But there isn't any evidence to suggest either would happen competition appears more dramatic in other individual categories where two familiar candidates are once again setting up for a battle down the stretch Deemed the initial favorite at the start of the season, the Avalanche star has since slipped behind Quinn Hughes (+120) in the odds pecking order to win the Norris which is more indicative of how well Hughes is performing in Vancouver than a reflection of Makar's play (although a recent chilly stretch in production spanning the first half of January can't be ignored) A panel of writers (PHWA members) at NHL.com continued to back Makar as the league's top defenseman at the season's halfway point and before the 2024-25 campaign even got underway who assisted on two of Makar's tallies in Sunday's 5-4 win over the Rangers suggest the blueliner's points aren't about to dry up with a new-look top line and power play in place -- recent history tells us the Isles can't be ruled out of the playoff mix at this stage Watch live on ESPN+ Bo Horvat total shots over 2.5 (-130) and Kyle Palmieri total points over 0.5 (+135): Averaging 3.4 shots per game since Dec Horvat has failed to reach three shots in only four of 16 games spanning that stretch One of the league's streakier performers Palmieri has contributed at least one assist in four of his past five Cobble those two plays together for a moderate parlay that doesn't depend on an Islanders victory Makar to score 2-plus goals (+3000): He scored a pair against the Rangers Sunday and another two versus the Stars the previous weekend these odds are too fun to completely ignore if keen on a wilder Watch live on ESPN+ The latter is in an impressive groove altogether with five goals in his most recent three contests The Kraken are allowing 29.6 shots a game -- eighth most in the league -- since New Year's Day During the many years I’ve lived in France I’ve had the pleasure of meeting dozens of passionate and very talented chefs there are certain chefs who will always have a place in my own private pantheon of Gallic gastronomic glory I’ll never forget the long conversation I had with Monsieur Roellinger on a rainy night in Cancale after a spectacular meal at his now defunct Maison de Bricourt restaurant gave me a long and fascinating lesson on the history of Saint-Malo which suddenly made the spectacular meal I’d just eaten in his restaurant even more resonant His ability to meld social and political history geology and geography with gastronomy – he was one of the original locavores – was dumbfoundingly interesting What I learned that night became the bedrock of my understanding of Breton cooking from the region’s Celtic traditions to its food ways and unique relationship with spices from India and southeast Asia that were introduced to the local diet by La Compagnie des Indes Orientales (French West India Company) Monsieur Roellinger is no longer in the kitchen – it’s his son who runs the show now – but this didn’t make me any less eager to join friends for dinner at Le Bistrot de Cancale the family’s new restaurant in a solid old house overlooking the Plage Mer and sailboat-dotted bay As is always true of the Roellinger family’s establishments the hospitality here was flawless and almost poignantly sincere the produce used to prepare our meal was spectacularly fresh and prepared with a culinary humility that exalted its natural flavours and textures nothing could possibly be better than our starters: a plate of grilled langoustines recently pulled from Brittany’s chilly waters; fleshy iodine-bright Cancale oysters with a dusting of a mysterious but spectacular spice blend concocted by Épices Roellinger (the spice company founded by Olivier Roellinger); and fine slices of sea bream with toasted buckwheat and nori a dish that was a triumph of simplicity – turbot cooked on the bone and served with one of the best Hollandaise sauces I’ve ever eaten My friends had grilled Breton lobster à la Cancalaise (a sauce of fish fumet with leeks and mussels); and sole in a spice-brightened sauce that was a reduction of its own cooking juices The quality of the seafood was extraordinary but what impressed and delighted most of all was the humility of a truly talented chef who knows that great cooking is subtly enhancing and not overwhelming the flavours of nature Average à la carte €65, www.maisons-de-bricourt.com New York and London before moving to Paris He was European Correspondent for Gourmet magazine from 1999 until its closing and has written about food and travel for Saveur and many other publications in the United States and the United Kingdom REPLY We collect information from our users – this is for administration and contact purposes in connection with contributions you may wish to make to the site or your use of certain site features such as newsletter subscriptions and property enquiries The oysters of Cancale have been pursued by kings and conquerors for more than a millenia. In 56 B.C., Julius Caesar’s troops left behind piles of pearly shells in figurative oyster graveyards called middens. More than 1,500 years later, King Louis XIV, the Sun King, cemented Cancale’s status by demanding that his briny bivalves come from no other place but Cancale were as well known as the town’s oysters For during a time when talk of women’s suffrage was in its infancy and female politicians and businesswomen were rare retrieving the royal oyster necessitated a uniquely organized and largely women-run town From working tirelessly in the mucky oyster beds to policing the harbor and negotiating export contracts women proved so essential to the town’s survival that newspapers and artists extolled their brawn and beauty From the 16th century to the early 20th century, Cancale’s bread and butter was earned through fish from the New World and oysters from Brittany’s “Emerald Coast.” Fueled by the Age of Discovery, royal financiers counted on the trade in cod fish to fill their coffers and deliveries of oysters to fill their banquet tables boys in Cancale grew up with the expectation that school was a mere holding pen the fairy tale castle of Mont-Saint-Michel rising out of the sea in the distance and navigated westward to the “New Found Land.” Across the Atlantic along what is today Canada’s eastern coastline they spent several months fishing waters rich with cod These annual expeditions left the small town of Cancale depleted of men for a good part of the year, sometimes more. The dangers of sailing, malnutrition, and disease also meant that more men set sail than would ever return, leaving many women either temporarily or permanently without fathers The Cancalais integrated this harsh reality into the culture: If no news came of a ship or its mens’ fate tradition required that the women wait four years before they begin mourning the disappeared as dead Young widows and women subsisting apart from men thus became sewn into the lifestyle and operating independently were essential to the women of Cancale at a time when it was a rarity elsewhere in Europe However, for one season each year, men and women did work together. In early spring, the entire town gathered as hundreds of ships worked together to perform the all-important task of dredging the bay and seeding the oyster beds Officials brought out and distributed drag nets from under lock and key Cancalais in each ship dropped the nets into the bay ships moved back and forth across the waves pulling the oysters from their natural beds for seeding in the parcs The women not only worked in the beds, but formed the bedrock of industry operations as well. Women negotiated contracts, filling orders to Paris and elsewhere. Women also acted as law enforcement, settling disputes and resolving quarrels in the harbor, and keeping peace on the cliffs above the bay. The phenomenon so captivated Americans that a newspaper headline stated “The Women of Cancale: