The Taste Guide Through Frischeparadies

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The taste guide vivantthrough FrischeParadies It’s easy to have good taste: one is always satisfied with

the best.Oscar Wilde Contents 6 12 14

ABOUT US SUSTAINABILITY WORKING AT FRISCHEPARADIES

# Who we are # Sustainable business # An attractive # What we do # Certiﬁcates and employer # Our delivery areas quality seals 16 19 82 94 102

GASTRONOMY RANGES OWN BRANDS QSFP LOCATIONS

# We are a partner FISH AND DUROC # The pinnacle of premium BERLIN for the gastronomy 20 SEAFOOD 83 PIG CHARLOTTENBURG sector BERLIN DRY MEAT AND PRENZLAUER BERG 30 POULTRY 84 GOODS ESSEN FRUIT AND FRUIT AND VEGETABLES FRANKFURT 40 VEGETABLE 85 FROM THAILAND FÜRTH CHEESE AND PRAWNS HAMBURG 48 DAIRY PRODUCTS 86 HÜRTH/COLOGNE 56 PASTA AND BREAD 88 OYSTERS INNSBRUCK LEIPZIG 64 SUNDRIES 89 CAVIAR MUNICH STUTTGART GLACIER 70 SWEETS 90 FISH FILLETS

SMOKED 76 WINE AND MORE 91 SALMON 106 VINEGAR 92 AND OIL OUR SUPPLIERS 93 CONFISERIE # Selected partners 4 RECENTLY, AT ONE OF OUR STORES: ; A epdtio it prads. Victo let th d slid shu behin hi a hi sense ar suenl overcom w jubilao. A exo mi o fru aroma care hi nos an ckl hi tast bud. e, jus fe step furthe, h’ sur h hear th powerfu roa o th se a fres Atlan brz fi hi lung. nex secon , h blink i disbelie a hi i- ne ey reveal roin gr pastur fu o magnificen cal. ‘S thi i th Paradie pa- adis!’, h chuckle. :

Wedo a lot of things differently Our motto: ... and better we leave no stone unturned

We are dedicated to providing ou with the freshest and widest selection of products. We firml believe that wishes are there to be met. But our eorts go beond this. We strive to be a source of inspiration and stimulation for professionals, gourmets and : amateur chefs and we think we succeed Almost all of our stores are. home to an extra-special. Our portfolio of some 12,000 fine foods speaks for highlight – our bistros. Here,. itself. Whether fresh fish and seafood, succulent meat the menus go far beyond. and poultr, exquisite cheese, mouthwatering ham what you’d normally expect. specialities ... the list is endless. This magazine aims to find, with our innovative. Welcome. Allow us to tell ou all about exquisite delicacies to whet your appetite, awaken your interest or simply chefs using the freshest pro-. from all over the world but first things first: when it comes put ou in the mood for some delicious food. ducts to create truly exceptional. to food, our philosophy is very simple. We always look for dishes. Bon appétit!. Enjoy! the ver best. The ver best manufacturers, the ver best processing methods and the ver best products. This is ensured ever da b more than fort purchasers with an excellent ee for qualit, a wide-reaching network of contacts, exceptional expertise and, most importantl of all, a deep-rooted passion for what the do. 6 Freshness comes first! From our store in Hamburg, we even supply large ocean cruise liners. Ahoy!

Latvia : Hamburg Estonia

Berlin : : Lithuania The Netherlands Poland : Een: Leipzig

: weinwerk Hürth/Cologne Frankfurt : WHEREVER WE ARE, FRESHNESS is at Fürth: : Stu gart Onlineshop

Munich : homeEvery year, we refrigerate more than 22,000 tonnes of food and transport it to our sites from all over the world. From there, we dispatch deliveries to locations

: throughout German and even further aﬁeld. After all, we are also a renowned and esteemed partner in Isbruck the gastronom sector in Austria, Poland, the Czech epublic, the Baltic States, the Netherlands and We are happy to make. Maorca. The continuous cold chain is an outstanding deliveries to you in urban. feat. What’s more, everything we put in and take areas several times per. out represents unconquerable quality. day. And yes, it goes. Majorca without saying that we are. available online 24/7. 8 9 Sensitive products require a special degree of care and expertise. We make sure that everything arrives in the perfect condition you expect.

A roads lead to Paradise

LANDING OF INSPECTION OF IN- INSPECTION OF LOADING AND There’s a lot going GOODS COMING GOODS PICKING OUTGOING GOODS DISPATCH on behind the scenes here. Come and see for yourself.

Over 400 suppliers dedicate their dail eorts to ensuring that our markets are stocked with the ver best, freshest products. Coupled with ecient, optimal logistics structures, our transshipment centres in Bremerhaven, Frankfurt and Paris guarantee smooth- running processes and the rapid An outgoing goods inspection is The majority of our annual sales transport of fresh foods. then carried out to check ever- volume of around 22,000 tonnes thing that has been carefull comes from our core business compiled. After all, we expect with the gastronomy, hotel and our customers to actuall receive Our 100 refrigerated trucks form All incoming goods are thoroughl retail sectors. Fish and seafood what they ordered. part of the continuous cold chain is our most important product checked in terms of quantit and between manufacturer and custo- group, followed by meat. qualit. Precisel defined stand- mer. Our own refrigerated trucks ards ensure that our customers The gastronomy, hotel and retail are used for deliveries within a are guaranteed to get the highest sectors need the freshest produce radius of up to 200 km around levels of quality and freshness. just as they are ready to use them. each FrischeParadies site. Custo- Our pickers are well-versed in ust mers located further afield receive in time procedures, and prove this their orders through professional more than 500,000 times every year. refrigerated transport. 10 11 We take our responsibilit for the environment and its resources seriousl. This is wh the subect of sustainabilit has become a firm part of our corporate values.

Out take on sustainability RESPONSIBLE PRODUCTS AND PROCUREMENT Our quality and sustainability seals provide It starts with the selection of our suppliers we have the utmost respect for ever single one of our products. For us, species-appropriate animal husbandr is a assurance and peace of mind matter of course not to mention the onl wa to guarantee trul exceptional taste. Our own FrischeParadies and SFP brands are prime examples of this, and permit simple product tracing all the wa back to the producer. Most of our You can trust us to get it right: we use quality seals and certificates suppliers have already integrated sustainability into their philosophy, and some to prove our qualitative and ethical values. have been certified b MSC/ASC or the German Bio-Siegel organic seal. We constantl strive to increase the proportion of organic foods and thus uphold the pillars of sustainability. MSC MAINE STEWASHIP COUNCIL. LABEL OUGE. This is a qualit seal for first- Independent, global and non-profit. Found- class foods from France. It was established in ed with the aim of finding a solution to the 1965 at the request of French poultr produ- problem of overfishing. The organisation has cers who placed more emphasis on traditio- Piars of developed and maintains a globall recognised nal and more natural animal husbandry. It is MSC-C-51804 standard for sustainable fishing. awarded on behalf of the French Ministr of sustainability Agriculture. Label ouge is an ocial qualit seal that is awarded independently of any ASC AUACULTUE STEWASHIP trademarks. COUNCIL. The turquoise logo of the Aqua- RESPONSIBLE RESOURCE Our team culture Stewardship Council (ASC) identifies PRODUCTS AND EFFICIENCY products from environmentall sound and PROCUREMENT AND CLIMATE sociall responsible aquafarming. OGANIC. When it comes to our assortment PROTECTION we opt for high-qualit products. Foods ASC-C-01472 that carr the EU Organic Label represent products that are made based on the idea of E-O-006 ICELAN ESPONSIBLE FISHEIES. Our Ice- ecological farming in harmon with nature. RESOURCE EFFICIENCY AND CLIMATE PROTECTION landic fish comes from sustainable marine fishing. This is guaranteed b the seal, which We do it. We implement various measures to reduce and, wherever possible, is controlled b independent organisations. avoid emissions that are harmful to the climate. Our new and renovated INTENATIONAL FEATUE STANA. One buildings are fitted with intelligent lighting, innovative and sustainable cooling of the most comprehensive and demanding sstems, heat recover from waste heat or the use of green electricit in accor- FIEN OF THE SEA. An independent, quality management and safety standards in dance with the latest energetic standards. Our packaging materials are reused non-profit organisation that makes a ke the food industry. for deliver and polstrene is returned to the raw material ccle. Our stationar contribution to preserving health oceans. THE GEMAN IVESIT CHATE All branches have switched to paper packaging wherever possible. As a member of Correspondingl certified products from the fish and seafood segment guarantee areas of FrischeParadies are characterised United Against Waste, we are activel committed to avoiding food waste. responsible and sustainable breeding. b diversit and corresponding ethical and moral values. This is why it was important to us to sign the German iversit Charter. Our employees

Socially exemplary. In order to embrace the challenges that arise in everda UNITE AGAINST WASTE An initiative for the business, our emploees can make use of continuous further training and food industr that develops practical solutions and demonstrates that reducing food education programmes. We also have our own compan health management waste is possible and can even save mone. sstem to keep us all ﬁt and health. 12 13

We also maintain the highest standards as an We offer numerous job employer. After all, the daily handling of pre- profiles. Are you interested mium foods and delicatessen products from all in selling fresh products? over the world calls for a certain amount of air Or would you rather work and dedication. We create the ideal conditions behind the scenes? Contact for this to ourish. us. We’re sure to find something to suit.

We value equal cooperation between emploees and the compan. We nurture the next generation, educate our emploees and oer our most important resource our team suitable opportunities for development. Wrking in paradise

The FrischeParadies Group is part of the Transgourmet Group, one of the largest cash carr and food service specialists in Europe. Nevertheless, with some 700 emploees, FrischeParadies is more akin to a medium- sized compan in its da-to-da business at hierarchies, short decision- making paths, hands-on mentalit, getting stuck in where needed and alwas being exible.

Are you looking for an attractive employer and would like more information? Then visit our vacancies page on ; our website or call us!

14 We give our all for the gastronomy, hotel, catering and retail sectors. Call us we have over 80 telephone advisers on hand to help. We deliver our WithMit Gusto ganz viel Gusto specialities all over German using our impressive eet of over 100 cutting- edge refrigerated trucks, which are alwas on the move. Ever da, 120 emploees carefull compile orders using highl ecient logistical sstems. So if fr ou cant get to us, well make sure ou receive exactl what oud expect from our fresh paradise at FrischeParadies. Exceptional qualit and service gastronomy „ that more than lives up to its name. I’ve enjoyed many years of reliable collaboration 20.000 with my contact person at FrischeParadies. 12.000 From over gastronomy cus- fine foods countries 70 tomers per year He always goes out of his way to find even the most exotic and unknown products for me.

Carmelo Greco, proprietor and head chef markets in urban areas and delivery 1 Michelin star and 17 Gault Millau points 10 all over Germany 22.000 t diverse of food product groups “ ; turnover per year 8

Quality assurance and. ecological sustainability. are a valuable asset. We. ensure top performance. in this area with a range. of internal and external. standards. And with. We embrace customer orientation ever da. Whenever ou talk to us, ou are various certificates, we. conversing with an experienced chef. This means that specialist discussions are can prove it, too.. conducted at ee level competence down to the ver last detail. 17 1874 Our roots date back to the ear 1874. When Carl Lindenberg opens a fish and delicatessen wholesale trade in Berlin, aiser Wilhelm I shows an interest in the fine products brought from far-o lands. Thus, Lindenberg becomes Purveor to the Imperial and oal Court. 1995 2015 The fish and seafood assortment is expanded and a full Transgourmet Central and Eastern range of foods is oered to customers from the gastronom Europe GmbH acquires the Frische- sector. Warehouses are also established in Frankfurt and Paradies Group. The compan expands Berlin, giving customers the opportunit to view and pick further and goes from strength to the produce themselves. FrischeParadies is born and is strength. New markets open in Leipzig now also accessible to private gourmets. and Fürth. The compan continues to grow.

Paradies in figures

8 ranges 1 2 3 4 700 22.000 t Every day, our employees The bulk of our annual sales volume of approximately 22,000 give their all to ensuring that tonnes of the ﬁnest foods is delivered to the gastronom, hotel our high quality standards are and retail sectors. In line with our core business area, ﬁsh and alwas met without exception. seafood assume the largest proportion, followed by meat. 5 6 7 8

over 12.000 exquisite products. ive into our huge range of high-qualit foods. Simpl scan the code and get read to enter the grand world of FrischeParadies Eight times the pleasure, inspiration, surprise, delight gourmet pleasure. and especiall freshness. Have a look through our paradise, or why not pay us a visit? We look forward 18 to seeing you! By the way, make sure you look closely! In some of our stores, BRETAGNE, POINTE DE PENHIR: our fish departments are decorated with exclusive, hand-painted tiles by the artist Annelie Somborn. Every tile is unique. You get ;Te hn fr sa bs. the picture – exclusive quality really is our thing. fisherme’ sma boat danc o th darª wave. Eve i th fines weathe, th treme- dou da rang shelter dange tha shoul no b underesmate . I thi maelstro , se ba hun fo smae fis, shrimp an crab. An i th mids o a, th me pu th lon line w thei bae hk throug th blu- terin se. :

A delicious wrk of art: Fresh ﬁsh

One thing is clear fish needs to be in perfect condition before it is brought to the table. This is Fish what we strive for every day. and seafood The eyes The skin are clear, shin, moist is firm and moist. The and bulging. transparent slime coat is intact with no signs e flesh of dring out. The fins is nice and supple. The gis are supple and not When pressed and The smell are shiny and bright released, it immedi- stick and the scales is pleasant, fresh and red and the individual atel bounces back are tightl attached to not at all fish. The best filaments are clearl to its original shape. the body. place to check the smell visible. Any residual blood is the gills. is bright red.

