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!

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!

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!