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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.

Polvorones : les questions qu'on nous pose avant Noël
12 October 2026

Polvorones: the questions we get asked before Christmas

Every year, as December approaches, the same questions come back. What exactly is a polvorón? Why does it fall to pieces at the first bite? Do you rea…

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Riz meloso à la ñora et au bouillon de poisson : la recette d'automne pas à pas
8 October 2026

Arroz meloso with ñora and fish stock: the autumn recipe, step by step

When the evenings draw in, you want a rice dish you can eat with a spoon. Not a dry paella with a crisp socarrat, but an arroz meloso: whole grains bo…

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Seco, meloso, caldoso : quel riz espagnol pour quel plat d'automne
5 October 2026

Seco, meloso, caldoso: which Spanish rice for which autumn dish

In Spain, people don't just talk about 'paella'. They talk about arroces secos, arroces melosos, arroces caldosos. Three words, three textures, and al…

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Turrón dur ou tendre : les distinguer, les servir, et les versions sans sucres ajoutés
5 October 2026

Hard or soft turrón: telling them apart, serving them, and the versions with no added sugars

On a Spanish table at the end of a meal, there are often two bars side by side. One is white, bristling with almonds, and resists the knife. The other…

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Huile de Truffe Noire La Chinata : le luxe en cuisine
28 September 2026

La Chinata Black Truffle Oil: Culinary Luxury Redefined

Black Truffle Oil La Chinata: when Spain puts luxury in a bottle There are certain ingredients that transform an ordinary dish into a gustatory memory…

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Huile d'olive La Chinata boîte métal : l'or vert d'Espagne
21 September 2026

La Chinata Extra Virgin Olive Oil in Metal Tin: Spain's Liquid Gold

La Chinata extra virgin olive oil in metal tin: when Spain comes to your table There are products that don't require lengthy explanations. You open th…

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Olives farcies jambon Serrano : l'apéro espagnol en Suisse
13 September 2026

Serrano Ham-Stuffed Olives: Spanish Appetizer for Switzerland

Green olives stuffed with Serrano ham paste: when Spain comes to your aperitif There are flavours that transport you instantly. A plump olive, brimmin…

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Olives vertes farcies au citron : le zeste espagnol en bocal
6 September 2026

Green Olives Stuffed with Lemon: Spanish Citrus Zest in a Jar

Green olives stuffed with lemon paste: when Spain puts the sun in a jar One olive, one filling, one burst of freshness. The Green olives stuffed with …

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Nenuco Gel Bain Amande Douce : la douceur espagnole au quotidien
23 August 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 August 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 August 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 August 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 August 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 August 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 August 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 July 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 July 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 July 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 July 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 de León : la richesse des forêts espagnoles
5 July 2026

Forest Honey from León: The Riches of Spanish Forests

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

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

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

Limited edition · 9 bottles · May 2026 An hour from Málaga, in the Guadalteba district, the village of Teba spreads across rolling hills. It is there,…

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Almazara Terraverne — Teba (Málaga), 555m d'altitude
13 May 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 i…

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

Finca La Barca: AOP pimentón and olive oil from Extremadura

In the La Vera district of Extremadura, the land has for centuries borne two crops that have shaped Iberian cooking: the olive tree and the pepper. Fi…

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

The 5 health benefits of extra virgin olive oil.

Extra virgin olive oil is the most studied food in the whole Mediterranean diet. Forty years of research, hundreds of clinical studies and a remarkabl…

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

Easy Mediterranean recipes with Jabalcuz olive oil

Extra virgin olive oil is not just another fat. It is an ingredient in its own right, one that deserves its own recipes — not just a splash at the end…

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

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

Chipirones en su tinta is a dish from the north of Spain — mainly the Basque Country and Cantabria. Small squid braised in their own ink, with a sofri…

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

The Spanish Aperitif: The Art of Sharing Southern Flavours

There is one hour of the day that Spaniards have protected like an intangible heritage: the aperitivo . Between 1 and 2 pm on Sundays, or around 7 pm …

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

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

The paprika found in most kitchen cupboards in Switzerland is, at best, Hungarian and sweet. It colours dishes, gives them a vague red note, and goes …

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

Spanish Seafood Conservas: A Gastronomic Treasure to Discover

In France, people speak of "tinned food" with a vague contempt — something from the back of the cupboard, opened when nothing has been prepared. In Sp…

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Charcuterie ibérique Bellota — étiquettes officielles
5 May 2026

Iberian Bellota Charcuterie: The Complete Guide for Connoisseurs

There are two ways to understand Iberian charcuterie. The first is anatomical: cut, weigh, label. The second is a landscape: a black pig with slender …

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

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

Spain produces half of the table olives eaten in the world. And yet, in most Swiss supermarkets, you always find the same two or three bland varieties…

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Crème de tomate et olives La Chinata
5 May 2026

La Chinata Tomato and Olive Cream: Mediterranean Flavors for Switzerland

La Chinata tomato and olive cream is one of those Mediterranean preparations that look simple on paper — tomato, olive, olive oil — but hide careful w…

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

La Chinata Green Olive Cream: A Spanish Spreading Tradition

A green olive cream is not a tapenade. This common mix-up is a good chance to set things straight. Tapenade, a Provençal dish, contains black olives, …

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

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

Olive oil spray was long a suspect product — often a low-grade oil in a butane aerosol can, sold as "convenient". La Chinata has completely reinvented…

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Comment monter un plateau ibérique pour 6 personnes
5 May 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 May 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 May 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 supermarket chorizo is not chori…

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