Nothing is more demanding and logisticall challenging than ensuring first-class, fresh fish ever da. At Frische- Paradies, we have been experts in the trade for man decades and know how to guarantee top qualit through A professional is able. excellent contacts, extensive experience, short routes and to tell whether or not a. careful handling. We bring the complete range of fish and fish is fresh at very first. seafood straight to our kitchen using the shortest possible glance. And it’s even. routes. And this is something ou can feel, see, smell and taste. better if it comes from. the best fishing grounds. of the oceans.. 20 A palate for the sea:

THE FISH SOMMELIER ORTIZ

The famil-run compan Conservas Ortiz was founded in the north of Spain in 1891 and is dedicated to the manual preparation of premium-qualit canned ﬁsh.

ABELMANN FISCHFEINOST

Abelmann Fischfeinkost stands for top- qualit products and manual fish processing. The finest pickled herring, fish salad and delicatessen products with prawns and other seafood or the freshest fish with A thins fish first-class qualit. Freshness in every category When enthusiasts become experts – a passion and fascination for fish are FHE MUSCHELN From lakes to the South Seas, we oer everthing from a must for this captivating profession. Fhrer mussels are cultivated on continu- specialities such as trout from the Taunus or Baltic salmon Interview with Jörg Jagode, FrischeParadies fish sommelier ousl monitored mussel beds in the Wad- to more exotic varieties like parrotfish and mahi-mahi. den Sea zone of the North Sea. Immediate- Whole or filleted: o ou prefer whole fish Not a problem. MSC-C-51804 l after harvesting, the are cleaned, cooled Hello Jörg, what does a fish sommelier actually do? to two degrees in a saltwater cooling bath, But portions, elegant fillets, delicate loins and cheeks are The MSC seal stands for sustainable fishing. packed alive and dispatched immediatel. equally possible – gastronomy is our way of thinking. MSC is an independent organisation that has certified more than 300 fisheries in 36 count- Oh, its a reall diverse ob. ou could sa Im a certified Traditional and innovative: Whether pickled herring and ries all around the globe. This accounts for al- fish expert dedicated to maintaining top-qualit fish, carp or cobia, the black salmon from the Atlantic and Indo- most 12 per cent of the global catch. Of course, optimal fishing conditions, the suppl chain and the MSC is firm feature of our range. Pacific, we alwas impress with the highest qualit. storage of this sensitive product. Popular favourites and extraordinary exotics: Salmon, sea bream, tuna and cod are delicious highlights. But how So how do you become one? GUAE about some blue whitefish or opah Theres alwas a new Founded in Brittan, France in 1930, GUA- variet of fish to add to our menu and FrischeParadies Its no eas feat. To become a fish sommelier, ou need E Gastronomie is a leading brand in the helps ou to discover them. to have in-depth background knowledge and lots of heart delicatessen, fish and seafood, meat and ASC-C-01472 smoked fish segments. Innovative and and soul. And then there’s everything you have to learn – tempting. ASC-certified farms work in harmon with fishing, aquaculture, sustainabilit, sensor technolog and nature and must not use an unnecessar chemicals or antibiotics. Feed comes from re- much more. Once ouve succeeded, the German Cham- sponsible sources. The farms are also obliged bers of Commerce and Industr in Bremerhaven awards to maintain the water qualit and oer their ou with a corresponding certificate. Did you know? emploees good working conditions. What is so special about fish from FrischeParadies? HAMBUGE FEINFOST A big ‘un: mahi-mahi, a large mackerel species that. With man ears of experience and exper- dwells in the tropical and subtropical seas, typically. The incredible freshness and special origins. Because tise in the prawn, fish, seafood and dim measure one metre in length and can weigh up to 40 kg.. of our ver high turnover, we receive freshl caught fish sum segments, Hamburger Feinfrost is a leading supplier in the deep-frozen sea- from all over the world ever da. And of course, this food sector. pas o. We also store our fish in special cold stores at zero degrees.

With such large quantities, can’t things ever go wrong? ICELAN SEAFOO (Laughs) We do everthing we can to prevent that. We Iceland Seafood ies freshl and sustai- have our continuous check sstem. We carr out regular, nabl caught, unique-qualit fish from the unannounced internal inspections of the entire fish pro- clear waters of Iceland to German five cess, from incoming goods through storage, all the wa times per week. Experience and a passion for the product make the dierence. Here are some. to sale and handling. This means that nothing can more fish facts.. 22 slip through the net. 23 AI

Hold the salt use caviar. According to AI proprietor Markus üsch, it reall is that simple. All you need is trout, salmon or beluga caviar and nearl 100 ears of experience spanning three generations. The black gold NEWSEA

NewSea S.r.l. Is an expert in ﬁsh products. The compan is founded on more than from the sea 20 ears of experience in the fresh ﬁsh segment. Caviar is on everyone’s lips.

Nowadas, caviar onl comes from aquafarming, which is certainl reected in the more accessible LUBIMA The faces of pricing structure with top qualit included. Lubimar has developed a unique marine aquaculture in which sea bream and sea bass are farmed across 800 hectares, allowing them to live and grow as they Caviar facts would in the wild. the sea Beluga caviar from the beluga or European sturgeon remains the highest-qualit variet with the best grain Fish is so wonderfully versatile. And we work with international size, structure and avour. Its colour: anthracite. experts to bring ou everthing from this rich world. Believe us when we sa theres still much to discover. Our exquisite fish salads and Ossetra caviar from the Russian or Siberian sturgeon is terrines, for instance. slightl firmer than beluga. Its colour varies from brown OAL GEENLAN to gold. As a Greenlandic compan, oal Green- lands quotas provide direct access to Sevruga caviar is more gre than black and has a raw materials such as coldwater prawns, Greenland halibut, cod, lumpfish roe and thinner shell. Incidentall, the addition of Malossol to snow crab. the name means lightl salted.

Our Imperial caviar comes from a cross between the Japanese and Siberian sturgeons and has a nutty note.

Elegantly smoked: Sashimi: We also oer a range of other caviar varieties: trout SAGEA SALMON upholding tradition. the epitome of freshness. caviar, keta salmon caviar, capelin roe with wasabi and The finest fish, traditionall salted aw fish, served completel on much more. Skagerak Salmon has specialised in the and smoked by hand. Amidst the its own reduced to the pure sale of high-qualit fresh and deep-frozen salmon products. ualit and sustainabili- smoke of beech and vine wood, taste and aromas of the sea. This t, also certified through the ASC seal, lie at all imaginable avour nuances are requires an extra-special degree the ver core. teased out of salmon, halibut, eel of freshness and dedication and trout. during preparation. It goes without saying that this is our forte. Did you know? We suppl salmon, tuna, cobia,

Bavarian prawns and swordﬁsh Caviar keeps its freshness in sashimi-grade qualit. Time best between minus two to sharpen our Japanese knife and two degrees. 24 ; Firm meat guarantees first-class ﬂavour. ; Maximum meat content ; New, creative preparation techniques ; Needs-based, long-term stocking ; Simple preparation ; Reduction of labour costs ; Abolition of live transport ; No lobster killing in boiling water

Raw lobster meat with and without shell.

BAY OF FUNDY IN THE CANADIAN PROVINCE OF NOVA SCOTIA High-preure ; Cthn lbtr. ; captai swche oﬀ th engin an str th boa lobster toward on o th buoy. Tu- gin o hois, h heave th tra° ou o th wate. er’ Usable parts of a lobster a impreiv specime i- sid. lobste i stron 70 % of a lobster is shell an extremel stron-spir- and waste e . Clearl i th m fo figh, h snap a th fis- 30 % is edible meat, of which: erma’ han w hi hug 45 % lobster tail claw. : 35 % claws 10 % knuckle 10 % leg

Careful and eﬃ cient: First-class quality: High-pressure lobster: products the right way. perfectly conceived. available from FrischeParadies.

Freshl caught o the coast of The high-pressure technolog also This hard-shell qualit is onl avai- Nova Scotia in Canada, the lobster is kills an germs, making high-pres- lable from us. After all, the process quickl killed through high-pressure sure lobster ideal for a wide range was developed b our partner Clear- processing and immediatel frozen of preparation methods. For classic water from Halifax, Nova Scotia. Our completel naturall. In other words, preparation, the lobster is delivered special focus was on qualit, sustai- ou receive the freshest lobster whole or halved. High-pressure nability and animal welfare. And we without an additives or glaze. et lobster is onl caught in the three think weve succeeded particularl another advantage is that the high- months before moulting when well with this extraordinar product. pressure process also dissolves the the meat is particularl succulent. protein structure between the shell This wa, we can alwas guarantee and the meat. This makes it incredibl exceptional texture and intense easy to remove the hard shell – even avour. when frozen. CLEAWATE 27 Our , favourites

COBIA BLACK TRISTAN KINGFISH – LANGUSTE CRUSTA OPEN BLUE SAINT NOVA KERBER The waters around Tristan da Cunha are cold and The cobia spends its entire Crusta Nova has been rich in oxgen, thus oe- life in a unique aquacul- The Saint erber oster cultivating saltwater ring the perfect living con- ture free from pollution, beds o the shore of Can- prawns in a land-based ditions for spiny lobsters. pesticides and hormones. cale have the ideal tempe- recirculation aquaculture Onl strong, full edged With minimal stocking rature conditions for the sstem in the district of lobsters are caught. Catch rates, the ﬁsh are cultured cultivation of premium- Erding in Bavaria since sizes are limited to ensure in grow-out oshore pens, qualit osters. Once 2016. Four separate water that stocks remain stable which oer ample free- harvested, the oysters circulation sstems with and health. ue to the dom of movement. Their are washed and sorted their own biological water optimal living conditions feed is completel natural, according to size. Then, treatment minimise fresh and gentle, rapid pro- GM-free and sustainabl the are placed in pools water consumption. With cessing of the spin produced. Thanks to its of oxygenated saltwater a water temperature of lobsters, their meat is of ﬁrm, white esh, cobia is to completel remove an 29 degrees and an air particularl exceptional suitable for all methods possible sludge residues. temperature of 30 de- quality – even raw, it is a of preparation. It has a The oysters are now grees, thirty tonnes of true delicac that remains beautifully fresh, slightly edible. The sea gardeners white tiger prawns are unrivalled by any other buttery taste served raw of Saint erber embrace cultivated from post-lar- lobster as sashimi. Or, if fried or sustainable thinking and val stage to full market steamed, it develops a respect the ecosstems size. The Bavarian prawns delicate butter avour. in the Bay of Mont are cultivated in species- Saint-Michel. appropriate conditions without antibiotics and

are never deep-frozen. MSC-C-51804

28 We’re even experts when. it comes to the exotics.. Whether ostrich, kudu,. kangaroo, crocodile, elk,. chamois or bison, your. wish is our command..

Our bf: Only from the finest cultivation regions in the world. ;

Wales (England) ; ;

TAKING IT EASY IN THURINGIA: Canada; ; Ireland ; ; ; ; lf’s g¢£d fr te Drc. ; Germany; Poland USA France Duro boa ro aroun contentedl i th Italy fres stra. Desp weighin stra²in 30´ k, Spain Japan th athle , robus anima does’ s t stru- gl. It might diaphrag rise an fa w grac; breat i cal . Bu the, ’ hardl ; ;

surprisin. Yo¸’ b har pushe t fin ha°- ; ; ;

Brazil ;

pie, mor relaxe pi tha ou boa her. Chile ; Australia mornin su twinkle throug th larg wi- Uruguay do. Her, hi lif foow th natura rhyth Paraguay Argentina ; o da an nigh. : Namibia New Zealand eat M and poultry

We place utmost. Origin and selection are the two magic words when it importance on animal. comes to meat and poultr. However, excellent qualit and welfare and the. unique diversity don’t just fall from the sky. They are the sustainability of all. result of man ears of personal collaboration with regional resources used. With. and international suppliers. Our impressive portfolio spans us as your partner, you. everthing from Wagu beef from the Vogelsberg and receive high-quality,. primeval lamb from the Eifel region to Spanish Iberian authentic and pure. ham, Label ouge poultr from France and Black Angus ingredients for creative. beef from the USA and Argentina. and exciting cuisine.. 30 SWABIAN HALL FARMERS’ ASSOCIATION

The Swabian Hall Farmers Association onl uses its own grain, vitamin-enriched lime and pea and bean meal to feed its pigs. The slightl darker meat is ﬁrm, incredibl succulent and has a characteristicall intense ; A Cut above avour.

HUBE TIOL

Class, not mass: this is the motto of Huber Tirol GmbH. The famil-based compan in St. Johann in Trol is one of the most mo- The carving knife glides eﬀortlessly through the succulent dern slaughterhouses and cutting plants meat. Dry-aged on the bone for weeks, it has reached a level for high-qualit beef and veal specialities. of tenderness that guarantees the full aroma experience for every connoisseur. A masterpiece has been created.

