{"title":"Treasures from the Gardens of France","description":"\u003cp\u003eFresh vegetables embody the essence of nature, coming directly from the fields to our tables.\u003c\/p\u003e\n\u003cp\u003eOf particular note are those varieties that come from unique regions and are renowned for their exceptional quality and flavor.\u003c\/p\u003e\n\u003cp\u003eThe onions from Roscoff, for example, are a true delicacy. They are distinguished by their rosy color, sweet flavor, and tender texture. Their aroma enchants and enriches every kitchen.\u003c\/p\u003e\n\u003cp\u003eThe garlic from Lautrec, with its intense spiciness and distinctive note, elevates every dish to a new level.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eEach of these vegetables tells the story of its origin, the love and care of the farmers who grow them, and the traditions they have preserved over the years.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eThe interplay of climate, soil, and expertise makes them true treasures in the world of culinary arts.\u003c\/p\u003e","products":[{"product_id":"rosa-zwiebel-aus-roscoff-ernte-2026-quemener-ferme-de-kergus","title":"Pink shallot from Roscoff, 2026 harvest","description":"\u003ch3\u003eThe Authentic Roscoff Onion Braid - A Treasure from Brittany\u003c\/h3\u003e\n\u003cp\u003eThe Quéméner family from Brittany proudly presents one of the most precious products of their beloved native soil: the traditional onion braid from the venerable Maison Quéméner!\u003c\/p\u003e\n\u003ch3\u003eA Work of Art from Our Hands\u003c\/h3\u003e\n\u003cp\u003eAh, what a sight! These beautiful braids do not appear out of nowhere - no, no! In their old shed, where the salty wind of Brittany whistles through the cracks, the family crafts every single braid with the care of their ancestors. That is \u003cem\u003efait maison\u003c\/em\u003e - homemade, as it should be!\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eTheir Roscoff onions with the protected designation of origin - \u003cem\u003equelle fierté\u003c\/em\u003e! - are braided into magnificent braids of about one kilogram. This corresponds to approximately 10 of these golden beauties, each one a little miracle of the Breton coast.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003ch3\u003eThe Art of Braiding - Une tradition sacrée\u003c\/h3\u003e\n\u003cp\u003eThe artisans at Quéméner master the art of braiding like their ancestors. Braiding always begins with the \"penn kapitenn\" - the captain! As on the proud fishing boats of Brittany, he leads the others. This largest onion is secured first and is loosened last - \u003cem\u003ecomme un vrai capitaine\u003c\/em\u003e, who is the first to go aboard and the last to leave the ship!\u003c\/p\u003e\n\u003cp\u003eWith skillful hands and traditional raffia, they weave row after row. The tail of each onion - \u003cem\u003eoh là là\u003c\/em\u003e - how important it is! It serves not only as an anchor during braiding, but also as a guarantee of months-long shelf life.\u003c\/p\u003e\n\u003ch3\u003eA Gift of Nature for Your Home\u003c\/h3\u003e\n\u003cp\u003eThe finished braid resembles a magnificent bunch of onions! With its practical loop, it can be elegantly hung in the kitchen - \u003cem\u003ecomme c'est beau\u003c\/em\u003e! In a cool, dry place, it will serve faithfully for months.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eVoilà\u003c\/em\u003e - this is the onion braid from Roscoff! A piece of true Breton tradition, born from the sea, the soil, and the skillful hands of the Quéméner family.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBon appétit et vive la Bretagne!\u003c\/em\u003e\u003c\/p\u003e\n\u003cblockquote\u003eThe Roscoff pink onion is both mild and highly aromatic and versatile in the kitchen: raw in salads or confited, for sauces, soups, pissaladière ... When bought as a braid, the onions easily last until the next spring if stored in a cool, dry, and dark place.\u003c\/blockquote\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Thiphaine Maison Quemener\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/thipaine_et_frere.jpg?v=1631085202\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe Roscoff pink onion was once a sought-after food for sailors.\u003c\/p\u003e\n\u003cp\u003eIt was introduced in 1647 by a Breton monk from Lisbon – yes, globalization already existed – and experienced its heyday in the 19th century when the so-called \"Johnnies\", poor farmers from Finistère, brought these onions to England and even as far as Scotland, where they went from door to door offering their goods. At that time, they were often only traveling on foot or on rickety bicycles.