We take pleasure very seriously and love to delight you with our dishes. This time, we present the last hearty winter dish before spring arrives. But don't worry—our latest recipe is delicious and easy! The main ingredients are tender duck breast, sweet semi-cooked plums, juicy apple, and rich, sweet Ruby Port.

Sauerkraut is one of those things: when it's done well, I could live on it. Still, it's rather rare that I get a sudden craving for sauerkraut... But ever since my sister Anaïs gushed with sparkling eyes about our Basque-Alsatian sauerkraut a while ago, I've really just been waiting to finally try it . How lucky that while browsing various cooking blogs the other day (thank you very much to Valentina's cookbook!), I came across Karin Iden's recipe for sauerkraut casserole with potatoes and apples. The original recipe is vegetarian and is meant to be prepared with fresh sauerkraut, but since I quite like adapting recipes to suit my taste and mood, we make the casserole à la Causse today, i.e. with juicy duck confit and ready-made sauerkraut from a can. Ingredients for 4 servings 4 medium potatoes, preferably waxy 1 tsp rapeseed oil 2 firm apples 1 can of sauerkraut 1 jar of Confit de Canard some salt and freshly ground pepper or Piment d'Espelette nutmeg, freshly grated 1 egg some Crème épaisse 2 tbsp medium-hot mustard  If you like, you can also add onions and garlic. I'm not such a big fan of them, so I leave both out. Preparation Preheat the oven to 200°C (gas mark 3, fan 180°C). Peel, wash and slice the potatoes. Mix one tablespoon of Crème épaisse in 200ml of water and bring the potato slices to a boil in it. Boil covered for 10 minutes until almost cooked, then remove from the heat, drain and allow to steam dry.  Wash the apples, quarter them, remove the cores and slice the quarters. Grease a fireproof dish with some rapeseed oil. Distribute the sauerkraut, potato and apple slices irregularly in the dish. Season with nutmeg in between. Mix the egg with 2 tablespoons of Crème épaisse, some water and the mustard. Season with salt and pepper (carefully!) and pour over the ingredients. Bake in the preheated oven on the second shelf from the bottom for 40 minutes. Garnish with chives, serve hot and pour the wine in with it. Bon appétit! The result is a rich, hearty casserole that simply makes you happy and leaves you licking your fingers. The apples add a nice sweet freshness that lightens the whole thing and prevents it from becoming too heavy. If you notice that the apples and potatoes are not yet fully cooked, but the top crust is already starting to get dark, cover the casserole with some aluminum foil for the remaining time in the oven. This way, nothing will burn! Our wine recommendation: the Invincible Number One DOC Douro Tinto 2021 The original recipe comes from Karin Iden's cookbook "Das neue Kochbuch durchs Jahr: 365 saisonale Rezepte"  

Stuffed vegetables, the prototype of "soul food": simple, hearty and somehow full of memories. Personally, this dish reminds me of my grandmother, of holidays in Provence, of childhood.This version is deliberately minimalist and uses only a very few ingredients. Thus, the wonderful garden zucchini and the delicious terrine take center stage, unchallenged in flavor. Although the terrines from Maison Telme are actually almost too good to be cooked, but if you for once don't eat the whole jar at once, you can use the rest with this quick recipe ...

A wonderfully autumnal dish – hearty, salty, earthy and fruity all at once. This salad of Brussels sprouts with orange segments, walnut oil and roasted duck gizzards can be prepared in no time and tastes wonderfully aromatic, satisfying and refined. It can happily sit for a while.

Wine and duck are the main themes of many articles dealing with the ideal combination of food and wine. Duck can be prepared in many ways and served in many forms. The question "Which wine goes with duck?" is therefore quite justified. As a rule, duck is enjoyed with a rather tannin-rich wine with beautiful fruit notes. However, it is also possible to create more original and surprising combinations. Here is a simple recipe for Magret de Canard au Miel (duck breast with honey): Ingredients: 2 duck breasts (Magret de Canard) Salt and pepper 3 tbsp honey 2 tbsp balsamic vinegar 1 clove of garlic, finely chopped Fresh herbs (e.g. thyme or rosemary) Preparation: Preparing the duck breast: Wash the duck breasts and pat them dry. Score the skin side of the duck breasts in a diamond pattern with a sharp knife, taking care not to cut the meat. Season both sides with salt and pepper. Browning the duck breast: Heat a pan over medium heat and place the duck breasts skin-side down. Brown the duck breasts for approx. 6 minutes until the skin is crispy and golden. Then turn over and brown for another 4 minutes. Remove the breasts from the pan and wrap them in aluminum foil to keep them warm. Preparing the sauce: Deglaze the pan with the balsamic vinegar. Add the honey, garlic and herbs and let the sauce simmer over medium heat for a few minutes until it thickens slightly. Plating: Remove the duck breasts from the foil, slice them and arrange them on plates. Pour the warm honey sauce over the duck breast slices. Serving: Serve the dish with side dishes such as mashed potatoes, glazed carrots or a fresh salad. Our wine recommendations: Alento Tinto Contraste Tinto Cahors 

This blood sausage leaves a lasting impression. Both through its creator and its taste. Christian Parra's blood sausage still has imitators on the tables of restaurants looking for Basque flavors, in Paris and elsewhere.

In autumn, we don't hold back and serve up something truly hearty. Right now, we're craving delicious pork delights from the Basque Country: sausages and confit. Both can be wonderfully enjoyed with sauerkraut or with classically prepared Haricots Tarbais in the style of a cassoulet. Or you can get inspired by us and conjure up a colorful salad from the fine white beans, which comes out a bit more summery with tapenade, tomatoes, and basil and ensures colorful freshness on the plate!