LOEUL PIIOT

Loeul Piriot is the European market leader in rabbit and kid production. The animals are reared in France without the administration of hormones or antibiotics. We not only have the best suppliers in the world, but also numerous highl qualiﬁed meat experts all over Germany. And they understand their craft. MONTANA ALIMENTAI

This is also reected in our legen- Montana Alimentari is one of the largest dar selection of salami and ham. Italian companies in the European meat Whether Jamn Ibrico de Bellota sector. It is characterised b the excellent Our meat adviser. quality of Italian foods. provides assistance on. de Pata Negra, Italian Coppa di everything to do with. Parma, Bresaola della Valtellina meat, and even helps. or famous Lardo cured back fat, you to find the right. everthing is freshl sliced for ou. cut for your recipe.. Sometimes by hand, sometimes by From cheek to tri-tip, from sirloin machine, but alwas with endless to Frenched rack … however you passion and care. SCHILLE FLEISCH plan to enjoy your meat, we’ve got it. In the same high quality and any Fancy something else? Visit our Schiller Fleisch specialists in sirloin, ﬁllet quantit ou desire. When it comes fresh counter with over 50 varieties and entrecte Premium beef from German. ear-round ﬁrst-class qualit in to avour, texture, colour and ageing, of sausage and ham. We guarantee selection and cut. we dont make an compromises. itll be a mouthwatering experience Why should we? 32 Many of our stores host special ageing cabinets for dry-aged specialities. This means we can guarantee optimal storage and quality. We’d be WAGU Wagu beef is reared in a natural, species- happy to advise you – just ask! appropriate environment in Eastern Aus- tralia. This tender delicac is distinguished b its unique marbling and full-bodied, A li le sweet, butter avour. guide to ageing Vinos Barrón Feines aus Spanien VINOS BAN

Vinos Barrn has been delighting customers with Spanish delicacies for more than two decades. Its philosoph has remained unchanged throughout – bringing the avours of the countr in all their regional varieties to life.

VINZENZ MU The secret: With its Hofgut Schwaige brand, Vinzenz- murr has created standards for natural feeding and responsible animal welfare all HAPPY ANIMALS the way down to short transport routes. This yields the very best beef.

Theres no doubt about it onl a relaxed, happ animal can ield top-qualit meat and unbeatable avour. It all starts with species- Wet aged appropriate rearing and feeding. Many of our animals even roam Wet ageing is the most common procedure. After slaughter, the meat is freel on pastures and meadows, such as Label ouge poultr from INALCA cooled and removed from the bone. It is then cut and vacuum-sealed. E AZA France or the grazing cattle from the ranches of Argentina. Premium veal from Ital. Inalca is Itals market leader in the production of veal. Spains leading compan for Ibrico meat The transparent production chain from rears its black pigs in free-range semi-cap- Dry aged Spacious, immaculatel kept barns, a stimulating environment and The meat ages on the bone and is cooled down to seven degrees after farm to fork is managed by one single tivit. Their feed predominantl consists optimal lighting that supports the animals’ natural rhythm are the source. of grain and, when out on the mountain slaughter. It is then left to hang in speciall constructed chambers with fundamental pillars of animal welfare. High-qualit feed and water pasture, acorns and fresh grass. 85 humidit for at least 21 das, and sometimes even longer. are another prerequisite.

Luma dry aged The feed used is often completel plant-based. Only the most Ver few animals meet the stringent requirements of Luma. As with dr important vitamins, minerals and amino acids may be added. FLEISCHMANUFATU IETZEL ageing, the cuts are aged on the bone. In this process, however, a special ETTLE mould is hand-spraed over the surface. Manual processing and tradition are deep- rooted in the masterl expertise of Fleisch- Nestled in the rural surroundings of Coun- manufaktur ietzel. Couple with constant t Fermanagh, this compan is a specialist Taow ageing innovation, creative craftsmanship is in carefull selected, high-qualit cuts of This is one of the oldest ageing methods, and involves wrapping the meat You get the idea – together with our partners, upheld day after day. meat and has been suppling top-qualit in several laers of beef fat. The aim is to completel cover the meat with products to gourmets all over Europe for we uphold precisely the opposite to harmful, more than 14 years. the fat, allowing it to gradually mature in an insulated environment. oft-criticised factory farming. After all, whether Ash ageing bullocks, pigs, hens or anything else, every An extremel time-consuming procedure. After all, before the meat is aged usuall in beech ash it spends four to eight weeks inside a special single animal has the right to live a happy, UTH ageing chamber. species-appropriate life. We are our partner for freshness and a- vour. urth has been a traditional German brand since 1910 and stands for uncompromisingl high-qualit meat. 34 Cut MATE CO

Matre Coq is the leading brand for high- qualit poultr in France. istinguished with the Label ouge and alwas innovati- with love ve, the brand constantl launches new products to delight connoisseurs.

Germany’s ﬁnest poultry. When we make this promise, were not exaggerating. We are well- versed in everthing to do with poultr. For succulent, tender and Ox, bison, bullock, aromatic dishes all ear round. CAILLES OBIN beef, But in winter, things get particularl festive here. This is when heifer Since 1969, Cailles obin has invested end- Lamb, our Christmas fowl assume the limelight. Alongside classic goose, less passion and care into the rearing and corn-fed capon and poulet princess are ust some of the seasons processing of quails and pigeons. The premium-qualit birds are bred in the region of exquisite oerings. 7 suckling lamb, Pas de la Loire. 2 3 6 1 4 8 suckling goat kid 18 5 15 Have you heard of capon? 13 14 16 11 9 Capon meat is tender, succulent and highl aromatic. The 17 13 cockerels are lovingl hand-reared for at least 160 das. 12 1 Clod 10 Capon is ideally prepared whole. And voilà the perfect 2 Chuck LON UPONT Christmas alternative to goose. 3 ib, loin, chop Through the perfect smbiosis of tradition 4 Fillet and modernit, Lon upont ensures com- 1 Cheek 10 Shin, shank plete transparenc from breeding to plate. 5 Rump Animal welfare and respect for animals 2 Chuck 11 Tri-tip, thick ank 6 Silverside/topside From our and the environment are top priorities here. 3 12 Flank steak Forerib, entrecte 7 Shin 4 Sirloin 13 Brisket point, brisket, range: centre-cut brisket 5 Fillet ; Bresse chicken 14 Blade, shoulder, clod 3 5 6 Rump steak 1 4 ; Black feather chicken 15 Ball tip OUGI 7 Silverside/topside 6 ; Duck 16 Short rib 2 ; ougi poultr products are processed 8 Tail Quail 7 with meticulous care, manual expertise 17 Shank ; Pigeon 9 Topside,eye of round and a great deal of skill. eﬁned composi- ; Poussin 18 Flat iron steak tions for discerning connoisseurs that are ; Corn-fed guinea fowl guaranteed to surprise and seduce. ; Turkey ; Pheasant 1 Head, cheek ; Free-range goose Boy veal, 2 Neck 1 Head, cheek 6 Hock 3 Rib, loin 2 Neck 7 Rib FEMIES LANAIS veal, 4 Fillet 3 ack, 8 Belly loin Fermiers Landais is the founder of the young bf 5 Rump 9 Hand and 4 Tenderloin spring Label ouge. Based in the department of 6 Flank Landes in south-west France, its poultr is 5 Rump, leg, reared and fed in accordance with optimal, 1 5 7 Silverside 2 3 7 escalope animal-friendl conditions. 4 8 8 Eye of round 12 6 9 3 11 9 Topside 2 5 4 10 Leg 10 7 9 1 11 Shoulder, clod 6 8 12 Brisket GEFLGELHOF MEE

Poultr is a famil matter and has been Pork, since 1948 The Meer famil from the Ol- denburg Münsterland stands for ﬁrst-class suckling pig poultry. Sustainable rearing and a gentle, animal-friendl fattening process ields a 36 dierence ou can taste. Our , favourites

GREATER FETTE ALTE OMAHA KUH BÜFFEL BILL VULCANO PACKERS PETER’S Not normall a term of Büel Bill is our partner FARM endearment, meat from At the heart of Austria’s Greater Omaha Packers for the finest gourmet buf- fat, old cows is among the volcanic landscape in is based in the beef state falo meat. As passionate The calves on the thirt best in the world. With East Stria, the compan of Nebraska and has spe- meat lovers, the founders Peters Farms are rea- a live weight of around Vulcano is dedicated to cialised in cattle breeding of Büel Bill discovered red in herds of up to 60 1,000 kg, the Simmental the production of the since 1920. The regions the exquisite taste of animals. The decide for cows spend up to 16 ears finest ham products. Their characteristic continental tender, succulent bua- themselves when and grazing on the summer unique taste is thanks to climate is perfect for lo meat while travelling. how much to eat, when to pastures of the Bavarian manual processing and growing corn, which The felt that the couldnt play and when to sleep. Forest, enjoying fresh long ageing procedures forms the basis of the possibly keep this unique As an inherent part of the grass and avoursome at particularl high tem- cattle feed. Onl the finest meat with its subtly herbal Peters Farm philosoph, herbs. ue to their slow peratures. The pigs used breeds, Hereford and aroma to themselves, and dedicating time and atten- growth, they develop for the Vulcano meat are Angus, are reared here. resolved to introduce it tion to each calf is parti- intramuscular fat in the fed longer than usual with This guarantees premium to gourmets and haute cularl important to the meat. After ageing for six carefull selected, top- qualit characterised b cuisine back home. Büel farmers. The species-ap- weeks, an extraordinary quality grains. Covered unbeatable avour and Bill stands for hand-picked propriate, animal-friendl taste experience unfolds, pigsties and ample room succulent tenderness that delicacies from all over rearing of calves at Peters ielding a true delicac for to roam are a firm part of is readily available. the world – and only the Farm has long characte- ever tpe of cuisine. their species-appropriate highest quality will do. rised the veal, which is rearing. GREATER beautifully tender with a OMAHA trul excellent avour.

PROVIDING THE HIGHEST QUALITY BEEF IN THE WORLD

B L F I L F E L B

38 Oh, beautiful Panama! The La SAMUT SONGKHRAM MARKET: Dona of Panama is the most aromatic pineapple in the world. ; Te f¥arne o¦ f¥ut. With its wonderfully sweet taste Wednesda mornin i ailan . Plum°, brigh and intense yellow flesh, it is Na Doª MaÀ mangoe li tempngl i th shad flown straight to FrischeParadies o th colourfu sta. On b i enoug t releas directly after harvesting. fl o fru flavour ont th palat. A visÀ- to, th sigh o th marke alon i min -blo- in. A endle se o papaya, lych drago fru, pinea²le an muc mor create capvan landscap tha’ impo- sibl t resis. : Oh, beautiful is Fruit Panama and vegetables Wonderfully fresh and full of flavour at their prime ripe- Did you know? ness: this is how our fruit should arrive. So whats the magic word irect imports. Twice ever week, we receive air deli- The largest papaya-. veries of freshl harvested, read ripened products. Whether cultivating countries. pineapple from Panama, Nam ok Mai mangoes from Thai- in the world are India,. land, Roma tomatoes from Italy or artichokes from France, our Brazil and Mexico.. qualified partners are alwas located in the cultivation regions Together, the three. and guarantee first-class produce. Constant controls and the countries account. highest standards are a must, combined with a meticulous, for around 8 million. short deliver chain. tonnes of the annual. global production. It. goes without saying. European, regional and seasonal specialities oin delicacies that we accept only the. from Asia, Africa and South America with ear-round availabi- very best batches.. lit. How about some sweet cherries from Ockstadt in Hessia And that’s a promise!. Or pied-de-mouton mushrooms picked near Marseilles Our experts travel the globe in constant search of special premium products to delight ou and our customers.

40 Interview with Heribert Lenz

Responsible for quality LES VEGES BOION control and the fruit Les Vergers Boiron is dedicated to the pro- and vegetable range duction of deep-frozen fruit and vegetable pures and fruit sauces. The naturall deri- at FrischeParadies ved products oer huge culinar potential.

BONUELLE

As a long-term partner for tinned and frozen vegetables and fresh, prepared salads, Bonduelle listens carefull to what its ‘Italy’s got customers want. it going on.’

