Le Journal — Orígenes
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The Journal

Stories, guides & recipes

Everything that happens around the Spanish table: how to choose an oil, nail a paella, read a jamón label, or discover the house behind a product. One read at a time.

Nenuco Gel Bain Amande Douce : la douceur espagnole au quotidien
23 août 2026

Nenuco Sweet Almond Bath Gel: Spanish Softness Every Day

Nenuco Sweet Almond Bath Gel: When Spanish Sweetness Comes Into Your Bathroom There are fragrances that cross decades and borders without ever aging. …

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Lire une conserve espagnole : ce que l'étiquette dit vraiment
21 août 2026

Reading a Spanish tin: what the label actually tells you

A tin is judged on the back, not the front. Four pieces of information are enough, and they are always there — you just have to know what they mean. T…

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Sarta ou cular : pourquoi deux calibres changent tout dans un chorizo
21 août 2026

Sarta or cular: why calibre changes everything in a chorizo

Faced with two chorizos from the same house, people usually think they are choosing between two qualities. In fact they are choosing between two calib…

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La Serrana de Espadán, l'olive que presque personne n'a goûtée
21 août 2026

Serrana de Espadán, the olive almost nobody has tasted

There is an olive in Spain that is barely spoken of outside its own mountains. It is called Serrana de Espadán , and it is native to the Alto Palancia…

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Olives farcies à l'ail : le trésor de la table espagnole
16 août 2026

Garlic-Stuffed Olives: Spain's Table Treasure

Green olives stuffed with garlic paste: when Spain honors the aperitif There are small things that change everything about an aperitif. A bowl placed …

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Olives farcies jambon Serrano : l'apéro espagnol en bocal
9 août 2026

Serrano Ham Stuffed Green Olives: Spanish Appetizer in a Jar

Green olives stuffed with Serrano ham: when Spanish appetizers arrive in Switzerland There are small jars that contain much more than they first appea…

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Olives farcies au citron : la surprise acidulée de l'apéro
2 août 2026

Lemon-Stuffed Olives: The Tangy Aperitif Surprise

Green olives stuffed with lemon paste: when Spain reinvents the aperitif There are some pairings that seem obvious in hindsight — and yet, before tast…

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Nenuco Gel Amande Douce : douceur espagnole pour la peau
26 juillet 2026

Nenuco Sweet Almond Gel: Spanish Gentleness for Your Skin

Nenuco Sweet Almond Bath Gel: the Spanish hydrating skincare that spans generations There are fragrances that tell a story before you even open the bo…

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Épices pour boissons fruitées : le secret des saveurs espagnoles
19 juillet 2026

Spices for Fruit Beverages: The Secret of Spanish Flavors

Plaza del Sol Spice and Aromatic Sugar Blend: Awaken Your Fruity Drinks the Spanish Way There are flavors that instantly transport you. A glass of wel…

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Moules marinées Espinaler Premium : la conserve catalane d'exception
12 juillet 2026

Espinaler Premium Marinated Mussels: The Exceptional Catalan Preserve

Espinaler Premium RR-125 Marinated Mussels: When Catalan Canned Goods Reach Excellence There are tins that you open with the same anticipation as a fi…

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Le riz de Valence : 1200 ans dans l'eau de l'Albufera
10 juillet 2026

The rice of Valencia: 1200 years in the water of the Albufera

South of Valencia lies the Albufera : a freshwater lagoon separated from the sea by a strip of sand, surrounded by rice fields as far as the eye can s…

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Miel de Forêt Bio de León : la richesse des forêts espagnoles
5 juillet 2026

Organic Forest Honey from León: The Riches of Spanish Forests

Forest Honey Bio from León: when the forests of Castile find their way to your table There are products that, from the very first spoonful, tell the s…

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Mélange d'épices pour boissons fruitées espagnoles : la sangría maison facile
28 juin 2026

Spice Blend for Spanish Fruit Beverages: Easy Homemade Sangría

Spice blend for fruity drinks: Spain in your glass, effortlessly There are flavors that transport you instantly. The warm scent of spices mingled with…

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Mayonnaise à la truffe La Chinata : la sauce qui change tout
21 juin 2026

La Chinata Truffle Mayonnaise: The Sauce That Changes Everything

Truffle Mayonnaise with Extra Virgin Olive Oil La Chinata: When Spanish Craftsmanship Meets the Luxury of Truffle There are products that transform an…

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Huile de Truffe Noire La Chinata : le luxe à portée de cuisine
14 juin 2026

La Chinata Black Truffle Oil: Culinary Luxury at Hand

La Chinata Black Truffle Oil: When Extremadura elevates the Swiss table There are bottles that transform an ordinary dish into a memorable moment. La …