\u003c\/p\u003e\n\u003cp\u003eThe nickname Johnnie arose because they often bore the typically Breton names Yann or Yannick, which were too difficult for the British to pronounce.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eMore about our onion farmers:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur colleague Anaïs visited the Ferme de Kergus for the magazine \u003cem\u003eGarçon\u003c\/em\u003e, where our onions come from, and watched Tiphaine and Eric Quemener over the shoulder during the harvest – \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/anais-causse-oignons-de-roscoff-sil-vous-plait\" target=\"_blank\" title=\"Anaïs Causse: Oignons de Roscoff, s'il vous plaît\" rel=\"noopener\"\u003eread the whole story\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eRecipe Ideas:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003ca title=\"Recipe Pissaladiere\" href=\"https:\/\/www.maitrephilippe.de\/blogs\/rezepte\/pissaladiere-zwiebelkuchen-aus-nizza-mit-sardellen-und-oliven?_pos=2\u0026amp;_sid=29ccde9f3\u0026amp;_ss=r\" target=\"_blank\"\u003ePissaladière Niçoise,\u003c\/a\u003e onion soup, Salade Niçoise, \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/rezepte\/franzosischer-zwiebelkuchen-mit-rosa-zwiebeln-aus-roscoff-und-ziegenkase\" title=\"Recipe: Pink Onion Tart with Goat Cheese\" target=\"_blank\"\u003eFrench onion tart\u003c\/a\u003e.\u003c\/p\u003e","brand":"Ferme de Kergus","offers":[{"title":"Braid approx. 1 kg","offer_id":51591578845450,"sku":"MP-ROSA-FERME-2026","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Oignon_Roscoff_AOP.jpg?v=1727794570"},{"product_id":"schalotten-cuisse-de-poulet-aus-roscoff-maison-quemener-ferme-de-kergus","title":"“Cuisse de Poulet” shallots from Roscoff, 2026 harvest","description":"\u003cp\u003eThe shallot is an onion plant that probably originated in the Middle East. It came to Europe in the 17th century, where it spread rapidly. \u003c\/p\u003e\n\u003cp\u003eThe shallot was already appreciated by the Greeks and Romans in antiquity, and not only as a food. \u003c\/p\u003e\n\u003cp\u003eIt was also highly popular as an aphrodisiac.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cblockquote\u003eThe taste of the shallot is more aromatic and delicate than that of the onion, and it is less pungent than garlic. Further advantages: The smell of the shallot is less overpowering than that of onion and garlic, which makes it much more socially acceptable.\u003c\/blockquote\u003e\n\u003cp\u003eThe shallot is about the size of a garlic clove and consists of two to three cloves. Our shallots are the elongated \"Cuisse de poulet\" (French for chicken leg), which is characterized by a copper-colored skin.\u003c\/p\u003e\n\u003ch3\u003eStorage tips:\u003c\/h3\u003e\n\u003cp\u003eStore in a cool, dry, dark, and well-ventilated place. When cut, wrap in plastic or cover with olive oil and store in a closed container. The flavored oil can later be used for cooking and seasoning.\u003c\/p\u003e\n\u003ch3\u003ePreparation:\u003c\/h3\u003e\n\u003cp\u003eIf you brown shallots in fat, they can taste slightly bitter. It is better to slowly steam them until soft over low heat. \u003c\/p\u003e\n\u003ch3\u003eServing suggestions:\u003c\/h3\u003e\n\u003cp\u003eThe shallot adds a special touch to many dishes. It can be used both raw and cooked to refine salads, soups, and sauces, or as a side dish with vegetable, fish, and meat dishes. The whole cloves are well suited for flavoring vinegar or oil.\u003c\/p\u003e","brand":"Ferme de Kergus","offers":[{"title":"Braided loaf approx. 600g","offer_id":51591579369738,"sku":"MP-SCHA-FERME-2026","price":7.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/schalotten-cuisse-de-poulet-aus-roscoff-ernte-2019-ferme-de-kergus-zopf-ca-750g-11990511550547.jpg?v=1598004838"},{"product_id":"rosa-knoblauch-aus-lautrec-ernte-2026-la-lautrecoise","title":"Rosa Garlic from Lautrec, 2026 Harvest","description":"\u003cp\u003eAccording to legend, pink garlic originated in the Lautrec region during the Middle Ages. At that time, a peddler stopped in Lautrec to beg for food in an inn. As he had no money, he paid for his meal with beautiful pink cloves.