OPPET CESS Hello Heribert. You are our unequivocal expert on Italy. How did this come about? More than 20 varieties of cress,owers and leaves from oppert Cress have become an integral part of haute cuisine. The are Around twent ears ago, I was working in Munich and like sustainabl cultivated with biological crop man of m colleagues, I bought fruit and vegetables from protection in the utch town of Monster. traders in Austria. But I quickl realised that there had to be something else. So I oined a couple of colleagues who Creavy drove to the market in Verona ever week and bagged real- l excellent qualit there. I knew straight awa that this was the future. So I bought a small van and the rest is history. the seasonal way MCCAIN

But why Italy? The huge variet of deep-frozen goods, chilled and twice-cooked potato products b McCain covers all requirements of a Thanks to its geographical location, Ital has several op- professional kitchen. Regional and seasonal specialities oer an timal vegetation zones, meaning that sun-ripened fruit is endless variet of unique features. Ecological available practicall all ear round. Italian producers also cultivation methods and short deliver routes also have a certain air for naturall produced goods. meet sustainability requirements when dealing with regional products. This makes the tpical Which specialities are you referring to? seasonal dishes taste even more authentic. Whet- her asparagus and strawberries from the direct Above all, its products like artichokes, classic varieties UBANI TATUFI surroundings or intensel aromatic beetroot for of tomatoes and courgette, old varieties of pepper, bell Urbani Tartufi has been dedicated to the Locally picked wild. a delicious Hamburg-stle lobscouse casserole, if peppers, salad leaves like all varieties of radicchio, fennel, world of trues since 1852. Thanks to the herbs are currently. commitment of six generations, Urbani variet is what oure after, FrischeParadies is our special veg like cime di rapa, romanesco, monks beard, enjoying a real come-. has become the global leader and expert first port of call. And this goes for both original, spinach, chard and, of course, true. And when it comes back. Wild garlic has . in trues and true-based products. to oranges, Ital is the onl countr to produce such a wide long been a firm part. down-to-earth cuisine and innovative crossover of fresh spring cuisine.. creations. ale with Bavarian prawns instead of variet, such as Moro, Sanguinelli, Tarocco, Navel, Ovali But have you ever heard. Westphalian Mettenden sausages? It’s entirely up and many more. of ground-ivy, ribwort,. to you – we deliver whatever you need. silverweed or shepherd’s. Always in top quality. So you’re a true fan of Italy? purse? Let us surprise. LA BILANCIA Naturalmente you – when it comes to. (Laughs) The true hunter and his dog are on the different flavours, the. hunt for fresh trues. Onl the ver best of sky really is the limit.. the harvest is freshl and gentl processed to ield a natural product of the highest quality. 42 ; wh Lago Romagnol paw a th groun w playfu excemen. Pietr SancunÀ’ livel truffl hunte ha foun For when onl something trul special magnificen tube. An thi scen i ofte will do, we stock a comprehensive range repeate a da lon. : of exquisite, organic mushrooms from WHITE TRUFFLE cultivated cultures. The unrivalled pin- (Lat. tuber magnatum) | | | nacle of qualit with avour and fresh- Home is where the ; Shimeji ; Lion’s mane ; Pio§ino ness in a league of their own. truffles row!

BLACK WINTER TRUFFLE (Lat. tuber melanosporum)

SUMMER TRUFFLE (Lat. tuber aestivum)

The icon of taste: the true. As a subterra- We source crisp, intensel aromatic leaves nean fungus, its notoriousl dicult to find and special herbs from eltenhof in Filder- BURGUNDY TRUFFLE but its aroma and avour are more than stadt and oppert Cress, among others. (Lat. tuber uncinatum) worth the eort. If onl the true would | | | Experiment with products like red oxalis, find a new dwelling place the nast little ; ; ; micro kale, corn chives and oster leaf. pest is slowl decimating true harvests. Affia Cre Chii Cre Rock Chives iscover the exciting range of unusual Nevertheless, its still worthwhile the avours. white (or Alba) true season runs from September to New ear. The black true, How to preserve on the other hand, is hunted between e- And, of course, we cember and March. But whats the dieren- supply all types of ce Eas. White true has an extremel truffles required for delicious MUSCAT OR pungent smell and a subtly sweet, nutty taste. your cuisine – in all WINTER TRUFFLE The black true, however, smells less quality grades. This also flavour (Lat. tuber brumale) intense, has a similarly nutty taste but with applies to truffle products Storing fruit and vegetables for long periods of time leads to a loss of vitamins and such as truffle butter, oil, more bod and an earthier avour. Black moisture. We keep delivery and storage times as short as possible – and thus leave you pesto and creams. winter trues come from Prigord, Pied- room for our own stock, too. Its important to remember that fruit and vegetable can mont or Spain. Black summer or autumn onl unfold their characteristic aromas if kept in the best possible storage conditions. trues can be found in Ital, Spain, France, omania and Hungar, and more seldom, Not to be stored in the fridge, but cool and dry: in Germany. Several regions of Italy, Croatia Tomatoes, potatoes (store in a dark place), onions, garlic, apples, pears, stone fruits, and South East Europe are well-known citrus fruits and exotic fruits. BIANCHETTOTRUFFLE true-hunting grounds. Refrigeration required for: (Lat. tuber albidum) Berries, leaf veg, courgette, aubergine, cucumber, mushrooms and root vegetables. 44 45 Our, favourites

KELTENHOF PANAMA PINEAPPLE For over twenty years, LEHR eltenhof has been culti- ORGANIC Not far from Gatun Lake, vating original leaves and the La ona of Panama herbs on the fertile Filder MUSHROOMS pineapple is cultivated Plain. Forgotten species with meticulous care. The PRINCE DE were rediscovered, weeds The famil-run compan farmers attend to every BRETAGNE recognised as delicacies Lehr Bio Speisepilzkultu- single fruit until the reach and petals brought onto ren has been cultivating perfect ripeness. Thanks the market. With tender exquisite, organic mu- Prince de Bretagne is an to stable climatic condi- bab and micro leaves, shrooms at the heart of association of producers tions, an optimal water eltenhof sparked a culi- Germany for four gene- dedicated to the cultivation supply and abundant sun, nar revolution, and conti- rations. The Lehr famils of high-qualit vegetables La ona of Panama un- nues to raise the bar with concept of good, health from Brittany. The range veils fantastic colouration its own range, making it mushrooms is based on spans some 25 dierent with the perfect balance the perfect partner for sa- organic cultivation, deep types of vegetables, a baby of sweetness and acidit. lad leaves, vegetables and conviction and a profound vegetable assortmentand While normal pineapples herbs for haute cuisine. sense of responsibility a selection of organic pro- tend to have a sweetness for nature and societ. ducts. The baby vegetables content (degree Brix) of No chemical additives are are exclusivel harvested approx. 11 per cent, the used in the production of by hand and thanks to sweetness of this variety the mushrooms. From the their small size, enable is over 15 per cent, which production of the organic precise grading and special explains its unbelievably mushroom substrate to cultivation techniques. sweet, full avour. the harvest and saleof the They are harvested at a fresh mushrooms, everyt- very early stage and the- hing is carried out b one refore have a comparabl single entity. mellow avour.

Bio Speisepilzkulturen 46 AUVERGNE-RHÔNE-ALPES: ; I’s a¨l a©ot e ªi©l mu¨d. I’ earl i th mornin. Claud Dambrois pad hi wa dow th creakin stair int th ripe- in r i th cea o th ol countr hous. H smile a th subtl tang arom o th Fourm ’Amber fi hi nostril. Claud i a aﬀineu, o chs refine. Hi experienc an expers un t matur thi covete moul -ripene chs int culinar masterpiec. Gentl, h turn an flip sma wh i hi stron hand. :

Chse and dairy products

Did you know?

The first dairies. were established as. early as 5000 BC. in Mesopotamia,. the Black Sea Region,. Asia Minor, Egypt. To make cheese, ou need milk. This sounds reasonabl simple. and North Africa.. But what this humble ingredient can achieve is a veritable cos- mos of avour and sensation with inﬁnite richness. Production, ripening and storage follow millennia-old traditions that conti- nue to explore the limits of perfection ust as we do. We store and suppl over 400 varieties of cheese, in addition to a special selection of dair products. Surprise our guests with some delectable cheese for a diverse selection that can hardl be found anywhere else.

48 For gourmets, the selection and sequence of cheese and wine has to be meticulousl orchestrated to create an aromaticall exciting smphon. Our cheese clock is the perfect tool to ensure a harmonious marriage. e chse clock: Round-the-clock pleasure Pinot Noir

cocePinot Noir Pré-

Pinot Gris

MuscatelBurgundy Scheurebe Syrah

Muskat-Trollinger

Kabine Burgundy Gewürztraminer

Riesling Palate logic Pinot Gris Pinot blanc in chse heaven Pinot Noir Pinot Noir Tempranillo ; Fu o ancipao, th fou friend siz Trollinger u° th expertl compile chs plae. Wha fragranc, wha perfec sequenc o sensaona

Select berrySauternes variee. No thi i wha tru exceenc lk lik! : port

SanceÆe Silvaner Have you heard of ‘palate logic’? It is based on a deep and AGRIFORM extremel tasteful principle. And it goes like this: the cheese Sauvignon Blanc that has ust been consumed must not anticipate the next. Agriform is our partner for exquisite Italian Professionals therefore take painstaking care to compile cheese hard cheese. Grana Padano is a fine-grained hard cheese with a mild but distincti- sequences from mild to pungent. The cheese clock helps to ve avour. Parmigiano eggiano is left to SEMI-HA AN MOUNTAIN CHEESES. Still CEAM CHEESE Made from goats, cows or achieve this read in clockwise direction starting at 7 oclock, ripen for longer and has a strong, et de- slightly yielding paste, but more mature. The sheeps milk. Alwas fresh, slightl curd and it’s impossible to go wrong. licate avour. aroma has significantl developed to produce available salted or unsalted. its own distinct character. By the way, cheese should alwas be rested at room tempera- WASHE-IN CHEESES. Intense and SOFT CHEESE With a natural or white-mould ture for around 30 minutes before consumption. This enables it aromatic smell and taste. Cream paste rind. Cream with a mild to medium avour. to unfold all of its aromas. with rinds ranging from moist to dry. A mould aroma is desirable. FANCIA MOZZAELLA And another tip: establish a theme for our cheese combinati- MILE SEMI-HA CHEESES Cheese with HA CHEESES. The king of cheeses. Intense, on. ou could go for a cheese platter of varieties with Protected Francia Mozzarella is made in a traditio- a natural rind or a light washed rind. These aromatic and robust. Matured for up to three esignation of Origin, for instance, or a light summer or heart nal process following age-old recipes. The cheeses have a distinct and unique character. ears, the cheese has a crstalline texture. cheese is still pulled b hand and no pre- winter selection. Countr-specific compilations also work well servatives are used in its production. wh not tr a Tour de France or tpical English cheese board

SEMI-HASCHNITTSE CHEESES. # Jung oung und and mild, mild, ent- BLUEBLAUSCHIMMELSE CHEESES. Aromatic # cheeseAromatische with mould äse containhalten more mehr water Wasser than hardals Hartkäse cheese undand inside.mit Innenschimmel. The full aroma Bei is released Zimmertemperatur when the thereforereifen also deshalb mature schneller. more quickl. cheeseentfalten is at sie room ihr volles temperature. Aroma. 51 Lactose-«r CREAM and unbelievably tasty The fat content of the milk is separated and processed into cream. What is left is called skimmed milk. Cheese is made from milk and milk contains lactose. So does that mean that people with lactose intolerance cant eno cheese Not at all there are man varieties of lactose-free cheese. These include Appenzeller, mountain cheese, cheddar, old Gouda, Parmesan and raclette. The secret The longer the cheese is left to ripen, the more lactose is broken CRÈME FRAÎCHE down. In other words, this widespread dietar incompatibilit b no The classic Cream is added to lactic acid Regional and means has to rain on the parade of splendid taste. Tell our guests bacteria. Cream avour with up to 42 fat. authentic Specialities are at home with us. DOUBLE CREAM An even richer cream with 55 fat. ouble b name, double b deliciousness. In good weather, ou could easil mistake from Pinot Noir cheese to saron cheese. the Wetterau for Tuscan. But were in the Or how about a drive 14 hours south Here heart of Hessia, at the Hungener äsescheu- in Campania, the best mozzarella in Ital SOUR CREAM ne cheese dair. Here, manual craftsmans- is produced in the provinces of Avellino, Milder and less sour than crme frache, hip and traditional methods combine to Benevento, Caserta and Salerno. We know and also lower in fat than its French relative. ield delectable and exquisite cheeses and this because we are often there to bu onl we deliver them straight to your door. From the best of the best. ou can be sure of it. soft sheeps cheese to Cistercian cheese,

YOGHURT elicatel tang, fresh avour. epending on the type of milk used, it has a fat content between 0.3 and 10. Buﬀalo briiance!

QUARK Strictl speaking, quark is a tpe of cream Lets talk about the best mozzarella in cheese made from skimmed milk. The the world. Lots of products that carr higher the fat content, the milder and the name of bualo mozzarella have creamier it becomes. little to do with premium quality. Often, bualo and cow milk are mixed, which SKYR has a detrimental eect on the taste. We The Icelandic all-rounder tastes like a opt for authentic Bufala Campana OP. mixture of low-fat quark and oghurt. It In other words, 100 pure bualo milk Why is the specification of a cheese’s fat in dry mass has a slightl tang avour and a cream from animals that are reared in species- content (FiDM) required by law? The reason is quite consistenc. appropriate, ethical conditions. Together simple. Cheese consists of dry matter and water. During ripening and storage, the cheese loses water through with the traditional, gentle processing, evaporation, so it becomes lighter. Specification of fat this yields an intense taste sensation with content based on cheese weight would be extremely an incomparabl cream consistenc. impractical. The fat content in the dry matter, however, always remains the same. 52 53 And it ripens , and ripens and ripens ... Our One last taste test, a quick press of the thumb to check texture, another smell of the wheel ... yes, it’s perfectly ripe. May it melt in the mouth, call forth intense sensations and never be forgotten. favourites

XAVIER NATURKÄSEREI DAVID TEGERNSEER- LAND Since 1969, avier avid has united expert know- The pasture farmers in ledge, reliability, tradition the Naturkäserei Tegern- and cutting-edge know- seerLand e. G. cooperative Our how in the production of carr out their agricultural cheese and unpasteurised work following ver spe- tips: cheese from France. a- ciﬁc, strict criteria. They vier avid is dedicated to ; The perfect place is dark,. Cheese is a completel natural product, and its stand for sustainable land oering perfectl ripened cool and well ventilated. An. ripening does not ust suddenl end. In fact, it cultivation, the preserva- cheese, each emboding air humidity level of 80-90. continues to ripen. Some simple storage tips help tion of biodiversity and a per cent is recommended.. a unique landscape and to stop this process once the avour has reached partial return to traditio- the manual craftsmanship the point of perfection. nal agriculture. The onl ; Hard and semi-hard. behind it. The result of this use fresh pasture milk, cheeses should be wrapped. traditional expertise is the- Our cheese specialists would be happ to explain natural rennet, cultures in a cloth soaked in brine.. refore a guarantee of truly this brief overview to you in more detail. Simply (e.g. lactic acid bacteria), contact us we look forward to hearing from ou. extraordinar avour. ; For blue cheese, sea salt and – depending aluminium foil is the on the variety – some best companion.. herbs and spices.