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Huile d'olive vierge extra espagnole : bien la choisir et l'acheter en Suisse
7 juin 2026

Spanish extra virgin olive oil: how to choose and buy it in Switzerland

Spain is the world's largest producer of extra virgin olive oil , and buying a Spanish extra virgin olive oil in Switzerland has never been easier. Th…

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Réussir une paella maison : les ingrédients espagnols essentiels
7 juin 2026

How to make an authentic homemade paella: the essential Spanish ingredients

Making an authentic homemade paella doesn't come down to a mysterious knack, but to the quality of the Spanish ingredients you put in the pan. In Swit…

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Épicerie espagnole en ligne en Suisse : le guide complet 2026
7 juin 2026

Spanish Gourmet Food Online in Switzerland: The Complete 2026 Guide

Looking to buy Spanish gourmet food online in Switzerland — the real thing, with no customs hassle and no nasty VAT surprises on delivery? This guide …

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Hojiblanca de Teba à 555 mètres : pourquoi l'altitude change tout dans une AOVE
14 mai 2026

Hojiblanca from Teba (Málaga): why 555 metres change everything in an AOVE

Limited edition · 9 bottles · May 2026 On the map, Teba (Málaga) is a name one pronounces with a touch of hesitation: the sierra of snows , in the ver…

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Almazara Terraverne — Teba (Málaga), 555m d'altitude
13 mai 2026

Almazara Terraverne 555: the high-altitude Hojiblanca of Andalusia

In Andalusia, most olive groves are on the plain. Vast geometry of olive trees, red soil, constant sun — it is the classic image of Spanish oil. But a…

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Miel de León — Pobladura de Fontecha, province de León
13 mai 2026

Miel de León: the rare honeys of the Castile forests

In the province of León, in the north-west of Spain, forests stretch as far as the eye can see: oaks, chestnuts, beeches, heathers. It is one of Europ…

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Finca La Barca — La Vera (Estrémadure), famille Oliva González
13 mai 2026

Finca La Barca: AOP pimentón and olive oil from Extremadura

In the Tajo Valley, on the south-western border of Spain just before Portugal, Extremadura's clay-limestone soils have for centuries borne two crops t…

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Espinaler — Vilassar de Mar, Catalogne, depuis 1896
13 mai 2026

Espinaler 1896: the Catalan art of the premium preserve

In Vilassar de Mar, a small Catalan port thirty kilometres north of Barcelona, the Espinaler house has been canning fish, seafood and aperitif special…

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Paella valencienne traditionnelle dans une paellera en acier, riz au safran et fruits de mer
11 mai 2026

Authentic Paella: the Valencian Recipe Step by Step (+ 5 Mistakes to Avoid)

A paella begins with a story Paella was not born in a seaside restaurant. It was born in the fields, at lunch time, lit on orange branch wood. Agricul…

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Kit Paella aux Fruits de Mer Carmencita : Le Goût de l'Espagne chez Vous
10 mai 2026

Carmencita Seafood Paella Kit: Authentic Spanish Flavor at Home

Seafood Paella Kit: Spanish Authenticity in Switzerland Preparing an authentic paella at home often proves challenging for Spanish cuisine enthusiasts…

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Huile d'olive vierge extra espagnole versée dans coupelle blanche
5 mai 2026

The 5 health benefits of extra virgin olive oil.

Extra virgin olive oil is not only delicious, it is also one of the most precious nutritional treasures of the Mediterranean diet. Thanks to its richn…

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Table méditerranéenne — paella, gazpacho, légumes grillés, vin blanc
5 mai 2026

Easy Mediterranean recipes with Jabalcuz olive oil

Mediterranean cuisine is renowned for its richness in flavors, freshness, and health benefits. Extra virgin olive oil Jabalcuz plays a central role, b…

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Chipirons en su tinta sur riz noir, aïoli safrané
5 mai 2026

Squid in its ink on black rice, saffron aioli, and chives

Squids in their ink on black rice, saffron aioli and chives Recipe inspired by the Rías Gallegas, presented in a box like Real Conservera When the sea…

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Apéritif espagnol — vermouth, charcuterie, olives, pain
5 mai 2026

The Spanish Aperitif: The Art of Sharing Southern Flavours

In Spain, the aperitif isn't just a prelude to dinner — it's a social ritual, an art of living that stretches from the neighbourhood bar counter to th…

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Pimentón de la Vera DOP — séchage feu de bois de chêne
5 mai 2026

Pimentón de la Vera: The Smoked Paprika That Transforms Your Dishes

What is Pimentón de la Vera? Pimentón de la Vera is a smoked paprika powder from the Vera region in Extremadura, Spain. With its distinctive reddish c…

