This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page His pleasures were simple in his happiest years As he meandered through Paris and beyond as a young writer before his breakthrough love and scraping together enough money to treat himself to something tasty He’d wax lyrical about both. In his later years, he’d be found in Havana drinking ‘Hemingway Daiquiris’ he scaled up from impoverished cheap eats to indulgent luxurious dinners of fish risotto and lobster ragù in Venice or Marennes-Oléron oysters chased with a Cuban cigar During his poorer years, captured beautifully in his memoir A Moveable Feast, he’d walk his regular walk from his apartment at 74 rue du Cardinal Lemoine around the left bank of Paris to his various watering holes or office He’d stare into the windows of bakeries or restaurants using the thought of a luxurious meal as a motivator to get back to work his descriptions of his meals were just as beautiful as any other bit of prose he wrote Clearly, the writer saw food as one of the purest joys in life. Just like art, music or a good book, he saw food as an inspiring experience, one made even more magical by different cultures, social rituals or simply good conversation. Whether it was a cheap meal with his wife or a long luxurious lunch taken slowly with the likes of F Scott Fitzgerald James Joyce or any of his other modernist peers it was always something to write home about Perhaps that’s why there seems to be something so poetic about Hemingway’s favourite meal and the fact that he decided it should be his last the writer was still obsessively reworking the material that would make up A Moveable Feast reflecting on those early years and the meals he took He had a lot on his mind as worries about his work his finances and even paranoia that the government was watching him spiralled into severe mental illness he was checked into a mental hospital to attempt to recover At Michel’s Christiania Restaurant in Ketchum he ordered his favourite: a simple New York strip steak with a baked potato He wanted to sit at the table he always sat at to eat it and he wanted to enjoy it slowly while talking with his wife It’s a sad ending to the life of one of the modern greats of literature but it feels so fitting that in his final days Sie haben erfolgreich Ihre Einwilligung in die Nutzung von Transfermarkt mit Tracking und Cookies widerrufen Sie können sich jetzt zwischen dem Contentpass-Abo und der Nutzung mit personalisierter Werbung Here are the best restaurants in Paris to enjoy oysters without necessarily going to the seaside we all start dreaming of oysters on a bed of crushed ice but we can taste all the oysters on the French coast Here are the best places to taste and buy oysters in Paris This historic venue, well known to all seafood lovers offers extra-fresh oysters in an exceptional setting dating back to 1895 with a listed décor dotted with frescoes and mosaics Set sail for the sea in the 9th arrondissement Juste is a blue-fronted establishment where you can fill up on iodized flavors seafood tapas and quality oysters await you These oysters come from Riec sur Bélon (South Finistère) and Maison Thaëron This chic restaurant in Paris’s 5th arrondissement offers refined The products of the sea are sublimated and reveal all their aromas in surprising recipes you’re guaranteed a feast of different sizes from Marennes-Oléron It’s fair to say that this restaurant has chosen its name well Pleine Mer is renowned for its oyster formulas from Brittany offering a taste experience centered on the freshness and quality of the products you’d think the oysters had just been caught You’ve come to the right place for a dozen oysters and a glass of white wine The Breton sea air blows through this address at aperitif time or late at night in a setting that’ll make you feel like you’re in a fishmonger’s the oysters have all been responsibly fished and you can enjoy them at the counter or at home (to take away) L’Ilot is a popular spot for its excellent oysters and relaxed atmosphere ideal for an iodized break in the heart of Paris A great place to have a drink with friends and share oysters in the sunshine or around the festive table It’s safe to say that La Trincante isn’t like any other establishment you can feast on Cancale oysters and go bargain hunting in the basement flea market Le Langousta is a must for oyster (and seafood) lovers The platters are very generous and can even be delivered to your home No need to go to the seaside to treat yourself This superlative address specializes in raw meats But it’s for its quality oyster bar that we introduce you with a poké sauce or with tomato condiments and a shot of vodka painting is one step removed from the work of an architect After applying thick layers of white oil paint to a canvas she then carves into it with other colors of paint slowly revealing planes and shapes that eventually result in an image born from her experience of family dynamics She imbues objects with meaning and lets them work as artifacts of emotion Her paintings are a final resting place for her most poignant memories North Carolina’s coast is one of the few places in the world where green gill oysters can be found Move over Prince Edward Island; the North Carolina coast is climbing the