; For soft cheese, parchment paper is used and cream cheese is covered with cling film.. 54 55 Beyond the crunch – the. crust. It improves shelf. life, protects the bread. and plays a key role in. giving bread its charac-. teristic taste. The crust is. formed through the so-. called Maillard reaction. during baking. Through. this, the special aroma. and olfactory properties. are developed that make. FROM THE BBC STUDIOS IN LONDON, 1957: fresh bread so irresistible.. ; We¥ s¯ahti g¥e° o t¥es. O 1 Apri 1957, eigh miio viewer watche televisio documentar abou th spagheÀ harves i Ticin. er, th lon past strand gre o tr, wer carefu picke b pre youn wome an place o th gra t dr. A th m, past wa considere a exo delicac i th UK – bu t thi da i s unknow ho man viewer actua fe fo th Apri F’ jok. :

Pastaand bread

Where hand craftsmanship comes into its own a veritable treasure trove of experience has been gathered through centuries of making bread and pasta. The ﬁnest, freshest ingredients, perfect manual techniques, tips, tricks and regional quirks culminate in trul mind-blowing variet. Of course, we onl focus on the best of the best. In our search for the highest qualit, we have come across producers who inspire us and bring exceptional goods straight to our kitchen.

56 Mre than a Pasta IN FIGURES E CECCO The high-qualit products from e Cecco question of shape are a standard feature in ever kitchen. Through the use of fresh durum wheat semolina and clear mountain water, the products guarantee excellent consistenc Small, large, thick, thin, twisted, pulled, 1295 100 and bite. is said to be when, while on his dierent tpes of pasta pressed ... the list of pasta types and legendar travels, the Venetian are available in Germany. shapes is endless. But when it comes to Marco Polo ﬁrst saw noodles As many as 600 exist consistency and sauce combinations, being prepared in China. worldwide. every variety is unique. USTICHELLA ABUZZO Since 1924, ustichella dAbruzzo has been TEN, ONE HUNDRED, dedicated to the creation of the ﬁnest pas- We oer an ample selection of fresh and dried pasta varieties from ta following age-old traditions. ough from e Cecco, Tressini and ustichella dAbruzzo, the artisan pasta manu- high-qualit durum wheat and fresh spring water is pulled through bronze plates and facturer with 95 ears of experience. B the wa, cutters are used for ONE THOUSAND dried at a low temperature for up to 50 the various pasta shapes. The best are made of bronze, which creates hours. The perfect ratio for cooking pasta is 10 g salt, 100 g pasta, a beautifully roughened edge. This in turn ensures that the pasta 1 litre of water. perfectl catches the sauce. Buon appetito

PANEPET of pasta is consumed by the panExpert is our reliable, expert partner 25.10. for high-qualit, deep-frozen baked goods, average German WOL including handmade delicatessen baked every year. goods, exquisite gourmet snacks and PASTA A 8 kg desserts.

LANTMNNEN UNIBAE

The Schulstad Baker Solutions brand be- longs to Lantmännen Unibake, one of the largest European providers of high-qualit baked goods for retail, wholesale and the gastronom sector.

Fresh and fied Fresh, filled pasta is poetr personified. Whether with game, beef, Some of our lamb, poultr, mushrooms, cheese or other delicious combinations, the list of possible fillings reall is infinite. Here, once again, our wish suppliers is our command. From cannelloni through crespelle to tortellone gigante, we have it all. Some of our exquisitel filled pasta creations ; Surgital. are also available deep-frozen. ; Mosna. The name of pasta varieties gives ; Tressini. clues regarding its appearance. Pasta ; Gourmet Compagnie. types that end in ‘ini’ or ‘ine’ are thin, whilst those with an ‘oni’ are thick. If it ends in ‘ette’, it is narrow, and 58 ‘elle’ means it will be wide. tpes of bread have been ociall Breadology recognised, along with 1,200 small IN FIGURES 3,238 baked goods. e secret of the finest bread: 2014 11,000 84.9 kg The German Bakers Guild has done it In 2014, ears ago, the cultivation of of bread is consumed German bread culture was included in the List of grain was invented. by Germans every year. THE DOUGH PROCESS Intangible Cultural Heritage b the National Commission for UNESCO. Baking bread is an art. When it comes to quality, 2 it all comes down to the dough process. But what 1 m of grain culvaon space does this actually involve? is enough to make 1 kg of bread The dough process describes all steps from mixing the fresh ingredients to remo- ving the finished loaf from the delicious-smelling oven. And theres a lot to consider. It all starts with the preliminary dough stages. Is it a mother dough, a leaven or a soaker? Then we have to think about the temperature of the dough, its water content and, of course, the recipe.

Experts distinguish between dierent dough processes. These include indirect or straight dough, long or short fermentation and warm or cold prooﬁng. The dough process can take anthing from a few minutes to several das and as alwas, patience pas o

A It’s the variety of tastes that makes the dierence when it about bread comes to carring avour and providing a filling meal, bread oud like brioche, focaccia, pane arriba or onion baguette No problem. is a real all-rounder. Sweet or We alwas have up to twent dierent varieties of bread on our shelves. savour, steeped in spices, air Fresh or deep-frozen, whatever our kitchen requires. Classic breads such Did you know? and light or full-bodied and as sourdough, re, baguette and ciabatta also coincide with more unusual intense, there’s really nothing varieties, such as English raisin loaf with hazelnuts, rosemar and raisins. quite like high-qualit bread. Whatever our requirements, we guarantee oull find the perfect compa- What about gluten? Scientifically speaking, gluten is a mixture of proteins, nion for ever occasion. Whether for breakfast, as an accompaniment to lipids and carbohydrates. The name is Latin for ‘glue’. Cereals that typically have a high gluten content are spelt and wheat. Unfortunately, many people salad for lunch or simpl as a snack in between. Thats the great thing about suffer from gluten allergies or even life-long intolerance called coeliac disease. bread alwas goes down a treat, especiall when it comes from The good news is that practically all cereal products are available in gluten-free the assortment at FrischeParadies. versions – even beer. 60 61 , Rice Our and grains favourites Who doesn’t automatically think of the famous sack of rice? But this image does rice more than an injustice. Rice offers an unbelievable variety of flavours – and it’s always delicious.

As your premium supplier, we are also Another variet that is not to be for- on a constant hunt for exceptional pro- gotten is, of course, sushi rice, which is ducts when it comes to rice and cereals. used to create one of the most intricate The result? Only the very best. Whether masterpieces of gastronom. Were also Basmati rice, paella rice, Vialone Nano an excellent port of call when it comes risotto rice, red rice, black rice with to cereals: couscous, barle, millet, such a huge variet, its hardl surprising semolina, lentils, beans, legumes – and that rice is one of the greatest success onl in the highest available qualit gra- stories of humankind. des, some of which are organic. DENGG

TRESSINI PASTA The passion for the deli- SASSELLA cious cuisine of our Since 1996, Tressini has native Tyrol is palpable been producing fresh throughout our produc- pasta following original Based in heinbach near tion premises at the heart Italian recipes. The range Bonn, Sassella speciali- of the region. Using the includes all classic forms ses in the production of perfect recipe of the finest such as tortelloni, ravioli, premium-qualit fresh ingredients and a large tagliatelle and gnocchi. pasta. Processed using a sprinkling of skill, we create The filled varieties contain special bronze press, the unique Trolean specia- a range of ingredients, pasta has a rough, rustic lities. Based on age-old such as meat, fish, ve- structure which is great traditions. Whether hearty getables and even fruit. for soaking up sauce and and avoursome or irre- Their oer is rounded o transporting avour. No sistibly sweet, there’s an withtrendy and seasonal preservatives are used, unmistakeable dash of just the products. However, cus- highest-qualit Tyrol in every one of our durum wheat semolina tomised pasta creations delicacies. And ou can and eggs. Sassella pastais Alternative cereals also have their place in the taste the dierence incredibl filling and has for varied cuisine: portfolio. a shelf life of six to eight weeks.

BUCKWHEAT QUINOA BLACK AMARANTH EMMER QUINOA WHEAT 62 63 ASSISI IN UMBRIA: ; Ol p¥oªuto dn df¦e¥t¨y. Slowl, almos leisurel ye w decisiv powe, th oi pre extrude crushe th aroma olive culvate b Giuse² Francesc. head scen o soi an freshl cu gra float throug th ai. N mor tha thr hour ag, th fru s hun o th almos 50´-yea-ol oliv tr o th hi tha shiÌer i th hea. : Sundries The season, avour, marinate and reﬁne: high-qualit oils are multifaceted all-rounders in ever kitchen. This is wh we host an outstanding culinar repertoire of oils from the exceptional regions of Ital, Portugal, France and Greece along with its islands.

From Swedish Albaöl through almond oil, all the way to walnut oil. Rapeseed oil, grapeseed oil and pumpkin oil – everything ou need for all creations, whether down-to-earth or lavishl extravagant. Here, we promise oull ﬁnd what ou need. We are alwas looking for new products in all the maor countries of origin. These include oils reﬁned with lemon, chilli, trues and other ingredients.

Did you know?

What does the DOP seal. actually stand for? PDO. (Protected Domination. of Origin) in English, it. guarantees the cultivation,. processing and production. Cold-preed of olive oil within one region. of Italy. Particular highlights. and warmly received are the premium products. The production of premium olive oil is a feat in itself. When from Casa Basso in the Emilia-. pressing the fruits, great care must be taken to ensure that Romagna region, such as olive. the temperature in the mill does not rise above 27 degrees oils from Umbria, Tuscany. Celsius. Otherwise, bitter substances are released that have and the Italian Riviera.. a negative eect on the qualit. A good example of top-qualit, cold-pressed olive oil is our delicatel fruit Olio di Amelie a fantastic pairing for salads and antipasti. 64 Pepper varieties and their uses:

High-quality vinegars entrust themsel- Sensational ves only to the characteristic ﬂavour of TELLICHERRY PEPPER Perfect for heart products from the sea, in their starting product. addition to fruits like oranges. With a concise, intense heat. spices! The taste of the world. Whether exotic or classic, mild, harmonious or infern- all hot, our spice rack guarantees oull meet our guests ever desire. And its all gathered together from our trusted partners from ever corner of the Ventures globe. Our collaboration with Altes Gewürzamt, the famil-run spice producer owned b Ingo Holland, deserves special mention here, although the exclusive TASMANIAN MOUNTAIN PEPPER umami and tomato concentrates from Tomami are not to be missed either. Pleasant and fruit, followed b intense heat. in vinegar Perfect for meat stews, beans, squash, beef, game, lamb and exotic fruits.

MALABAR PEPPER Full-bodied with ethereal freshness and a pleasant, warm heat. elicious with wok dishes, steak Mediterranean ﬁsh.