Oyster ‘Parks’ Are Cultivated By Women Who Load Ships And Act As Policemen.” for those valuing genuine and complete superiority.” the women of Cancale found themselves similarly romanticized John Singer Sargent painted the women standing among the tidal pools where the water’s glossy shimmer reflects the figures and clouds above “Fishing For Oysters at Cancale” and the “Oyster Gatherers of Cancale” put the young artist on the map while his work’s debut at a New York City salon helped bring the Cancalaise to Americans’ attention they find that the town has been managed so well in their absence and the thrift of the women has been so well exercised that they are content not to meddle.” Whether on account of their labor or the stories and art depicting it, the women of Cancale became figures of a growing suffrage movement. Headlines underscored power (“A French Town Where Women Rule”) and subtitles accentuated politics (“Women Rule Amid Oysters – A Sight For Suffragists: Feminine Police Keep Order and Feminine Labor Carries on the Industry That Makes Cancale Famous.”) Thrust into the limelight by haute cuisine and refracted through the lens of American newspapers the feminist foray along Brittany’s Emerald Coast made waves throughout the globe We depend on ad revenue to craft and curate stories about the world’s hidden wonders Consider supporting our work by becoming a member for as little as $5 a month Follow us on Twitter to get the latest on the world's hidden wonders Like us on Facebook to get the latest on the world's hidden wonders To delve into the history of Le Rocher de Cancale is to embark on a journey through time at the heart of the culinary and cultural evolution of Paris Since its foundation in 1804 by Alexis Belaine this restaurant has become an emblematic landmark on Rue Montorgueil a district historically linked to the trade in fresh fish from the Normandy and Picardy coasts with its specialties of fried oysters or oysters served "en coquille" quickly captured the attention of Parisian society becoming an essential meeting place after the theater millions ofoysters were eaten every year in Paris Paris was reputed to gobble up nearly 17 million of these mollusks annually confirming its status as a city of refined tastes Among the places prized by connoisseurs was the famous Rocher de Cancale This name evoked an emblematic place for the capital's gourmets even though it was neither located on a rock nor in Cancale The restaurant has attracted such illustrious figures as Alexandre Dumas Le Rocher de Cancale has also left its mark on literature having been immortalized by Balzac in La Comédie Humaine where the author himself enjoyed the oysters This literary fame has greatly contributed to the restaurant's prestige as an essential part of Paris's gastronomic to the point of being listed as a historic monument in 1997 organized his famous "Caveau dinners" here during which a selected panel of judges tasted and evaluated the restaurateurs' dishes It was here that " sole normande " was created by chef Langlais in 1837 The first "Au Rocher de Cancale" was born in 1804 at 59 rue Montorgueil taking advantage of the strategic location an effervescent trading place and a privileged meeting point for oyster farmers sold the Rocher de Cancale to a man named Borel After a brief period of closure and a one-year interlude on rue Richelieu this time across the street from its original site The current site can now be seen at 78 rue Richelieu restored to an elegant pastel blue punctuated by Louis XVI-style carved woodwork bear witness to the place's artistic and gastronomic heritage These elements contribute to creating a unique atmosphere The uniqueness of Le Rocher de Cancale lies not only in its historically rich setting, but also in its culinary offerings. The menu at Le Rocher de Can cale reflects this tradition, while adapting to contemporary tastes. Starters, such as ravioles de Royan or escargots de Bourgogne, are a tribute to local produce and the finesse of French cuisine such as roasted cod back or entrecôte with Roquefort sauce honoring culinary techniques inherited from centuries past from bourbon vanilla crème brulée to chocolate mi-cuit end the meal on a note of traditional sweetness to visit Au Rocher de Cancale is to experience a living part of Parisian history while having a good time on the plate It's to sit where generations of gourmets have celebrated life tasted fine food and participated in the evolution of a rich and varied culinary tradition We invite everyone to cross the threshold of this historic place soak up its history-laden ambience and savor each dish as a chapter in a Parisian culinary tale Refer your establishment, click herePromote your event, click here A salty wind from Cancale blows through the Michelin Guide 2025. Hugo Roellinger has just been awarded his 3rd star, but the story behind this success is anything but classic. On March 31, 2025, the restaurant Le Coquillage – part of the Relais & Châteaux Les Maisons de Bricourt – will enter the very closed circle of three Michelin stars. Hugo Roellinger, son of the famous Olivier Roellinger, is at the helm, continuing the family adventure… and infusing it with a radically ecological and poetic vision. Since 2015, Hugo Roellinger has been building a cuisine that tells the story of Brittany, between Armor (the sea) and Argoat (the land). In 2017, he made a major decision: to remove meat from the menu. Instead, he sublimates the marine universe, notably through seaweed, which has become the backbone of his culinary creation. Seaweed broths, vegetable sauces, iodine accords and spice combinations make up a daring marine score. In 2020, it was awarded a green star for its environmental commitment, following the second star in 2019. Le Coquillage’s gardens illustrate this approach: Celtic kitchen garden, orchards, beehives, citrus greenhouse, and a field entirely cultivated without pesticides or chemical inputs. Even the wine list gives pride of place to living, natural vintages. See this post on Instagram A publication shared by Correspondances (@correspondances_r) Hugo and Marine Roellinger reinventhospitality as if at home “It’s a militant act to keep a restaurant alive” These words from the chef illustrate a committed vision of gastronomy Almost 20 years after his father’s 3rd star Hugo completes a cycle… while opening a new chapter Read also: MICHELIN Stars 2025, we tell you everything! your email address will remain confidential and will not be disclosed under any circumstances Read the menus for Cafe Cancale in the former Publican Anker space in Wicker Park If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy and thus the restaurant offers an array French seafood dishes and shellfish in a brighter space full of creams and blues Chef de cuisine AJ Walker, who remains from predecessor Publican Anker and team will execute a dinner menu broken into traditional starters/entrees/raw shellfish sections One highlight is the restaurant’s version of a seafood tower — dubbed the “Cancale Plateau” — which has oysters Others include a clam dish with white blood sausage chickpeas and ramps; butter and vermouth-poached halibut; and a lobster sandwich on bialy Notable desserts include kouign amann with maple ice cream The drinks focus in understandably on the wine list which highlights partner Eduard Seitan’s selection of French and “from afar” wines which includes 10 types of sparkling Bar supervisor Scott Kennedy’s signature cocktail is a variation of a last word with G’Vine Nouaison small batch gin The cocktail menu also includes two types of martinis and a small beer selection is also available Check out the full menus and photos of some dishes below Management gave the former Anker space a full makeover in less than two months, swapping the darker pub theme for a brighter French seaside-inspired aesthetic. Take a look around the space