\u003c\/p\u003e\n\u003cp\u003eThe innkeeper planted these pink cloves in his garden, and soon magnificent pink garlic grew from the earth. It quickly became famous and spread throughout the region. Between 1800 and 1900, the garlic was grown in small quantities in vegetable gardens of 5 to 10 hectares and sold at local markets (Castres, Albi... ).\u003c\/p\u003e\n\u003cblockquote\u003ePink garlic from Lautrec is known for its remarkable flavor qualities: it is sweet and spicy at the same time, and its aroma unfolds in a subtle way without overpowering the other ingredients of the dish. \u003c\/blockquote\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Pink garlic from Lautrec drying\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/Lautrecoise_Sechage_Ail-rose.jpg?v=1631477639\"\u003e\u003c\/div\u003e\n\u003cp\u003ePink garlic from Lautrec is also known for its long shelf life, as it can be kept from one harvest to the next under good conditions (a constant temperature of 12 to 15 °C in a dry and well-ventilated storage area).\u003c\/p\u003e\n\u003cp\u003eManufacturer: Sébastien Marty (La Lautrecoise), 5 rue Obscure, 81440 Lautrec, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipe ideas:\u003c\/strong\u003e \u003ca href=\"http:\/\/www.maitrephilippe.de\/blogs\/rezepte\/15468625-knoblauch-sardinen-bruschetta-mit-koriander-und-sauternes\" target=\"_blank\"\u003eGarlic-Sardine Bruschetta with Cilantro\u003c\/a\u003e and \u003ca href=\"http:\/\/www.maitrephilippe.de\/blogs\/rezepte\/42330433-sopa-alentejana-brot-knoblauch-suppe-aus-dem-alentejo\" title=\"http:\/\/www.maitrephilippe.de\/blogs\/rezepte\/42330433-sopa-alentejana-brot-knoblauch-suppe-aus-dem-alentejo\" target=\"_blank\"\u003eSopa Alentejana (Garlic-Bread Soup from the Alentejo)\u003c\/a\u003e\u003c\/p\u003e","brand":"La Lautrecoise","offers":[{"title":"Braided loaf approx. 500g","offer_id":51591584579850,"sku":"MP-ROSA-LAUTRE-2026","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/rosa-knoblauch-aus-lautrec-ernte-2023-maitre-philippe-filles-la-lautrecoise-950573.jpg?v=1702801715"},{"product_id":"milde-cevennen-zwiebel-aop-oignon-doux-des-cevennes-ernte-2026-domaine-castel-riquet","title":"Mild Cévennes Onion AOP | Oignon Doux des Cévennes - 2026 Harvest","description":"\u003ch3 dir=\"ltr\"\u003eAn onion that knows no tears: the AOP-protected mild onion from the Cevennes.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThe Oignon Doux des Cévennes comes from a strictly defined area in the Gard department in Occitanie and has carried the AOC designation since 2003 and the European AOP designation since 2008. The skin is paper-thin and pearlescent to pale copper in color, while the flesh is snow-white and very juicy. Because it contains very few sulfurous compounds, it causes almost no tears when cut—unusual for an onion.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eRaw, it is crisp and mild, with a delicate sweetness reminiscent of honey and none of the usual sharpness. When cooked, it becomes translucent and velvety, developing a deep aroma with subtle notes of chestnut. \u003cmeta charset=\"utf-8\"\u003eFinely sliced, it is perfect raw in salads where a regular onion would be too overpowering. When cooked, it is ideal for onion confit, onion tart, or gently braised as an accompaniment to meat and fish. Store in a dry place away from light to keep it fresh for longer and prevent sprouting.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eProduction: The steep slopes of the Cevennes allow cultivation only on man-made terraces known as bancelles. There, the onions grow in mineral-rich slate soil, shaped by alternating hot summer days and cool nights, and are traditionally tended and harvested by hand.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eA look at the harvest at Domaine Castel-Riquet.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cvideo src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/205d9fa120d04b608874d763c1a8571d.mp4\" controls=\"controls\" playsinline=\"\" muted=\"\" preload=\"metadata\" style=\"width: 100%; height: auto; border-radius: 8px;\"\u003e\u003c\/video\u003e\u003c\/p\u003e","brand":"Domaine Castel-Riquet","offers":[{"title":"Net approx. 1 kg","offer_id":53783586472202,"sku":"MP-OIGNO-RIQUET-0001","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/filets_oignons_doux_des_cevennes.jpg?v=1791633631"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/collections\/7b608f0b42b5eb82c8c78b1e0d9d6be0.jpg?v=1770311993","url":"https:\/\/www.maitrephilippe.at\/en\/collections\/frisches-gemuese.oembed","provider":"Maître Philippe \u0026 Filles","version":"1.0","type":"link"}