ranks for its prized oysters—specifically Recognizable by its striking blue-green gills (the result of a special type of algae) the oyster has been celebrated for centuries in France where it grows naturally in the Marennes-Oléron region North Carolina’s estuary system just happens to be one of the only other places in the world where the conditions are right for producing these mollusks which also go by names like Atlantic Emerald the green gills have been a tough sell in the States “It was an unknowledgeable prejudice,” says champion oyster shucker Tres Hundertmark “It doesn’t look like any other oyster out there then it must be wrong has been the mentality.” Hundertmark was the founding chef of The Lobster Trap in Asheville and a broker supplying distributors and restaurants across the country The company is one of the only suppliers of the highly valued and hard-to-get green gills and thanks to Hundertmark’s history in Asheville the delicacies can be had at The Lobster Trap (starting in late November) “Eating these oysters is like taking a sip of delicious champagne,” says Lobster Trap Executive Chef Mike McCarty “Their flavor is very unexpected for that of a North Carolina oyster: salt at the front followed by a sweetness and truffle flavor on the finish—very clean and crisp.” Look out for green gill oysters at The Lobster Trap in Asheville (thelobstertrap.biz) starting in late November. They don’t last long though. And visit ncoyster365.com to find out about a TBA pop-up tasting in Asheville hosted by Hundertmark Please enable JS and disable any ad blocker We may receive a commission on purchases made from links you'll see my point: North Carolina has an abundance of the temperate mid-salinity estuaries where oysters thrive it needs to adopt the hands-on cultivation methods that produce premium oysters where dozens of different techniques are used to produce oysters with unique shell shapes For my pièce de résistance, I showed some slides of fines de claires oysters from France's Marennes-Oléron region which are finished in rectangular clay ponds (claires) in water that turns jade due to the abundance of a blue diatom (a type of microalga) called Haslea ostrearia that is the world's best producer of blue pigment which stains their gills the most extraordinary shade of olive the French have celebrated these fines de claires An 1892 book explains that "the green color is said by the connoisseur to give the oyster an inimitable and exquisite flavor is not apt to refute." Certainly not—the growers get twice as much for their green oysters as for their regular stock they go to great lengths to nurture the populations of blue diatoms in their ponds In Raleigh, I had mentioned the green oysters just to show an extreme case of the possibilities of oyster aquaculture. And after my talk, a large man with a mustache, long reddish hair and myriad piercings approached me. He could have been a Viking or a biker. "My name is David Cessna," he said. "People call me Clammerhead I've been harvesting oysters for five full decades I see those green gills on my beds every winter After chatting with Clammerhead and digging into some old oyster books, I learned that green gills have been around forever. They turn up as far north as Long Island but the southeast is their main stomping ground Ernest Ingersoll noted the phenomenon in his 1881 bible pointing out that "the existence of it does not impair the quality of the oysters because people generally are ignorantly afraid of it." Yes, they are. Green is not a color we like to see in our meat. An 1879 issue of Forest and Stream Magazine relates the story of a company of sportsmen who dined in an oyster saloon in Richmond and to their horror were served a plate of green oysters Downplaying rumors that the oysters derived their color by dining on "copperous banks" created by the festering remains of Civil War soldiers the waiter assured the sportsmen that "Dey's de best oyster comes here Dey gets green from eatin' seaweed." To no avail; the sportsmen rejected the oysters and Virginia failed to become America's Marennes-Oléron RELATED   How to Clean and Store Clams and Mussels " Its estuaries seem to have ideal conditions for green gills Clammerhead harvests his in the North River marshes which seems to have the most robust natural populations of blue diatoms to be found The oysters look normal for most of the year they turn jade green and the oysters' gills go turquoise has been found to have powerful antioxidant one thing you can be sure of is that you are very unlikely to get sick from eating green gills which has developed a new technique (patent pending) for raising native green gills that have the strong shells and deep cups of the best cultivated oysters They've trademarked the name Atlantic Emeralds and are working with restaurants and distributors to introduce Emeralds to the world in the fall of 2016 I'm hoping to get down to Beaufort myself for the launch party Clammerhead says he can try to fill a few orders But if you're anywhere near the mid-Atlantic coast No one has figured out why Haslea ostrearia turns up in the places it does So if you find a nice pocket of green gills you might want to keep the secret to yourself Tucked away unassumingly in Copenhagen‘s hip Meatpacking