Havelland Express Blog
News from the gastronomy scene
Date: 05 February 2026
Intergastra 2026
We’re in! Enjoyment, networking and inspiration in Hall 5
From 7 to 11 February 2026, Stuttgart will once again become the hotspot for the gastronomy and hospitality industry. Intergastra is considered one of Europe’s leading trade fairs and offers five days packed with trends, innovations and culinary highlights. We’re delighted to be exhibiting together with FreaksToTable in Hall 5 – a place where creativity meets quality.
Our highlights on site
At our stand, you can look forward to a selection of premium products that meet the highest standards in gastronomy:
- Oysters from Huîtres Hervé – French top quality, renowned for their fine minerality and sustainable farming methods. A true statement for any menu.
- Apple-fed pork ham – tender, aromatic and sourced from responsible farming. Perfect for creative interpretations.
- More delicacies – from buffalo burrata to fine nut mixes that will delight your guests.
These products are not only pure enjoyment, but also a reflection of our philosophy: quality, sustainability and diversity for modern gastronomy.
Why a visit is worth it
Intergastra is more than just a trade fair – it’s a platform for exchange and inspiration. With us, you can:
- Network with industry professionals and build new partnerships.
- Discover trends that will take your kitchen to the next level.
- Experience exciting masterclasses with freakstotable - freakstotable masterclass programs.
- See live how our products are presented – including tips for perfect presentation at the table.
Keltenhof & Friends – the special extra
On 8 February, you’ll also find us at Keltenhof & Friends – a culinary get-together celebrating enjoyment and community. We’ll be serving our legendary apple-fed pork currywurst, refined with three types of curry powder from Altes Gewürzamt and fresh microgreens from Keltenhof. A must for everyone who loves honest quality and creative ideas. We’re looking forward to seeing you there.
Date: 05 February 2026
Huîtres Hervé
The art of oysters for fine dining
When it comes to culinary excellence, oysters have long been a symbol of luxury and refinement. Huîtres Hervé stands for exceptional quality, masterfully combining tradition and innovation.
Where tradition meets innovation
The story of Huîtres Hervé dates back to 1939. The family-owned company from the Marennes-Oléron basin in France is now run by the third generation. Founder Edmond Hervé laid the foundations for oyster farming that still relies on sustainable methods today. Under the leadership of David Hervé, the company has been modernized without losing the core values of traditional oyster culture. His guiding principle: “Sharing what is exceptional.”
Unique origin and farming conditions
The secret behind the oysters’ unmistakable flavor lies in their place of origin. They are grown in the so-called claires—shallow basins where fresh and salt water meet. This natural symbiosis creates a perfectly balanced mineral content and gives the oysters their characteristic texture and mild, nutty taste. Stocking densities are deliberately kept low to provide optimal growing conditions—an essential factor for both quality and sustainability.
Quality you can taste
Each oyster is carefully selected and impresses with its harmonious balance of iodine, sweetness and minerality. From the classic Fine to the exclusive Spéciale No. 2, Huîtres Hervé offers a range that delights even the most discerning oyster connoisseurs.
Why Huîtres Hervé is an asset for restaurateurs
- Sustainability and transparency: Environmentally friendly methods and 100% transparent origin.
- Menu versatility: A variety of types and sizes to suit every culinary concept.
- Exclusivity: A product appreciated in haute cuisine worldwide—from Paris to Berlin.
- Exceptional taste: Mild, nutty and perfectly textured—ideal for pure enjoyment or creative interpretations.
