Tartiflette is once again one of those typical winter cheese dishes from Savoie that is very easy to prepare, but instantly creates a cozy winter atmosphere, smelling of melted cheese and conjuring up snow-covered peaks and a crackling fireplace in the mind's eye. That is why we love tartiflette so much and look forward every year to the return of its rightful season. Basically, it can be compared to a farmer's breakfast from the oven with plenty of delicious cheese, but I see it more as an ode to Reblochon, and visually it reminds me of a hearty Tarte Tatin ...

Thomas Vetter's recipe from the Berlin Food Week: Tartare made with spicy little sardines, lime and dill, served with oven-roasted Hokkaido squash with fennel, coriander seeds and star anise, and a cilantro and parsley pesto. Serves 4. We recommend pairing it with a dry rosé.

When we think of winter and Christmas, or when we are asked about our idea of the perfect "comfort food", Vacherin is absolutely certain to be among the top 3. The Vacherin du Haut-Doubs, also known by the name "Mont d'Or", is "simply" a cow's milk soft cheese in itself ... and of course you can just eat it like that. But it owes its fame and popularity to the fact that you can put it in the oven and in no time turn it into an absolutely stunning mini fondue in the wooden box. Then the Vacherin really comes to life and warms the hearts and bellies of the happy connoisseurs ... The recipe is now available here!

Endive, radicchio, pear, walnuts and creamy Erborinato with a vinaigrette of walnut oil and Orléans vinegar, serves 4 and ready in twenty minutes. We recommend pairing it with the Muscat de Beaumes de Venise from Château Pesquié.

Radicchio, mozzarella, apricots, anchovies and pistachio oil … This lukewarm salad awaits with an unusual combination of ingredients, textures and flavors that all come together in an unexpectedly-harmonious symbiosis and tickle your taste buds! 

Shortcrust pastry, caramel and 200 g of walnuts: a tart for 6 people, featuring Laurent Mariotte’s nut filling and Jamie Oliver’s pastry. We recommend serving it with Quevedo’s 10-year-old Tawny Port.

For her birthday, our former employee Theresa Anaïs baked the wonderful original Piedmontese Torta di Nocciole, which consists of no fewer than 3 ingredients: eggs, nuts, and sugar. And a few coffee beans to enhance it. And lots of love, of course! So that makes 5 ingredients after all, not just 3 ... Theresa brought the recipe back from her student days in Piedmont, where it is among the region's best-known Dolci. 

An ideal salad for a barbecue party, simple and refreshing: a sun-kissed recipe with wonderfully aromatic coriander – pure summer!

Finally, it's time to start again, finally the wonderful time of colorful salads is back! Not that our hearts don't also melt at the sight of rich and hearty winter dishes like a fragrant cheese fondue over the fire, but little by little we are simply looking forward to lighter dishes and everything that goes with them. A crisp salad becomes a welcome harbinger of the warm season, manifesting on the plate even before it appears on the calendar ... The beauty of it is: in the world of salads, there are no limits to the imagination – anything that tastes good is allowed, there is nothing that really doesn't go together, every combination is conceivable ... what wonderful culinary freedom opens up here! I had been eyeing the following recipe for a long time, and when the sun shone obliquely through the window this morning, my appetite was immediately wide awake. It loudly demanded this fantastic pulpo salad with green beans, potatoes, and tomatoes. It is very simple and very quick. The result is also wonderful! The colors alone ... Ingredients for 2 - 3 people 1 - 2 cans of Pulpo, e.g. by Ramon Peña 2 handfuls of green beans 4 - 5 medium potatoes Tomatoes Thyme Parsley Garlic Salt and pepper Olive oil Lemon Preparation: Peel the potatoes, cut them into bite-sized cubes, and boil them in salted water until tender. Trim the beans and boil them in salted water for approx. 10 - 15 minutes, so that they are still nice and crisp. Meanwhile, finely chop the thyme, parsley, and a small garlic clove together. I think the recipe can handle plenty of thyme, but which of the three components dominates the flavor is left to everyone's own taste. Wash the tomatoes and cut them into small slices, cubes, or quarters, depending on your preference Put the potatoes, beans, and tomatoes in a salad bowl, squeeze half a lemon over them, season with salt and pepper, add the olive oil and the chopped herbs. Mix well. Open the can(s) of Pulpo, drain, and add to the salad. Mix gently. Serve lukewarm and enjoy. Bon appétit! Our wine recommendation: This salad pairs wonderfully with the Sauvignon de Touraine 2013 from Domaine Delaunay, a beautifully fresh, fruity, yet also mineral wine, the ideal companion for seafood. -- The inspiration for this recipe comes from "Die neue Fischkochschule. Das Standardwerk. Küchenpraxis – Warenkunde – 150 Rezepte" by Tillmann Hahn and Nicole Knapstein, Christian Verlag, 2014. Found on www.valentinas-kochbuch.de

Philippes Nordic take on smørrebrød: marinated sardines topped with crisp apple, gherkin and carrot, on toasted rye bread. Serves 1 to 2, ready in fifteen minutes, and we recommend pairing it with a Vinho Verde from Márcio Lopes.

Algae is the "food of the future"! It grows much faster than land plants and requires no valuable agricultural land. But above all, we love algae because it is so delicious! We especially fell for the creations by Poisson d'Ouest. We use two of them in these simple and quick recipes: octopus salad with celery, cucumber and algae, and baked feta with algae. Mmmmh!

Have you ever combined lentils with tuna? We actually haven't until now, but we are so thrilled with our new discovery that we can already guess what will be served more often for lunch this autumn. By the way, this is also one of those salads that tastes almost even better the next day, once the flavors have had a chance to meld! A sophisticated and quick idea for the party buffet, brunch, lunch, or on the go…