Havelland Express Blog
News from the gastronomy scene
Fresh updates straight to you.
Date: 12 March 2026
Eifler Urlamm
Artisanal quality from traditional sheep farming
Eifler Urlamm stands for exceptional meat quality rooted in one of the most traditional forms of agriculture: extensive sheep farming on the pastures of the Eifel region. This natural landscape, shaped by clean air, herb‑rich meadows and untouched hillsides, provides ideal conditions for sustainable and species‑appropriate sheep husbandry.
The animals grow slowly, feed primarily on fresh grasses and herbs, and are raised according to the highest standards. This natural rearing is reflected in the taste: The meat of Eifler Urlamm is particularly fine‑fibred, tender, aromatic and pleasantly mild – far from the strong flavour often associated with lamb.
Benefits for gastronomy
For professional kitchens, Eifler Urlamm offers several key advantages:
- Consistent premium quality: Controlled herd size and artisanal processing ensure stable, predictable quality — ideal for high‑end menus.
- Regional origin & storytelling: Guests appreciate authenticity and traceability. Eifler Urlamm delivers both, making it perfect for modern menus focused on transparency and regional sourcing.
- Perfect processing & versatility: The meat is finely marbled, tender and suitable for a wide range of preparations — from pan‑seared loin and braised leg to contemporary nose‑to‑tail dishes.
- Sustainable profile: Extensive grazing, the preservation of traditional breeds and short transport routes support sustainable kitchen concepts and green gastronomic branding.
For chefs, this means maximum reliability, outstanding product integrity and a flavour profile that clearly stands out from standard products.
Date: 12 March 2026
Paris Direkt
Freshness from Münsterland for the fine‑dining industry
Paris Direkt has stood for absolute freshness, consistent quality and an impressive range of mushrooms and seasonal specialties for many years. As a regionally rooted producer with a focus on premium fine foods, Paris Direkt combines traditional expertise with modern processing technology. All products are selected and prepared to meet the highest gastronomic standards in both flavour and appearance.
With a broad assortment – from classic button mushrooms and king oyster mushrooms to specialties such as morel caps or black trumpet mushrooms – Paris Direkt offers one of the most diverse mushroom selections in Germany. The portfolio is complemented by seasonal vegetable highlights that inspire chefs and enable creative dishes.
Benefits for gastronomy
For professional kitchens, Paris Direkt provides a number of advantages:
- With in‑house washing, drying and packaging technology, the products are exceptionally fresh, durable and optimally prepared for professional kitchen use.
- Consistently high quality simplifies menu planning, reduces product loss and enables fast, reliable preparation in everyday kitchen operations.
- The diversity of the range supports all culinary styles — fine dining, banqueting or creative bistro menus — and Paris Direkt delivers products at a quality level chefs can trust.
Morels & seasonal mushrooms in March and April
Spring marks one of the most exciting times for mushroom lovers:
- Morels: These prized wild mushrooms are especially sought‑after in March and April. Their intense, nutty‑earthy flavour makes them a highlight in sauces, fillings, pasta dishes or modern fine‑dining creations.
- Paris Direkt offers premium morel tips as well as other spring‑season mushrooms — including chanterelles (depending on harvest start), hedgehog mushrooms or king oyster mushrooms.
- Thanks to reliable supply chains, Paris Direkt ensures these delicate specialties reach chefs fresh, gently processed and in the best possible quality.
Especially in March and April, when seasonal cuisine becomes lighter and more aromatic, morels and spring mushrooms are an essential tool for elevating menus and creating exceptional flavour experiences for guests.
``