↓Deutsch The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends of so large roasts, the…
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↓Deutsch Seen in this way, croquettes made from potato dough are the finer big brothers of French fries. Crispy on the outside and soft on the inside, seasoned with salt,…
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↓Deutsch The recipe is based on the well-known Moules ala mariniere (fisherwoman-style mussels). Differences are the vongole or clams used and I used some Italian soup greens (celery, carrots) to…
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↓Deutsch This is a fork of the classic ‚Homard americaine‘, the lobster in American sauce, but the sauce tastes also with mussels, squid and octopus. It is not quite clear…
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↓Deutsch Matelote is the inland water counterpart to the bouillabaise or the Breton cotriade. Only freshwater fish such as eel, zander, trout and carp, and possibly catfish, are used. At…
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↓Deutsch I think chicken in a wine sauce is available in all European countries where wine is grown. Let's start in Germany with the Woihinkelsche. This is traditionally cooked either…
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↓Deutsch This is one of the most popular dishes to the new wine – feather white, but of course this tastes to a glass of dry white wine throughout the…
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↓Deutsch Ratatouille is a vegetable stew from the Provençal cuisine, specifically from Nice. There is a recipe for this that is binding for the haute cuisine, but I have changed…
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↓Deutsch Sauerkraut plates are well known in many variants in Germany and Alsace. The sauerkraut is cooked with lard, sometimes with white wine and/or garlic and often with bacon. And yes,…
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↓Deutsch We have a butcher about 10 km away who always stocks beef, veal and pork cheeks. They're frozen, but if you thaw them gently in the fridge, they're just…
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