German summer recipes and a €70 raw‑vegetable plate draw food attention
A range of German media outlets highlighted easy summer recipes, from a classic noodle salad with Gouda and pickles to a watermelon‑feta salad, pepper marinades for grilling, and versatile uses for potato peels in cleaning and snacks. Advice on seasonal buying warned against out‑of‑season produce such as rhubarb, asparagus and imported berries, urging consumers to choose regional, bio‑labelled options. Additional tips covered up‑cycling watermelon rind into a fermented kimchi and health commentary on daily peach consumption.
Separately, a TikTok video showed a tourist in the Côte d’Azur paying €70 for a raw‑vegetable “crudités” platter at Le Club 55 in Ramatuelle near St. Tropez. The dish, featuring assorted raw vegetables with optional sauces, costs 2½ times a typical three‑course meal in the area, sparking criticism of luxury pricing and prompting mixed online reactions.
Together, the stories illustrate current summer food trends in Germany—emphasising fresh, sustainable preparations—and a contrasting example of high‑priced raw fare at a French Riviera restaurant.