here Cafe Cancale opens for business today at 4 p.m at one of the busiest intersections in Chicago Cafe Cancale Oops. Something went wrong. Please enter a valid email and try again. Print Reporting from Cancale France — Cancale and Locmariaquer are dots on the Atlantic coast of France Also places that produce my favorite food: Brittany oysters with no more sauce than a squeeze of lemon they are generally smaller than other varieties but intensely flavored more precious than pearls to people who know their oysters French King Henri IV could down 20 dozen in a sitting Voltaire and Rousseau ate them for inspiration as did Napoleon Bonaparte before going into battle I could wax poetic about the appeal of the oyster but know I’d never convince people who find them abhorrent because they hate the idea of eating them raw the vastly preferred preparation in France Others think oysters are unhealthy because they are bottom feeders Unless outrageous fortune serves you the rare bad oyster nothing could be further from the truth; oysters contain vitamins and minerals oyster idolatry may be a matter of instinct “Obviously if you don’t love life you can’t enjoy an oyster,” Eleanor Clark wrote in “The Oysters of Locmariaquer.” even today as oyster cultivators transplant varieties from place to place all oysters are not created equal; their taste So order your New Zealand Bluffs and Virginia Chincoteagues; then transcend by eating an Ostrea edulis plucked from Mont-St.-Michel Bay I discovered the supremacy of Brittany oysters a decade ago on a three-day trek from St.-Malo to the great gothic monastery of Mont-St.-Michel Along the way I stopped in the village of Cancale where every waterfront restaurant had an oyster-on-the-half-shell special I let the first Cancale puddle on my tongue husky with the taste of iodine and ocean floor a sensory experience completely unlike ordinary eating After I polished off the rest I sat looking over the wide though perhaps not as many as the 19th century Englishman who must have set a record by consuming 12 dozen Fisher in her small 1941 classic “Consider the Oyster.” Last spring I returned to Cancale as well as another celebrated oyster-producing region in the south of Brittany around the Gulf of Morbihan talk to cultivators and eat oysters at breakfast when customs tells people to avoid oysters Almost 50% of Brittany oysters are consumed in France in December and January during the Christmas and New Year’s holidays born perhaps of government efforts to protect oysters by banning harvest during procreation in spring and summer I drove to Cancale from Paris on an overcast day Barnacled flotsam and jetsam lay where the water had left it with low tables that supported wire bags of maturing Cancales Spanning the border between Normandy and Brittany Mont-St.-Michel Bay is known for its tides which raise and lower the water level as much as 45 feet a day and made the monastery accessible only by boat before the construction of a bridge connecting it to the mainland People still have to look sharp when the tide comes in “as fast as a galloping horse,” Victor Hugo said some shade of gray-green-blue that has not yet been named is one of the great beauty spots of France low on the Normandy side where farmers have reclaimed pasture land from the sea holding in the west side of the bay before rounding lofty Pointe du Grouin and heading southwest along Brittany’s Emerald Coast lined by the Grande Randonnée footpath I walked 10 years ago all dour gray stone and suspicious shuttered windows a tourist office and square with a statue of women oyster workers In the port below there was the same collection of restaurants with seafood specials including multitiered shellfish platters with crab legs mussels and oysters as well as tiny whelks and winkles This time I went to the open-air market on the pier where stalls display oysters on beds of seaweed sharp knife and then served them up on a plastic plate; the cheapest dozen I’d ever had left juice dribbles on my shirt and salty brine on my face and hands I spent the night at the Manoir des Douets Fleuris a charming little hotel a few miles inland from town It has a handful of prettily decorated country-style rooms around a courtyard garden a small swimming pool and an excellent restaurant that serves traditional Brittany cuisine with a contemporary flair For my main course at dinner I ordered a salad with pillowy soft local chevre Need I say that I started with a dozen Cancales a working oyster farm with a museum where I saw a film about the history of oyster farming and looked around with the proprietor François-Joseph Pichot Those who doubt its fascination should consider some of the things I learned: able to produce sperm and eggs alternately the mother bears up to 1.5 million eggs; only 10 in every 10 million eggs survive —It takes about four years for oysters to reach adulthood Pichot told me that he can’t export to America because of U.S not because they’d go bad before reaching North America living oyster with its shell closed tight remains good for several days but tastes best as soon after harvesting as possible Nowadays oyster lovers are relatively abstemious but in times gone by people gorged on them believing that they sharpen the appetite for courses to come In the 1st century Roman Emperor Vitellius — “the beasty Vitellius,” historian Edward Gibbon called him — liked about 1,200 as an appetizer; 18th century rake Casanova routinely started dinner with 50 boosting the oyster’s reputation as an aphrodisiac; English writer Samuel Johnson fed them to Hodge The native Brittany oyster — biologically singular and sovereign among varieties — fell prey to gluttony as well as disease hard winters and predators such as starfish even more voracious than humans In the late 19th century they were dying out when a couple of good things happened: French scientist Victor Coste found a way to cultivate them by laying beds made out of tiles for the baby oysters to latch onto; the technique did not affect the taste because oysters are sedentary equally good cultivated or naturally bedded The second development occurred in 1868 when a boat carrying oysters from Portugal had to take shelter from a storm and dumped its cargo near the mouth of the Gironde River in southwestern France the Portuguese oysters thrived there and eventually moved up the coast to Brittany restocking beds formerly occupied by native plates At lunch that day in a café on the Pointe du Grouin overlooking a sputter of rocky islets beloved by French sailors and birds raised in their own beds on Mont-St.-Michel Bay because they crowd oysters out if not carefully isolated from them On my way out of Cancale I drove along the Emerald Coast toward the fine old walled cities of St.