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Conserves de poisson espagnoles — boîtes ouvertes sur table
5 mai 2026

Spanish Seafood Conservas: A Gastronomic Treasure to Discover

The World of Spanish Seafood Conservas Spanish seafood conservas are a true gastronomic jewel. With a history spanning many centuries, these preserves…

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Charcuterie ibérique Bellota — étiquettes officielles
5 mai 2026

Iberian Bellota Charcuterie: The Complete Guide for Connoisseurs

Iberian Bellota ham is often considered the finest ham in the world. And for good reason: raised free-range in the Iberian dehesas and fed on acorns d…

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Olives espagnoles — variétés Manzanilla, Gordal, Hojiblanca
5 mai 2026

Spanish Olives: The Complete Guide to Choosing, Tasting and Cooking

The olive is far more than a simple appetizer: it is the very heart of Mediterranean cuisine. Spain, which produces around 45% of the world's olives, …

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Crème de tomate et olives La Chinata
5 mai 2026

La Chinata Tomato and Olive Cream: Mediterranean Flavors for Switzerland

La Chinata Tomato and Olive Cream: The Essence of the Mediterranean in Your Kitchen Imagine for a moment the softness of Andalusian sunshine infused i…

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Crème d'olive verte La Chinata — Sierra de Gata
5 mai 2026

La Chinata Green Olive Cream: A Spanish Spreading Tradition

La Chinata Green Olive Cream: When Spanish Tradition Becomes Spreadable In Spain, there exists a simple and delightful way to extend the pleasure of o…

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Pression d'huile d'olive vierge extra dans une almazara espagnole traditionnelle
5 mai 2026

La Chinata Olive Oil Spray: Precision and Quality for Everyday Use

La Chinata Olive Oil Spray: The Alliance of Tradition and Modernity Imagine being able to portion your extra virgin olive oil with the precision of a …

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Comment monter un plateau ibérique pour 6 personnes
5 mai 2026

How to build an Iberian board for 6 people

Six people around a table on a Sunday. No appetite for cooking, appetite for eating well. The Iberian board is perhaps the only thing you can assemble…

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Le riz Bomba expliqué : pourquoi il fait la paella, et pas un autre
5 mai 2026

Bomba rice explained: why it makes the paella, and not another

There are grains that cook, and grains that work. Bomba rice belongs to the second category. Grown in the irrigated huertas of Calasparra, in Murcia, …

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Acheter ibérique en Suisse : guide d'un gourmet exilé
5 mai 2026

Buying Iberian in Switzerland: a gourmet exile's guide

There are mornings when you open a Swiss fridge and realize, with an almost painful precision, that the vacuum-sealed chorizo from Migros is not chori…

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Vermouth, fino, Albariño : choisir le bon vin pour vos tapas
5 mai 2026

Vermouth, fino, Albariño: choosing the right wine for your tapas

A tapas table builds slowly. You set down the olives, open the ham, take the anchovies from the jar. What's often missing is the glass that matches ea…

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Le calendrier des récoltes ibériques : quoi acheter quand
5 mai 2026

The Iberian harvest calendar: what to buy when

There are people who buy the same bottle of olive oil all year round, without wondering when it was pressed. It's a bit like eating tomatoes in Januar…

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Conserver ses produits ibériques : 7 règles d'or
5 mai 2026

Storing your Iberian products: 7 golden rules

There is a contradiction in our kitchens. We choose with care a cured ham aged twenty-four months, a cold-pressed oil, a Valencia rice cultivated acco…

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Bellota, Cebo, Cebo de Campo : décoder les étiquettes du jambon ibérique
5 mai 2026

Black, Red, Green, White: Understanding Iberian Ham Labels

It arrives vacuum-sealed, the label stuck to the plastic, with words that seem to guarantee something — Iberian, Bellota, Reserva — without anyone rea…

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La table dominicale espagnole : 10 plats, 0 stress
5 mai 2026

The Spanish Sunday table: 10 dishes, zero stress

Some Sundays smell of golden garlic, saffron, and bread rubbed with tomato. In Spain, the Sunday meal is not an exceptional event — it's simply what h…

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Pan con tomate : le rituel du matin catalan
5 mai 2026

Pan con tomate: the Catalan morning ritual

It is seven o'clock in the morning in Barcelona. The baker cuts a country loaf in half lengthwise, passes it over the grill, rubs a halved tomato agai…

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DOP, IGP, STG : décoder les labels espagnols
5 mai 2026

DOP, IGP, STG: decoding Spanish labels

On a paprika label, ham or saffron, these three letters often appear without explanation. You see them, you ignore them, you head to the checkout. Tha…

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