​​​By the arrival of fall, I decided to move my Yeni Rakı Uzun Demleme project from parks to streets and brought it together with cosmopolite Berliners. The first stop of this series has become one of the most loved 'oysters&wine' locations of Berlin which was opened by Monsieur Collard just right before the pandemic. Monsieur Collard is our neighbor from Markthalle Neun, the selling point of our Berlin based brand FerHan Feinkost. If the first step of our Berlin project was to find ourselves a place in Markthalle Neun, the second step was to form connections with our neighbor brands which are considered among the best European gastronomy enterprises.

When we started to work with Markthalle Neun, one of the founding partners Berndt Maier told me the communication, the Markthalle Neun spirit is just as important as the brands. Especially during the stagnancy of the pandemic – Markthalle Neun was always open despite the outbreak – we had a chance to build relationships with our neighbor brands. We realized craftmenship has a good effect on our souls and confirmed how right our decision was once more.

Then we took our synergy, our Yeni Rakı Uzun Demleme bottles and paid a visit to our neighbor Monsieur Collard's shop.

For having a less pungent aniseed smell than the classical rakı, the mild Yeni Rakı Uzun Demleme always got full marks from our international guests. We always had different drinks just in case if anybody wants them but until today, there hasn't been one single person who wanted to drink something other than the Yeni Rakı Uzun Demleme; even we know some Germans who went to Girit and drank rakı instead of ouzo/tsipouro.

Let's dive into the menu. Since the first gathering, I wanted to show our guests this mild tasted rakı can be consumed with different tastes of varied international cuisines (with the help of Dila Atik of course, a member of Yeni Rakı Deutschland team). This time, the oyster and subsidiary French tastes that we picked from Monsieur Collard's menu passed the test; on top of it, the easy preparation of this fine treat made my job easier.

We have prepared for the gathering by bringing a few tables together in the shop's corner, decorating them with a linen set from Anim Living (which always gets me extra points) as we did in previous meetings. Honestly, the gathering lasted longer than I expected, the night that should end at 22:00 (for not being told off by the neighbors) according to Berlin norms, kept going until the late hours thanks to our well-behaved manners. The only thing missing from the previous gatherings was the absence of our playlist which we reluctantly chose not to play it to keep it down.

With their miraculous form, the smell they carry from the sea and with unprecedented taste, the oysters that bring appeal to any table showed their miracle in ours as well. It's matching with the Yeni Rakı Uzun Demleme appreciated by the guests. For me, another delicate detail was Jochen Arndt and his crayfish salad recipe. Jochen is always present and gives meaning to our meetings with his photographs but this time his personal recipe was on our menu.​