-Malo and Dinan which took me almost as long as the drive from Paris the previous day orchards and crossroads marked by weathered stone crucifixes I was bound for the village of Locmariaquer on one of the tidal rivers that shred the ragged Brittany littoral around the Gulf of Morbihan another cup of seawater containing hundreds of tiny islands locked into the coast by two almost-touching fingers of land The region produces some of the best oysters in France but you need to go there to understand; more than anything it tastes like the ethereal gulf where it is farmed famed for its beaches and prehistoric stone monuments with a Cape Cod air and navy-blue-and-white-striped French sailor shirts in almost every store window I washed my dirty clothes at a coin-operated laundry for seafarers on the harbor then crossed the bridge over the River Crach When I finally reached Locmariaquer I got my first sight of the Gulf of Morbihan and checked into the Hôtel des Trois Fontaines where the friendly couple who owned the place told me where to find oysters for dinner which has a deck from which you can pitch your empty oyster shells into the water; lunch the next day was thick fish soup with croutons and Gruyère at Lautram a modest hotel-restaurant across the street from the church of Notre Dame de Kerdro casually elegant seafood shrine on the River Crach steamed whole and unadulterated by fancy sauces When I asked the waitress where they came from she just pointed down the river I spent my days biking around the Locmariaquer peninsula stopping at oyster farms for free samples and taking a cruise on the gulf to Île-aux-Moines narrow islet is a pretty summer colony with a coast walking path another oyster farm so small its harvests are rarely exported Ets Martin oysters have a singularly sweet taste I savored knowing it unlikely that I’d ever get another I kept seeing a little blue and yellow van emblazoned with the logo for Erwan Frick oysters Tracking it down to a farm outside of town a ruddy-cheeked young man with curly dark hair who fed me some of his excellent oysters; attacked by disease Frick also taught me how to open an oyster by slitting the abductor muscle that holds the shell together a skill I needed because I had decided to take some Frick oysters back to Paris The next day they sat on the seat beside me In town a few hours later I took the Fricks to a friend’s apartment where we devoured them proof that two people can eat four dozen Brittany oysters in a month without an R and merrily live to tell the tale travel@latimes.com Travel & Experiences California Subscribe for unlimited accessSite Map I have a pen pal in France (a cooking pen pal!). Mary Margaret Chappell and I have never met, but over many years of working together as food editors and writers, we became long-distance friends. Thirteen years ago, Mary Margaret moved to Cancale and I moved to Martha’s Vineyard – two beautiful coastal spots with a strong fishing and cooking culture Mary Margaret now lives right on the harbor in a 19th century stone fisherman’s house where her sunny kitchen has a view of the water and all the activity it generates and shop the robust seafood markets in her small town she’s cooking for friends or teaching cooking classes (A bottom-feeder eats crustaceans which gives it a rich sweet flavor.) Our local fishermen currently bring it in as bycatch when fishing for flounder And finally for dessert, an Apple Far Breton. Far Breton is a flan-like custard, particular to Brittany. It’s a bit like a clafoutis You begin baking the far in a hot oven and then drop the temperature a bit to cook the custard perfectly This technique mimics the old tradition of bringing the casserole to the town communal bread oven to bake while the fire dies leftovers are good for days and make delicious snacks!) Your recipe-packed guide to cooking and eating deliciously in season produced on Martha's Vineyard by the Vineyard Gazette Media Group and edited by former Fine Cooking editor and cookbook author Susie Middleton About the Vineyard Gazette Media Group Look out for your first newsletter in your inbox soon The best of Chicago straight to your inbox We help you navigate a myriad of possibilities Sign up for our newsletter for the best of the city By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news Sign up for our email to enjoy Chicago without spending a thing (as well as some options when you’re feeling flush) By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Chicago While restaurants throughout the city start welcoming back guests for socially distanced dining there are others that will never reopen their doors One Off Hospitality Group announced a pair of permanent closures in Michelin-starred Blackbird in the West Loop as well as French-inspired bistro Café Cancale in Wicker Park Partners Paul Kahan and Donnie Madia told the Chicago Tribune that the decision to shutter 22-year-old Blackbird wasn't easy but that operating a cozy restaurant at just 25 percent capacity wasn't a feasible business model moving forward Blackbird opened back in 1997 as a pioneer of the West Loop neighborhood long before it was the flashy dining destination it is today In addition to holding a Michelin star for eight years it has also hosted some of Chicago's best chefs "While our hearts are broken to see Blackbird's journey come to an end, we are humbled to have contributed in a small way to Chicago’s incredible restaurant community for over two decades, serving as a place of warmth and hospitality while all along the way, building lifelong friendships with our team, guests and partners," reads a note from the hospitality group's partners on Blackbird's website One-year-old Café Cancale boasts a similar note on its website recounting the Wicker Park restaurant's inspiration "While the decision to close is a difficult one the realities that restaurants across the country face are truly sobering that we say goodbye to Café Cancale and focus our attention to steering our collective of restaurants through to the other side of this storm," the letter on the website reads One Off Hospitality's presence will live on in both neighborhoods. Avec, The Publican and Publican Quality Meats are still operating in the West Loop, while Big Star, Dove's Luncheonette and the Violet Hour remain open in Wicker Park. These closures join a running list of notable Chicago restaurants that won't reopen due to COVID-19 giving Chicagoans a taste of the incredibly uncertain landscape that local businesses face as they grapple with reopening Thanks for subscribing! Look out for your first newsletter in your inbox soon! twitterinstagrampinterestspotifyAbout us Contact us Time Out magazine Farmers blame ‘ecological emergency’ on inadequate treatment of sewage A gastroenteritis epidemic sweeping France has hit oyster farmers in Brittany after the virus was found in shellfish Health authorities have banned the fishing and selling of oysters in the bay around Mont-Saint-Michel and other shellfish farming areas on France’s north-western coast until further notice The ban follows the discovery of norovirus – also called the winter vomiting bug – in shellfish and is the fifth to be announced covering seven zones since mid-December Oyster farmers have blamed pollution along the coast on sewage that has not been fully treated says almost half the oyster farms in the south Brittany region – 150 out of a total of 330 – are affected by the bans the president of the regional CRC said: “The gastroenteritis phenomenon has been around since Christmas The sewage isn’t always properly treated by the purification plants and the virus ends up in the sea He called for the local authorities to investigate the cause of the contamination In a petition launched on 1 January an alliance of oyster farmers called for “immediate action to deal with the ecological emergency and substantial compensation for all oyster farmers” “This is a real economic and human disaster imposed on us by a state that is incapable of protecting our magnificent coastline,” it wrote Le Gal told Ouest-France newspaper: “The (fishing and farming) zones at potential risk have been closed Suspect oyster batches have been withdrawn from sale Now we have to understand what’s going on.” The producers have blamed local officials who “boast of welcoming more and more residents and tourists signing building permits with a vengeance while forgetting to take care of the management of human waste and sanitation “Astronomical quantities of polluted water are poured into the sea without raising the eyebrows of the authorities and are poisoning our coasts and oysters which are now laden with the human gastroenteritis virus The water of the Morbihan coast is now unhealthy Oyster farmers and their coastline are dying in total indifference,” they wrote The local police prefect said it was a temporary crisis caused by an unusual combination of low temperatures and heavy rains which had caused sewage overflows into local rivers Patrice Faure told Agence France-Presse he would be meeting the