Miasa saffron at delicatessen Feinkost Käfer – for passionate gourmets

Feinkost Käfer, a German delicatessen: their recipe for success consists of the warmth of their staff and the extraordinary quality of their products. Over the course of several generations, Feinkost Käfer has become the biggest delicacies corporation in Germany and has ever since given their clients the best gourmet products and services.

The Käfer flagship store in the centre of Munich already impresses from the outside: the stylish architecture and beautifully decorated window fronts allow the browser a first glimpse of what the customers can expect on the 1,200 m² inside: all kinds of finest delicacies, including our MIASA saffron products. There is one thing that all of the products have in common: exclusively the best quality, selected in the spirit of sustainability and fairness.

As soon as the customers arrive on the ground floor, they are greeted by alluring scents as they walk past culinary treats and the finest lunches are served at the deli bistro every day.

At the gourmet restaurant on the first floor, there are more culinary highlights on offer among arty and stylish displays. The quality of the dishes and the cosiness of the interior contribute to the fact that the Feinkost Käfer restaurant is one of the number one location in Munich. Tasteful in every respect.

We met the chefs Renaud Delacour and Mario Huggler and had the pleasure to ask them a few questions!

Mr. Huggler, Mr. Delacour, which criteria are decisive for your when selecting high-quality spices?

Huggler: It is very important to us that we do not buy any mass-produced products. The spices may not be mixed. You can clearly tell by the taste. When you buy good pepper, for instance, you can expect full-bodied taste but a not too sharp aroma. We specifically look for suppliers that can guarantee this standard and we appreciate smaller companies as long as they can supply the necessary quantities.

You also sell our MIASA products. How do you determine quality with MIASA?

Yes, the taste is definitely a decisive factor. Artificial saffron can be identified by the aftertaste. Saffron has to have a balance of sweet and bitter tastes at the same time. The ratio just must be right. Saffron is a great spice that goes well with a lot of dishes. It must be used in moderation, though, and you need to know what to use it with.

Delacour: First of all, the colour of saffron is decisive and you best get saffron threads. They must not be too thin and dry. And when you soak them in liquids, like wine for instance, the colour must develop very clearly. Only the stigma is used for high-quality saffron. If you find other parts of the blossom, it shows poor quality. In the end, it’s the aroma that’s the decisive factor.

So you only use saffron threads in your kitchen?

Huggler: Yes, pulverised saffron is often mixed and most of the time you have no control over it. As a chef, I only use pure products because this is a personal matter to me. I want to stand behind the ingredients I use. Especially at Feinkost Käfer, this is the highest priority and it is the only way that you can look at yourself in the mirror everyday and be sure that you haven’t done anything wrong.

Delacour: I totally agree. If we didn’t use pure saffron threads, we wouldn’t have as much control over the quality and has always been a flagship at Feinkost Käfer.

What should one pay attention to when buying saffron? What rules apply when you don’t have the chance to taste it?

Huggler: As mentioned before, you should only buy threads. They have to be dark red. It is a bad sign as soon as there are orange and yellow among them.

Delacour: The price can be decisive as well. I’d already be wary if a large amount is sold for a very low price. Growing and harvesting saffron requires a lot of manual labour and the entire production process is very costly. This justifies the price in the end. That’s why I would say that a gram of saffron can easily cost between 15 and 20 euros.

What your favourite delicacy, Mr.Huggler?

This depends on the season. Truffle is nice. Although I don’t like white truffle that much. I prefer the Périgord truffle, the black one. And I also like saffron a lot because you can play around with it a lot. Saffron can be found on every good menu because it’s just such a good spice.

Mr. Delacour, how would you describe the taste of saffron?

Delacour: Saffron tastes sweet, slightly bitter and full-bodied. If the bitter taste predominates, you used too much. If the full-bodied taste stands out, you didn’t use enough. Saffron has a very particular taste. If you know it and taste it, you know straight away that it’s saffron. It’s actually incomparable. Used in a vinaigrette, it obviously tastes different than soaked in fat. But the fine taste is unique and it’s an art to highlight it correctly.

Is there something that you can do wrong with saffron?

It solely depends on the dosage. Saffron must be carefully dosed and must not be overcooked.

What’s your favourite saffron dish?

Huggler: Saffron risotto with parmesan, nice and creamy and maybe with ceps. It’s famous in the north of Italy.

Delacour: I agree. Saffron risotto is particularly tasty. It’s simple and delicious. Risotto Milanese.

What would you like to combine saffron with most?

We only use pure saffron. It is important to us that a spice can develop its full aroma and isn’t overshadowed by other spices.

Huggler: Apple or melon, for instance, go really well with saffron dishes, also fish, lamb and poultry and various vegetables. Saffron is very versatile and I also think that you should use pure saffron and not combined with many other spices. Same goes for our dish today, we’re making a Bourride sauce; the taste is only enhanced by paprika but otherwise highlights the saffron very nicely. We serve it with red mullet that is a nice contrast to the saffron and a salad for the freshness.

We would like to thank you for the captivating conversation and to let you know, that you will find an exclusive saffron-recipe by none other than the kitchen’s chefs in our next article! We advise you to write a mental note and to keep your pots ready for:

Rouget Barbet

Rouget with deep fried skin / yellow pepper saffron cream /

raw marinated fennel salad / Taggiasca olives

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