Interview with Jule Felice Frommet Interview with our chef (as in cook) Jule, who prepared last week’s tarte flambée with parsnip, pear, onion and walnuts. Where do you come from? How do you describe your experience in Berlin ? I am from Germany, born in the...
Who is behind the fermented beetroots? Interview with Olaf from Schnelles-Grünzeug Why and when did you create Schnelles-Grünzeug? Schnelles Grünzeug was founded in 2014. Before that, I ran a precursor nursery for 16 years under a different name. It was called Essbare...
Black Garlic What is black garlic? When white garlic is kept in a warm and humid environment for several weeks, it turns into black garlic. The enzymes break down and transform the color, the taste and texture of the garlic. As a result, the cloves turn black with a...
Catherine Lets us in Her Kitchen to Talk About Her Vegan Lifestyle In this interview, Catherine, a French woman who has lived in Berlin for several years, warmly opened her kitchen to us. We had so many questions about the signification of been vegan, a way of life...
New Intern Hello everybody my name is Tobias BLIVET and i’m one of the new interns in the Benoo team. I’m currently studying business management at 19 years old in Audencia business school, situated in Nantes. Why choose Benoo for my Internship? Well, as...