CUBEB PEPPER Like the gourmet vinegar from our partner Fruchtwerker. A rare specialit from Java. Its high content Whether cherr, strawberr or orange vinegar, distilled with of essential oils carries echoes of eucalptus meticulous care, the aromas unfold amidst the acidit to unveil and mint. Perfect for Indian dishes, meat and vegetables, chutnes and cheese. a veritable firework of avour. Or how about the highl coveted Aceto Balsamico Tradizionale This specialit is aged for at least twelve years. After soaking in a barrel for a minimum of 25 years, it earns the distinction of extra vecchio. One of our suppliers even uses a variet of barrels from the 16th and 17th centuries. Ready made and really tasty LEMON PEPPER The heat of the black pepper meets refreshing With their finely tuned marriage Don’t forget that. ou dont alwas need to do everthing ourself. acidit. Ideal for Asian cuisine, meat dishes, of grape must and wine vinegar, FrischeParadies also. Especiall at the buet or on the starter menu, crisp salads and fish. the Balsamic vinegars from Antica offers a range of pastes. theres alwas space for our carefull selected Acetaia della Marchesa are a special and concentrates in its. specialities such as chutnes and deli salads. treat for the taste buds and are dry goods range.. iscover the qualit of our deli salads, sauces, dips, exclusively available from us. chutnes and man ethnic products for ourself. Our premium partners Gourmet Compagnie, ie Beste chin, ahlho and Goedeken oer trul inimitable creations. PINK PEPPERCORNS From the Brazilian peppertree. Sweet and spic and not at all hot. Perfect for fish, seafood and vegetable dishes, as well as sweet desserts such as ice cream. 66 67 , Our favourites

CASA TOMAMI SWISS CHEF FONDS RINALDI GOURMET NESTLÉ CASA BASSO The classic TOMAMI® #1 and #2 seasoning sauces PROFESSIONAL The inaldi famil, which Swiss Gourmet Waßmer are made using 100 ripe Casa Basso is a famil- owns the compan Alis is THE manufacturer tomatoes, without any When culinar masters run compan based in S.r.l., has been produ- in Germany and uses additives or preservatives. and CHEF come together, Tuscan. The Basso famil cing traditional Balsamic meticulousl selected GOURMET They are naturally vegan true works of art can be has been making superb vinegar for generations. raw materials to prepare and gluten- and lactose- created. After all, the CHEF extra virgin olive oil from The Rinaldis boast one COMPAGNIE its exquisite pâtés and free. As natural avour products not onl save Podere Bartolino olives of the most impressive terrines. Our products for generations. Thanks to intensifiers, the can be professional cooks a lot of vinegar production plants. The true gourmet expe- are not onl delicious and man ears of experience, used in all types of dishes. time-consuming work, but It hosts a wide array of rience. Fresh products, easily digestible, but also the range has also been also provide a basis for wooden vinegar barrels handmade with love. With appropriately garnished, expanded to include more Featuring first-class spice dishes with a real wow that date back to the16th tried-and-tested recipes providing a veritable feast blends from Ingo Holland, olive-based products. Olio for the ees. Pamper our factor. Whether for a dash and 17th centuries. They and meticulous qualit ® di Amelie, for instance, is the TOMAMI umami of intensit, creative sea- are still used for Balsamic standards, the sta at guests with products from another excellent product sauces whisk the taste soning or unique refine- vinegar production toda. Gourmet Compagnie Swiss Gourmet. Our diver- made by the Basso family. buds o on a delicious ment, with their carefull This ensures the creation create honest cuisine se range guarantees you’ll It is obtained exclusivel culinar adventure around selected ingredients and of exquisite products with steeped in tradition. All be spoilt for choice through a mechanical the world. TOMAMI makes authentic avour, the first-class qualit. products are made using process involving one food tastier and cooking high-qualit stocks, jus fresh market ingredients, single press using Fratoio, easier. and sauces guarantee a resulting in top-qualit swiss ourmet Leccino and Morchiaio special touch for ever convenience goods, From waßmer varieties. dish. Let our creativit pasta, soups and antipasti ow. With CHEF. to deli salads, accompaniments and more. 68 69 PROVINCE OF ADAMAOUA, CAMEROON: ; Hr²etn lk 50³ ya¥s ao. W precis blo o hi machet,Amanie slice th rip coco po fro th tr. Befor thi, howeve, th 42-yea-ol seasone exper ha t determin th degr o ripene. i i har manua labou. Afte a, desp hug effort w stat-o-th-ar technolog, a effecv coco harvesn machin ha ye t b invente . Bu perhap tha’ g thin. Afte a, som thing do’ rea n t chang, d the? : Swt treats

Cocoa is a global. bestseller – but quality. can vary considerably.. Truly outstanding varieties. include Araguani and. Manjari. These ﬂavoursome. Sweet dreams are made of this. the look incredibl tempting wonders predominantly. and the certainl dont disappoint in the mouth. Were talking hail from Venezuela. about the chocolate and praline specialities from our premium and Madagascar.. suppliers Valrhona, Coppeneur and Läderach. Whether ou have our own patisserie or want to oer stunning, read-made dessert experiences, our delicate couverture chocolate blocks or chips, classic, elegant chocolate varieties and creative, perfectl harmonised pralines are guaranteed to delight you and your guests. Anyone for another?

70 BA CALLEBAUT

Barr Callebaut is the worlds leading manufacturer of high-qualit cocoa and chocolate products. Customer focus, passion, entrepreneurial thinking, team spirit and integrit lie at the heart of the compan.

Café creme has an. Perfect elegantly full-bodied. and nutty ﬂavour,. BINI whilst espresso is rich. preserves and chocolatey with. For over 20 years, Bindi has been a reliable From exquisite marmalades and delicious ams, it goes delicate, fruity acidity.. partner for original and premium-qualit, deep-frozen convenience products from without saing that we stock them all, bringing an entire Italy. The range spans high-qualit cake, orchard straight to our breakfast table. And b the wa, dessert and ice cream specialities. our range of high-qualit convenience products in ars and tins awaits our discover, too. Another coﬀ?

With onl the highest qualit in mind, FrischeParadies caf creme and espresso come from a traditional roasting plant in And now Obertshausen/Oenbach am Main, where onl the avour of EIMEISTE the finest beans finds its wa into ever cup. Top qualit based on meticulousl selected ingredients is the principle used b fr deert reiMeister in its choice of onl the finest ingredients for its confiserie specialities.

VALHONA

The high-qualit cocoa varieties from the worlds main cultivation regions form the basis of the trul extraordinar chocolate products b Valrhona. ualit and sustainabilit are the compans core focus.

UNTEWEGE FCHTECHE

Apple, chokeberr, quince, strawberr, mo- rello cherr and much more there reall is nothing the Trol-based compan Unter- weger Früchteküche wouldnt transform Preserved fruit pures from our ver own FrischeParadies brand or deep-frozen French fruit pures, smooth into spectacular, intensel fruit am. panna cotta, high-qualit petit fours, desserts and much more to round o a trul great meal, the perfect Or tea? finishing touch is required. And thats what we provide. In this segment, too, we work exclusivel with first- Alongside our ample tea selection from the legendar Haus class suppliers who understand their craft and use onl the finest-qualit ingredients. ou can taste the usmi, ou can also find top-qualit organic tea and iced tea dierence blends from the Provence-based compan Terre dOc. 72 Ice, ice,Ice, baby! ice Tasty, melting, c¢£l – baby! whether as ice cream or sorbet...

COPPENEUR GIOLITO

Confiserie Coppeneur et The original, premium- Compagnon has been de- class gelato from the dicated to the production compan Giolito thrills of sophisticated cocoa the palate with its natural, creations since 1993. As a pure avourand unique pioneer in the production aromas. Giòlito comes of the finest cocoa and from Old Italian and chocolate products, Cop- translates as pleasure peneur only uses natural, and enoment. Authentic premium-qualit ingre- and honest Italianità. Top dients. The chocolates qualit from all-natural onl contain cocoa butter production, linear and and have a cocoa content pure. All of our gelati are The authentic Italian art of making ice cream is of at least 72 per cent cream and light with a unrivalled anwhere in the world. The ice cream for dark varieties and at beautifull firm structure. varieties made b the Ghisolfi famil reall take least 36 per cent for milk Our sorbets have a fruit the biscuit. Here, the use of the finest raw mate- varieties. No so lecithin is content of up to 69 per rials is law of the land. Fresh milk and cream are used in the production of cent and are also lactose- the onl base ingredients. The sorbets contain up chocolates in the Cru de free. to 68 fruit. And most importantl of all, the Cacao range. are completel free from artificial preservatives and colouring.

Italy’s finest gelato, by Giolito, for instance. 74 COL DE BUSSANG, VOSGES: ; F¥o¶ s¯rn t wn. Yo¸’ b forgive fo overlkin th sma, a- mos inconspicuou sprin tha quietl buÎle betw th rock 715 metre abov se leve. Welcom t th sourc o th Mose Rive. Fro her, th tributar weave mor tha 50´ k throug th lik-name win-growin regio un reache th Rhin. er, crysta-clea water reflec th su ont th st°, ferl slope adorne w gloriou vin- yard, helpin t creat stuÏin vintage yea afte yea. :

Wine and more The world of wine is vast, extremely vast. And that’s why Did you know? our selection is equall huge. We’d even go as far as to say that such a wide range would be difficult to find Artful wine!. anywhere else. Our shelves host more than 1,500 dif- . Every year since 1945, the ferent wines, over 300 varieties of sparkling wine and famous Mouton Rothschild. champagne and more than 650 spirits from all over the winery has commissioned. world. But we all know that size and selection arent evert- a world-famous artist to. design its wine labels. Just some. hing. Expert knowledge and assistance are also required. of those to decorate the bottles. have been Picasso, Chagall, Miró. Which wines suit our dishes What is currentl in fashion ad Kandinsky, in addition to. Which champagne will elevate our menu Our specialist Warhol, Niki de Saint Phalle. consultants and sommeliers boast man ears of experience and Keith Haring. And in return,. and often have backgrounds in the gastronom sector them- each artist receives a batch of. selves. The know the real requirements on-site and speak ‘their’ wine. Cheers!. our language. This ensures ou will receive a top-qualit compilation from our selection, customised entirel to our needs. ou wont find this level of expertise an-where else. Talk to them. Oh, and b the wa, in addition to classics from the finest cultivation regions and exclusive vineards, we love surprising ou with something trul special now and again. For instance the best wine for fish, distinguished b Falstaff, the famous wine and gourmet journal. 76 OUR cears ARE FULL Advancing our range We not onl listen to the udgements of winemakers and critics. Through regular blind tastings, we often uncover new, highl attractive wines and 300 sparkling wines in all price structures. This makes ever visit to our premises Sparkling wine 705 795 a true voage of discover. Wed be happ to let ou sample our products. Let us advise ou. champagne WHITE WINE Red wine 564 135 74 Spirits Aperitifs dessert wines OS WINE FOOD AND WINE PAIRINGS 2,573 VARIETIES IN TOTAL Matched to perfection

exuberant

light

Sparkling wine light

A gla of tradion, De ert wine a gla of iÏovaon...

We are optimally positioned in the segment of traditional premium wines. We are familiar faces at the man vineards and cellars, some of which have been used to store wine for man centuries. Whether in Europe, South Ame- rica, South Africa or New Zealand, wherever excellent premium products are made, we are renowned as a passionate partner with in-depth expertise. Medium body Beef But we also dedicate our full attention to the oung, wild wineries. Where Pork

do new and exciting trends emerge What about sustainable production opulent methods Which new grape varieties are capable of surprising us, ou and Poultr our guests Lets take the chance. Get read for exciting new experiences Fish and seafood And it goes without saing that we have a wide arra of organic and vegan wines, too. Cheese Berries and fruit 78 Chocolate What do the names Mandarina Bavaria, Saphir, Opal, Smaragd, Perle, Nugget, Herkules, Spalter and Tettnanger have in common? Well, they are just nine Alcohol-free: of a total of 32 hops varieties available in Germany. S°rups, tonics, «ruit juices

Theres nothing quite like authentic, hand-squeezed uice. Those who remain unconvinced need onl take a sip of the creations from Obstkelterei Van Nahmen to agree and there available from us, of course. We also promise that our selection of alcohol-free beverages is sure to meet our high expectations. Whether for use in the kitchen, at the breakfast buet, behind the bar or simpl to enrich our drinks menu, we alwas have a trick up our sleeves. How about some alcohol-free PriSecco from Geiger Br de luxe We think you’ll love it – and your guests will, too.

Fruit brandies The craft beer movement continues to storm the globe. Its aim is to combat standardised mass production with unique, discerning Spirits alternatives that oer an exciting variet of avours. And as a and more ﬁrml established trend, the increasing success of this is certainl clear to see. On our hunt, we came up trumps at small breweries and now oer ou a fantastic range of traditionall brewed beers, Exquisite brandies from small distilleries adapted to local features from store to store. eno an excellent reputation, such as our exclusive varieties from Haas. The unite natural fruit aromas to create incomparable avour explosions. We stock a wide arra of award-winning products. This includes all varieties of What does the aromatic pomace brand and brand, whisk, elderberry have to do with the rum, gin, vodka and much more. Lets Germanic goddess Holla? Well, share a glass together. We look forward in ancient Germanic times, forest to welcoming ou. fairies and ‘herb witches’ like Holla often used elderberry to treat people’s ailments – the plant was believed to have healing powers. Holla thus became the goddess of protection and healing, That looks good! The. and people often left offerings herbal liqueur Dr. Jaglas. for her under the tree. While its Artischocken Elixier isn’t. miraculous healing powers might just an unforgettable. be questioned today, a glass of experience on the palate, its. sparkling elderberry juice certainly gift box was also awarded. works wonders when you’re thirsty. the German Design Award. Special in 2017. Where can. you get it?. From us, of course!. 80 81 We go the whole hog when it comes animal welfare – throughout their entire lifetime. After all, this is the only way to ensure truly unique quality on the table.

The Duroc pig hails from the. Our 10 own brands Eastern United States. It has. been farmed there since 1800 and,. thanks to its high-quality meat,. is an extremely popular breed.. 1 2 3 4 5 Around 1830, it was crossed with the. Red Jersey pig from New Jersey. Since. then, the breed has been synonymous. with exclusive premium quality.. 6 7 8 9 10 DurocTHE MEAT OF THE MATTER–

Our uroc pigs lap up the good life. Following the natural rhthm of night and da, the happil romp around in spacious, ha-strewn bas. The are Et voilà – the best of everything. This is our promise, and we keep even provided with entertainment tos made of wood, hemp and brush- our word. Are ou looking for carefull selected premium qualit wood provide a fun pastime between mealtimes. And they’re an event in oull be more than happ with our own brands and our guests themselves onl native protein carriers like rapeseed meal and legumes will, too. Have a look through our range and try it for yourself. are given to eat. No so, no industrial feed, not even an antibiotics. This Available in all of our stores throughout Germany. results in the ver ﬁnest meat qualit in terms of colour, texture and avour. 82 83 ; ; Spices ; Legumes by air ; Nuts ; Rice and rains Thai fruit and vegetables enjoy international popularity. ; The countrs climate is perfect for cultivating a rich variet Fruit pur² of high-qualit produce. Often, harvests are still carried out by hand. The advantage of this is that with their expert Our ees, harvesters can identif the optimal point of ripeness and their experience ensures that onl perfectl ripe fruits dry g³´ds range are picked from the bushes and shrubs.