agriculture minister to call for a speeding up of research to find a “rapid decontamination process” for the oyster farms and to discuss compensation Please enable JS and disable any ad blocker the people of Brittany and its surrounding regions have a long history of bringing land and sea together on a plate This article was adapted from National Geographic Traveller (UK).For a taste of the sea Sitting on the beach in France’s ‘oyster capital’ with a plate of half-a-dozen huitres balanced on my lap I look out across the water at the oyster-growing racks that stretch along the beach for half a mile the tiny tidal island of Mont Saint-Michel pricks the horizon people are buying platters just like mine from the beachfront market I’d spent an hour wandering out among the racks squelching around on the sandy mud with my guide a former oyster farmer who runs local tour company Ostreika It was fascinating to learn just how much work goes into producing the oysters and the experience certainly seems to have worked up a hunger in me Inga leans over and stops me from squeezing a lemon over the shucked bivalves Handing me a round-ended knife and a pat of butter flecked with seaweed flakes salty butter mingling with their slightly sweet It’s the ultimate terre et mer (‘land and sea’) combination a theme that seems to characterise the cuisine of Brittany whether you’re dining within sight of the sea somewhere along its remarkable 1,700-mile coastline or eating inland in its cities or among its wild and remote countryside The butter on my oyster comes from the port town of Saint-Malo within the mighty sea walls that encircle its old town I traverse the cobbled streets that weave around towering mansions I pick up a selection of spice blends at Épices Roellinger an Aladdin’s cave of a shop created in 1998 by Michelin-starred chef Olivier Roellinger who was inspired by Saint Malo and its sailors’ role on the spice route Tour company owner Inga Smyczynski among the oyster racks in Cancale.Photograph by Slawek KozdrasFinally I nip across the road to La Maison du Beurre a much-loved French brand created by chef Jean-Yves Bordier that blends top-quality hand-churned butter with flavours such as Madagascan vanilla seaweed — the combination that had so transformed my oysters in Cancale But while the flavoured varieties are a treat it’s the traditional blocks of demi-sel and beurre salé (half-salted and fully salted) that are most often found on tables in the region I spot some beurre doux — unsalted butter — tucked away One of the reasons Breton butter tastes so good is that it’s made with fleur de sel a special type of salt produced by paludiers (salt harvesters) down on the Atlantic coast just over Brittany’s border into the Atlantic Loire Valley a town known for its salt marshes — a vast It’s here that paludiers work with the sunshine the sea and an impenetrable clay soil to create a product sprinkled and stirred into dishes throughout both France and 55 export destinations Simon Pereon has agreed to show me his corner of the ponds Like his father and grandfather before him and I’m not surprised to learn his 10-year-old son wants to follow suit “There’s a pride in this job because it’s a high-quality product,” Simon explains “When you put a few flakes on a tomato or a côte de boeuf We meet at the Terre de Sel visitor centre then drive along the narrow roads that weave a precipitous path between the salt pans The setting is extraordinary: a vast blue sky spans out above a network of pans coloured pink by algae and interspersed with grass The whole salt marsh area covers 19sq miles and feels peaceful and otherworldly the 220 paludiers involved in the trade work as part of a cooperative “We’re classed professionally as ‘farmers’ even though we work with seawater,” Simon explains The word ‘salary’ (‘salaire’ in French) comes from the Roman’s salt production.” Saint-Malo.Photograph by Slawek KozdrasA platter of Cancale and Japanese oysters at Cancale’s oyster market.Photograph by Slawek KozdrasThe pans are rectangular basins each linked to the next by small gap in its perimeter The seawater is fed into the first pan from a pond beyond a higher bank and each just a few millimetres lower than the previous the sun evaporates the water within leaving salt crystals The paludier’s role is to spread the water across the shallow pond with their T-shaped paddle and then rake the crystals into piles Simon crouches down by the water collected in the first pond and invites me to touch it and then lick my finger We then do the same with the water in the final pond The process results in two products: gros sel which is used as a condiment or added to butter or salted caramel you can see the crystals forming,” says Simon they melt into the water again and it takes a few days before they come back.” The life of a paludier because with two or three days of good sun you can collect a good amount of salt — around 50kg a day,” Simon explains so it’s been an average season.” The harvesting season lasts from mid-April to mid-September with the remaining months of the year given over to the maintenance of these special labyrinths “I start at daybreak during the season,” he says with the spire of the city’s cathedral in the distance.Photograph by Slawek KozdrasSeaweed specialsAround 170 miles away at the furthest reaches of northern Brittany locals harvest another of the sea’s products: seaweed As I paddle in the pristine water on a beach at Cléder on Finistère’s Côte des Sables (‘sandy coast’) the fronds around my feet are as beautiful as any plant found in a garden ribbons and strands ripple in the gentle tide and as families play on the golden sand and in the turquoise water foragers collect the edible varieties from the rocks around me It’s a custom I’ve witnessed on several trips to this area both here on the Finistère coast and on the island of Molène to the west where a seaweed industry thrived in the 19th century (the iodine-rich algae was used in the production of glass and as fertiliser) While seaweed has long been a valuable resource in Finistère it’s only in recent years that it’s come to be regarded as a superfood One of its most passionate advocates is Anne Robart the owner and manager of the Hôtel de la Mer Anne’s daughter paid for her mum to be part of a seaweed workshop — an experience that so captivated her that she ended up leaving her job as a travel agent and taking on the local hotel in 2016 and transforming it into an eco-friendly bolthole complete with its own seaweed foraging workshops and a restaurant menu featuring seaweed in every course Anne and I paddle between the blond boulders that scatter the shore in front of the hotel and she shows me the main edible varieties fluttering in the shallows Anne hands me a leaf of sea lettuce to nibble and explains how it can be dried or vacuum-packed to preserve for later cooking a type of red kelp called pioka was used as a thickening agent in the local speciality far breton but back then using pioka meant they could save their precious eggs for other things,” Anne explains I sample chef Mikaël Renard’s seaweed-enriched menu There’s a peppery risotto with dulse and juicy languoustines; an abalone served with a croquette potato mashed with dulse; and a succulent steak and the experience is made more memorable when a man on a neighbouring table proposes to his girlfriend and the whole dining room erupts in applause Paludier Simon Pereon at the plot he works on the Guérande salt marshes.Photograph by Slawek KozdrasOver the following days I’m spoiled further by the bounty on offer in this extraordinary corner of Brittany where the land abounds with superb fruit and vegetables fertilised by the sea and the coast offers up a wealth of seafood chef David Royer presents a menu titled Promenade dans les Abers (‘a walk in the abers’) — each course named after one of this coast’s five ‘abers’ A vegetable