspected and weighed. Only then can we determine exactly how much time will be required for brining and cooking. The sardines are then completely submerged in brine as they are. Gutting » The sardine workers process each sardine individually, head it and carefully gut it. They are then arranged on a rack and gently sprayed with water. By the way, 100% of the fish waste is recycled. Some goes to sport and professional fishermen, who use it as bait. The rest is collected by a specialist company. Drying » The sardines are dried in a tunnel with a ventilation system for several minutes. Frying » The sardines are fried in pure sunflower oil, which is regularly replaced to guarantee the consistent quality of the product. The used frying oil is collected by a professional recycler and then used to heat greenhouses. Draining » Still lying on their rack, the sardines are now drained. Draining is a very important step in the entire quality process. Seasoning » Depending on the recipe, the empty sardine tins are now filled with the appropriate spices and seasonings. Canning » The sardines are now removed from the rack one by one and carefully selected. Only the best make it into the tins. The heads and tail fins are then cut off before the fish are placed in the tins in opposite directions. This step requires great care from the sardine workers, as they must be able to tell at a glance which sardines will make a nice tin together. The most experienced of them also remove the main backbone at the same time, resulting in completely boneless sardines. Adding the oil » Depending on the recipe, the tins are now filled with oil: fruity or semi-fruity extra virgin olive oil or pure peanut oil. Sealing the tins » The tins are now hermetically sealed. The lid is crimped by a machine, which seals between 300 and 500 tins per hour in this way. Cleaning and dating the tins » The sealed tins are passed through a tunnel where they are first pre-rinsed and then thoroughly cleaned. They are then marked with the various dates (best before date, etc.) to ensure their traceability. Sterilization » For each such cycle (from delivery to sealing the tins), the duration and temperature parameters are documented and systematically verified. Every sterilization process is checked in the laboratory by our quality assurance service. Final inspection of the tins » The tins are inspected to ensure that they meet our standards, are dated, properly sealed and undamaged. 

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!

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.

Cassoulet is a type of stew from southern France, traditionally made with white beans, bacon, salt-cured meat, and sausages. Cassoulet takes its name from the “cassole,” a stoneware or earthenware pot in which it is prepared. If you haven’t yet ventured into this hearty dish, now is the chance to finally discover this rich delicacy.

As is well known, cheese in itself has the ability to catapult us into higher spheres … but when it is also melted, we melt away too. That is why we are serving you raclette in November, the rustic dish made of melted Alpine cheese, which warms body and soul on a cold autumn day. The matching wine pairing is of course available too! Come by, we are already looking forward to seeing you, on Friday, November 11, from 5 to 8 p.m. at our place on Emser Straße!

We really want to know: after celebrating the pink garlic from Lautrec the week before last, this week is all about the pink onions from Roscoff. We're baking a large pissaladière with them and cordially invite you to enjoy it with us and a glass of wine this Friday. The pissaladière is an onion tart from Nice, a bit like a pizza: with anchovies and black olives and simply incredibly delicious. It comes with a glass of white wine from Portugal. And then the weekend begins!