Just three examples: the deep black Beluga lentils are alwas slightl reminiscent of chestnuts. The Italian borlotti beans, on the other hand, unfold a bitter-sweet aroma. Urid beans from South Crisp, fruity, delicious: India have a nutt taste. ou get the idea we have the world in Whether lentils, beans, bulgur or quinoa, we our larder. iscover a mriad of new avours for our creations search the entire globe for at FrischeParadies. In this segment, too, our own brands are once Fruit and vegetables the very best ﬂavours. again an excellent indicator of uncompromisingl top qualit. This also applies to the wide and comprehensive range of corresponding spices and our rich portfolio of fruit pures. from Thailand What would food be without charismatic spices and exquisite accompaniments? Thankfully, we don’t really have to ask ourselves that question – after all, our own brands open up new horizons in this area, too.

To find the best. fruit and vegetables. Take the famous, mouthwateringl fragrant Nam ok Mai in Asia, you could. travel around 8,670. mango, for instance. The qualit of harvests is constantl kilometres to the finest. checked b our local partners on the ground. But thats markets in Thailand.. not all. Working conditions and suppl chain standards But it’s quicker if. are also closel examined and documented. Twice a week, you come to us – and. the plane then takes o for German, bringing its stunning that’s a promise!. cargo directl to the FrischeParadies stores irresistibl fragrant, scrumptious products with uncompromisingl premium quality. Try Thai fruit and vegetables for yourself – available from us as our very own brand. 84 85 emand for these small, delicate protein bombs is so high that wild fishing alone is no longer sucient. However, this gives us the opportunit to produce first-class prawns in strictl controlled TASTY, TASTIER ... farms without qualit uctuations. Thanks to our proven expertise as fish and seafood experts, we know exactl what authentic premium prawns should look and taste like. The result? We allow our prawns to grow in the best, healthiest and ... Prawns strictl controlled conditions. ou can taste the dierence. We guarantee: ; Only extensive farming ; Farmed prawns exclusivel from monitored farms ; Free from antibiotics ; Only natural raw materials Varieties ; No unidentified and undeclared additives for soaking Our prawns are available in the ; Cooked prawns are alwas completel cooked following varieties: The world of prawns is enormous. ; Processing onl in audited plants There are around 6,000 dierent tpes ; No double-frozen raw materials HLP ; of prawn, so you’d be forgiven for headless, peeled ; Further processing onl in audited plants losing track. We dont though. Thats HLSO ; ; Consistent controls, complete transparenc because we focus onl on the ver headless, shell on best quality. ; Independent, on-site qualit control and assurance HOSO ; head on, shell on Products with head ; Calibre incl. protective glaze per kilo Products without head ; Calibre incl. protective glaze per lbs., imperial pound (0.454 kg)

Calibrations Here are the available calibrations of our prawns with details of quantit per unit:

Size Headless With head

4/6 913 6/8 1418 78 8/12 19-27 9-12 13/15 28-33 13-15 16/20 34-44 16-20 26/30 58-66 86 87 A gift «rom the gods: Oysters Alongside our high-qualit standard range, were no wallower when it comes to caviar, either. Our own- Perles du Mont Saint- Michel brand caviar is the result of collaboration with exclusive suppliers. Together, we develop a trul extraordi- Visitors to Mont Saint-Michel are presented with three nar selection for our kitchen. A new storage concept fantastic options: exploring the enchanting town, taking guarantees the freshest caviar in three dierent, but the ferry to the Channel Islands or – and this should be equall exquisite varieties and several container sizes. compulsor sampling the areas trul exceptional osters. We source selections for our FrischeParadies caviar from dierent origins. Here, oster farmers are known as sea gardeners. Centu- ries of experience and patience have made them the best in the world. The work is arduous and exhausting, but it’s deﬁnitel worth it. The taste is sensational. First, the oung osters are placed on so-called oster tras in thigh-deep sea in units of one thousand. Over a period of 18 months, the quantities are thinned out to 500, and then to 180 to allow more room for growth. A class of its own: OUR CAVIAR

Imperial Caviar Perfect aesthetic properties and a avour with nutt nuances makes Imperial Caviar a favourite in haute cuisine.

Ossetra Caviar Small, ﬁrm grains and a characteristicall nutt avour make Ossetra Caviar ideal for connoisseurs and gourmets.

Siberian Caviar And then comes the trick bit the farmers carefull turn The smaller, dark grains at an attractive the osters to the rhthm of the tides. This ensures perfect price make our Siberian Caviar the perfect shell formation. These eorts culminate in our own choice for beginners keen to sample caviar. FrischeParadies brand. 88 89 In Iceland, many people believe in elves The finest smoked salmon comes from the and fairies. We could get used to that Westerwald. No, you haven’t misread. idea. We certainly believe in the excellent quality of their fish. Fished from the ic sea, optimall refrigerated and delivered directl to the processing plant this is the best thing that can happen to a salmon. After all, it transforms a tast fish into a true work of art. And because its probabl the best smoked salmon in the world, we stock it as our own brand for ou. Shellfish Glacierfish- fiets

Pollock «rom Iceland

Golden redfish

Cod

Wolf fish This salmon Using responsible methods and under strict regulations, Icelandic fishermen focus their dail catches onl on what is seasonall available. This includes, for instance, cod, wolf fish, golden redfish and haddock in is simply phenomenal complete accordance with the MSC regulations for sustainable fishing. Once it arrives on land, the das catch is then filleted and portioned b efining products b hand is something that lies close to our hand and immediatel glazed and deep-frozen untreated. premium partners heart. Whether with delicate herbs, high- qualit spices or other aromas such as acorn srup, algae, All in all, this enables us to suppl unparalleled deep-frozen qualit orange zest or grappa, we guarantee oull have mouths whilst maximising the marvellous taste of the sea and glacier freshness. watering at the very thought.

Cut from a huge salmon fillet. into handy portions and sealed. to protect the aroma, you can. look forward to receiving a. whole range of delicious. smoked salmon specialities. straight to your kitchen.. 90 91 The French poet. François. Coppée left good advice.. ‘To make a good salad,. you need four characters:. a squanderer for the oil,. a miser for the vinegar,. a sage for the salt and a fool. for the pepper.’ If he had. Lets talk about the exclusive vinegars from a small manufacturer in tasted our vinegar, his tip. ehl am hein. Here, five generations of the Berl famil have been would probably have. producing top-qualit natural vinegar since 1868. Using a unique, been very different.. slow and gentle process, the finest raw ingredients are blended and Whether exquisite chocolate, high-qualit pralines or delectable baked goods, stored in centur-old barriques for six to 12 months to ield veritable we onl work with the most ambitious manufacturers. We strictl reect an masterpieces. After natural sedimentation over several months, the kind of industriall made goods. ou see, onl when meticulous craftsmanship, vinegar is reduced b hand until it unveils a magnificent consistenc unique recipes and the finest ingredients come together can real masterpieces and harmonious avour. The vinegars must be uncompromisingl be created. pure, without the addition of colourants, sulphur, histamine, E num- bers, technological additives, bisulphite or aromas. This is precisel wh we have chosen these vinegars to oin our FrischeParadies range. After all, only the best is good enough for us. Confiserie When tasty just isn’t g³´d enough

An example of chocolate: we make sure that our partners onl use high- qualit cocoa varieties from the ﬁnest cultivation regions in the world. After Vinegar and oil all, our request is ver simple: onl the best, please. A tarantea on the palate

Frantoio, Leccino, Moraiolo these are not the names of three Italian tenors, but rather a trio of exceptional olive varieties. And onl these form the basis of the ﬁnest olive oils in Ital, the Olio di Amelie from the famil-run compan Casa Basso. The are hand-picked at optimal ripeness and gentl cold-pressed to give this cuve its premium-class aroma. It goes without saing that onl oil extracted from the ﬁrst pressing is used. Extra vergine – that says it all.

Believe it or not, the USA celebrates Mint Chocolate Day every year on 19 February. Exquisite confiserie assumes the limelight on National Pralines Day, held on 24 June. We, on the other hand, prefer to celebrate the sweet delights all year round. 92 93 More than a peek behind the scenes: Our su§liers create transparency

Susanne Prangen, central purcha- Susanne Prangen, central purcha- FrischeParadies Managing Directors sing and Dietmar Mükusch, QSFP sing, and Felicitas Yajjou, marketing, Christian Horaczek and Uwe Rößler scout, visiting salmon farms in with farmers at Fermiers Landais. visiting a Tyrolean calf. Scotland.

SFP also means we inspect everthing. We visit our suppliers on-site and make everthing transparent. Sometimes, we are oined b our- nalists, bloggers and customers. Our aim is to achieve the highest level of authenticit and clarit down to the ver last detail. Our top produ- The TOP 9 prime products: cers know this alread and are proud to present the man measures Our QSFP premium class and services that are reected in top qualit. Take the SFP Marensin chicken from Landes in south-west France, for instance. Several farmers have oined forces to breed and rear them. Here, the chickens are free 4 to roam over meadows, ﬁelds and pine forests, pecking, dust-bathing 1 2 3 5 and hunting for insects in short, everthing a happ chicken does.

However, we dont make do with a quick look around, but instead spend several das on-site, examining ever stage from rearing to processing. The food experts that accompan us know their wa around, ask We also have a peek over. questions and carr out careful research. This is the best wa to gain a 7 9 the shoulders of regional. completel unobstructed view of the production conditions, which can 6 8 suppliers.coaxing out secrets. later be read about in the press and, of course, on several social media of how to handle products.. channels. You learn something new. every day, as they say..

ualit seal FrischeParadies or SFP for short. This is more than a qualit seal or promise. Behind our SFP premium class stands meticulous care, first-class qualit, maximum freshness and controlled ecological sustainabilit. The ultimate in artisanal excel- lence and premium class for gastronom and amateur chefs. 94 95 , Guaranteed freshness from daily catches , Traditional fishing methods , From the nature reserve , Clean water , Short delivery routes , Bred in natural conditions Premium , Sustainable fishing methods , Rapid processing , Exquisite quality and freshness , Observance of close seasons , Continuous traceability , Excellent taste quality , Excellent taste , Premium quality

Fish & seafood with the QSFP label – when the ocean knocks at the kitchen door. Fish «rom Andalusia à la carte: Manuall operated, registered fisheries. Premium fish igorousl selected, fresh catches, speed pro- Cadiz Gilthead sea cessing and shipping we deliver the seas most German and seaf³´d delicious treasures straight to our door. From the moment the catch reaches the shore to its waters «rom Galicia bream and sea ba sale, an incredibl short period of time elapses ust 24 to 48 hours depending on coastal location and countr. Mecklenburg-Vorpommen is an oasis for fish gourmets. Galicias coastal fisherman are rightl proud of their The finest meat in QSFP quality – you can still Here, the mesmerisingl clear Bodden waters oer the traditional craft and extraordinar products. The cons- smell the meadow. ideal spawning and living conditions for Baltic salmon, tant swell of the Atlantic along Galicias coast provides Sustainably reared with regional feed, slaughtered pike, zander and others. In the at, coastal areas, the the sea creatures with abundant oxgen and food and cut b hand, our meat and poultr specialities fresh water from the rivers mixes with saltwater from optimal conditions for the mussel farming that first from Trol, the Eifel and France come from famil- the Baltic Sea, resulting in a nutritious cocktail with originated here in the ford-like estuaries. run companies where ever single animal is cared optimal algae growth. for and appreciated. One hundred per cent regional and one hundred per cent traceable origin are ust two of the ardsticks we use to distinguish SFP qualit.

Skirting the Atlantic coast in Spain, La Breña Maris- mas del Barbate Natural Park is home to the bas and lagoons of Andalusia, which are known as esteros. Our partner has developed a marine aquaculture that is Carefull selected top qualit that fulfils the requi- unparalleled anwhere in the world. Here, sea bream rements of superior enjoyment and the protection and sea bass are bred and allowed to develop like their of natural resources. counterparts in the wild. Using traditional fishing nets, they are only taken from the water after our order and The FrischeParadies qualit seal guarantees Here, fish are considered a real delicac, and with Straight from Galicias waters to our fish counters. Our processed with the utmost care. apid transport ; Top quality our SFP requirements, we add another sprinkling of fish and seafood come from dail or nightl catches guarantees supreme pleasure. qualit on top available whole or filleted, depending where the boats stay at sea for a maximum of six ; The freshest products on variety. hours. The catch is quickl landed, swiftl processed ; Careful processing and taken to our fish counters via the shortest possible ; Strictest quality controls ; Perch route. After all, fresh fish has to be fast to be SFP. ; Consideration of environmental ; Zander sustainability ; ; He¹ºing Meticulously documented producer ; and transport data Baltic salmon ; Pike ; Maraene 97 , Top quality and uncompromising freshness , Exemplary, sustainable aquaculture , Fish from the freshest catch from daily catches , Guaranteed Scottish origin , Finest selection , Hand-refined premium class , Fillets in QSFP premium cuts , Perfectly cut loins and fillets Fish only from manually operated, registered , Excellent freshness and flavour , Gentle processing and rapid transport , fisheries Continuous traceability Fish and Salmon Iceland’s seaf³´d «rom glens chosen «rom Bri any of the Sco ish Highlands ones Fish, shellfish and crustaceans from Brittan are a Pummelling down from the surrounding hills, the The cold, clear Greenland Current meets the warm Gulf veritable feast for haute cuisine gourmets. In order to westerl wind whips into the saltwater loch, creating Stream, creating the perfect habitat for stunning shoals be awarded the SFP label, fishermen can onl carr an unrelenting current. The salmon, however, have of fish. In these exceptionall clean, oxgen- and nutrient- out their work on Breton boats or petit bateaux, and become adept at breasting it, resulting in beautifull rich climes, cod, redfish, haddock, plaice and wolf fish are this is what the love most. Our specifications and firm and succulent meat. the undisputed kings of avour. Also available whole. selection standards are demanding, but guarantee absolute premium quality. Here, this nature-friendl aquaculture ields such unrivalled qualit that back in 1992, it was the first and onl non-French product to be awarded the Label ouge, the quality seal for foods from traditional and natural husbandry.

