Toast crusty bread, rub with pink garlic, top with a sardine, olive oil, pepper, coriander: star chef Christian Lohse's aperitif recipe in ten minutes. To accompany it, as a sweet counterpoint, a well-chilled Jurançon moelleux from Clos Lapeyre.

Our autumn classic: French onion tart with pink onions from Roscoff, Ventrêche, a touch of Piment d'Espelette and Selles-sur-Cher on top, for a springform pan. To accompany it, we recommend a fresh Sauvignon de Touraine from the Loire.

We love quick recipes that consist of only a few ingredients and are nevertheless a pure explosion of flavor. The following recipe is just one of them! And it also combines sweet with salty, which really takes it to the next level. Let yourself be surprised and seduced!

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!

We love garlic! In all its varieties. Our absolute favorite is the sweet and spicy pink garlic from Lautrec. Its aroma unfolds very subtly without overpowering the other ingredients of the dish. The new harvest has just arrived, and the beautiful pink braids fill the shop with their scent… and the local cuisine along with it. For example, when you make Sopa Alentejana. The main ingredients? Bread, coriander, olive oil, an egg, and lots of garlic!