mayonnaise with buckwheat and fennel is so flavoursome I unwittingly let out a tiny yelp A subsequent course is served with a shot of ‘lobster rum’ which is flavoured with a broth of lobster and then aged in bottles in the sea for a year — the temperature and weight of the water supposedly ageing it more effectively than simply storing it in a cellar where chef Nicolas Conraux has helped the hotel’s restaurant earn a Michelin star with his own approach to ‘la mer et la terre’ belonged to Nicolas’ wife’s family when he first joined as a member of the front of house team but Nicolas was soon entranced by the incredible ingredients on offer I really got to know the producers,” he says knowing what they do and why they do it.” After his father-in-law taught him his way around a kitchen the hotel slowly began transforming into the luxury eco-friendly place it is now — it was first awarded a Michelin star back in 2014 Aerial view showing the labyrinthine layout of Guérande’s salt pans.Photograph by Slawek KozdrasSomewhat unusually Nicolas likes to use seawater in his cuisine and we use it in stocks and with fish,” he explains I’m initially brought bread with five different kinds of butter — buckwheat That marriage of land and sea is a constant presence throughout the meal the highlight being the lobster with nut butter edible flowers and a consommé of seawater and tomato there’s always a link between the land and sea “There are natural pairings that always work The view of the sea from the hotel’s window is so enticing that I decide to drive down to the beach at Keremma for one last walk along the sand while a murmuration of small seabirds twirls against a vast sky the blue blazing through cotton-candy wisps of cloud I breathe in the briny breeze and think to myself once more that there’s really nothing better than being by the sea And while it might be a while before I return to the coast at least I’ll have the taste of le terre et la mer to see me through Chef Nicolas Conraux's scallops in their shells with ginger steam.Photograph by Slawek KozdrasScallops in their shells with ginger steamChef Nicolas Conraux blends flavours from land and sea with influences from around the world — in this case peeled and finely diced300ml white wine vinegar 600ml single cream 150g salted butter cut into small cubes20 fresh scallops in their shells cleaned out and detached (ask your fishmonger to do this) small knob of ginger peeled and grated a few drops of nuoc mam dipping sauce (or fish sauce) Put the shallots and vinegar in a small saucepan over a medium heat reduce the heat to low and simmer until the liquid is reduced by half Then add the cream and simmer for 2 mins more.3 Strain the mixture through a sieve and discard the shallots Return the liquid to the pan and place over a high heat until it comes to the boil again mixing with a hand blender (or hand whisk) as you go You’ll end up with a pale yellow butter sauce with a thin Lay the scallops on a lined baking tray and top each one with a few pieces of grated ginger and a drop of nuoc mam (or fish sauce) Place in the oven and bake for 3-5 mins — they should still be a little raw in the middle Divide the scallops between four plates and spoon the butter sauce over the top Langoustine risotto served up at Hôtel de la Mer, in Brignonan Plage.Photograph by Slawek KozdrasLobster rum, made with lobster broth, served at Le Castel Ac’h, Plouguerneau.Photograph by Slawek KozdrasBrittany’s bestTy Pavez At the Ferme de Lintan Vanessa Ropert Le Bihan makes seaweed-flecked cheese with a seawater-washed rind Salted caramel The brainchild of Swiss chocolatier Henri LeRoux who came to the Quiberon Peninsula in the 1970s and used the local salted butter for his caramels Saucisse molène The island of Molène is known for its signature dish: a sausage that incorporates smoked seaweed Try it at Fumaisons D’Iroise in the seaside town of Le Conquet Where to stayHôtel des Dunes, in La Baule, is a short drive from Guérande. Doubles from €65 (£54). Hôtel La Butte eco-hotel with a Michelin-starred restaurant is well placed for Saint-Malo and Cancale and offers doubles from €271 (£230) Published in Issue 16 (summer 2022) of Food by National Geographic Traveller (UK) Cafe Cancale opens in the Publican Anker space on May 13 Gone are the darker tones and harder surfaces that gave Anker more of pub feel and striped awnings replace them to make the space feel more open and bright and window-lining tables fill the front of the space and marble floors underneath circular light fixtures and mirrors now fill the rear Design Bureaux — who helped put together Blackbird and the original Publican — also designed Cafe Cancale implementing One Off’s French seaside theme through colors and fixtures Reservations are now live for the Monday opening and beyond take a virtual tour of the new restaurant below which can be enjoyed everywhere from oyster markets to fine bistros overlooking the sea Just a 10-minute drive from the autoroute that zips through southern Brittany this excellent little bistro is a great place to stop en route east There’s a menu of freshly landed fish and seafood all served under the dappled shade of its large terrace that looks out to sea The beach over the road makes an excellent spot for an after-lunch siesta Mains from €12, bistrotduport.bzh The Michelin-starred restaurant was a West Loop landmark for two decades It’s been an emotional few days for Chicago’s restaurant industry as news spread that Blackbird a source of inspiration for many in the city’s culinary community one of the city’s biggest players in the restaurant scene Madia tells the Tribune that the restaurant’s tiny kitchen made it impossible to properly social distance Blackbird’s tight dining room — with small tables stacked next to each other — doesn’t make it an ideal venue to combat COVID-19 One Off has made safety a priority during the pandemic with timers that go off every 20 minutes to remind staff to wash their hands Workers at Cafe Cancale and Blackbird were notified of their specific closures over the weekend and inclusion committee to address concerns so they’ve found an immediate use for the restaurant even in its afterlife: using Blackbird’s patio to seat customers at neighboring Avec as well as offering its restrooms to Avec customers Ownership didn’t rule out opening another restaurant in the future in the same building As for a sampling of social media reactions to the closure, Kevin Boehm, co-founder of Boka Restaurant Group A post shared by Kevin Boehm (@kevinboehmboka) on Jun 29 Alpana Singh, the Check, Please! host and owner of Terra & Vine in Evanston shared how she and fellow sommelier Belinda Chang would regularly dine at Blackbird: A post shared by Alpana Singh (@alpanasingh) on Jun 29 Art Jackson, owner of Pleasant House Pub in Pilsen mourned the lost of one of his favorite restaurants: A post shared by Art Jackson (@pleasanthouse) on Jun 29 Andrés Clavero, co-owner of Galit in Lincoln Park A post shared by Andrés Clavero (@el_ac_slater) on Jun 29 a culinary consultant who also worked for One Off A post shared by Felipe Ospina (@chicagohospitaliltyadvisor) on Jun 29 Plus Cafe Antigua delivers tasty Guatemalan snacks Cafe Cancale is “taking Wicker Park by storm” according to Phil Vettel. The new French restaurant from One Off Hospitality impresses with “note-perfect” Normandy-style mussels with crispy frites and “superb” northern California trout that’s prepared almandine with brown butter and truffled peach olives A “fine” steak is served with “particularly good” frites while a plate of “dressed lobster” is “essentially a bun-free lobster roll” covered in a pudding of mayo Vettel’s favorite dessert is the strawberry sundae with sea-salt caramel ice cream and to drink the aptly-named “Superb Last Word” is made with “luxury ingredients” like barrel-aged chartreuse and worth the $22 price tag A taste of Guatemala is