; Onl a few hours lie between the wild catch, manual Sea ba processing and aircraft transport ust as oud expect ; Sole from SFP qualit. ; Turbot ; ; Red muet Cod ; ; John Dry Golden redfish ; ; Monkfish Ha¼ock ; ; Nrway lobster Plaice ; ; Scaops Wolf fish ; Muels 98 , Unique rearing in the pine forests of , Born, reared, slaughtered and cut in Tyrol , Natural, free-range rearing all year round south-west France , From small farms , Regional and sustainable cultivation , The finest natural, species-appropriate feed , White, fine-grained, low-fat meat , Manual, traditional slaughter , Flavoursome, succulent meat , Transparent guarantee of origin , Mild, well-rounded lamb aroma

Marensin T°rolean Supreme: chicken boy veal the Eifel The fragrances of pine wood, resin, heather and broom primeval lamb dance through the air, carried on a spic, fresh ocean Amidst untouched nature, health meadow grass and Untreated, natural grass, tast herbs, protected sur- breeze. Welcome to heaven on earth for chickens, fresh, clean air, cows graze at their leisure, absorbing roundings, pure water from springs and streams, clean guinea fowl and capons. There is no fencing to restrict the ver best nutrients which are then passed on to air and at the heart of it all, the bleating of Eifel lambs. the animals habitat. Natural feed and optimal conditi- their calves through their milk. Our renowned Trolean This is what lamb should taste like aromatic and mild ons result in birds that are full of life and vigour. SFP calves grow up without an hormonal growth promo- with ﬁnel grained meat, an exceptional texture and Marensin chicken is also distinguished with the Label tants or antibiotics whatsoever. Some 2,300 small well-balanced fat. Our SFP Eifel primeval lambs are ouge. The founder of this seal, the compan Fermiers farms are home to the animals none of which are less than six months and weigh no more than 20 kg. Landais, ensures that its poultr is reared and fed in kept in groups of more than seven conspeciﬁcs. Sur- accordance with optimal, animal-friendl conditions. rounded b over 500 mountain peaks and glaciers on The result is the most exquisite lamb you will ever alpine pastures spanning 6,000 km2, the traditional taste. We’re sure of it. farmers do a trul fantastic, incomparable ob.

When onl uncompromising premium qualit will do, SFP Trolean suckling veal is guaranteed to impress.

; Crn-fed chicken suprême & leg ; Crn-fed guinea fowl suprême & leg ; Ready-to-c³´k crn-fed chicken ; Crn-fed quail ; Crn-fed guinea fowl ; Crn-fed capon ; and much mre 101 Our branches

Our delicatessen stores showcase our core areas of exper- ESSEN tise: fresh fi sh and seafood. In man of our branches, the are oined b a cold cut and fresh meat counter as well as FrischeParadies at Großmarkt Essen on an area stretching 3,000 m, a bistro. oull also fi nd exquisite cheeses, a wide range we o er everthing a connoisseur could desire. With its glass of both regional and exotic fruit and vegetables, pasta, faade, the charismatic bistro invites shoppers to stop and eno antipasti, sweet treats and, of course, a selection of wines some exquisite delicacies. Thanks to its location in Essens Groß- for perfect pairing. markt farmer's market, we always have new fruit and vegetables to discover. In short, here oull fi nd everthing that makes eating an authentic gourmet experience.

ADDRESS: Lützowstraße 24, 45141 Essen, German CONTACT: +49 (0) 201 83134-0 | [email protected]

BERLIN- FRANKFURT CHARLOTTENBURG Here, we draw from bountiful resources. FrischeParadies Frankfurt lies in close proximit to Frankfurt Airport and the Perishable Center, Our longest-standing branch. Under the name Lindenberg, premium Europe’s most modern transshipment station for the freshest foods. delicacies have been sold here since 1874 and have even supplied Whether fi sh from Indo-Pacifi c or fruit and vegetables from Asia, our the Imperial and oal Court in Vienna. Toda, we are Berlins leading FrischeParadies branch in Frankfurt leaves nothing to be desired. gourmet temple at the heart of the cit. It is also home to the compans fi rst ham counter, which o ers 26 of the worlds fi nest varieties.

ADDRESS: Morsestraße 2, 10587 Berlin, German ADDRESS: Lärchenstraße 101, 65933 Frankfurt am Main, German CONTACT: +49 (0) 30 390815-0 | [email protected] CONTACT: +49 (0) 69 380323-0 | [email protected]

BERLIN- FÜRTH PRENZLAUER BERG From regional vine tomatoes to mango from Thailand, we provide ﬁrst-class qualit across all categories. Our partnership with Here, we pack like theres no tomorrow. After all, our delicacies are in SELGOS makes a ke contribution to the further development of high demand everwhere. This FrischeParadies is the Groups largest the premium food retail segment. Good news for everybody who branch, where goods are packed and dispatched for the hospitalit values the special things in life. industr travelling as far aﬁ eld as Poland and the Baltic States. Spanning an area of 4,800 m, our extensive range is guaranteed to meet all of your needs.

ADDRESS: Hermann-Blankenstein-Straße 48, 10249 Berlin, German ADDRESS: Hans-Vogel-Straße 113, 90765 Fürth (in der SELGOS), German CONTACT: +49 (0) 30 390815-0 | [email protected] CONTACT: +49 (0) 911 97564-0 | [email protected] 102 103 HAMBURG LEIPZIG

From all over the world to all over the world. Located in the cits ﬁsh The crme de la crme. Spanning ust under 1,400 m, FrischeParadies market, FrischeParadies Hamburg not onl serves the regions fantastic Leipzig is a veritable cornucopia of diversit and exclusivit. As a shop- Michelin chefs, but also prestigious cruise ships. Here, exceptional in-shop area inside SELGOS, it is accessible to end consumers. The qualit comes as standard. The dedicated bistro team also organises bistro with seasonal menu and the lavishl stocked ﬁsh counter provide cooking courses and events. bountiful sources of inspiration and gourmet enoment.

ADDRESS: Große Elbstraße 210, 22767 Hamburg, German ADDRESS: Maximilianallee 5, 04129 Leipzig (in der SELGOS), German CONTACT: +49 (0) 40 38908-0 | [email protected] CONTACT: +49 (0) 341 14908-0 | [email protected]

HÜRTH/COLOGNE MÜNCHEN

As the cits famous folk song goes, Were keeping the cathedral in Welcome to the FrischeParadies branch with the largest cheese counter. Cologne, but our branch in the suburb of Hürth is more than happ to This is home to an endless variet of cheese and dair products in a send our delicacies further aﬁeld even b air all the wa to Mallorca. trul extraordinar atmosphere. Housed in a historic building in the Even if this branch doesnt have much in the wa of space, its extensive cits iconic Schlachthof complex, the striking architecture alone is well range with the brand’s trademark premium quality more than makes worth a visit. But as alwas, its whats on the inside that reall counts: up for it. Whats more, the personal atmosphere oers the ideal space our products. for stimulating conversation and lots of inspiration.

ADDRESS: Max-Planck-Straße 44, 50354 Hürth, German ADDRESS: Zenettistraße 10e, 80337 München, German CONTACT: +49 (0) 2233 6996-0 | [email protected] CONTACT: +49 (0) 89 7671-0 | [email protected]

INNSBRUCK STUTTGART FRISCHEPARADIES IM FRUCHTHOF Greener shopping at FrischeParadies in Stuttgart, ouve struck gold. We not onl place utmost importance on the ecological balance of our The Fruchthof shopping centre presents an extraordinaril diverse range, but also follow the highest standards of sustainability when it range of fruit and vegetables that leaves nothing to be desired which comes to the building itself. While our products inspire ou in the store ust so happens to be our supreme discipline, too. Of course, we also below, our green roof is bus contributing to energ ecienc and boast an ample selection of ﬁsh, meat, cheese, spices, wine and man climate protection. more delicacies. In short, everthing the season has to oer and our heart desires.

ADDRESS: Josef-Wilberger-Straße 19, A-6020 Innsbruck, Austria ADDRESS: Ulmer Straße 159, 70188 Stuttgart, German CONTACT: +43 (0) 512 2626-64 | www.fruchthof.at CONTACT: +49 (0) 711 55300-0 | [email protected] 104 105 Selected partners

Collaboration with our carefull selected partners is distinguished b deep-rooted trust, mutual respect and endless passion for the ﬁnest foods.

Fish and seaf³´d Fruit and vegetables Pasta and bread

Chse and dairy products

Meat and poultry Sundries

106 107 FrischeParadies GmbH & Co. KG Headquarters: Lärchenstraße 101, Onl those who work with the best partners can 65933 Frankfurt, German reall oer their customers the best products. Frankfurt istrict Court: HA 46329 VAT no.: E135521586

Individually liable proprietor: Transgourmet Central and Eastern Europe GmbH Headquarters: iedstadt armstadt istrict Court: Swt treats Wine and mre HB 95033 Managing directors: John Matthew (chairman), Frank Seipelt (chairman), Manfred Hofer

Branches: Berlin, Essen, Frankfurt, Fürth, Hamburg, Hürth, Leipzig, Munich, Stuttgart, Innsbruck, Mallorca

Telephone +49 (0)69 351 0260 Fax +49 (0)69 351 026 26 frischeparadies.de

Concept and. hilt griesbaum Werbeagentur GmbH Co. G realisation. hilt-griesbaum.de

Print and paper. unze Partner Printed on Soporset Premium Pre-Print

Picture credits. FrischeParadies, partners and suppliers

Unsplash: awpixel p. 7, Alice onovan ouse, Talor iser, Monika Grabkowska, Jesse Belleque p. 19, William Moreland, Jim Tegman p. 37, lee Alons p. 39, Natalia Fogart p. 42, Fanccrave p. 45, Pineapplesupplco p. 46, Jennifer Schmidt, Correen, ana evolk p. 47, Alice onovan ouse p. 49, Alexander Maasch p. 55, Jorge Zapata p. 57, Wine dharma pictures S. 61, Juliana Malta p. 63, oberta Sorge p. 65, Joanna osinska p. 68, Monika Grabkowska p. 71, Talor iser p. 72, 75 Nathan umlao p. 73, Jesse Belleque S. 77, Marc Babin p. 81, Pablo Merchn Monte p. 93, ﬁlipe-de-rodrigues p. 102

fotolia.com, iStockphoto.com, shutterstock.com, gettimages.com

eutsche Trüelbäume p. 44

108 Impreum109 , , , , , , , , , , , , b2b-shop.frischeparadies.de b2c-shop.frischeparadies.de frischeparadies.de +34 971408789|[email protected] E-7610 Palmade Mallorca Calle CanSingala,Num.3,BloqueF,Portal16,Planta1,Son Oms FrischeParadies EspañaSLU +43 (0)512 2626-64 | www.fruchthof.at Josef-Wilberger-Straße 19 | A-6020Innsbruck Fruchthof HandelsGmbH [email protected] Ulmer Straße159| 70188Stuttgart|+49 (0)711553 000 FrischeParadies Stuttgart [email protected] Zenettistraße 10 e| 80337Munich| +49(0)8976710 FrischeParadies Munich [email protected] Maximilianallee 5| 04129 Leipzig| +49(0)341149 080 FrischeParadies Leipzig [email protected] Max-Planck-Straße 44 | 50354Hürth|+49 (0)223369960 FrischeParadies Hürth/Cologne [email protected] Große Elbstraße210|22767Hamburg+49 (0)40389080 FrischeParadies Hamburg [email protected] Hans-Vogel-Straße 113 | 90765Fürth|+49 (0)911975 640 FrischeParadies Fürth [email protected] Lärchenstraße 101 | 65933Frankfurt| +49 (0)693803230 FrischeParadies Frankfurt [email protected] Lützowstraße 24 |45141 Essen|+49 (0)201831 340 FrischeParadies Essen [email protected] Hermann-Blankenstein-Straße 48 |10249 Berlin| +49(0)303908150 FrischeParadies Berlin-PrenzlauerBerg [email protected] Morsestraße 2 |10587 Berlin| +49(0)303908150 FrischeParadies Berlin-Charlottenburg The FrischeParadiesGroupanditsbranches:

Bon vivant The taste guide through FrischeParadies