being served at Cafe Antigua in Jefferson Park. Owners Douglas and Karina Cano provide dozens of snacks and drinks from the Central American country such as “unctuous and chewy” pigs’ feet and lengua “as beefy and tender as good steak.” There are traditional tamales — “soft silky” masa enshrouding pork or chicken — as well as rellenitos de platano which are deep fried plantains stuffed with sweet black beans and powdered with confectioners’ sugar and ketchup on a bun smeared with guacamole while the tostada de chao mein is a Chinese-influenced pile of stir-fried noodles and cabbage showered with cilantro and cotija Mike Sula thinks the food “possesses the universally appreciated quality of deliciousness that everyone should be aware of.” [Reader] Entente has moved but “it will still feel familiar to those already in love with the fine-dining destination.” Kerry Snider enjoys old favorites like the wedge salad where “every component is elevated,” alongside new dishes like smoked sturgeon with potato puree served with a reduction of citrus and vanilla Drinks “keep pace with the food’s lightheartedness as evidenced by the vodka-and-grapefruit Pink Cadillac” that tastes like “what a LaCroix hopes to be when it grows up.” Ultimately “flavor and function harmonize to create the ultimate accord Bar Sabbia, the current seasonal pop-up inside Eataly, offers “above-average food [that] makes good use of the high-quality ingredients for sale elsewhere in the store,” writes Graham Meyer. Though it’s a beach-themed restaurant the biggest complaint is that “it’s not comfortable.” But order some bread and “none of the flaws will bother you.” The “excellent” focaccia complements the burrata “ably” while bruschetta with asparagus is toasted to “just the springy side of crunchy.” Roman-style pizza also arrives on “thick airy crust.” Spritzes dominate the drink menu and the best of the bunch is the Imperia with Cocchi Americano aperitif and ginger beer Plus Café Cancale is a French escape in the heart of Wicker Park Galit is “where you go to revise the standard for how [Middle Eastern food] should taste,” according to Maggie Hennessy. She thinks diners should start with the “creamy and light as air” hummus and swipe it with a hunk of “Bubbe’s Brisket” for a “moment of pure bliss.” Kubbeh “grow tastier as they cool in a sauce of sweet raisin and almond puree” while the restaurant’s charcoal hearth turns orange- and cumin-glazed carrots into “something revelatory.” Desserts are a bit of a miss as one of the options is a “clunky dry take on the Georgian cheese bread khachapuri,” but the “balanced and understated” cocktails such as the negroni-ish “Sunset on Halsted,” are winners and glasses sitting empty for “long stretches” all dampen the experience Café Cancale is another hit for One Off Hospitality, writes Michael Nagrant. The French seafood restaurant isn’t afraid to play with the classics as walleye quenelle is a “cloud-like seafood soufflé swimming in a lake of cognac and lobster essence capped off with a verdant mound of pea shoots that tastes like soil and fresh spring air.” Salade Lyonnaise “take[s] things to the next level” by adding fried potato wisps and smoked nuggets of eel while lobster is “impeccably” dressed with a creamy sauce The “only real mis-step of the night is an ammonia-tinged plank of trout featuring a giant fat globule,” but dessert redeems it with a sweet and salty strawberry sundae the “Superb Last Word” is “served with sidecars sitting in ice-filled hammered-copper sleeves Phil Vettel says the Hoxton hotel is dining destination. On the ground floor, Cira boasts Chris Pandel’s Mediterranean-inspired plates inside-out” taramasalata featuring cured mackerel flakes in the spread and fish roe on top Pasta is a “strength” and includes lamb-filled manti as well as “similarly impressive” pistachio ravioli with saffron-orange butter “seek out” the brodetto in a “complex” broth with tomatoes and harissa a puff pastry topped with honey-sweetened tahini and malted-honey ice cream You do not have access to www.researchgate.net. The site owner may have set restrictions that prevent you from accessing the site. FranceChevron DinardChevron Save this storySaveSave this storySaveAll products and listings featured on Condé Nast Traveler are independently selected by our editors we may receive compensation from retailers and/or from purchases of products through these links Don't believe the myth that Brittany is perpetually gray: While the northwestern region of France has its fair share of rainfall sunshine is also abundant on its Emerald Coast—especially outside of winter months it’s no wonder the storybook landscape has been a favorite of British vacationers from across the channel since the 19th century: Perhaps they started the rumor to keep the place to themselves a peninsula bounded by water on three sides the classic and iconic French striped shirt originally donned by Breton sailors There’s no shortage of water activities here: from surfing and kite surfing to boating and paddle-boarding The beauty of Brittany compels you to slow down to really experience it The region’s unique cuisine is also an experience unto itself: You’ll find buckwheat crepes or galettes topped with bright, farm-fresh eggs, edges crisped to perfection, and dishes accentuated by umami-packed seaweed; fresh fish and briny oysters plucked from the coastline; and rustic and refined pastries baked with rich Breton butter Brittany is an ideal destination for those with big appetites for fresh coastal cuisine there are plenty of accommodations to choose from family-owned maison d’hote (which have five rooms or less by law) or a scene-y seaside resort offering tasting menus and craft cocktail bars passionate hoteliers have breathed new life into some of the most picturesque historic properties to make the uncrowded region a more compelling destination than ever the Brittany Tourism Office shared that tourism has rebounded to pre-pandemic levels word about this magical region is slowly spreading and each year they’re seeing more international visitors before the secret is truly out (just be sure to tell your friends about your “terrible” vacation to “rainy” Brittany) Here are the best things to do in Brittany All listings featured in this story are independently selected by our editors when you book something through our retail links a nautical-themed nook in Dinard for oysters the famed restaurant grows buckwheat or sarasin for its flour and apples for its house cider His goal for this project was to promote local agriculture they welcome travelers to visit the farm and taste their products (like the classic sausage galette) at the source like octopus tacos with spicy mayonnaise or mackerel with salsa verde and succulent glasswort glistening varieties—traditional (butter and sugar) Cobblestoned streets in the medieval city of Dinan The fortress-topped tidal island of Mont Saint Michel was the inspiration for the castle in Disney's Tangled topped with nothing but a simple squeeze of lemon In Brittany, you’ll notice that seaweed pops up in unexpected places—flecked into bright yellow butter, as a garnish on a seafood plate, or even baked into pastries. At cooking studio Sauvage Maud Vatinel offers culinary classes dedicated to seaweed to discover its nutritional benefits plus how to prepare dishes like seaweed tartare and Kombu broths with vegetable gyozas the quadrennial yacht race from Saint-Malo to Guadalupe millions of visitors will gather to send off the ships and enjoy parades and the vendor village erected especially for the big event a traditional 15th-century home in the heart of Dinan that was recently reopened as a stylish guest house and endlessly colorful point d'entrée for discovering one of France’s best-kept secrets a resort that resembles a vast Scottish castle with sweeping views of Saint-Malo Bay’s sparkling blue-green water—making plain why this part of Brittany is called the Emerald Coast serves creative dishes that showcase regional ingredients like John Dory in a seaweed broth with beans from nearby Paimpol with a backdrop of boats seesawing as the tide ebbs and flows Also not to be missed: the spa by French brand Thémaé and a private tour of the bay via the hotel’s 40-foot wooden speed boat which sits on a mound of land jutting into the sea overlooking sleepy beaches lined with whitewashed changing cabins it's a 19th century red-brick chateau that’s both imposing and playful—as if Wes Anderson designed a Disney Castle The light-splashed interior decor is homey and inviting Rooms bring to mind a stylish fishing refuge Le Nessay’s restaurant and cocktail bar are destinations in and of themselves attracting guests from outside the hotel to experience Chef Thomas Estrader’s thoughtful menu (the specialty is orzo or pates langues d'oiseaux with Froment du Léon butter and langoustine tartare foamed bisque) and inventive beverages from an ever-changing cocktail menu up-to-the-minute voice in all things travel Condé Nast Traveler is the global citizen’s bible and muse We understand that time is the greatest luxury which is why Condé Nast Traveler mines its network of experts and influencers so that you never waste a meal or a hotel stay wherever you are in the world Originating from Brittany, crepes and galettes have won the hearts of foodies across France, and now also Japan. Having opened in Cancale and then in Saint-Malo, Paris and Japan, with no fewer than nine branches in the latter including five in Tokyo alone, the creperie chain Breizh Café selects local ingredients with care and offers a relaxed experience a dessert with sweetened Okinawa black sugar and matcha ice cream Breizh Café in Cancale has gained a floor dedicated to a Japanese gourmet restaurant chef Fumio Kudaka from Hokkaido does not work with a billig but remains on hand to share Japanese flavours with Bretons and tourists alike More information on Breizh Café is available on the chain’s website Nigerian Chef Celebrates Japan’s Exquisite Tomatoes Content Creator Just Riadh Visits Sushi m in Tokyo a Bar Where Sushi Rolls Are Made in a Flash Traditional tattoos were strong signifiers; murderers had head tattoos The series 'Hysteric Ten' by photographer Sawatari Hajime revisits one of the most sulphurous relationships in Japanese art Nagisa Oshima made Sada Abe the heroine of his film defying the codes of 'pinku eiga' that make men the focus of attention This rice soup seasoned with miso is served by a monk to Ashitaka one of the heroes in Hayao Miyazaki's film we interviewed its founder and chief representative storable and single-portioned CanCake is a sweet alternative Part of my ritualistic night-time overthinking routine which has only aided in pumping hot air into my bloated and nearly bursting sense of “the end is nigh” existentialism is creatively piecing together a strategic game plan for all possible doomsday scenarios (as one does at four in the morning with an encroaching 7:01 AM alarm to be snoozed exactly nine minutes) as I was mentally making a checklist of canned foods that could help sustain me in the event of a “damn really should’ve recycled” apocalyptic event With a sweet tooth that can only be satisfied through the consumption of copious amounts of sweet creations surviving on preserved mushrooms and pressed ‘meats’ sounded hellish (not as bad as the burning planet outside I decided to put my social media sleuthing skills to the test and I stumbled upon ‘CanCake,’ the canned cake that can cure my culinary craving (bet you can’t say that ten times) which you can store in your freezer for three months comes in a one-slice portion container with an airtight seal when your cake-affliction is especially acting up you don’t impulsively purchase a whole cake (most of which you’ll end up either shamefully wolfing down or throwing out) but can get one portable portion instead “I wanted something that was convenient for everyone and to limit food waste,” Mai El Raffie founder of CanCake tells SceneEats.“You can even put it in your bag; nothing will spill.” Following a decade spent in the cake-corner of the gastronomy world and with a culinary degree from Le Cordon Bleu London in hand El Raffie broke out into the local market with Amaretti centred around offering cake-lovers a “cheap and convenient canned cake” by offering a six-pack of diverse flavoured CanCakes including salty caramel fudge and strawberry vanilla crumble guests at gatherings won’t have to settle for one flavour that might not appeal to all (I’m looking at you Currently co-branded with Cult and Brown Nose as well as conveniently available on Cairo’s hottest e-commerce platform Botit (shameless plug) CanCake has “a lot of new collaborations coming up,” El Raffie teases yours truly but a choco fudge cake I can just pull out during particularly long meetings that could’ve been a twitter thread (or the likelier scenario: during a face-off with a reptilian alien invader) already sounds great not sure what other flavour could get me as excited The European restaurant collective behind London’s Gloria and Jacuzzi is preparing The usual suspects of decadent cakes and baked goods pose for a fresh line-up East Zoé Stene © Le Bistrot des Vosges / Patrick ColpronLa légende prétend que c'est avec les trois ingrédients qui lui restaient dans son garde-manger que Louis XV inventa la soupe à l'oignon ce plat doit son incroyable succès à son pouvoir de guérison tout noctambule qui se respecte sait que ce bouillon de bœuf à l'oignon parsemé de croûtons et gratiné est un excellent remède après une soirée arrosée Elle nous réchauffe le cœur dès que les températures baissent et on apprécie encore plus la savourer dans cette institution typiquement parisienne qu'est le Terminus Nord depuis 1925 elle croustille encore plus de fromage gratiné elle dégouline encore plus de fromage fondu et elle fond sous la dent avec des oignons savoureux et un assaisonnement parfait.  Une publication partagée par Terminus Nord (@terminusnordbrasserie) le 3 Oct Que l'on mange bien sur la charmante place du Marché Sainte-Catherine  il est un lieu particulièrement chaleureux qui respecte les traditions Il suffit de se trouver une petite table sur la terrasse chauffée du Marché pour déguster cette version savoureuse d'un des plats les plus réconfortants de la cuisine frenchie Une publication partagée par Maria Iragorri - Foodie (@foodieisalifestyle) le 29 Mars 2018 à 5 :41 PDT place du Marché-Sainte-Catherine – 4e Le pied de cochon n'est pas seulement le cliché du resto touristique c'est réellement une bonne table à la cuisine généreuse et goûteuse leur soupe à l'oignon gratinée est un best seller : dorée au four et parfaitement assaisonnée 7 jours sur 7 pour les passionnés.. Une publication partagée par Au Pied de Cochon🐷 (@pieddecochon) Au pied de cochon6, rue Coquillière – 1er Été comme hiver elle est toujours animée et on adore sa vie de quartier notre petit coup de cœur se trouve au n°78 on adore la savourer en regardant les gens passer Une publication partagée par AU ROCHER DE CANCALE (@aurocherdecancale) le 14 Nov Au Rocher de Cancale78 À deux pas de la place des Vosges la réputation de cette brasserie aveyronnaise n'est plus à faire : on dit que c'est tout simplement l'une des meilleures soupes à l'oignon de Paris Une publication partagée par Bistrot Des Vosges (@bistrotdesvosges) Bistrot des Vosges31, boulevard Beaumarchais – 4e le Bouillon Pigalle renaissait de ses cendres il y a un an maintenant en remettant à l'honneur une restauration de tradition comme à la maison et à prix mini (3,80€) Une publication partagée par Bouillon (@bouillonlinsta) 10 nouvelles terrasses chics où boire des verres au soleil à Paris Top 15 des plus belles créations chocolatées à offrir pour Pâques 4 nouvelles adresses street food où se régaler ce printemps à Paris