District is one of the city’s top seafood restaurants The industrial-style interior has design elements taken from the neighborhood and may not seem the setting for a Michelin-worthy meal The chef is fanatical about sourcing the freshest seafood try going early and score a seat at the bar The bartender will insist you have a glass of white wine with your oysters (try the briny Marennes) And don’t miss the excellent razor clam with maltbread In a wonderful city full of wonderful eateries, Kodbyens Fiskebar offers something a little different in wonderful Copenhagen This fish bar is situated in “Flaesketovert” The city is small and the area is only a healthy walk from the centre but nestled in the sterile white buildings are buzzing restaurants whose enticing smells escape only when punters move in and out of the blustery winter air The decor is typically Danish in its minimalism with the clever addition of illuminated pools of water which make the light dance on the walls and ceiling The waiters will advise that there are “no rules” when making your selection This unorthodox approach can be a little confusing but in order to avoid disappointment (the fish isn’t served with much on the side) It is the mussels though that are the highlight of the menu served with chunks of rustic bread and whipped butter Try and grab one of the comfortable booths by the fish tanks for your meal and afterwards settle at the huge bar-come-centrepiece for an exotic post fish supper night cap Information on this page, including website, location, and opening hours, is subject to have changed since this page was last published. If you would like to report anything that’s inaccurate, let us know at notification@afar.com. AFAR participates in affiliate marketing programs which means we may earn a commission if you purchase an item featured on our site.© 2025 AFAR LLC Skip to content, or skip to search France’s 200 or so islands come in an astonishing range of shapes and sizes along with their chic neighbor Île de Ré are situated off the western coast of France almost dead center between the big-surf country of Landes and Aquitaine to the south and the jutting dragon’s head of Brittany to the north Early to mid-autumn and late spring are the best times to hop between Île d’Oléron and Île de Ré in the Charente-Maritime The first two are largely untrammeled by the international set but the French flock there over the summer holidays and through September the three islands are still very much alive their air infused with the scent of cypress The sun is still hot on the shoulders when you ride a bike past bleached-white cottages and glittering coves This kind of adventure is not about nightlife or fashion shows a plate of oysters just plucked from the sea When crossing the bridge from Marennes to the town of Le Château-d’Oléron on Île d’Oléron nicknamed the �Luminous Island,� Fort Louvois built in 1690 during the reign of King Louis XIV It is a reminder of the strategic location of these islands over the centuries But the heritage that matters here is oysters raised and cultivated in a painstaking tradition that produces the famous Marennes-Oléron varieties whereby they are matured in protected beds of rich seawater with no tides The oyster industry also gives Oléron a stunning range of landscapes marked by rows of huts painted in brilliant hues casual open-air restaurants serve fresh oysters with a chunk of lemon and chilled local white wine but Oléron is the second-biggest French island after Corsica a dense maritime forest and several charming villages Travel first to some of the 25 white-sand beaches � those like Grande Plage on the Atlantic side which is surrounded by a compass-shaped garden that is one of the Remarkable Gardens of France spend a morning at Fort Royer to explore the oyster harvest (wellies included) where the air is perfumed not only by the sea but also by fragrant edible plants that grow wild among the oyster beds How to get there: TGV train from Paris Montparnasse to La Rochelle and then by car via the viaduct at Bourcefranc-le-Chapus Just over the bridge is one of France’s greatest treasures: a 24/7 vending machine that dispenses oysters from Gillardeau served by the world’s most celebrated chefs as well as at France’s state dinners Where to stay: The boutique hotel Les Jardins d’Aliénor located on a sleepy street in the citadel town of Le Château-d’Oléron is an impeccable island oasis and has one of Oléron’s top (and most stylish) restaurants Where to eat: Le Relais des Salines is the kind of place you dream about all winter � fresh fish and a gorgeous outdoor setting among the salt marshes and oyster beds of Le Grand-Village-Plage Tiny Île-d’Aix sits midway between Île d’Oléron and Île-de-Ré the emblem of the region and location of France’s most celebrated game show either at the delicious Hotel Napoleon or in a rented house pristine bike paths (there are no cars on the island) that weave under parasol pines Aix was built up as a fortification under the Sun King to protect the arsenal at Rochefort on the mainland who spent his last days as a free man at the military commander’s mansion there before surrendering to the British and being taken to Saint Helena whose grandson bought the mansion and turned it into a fascinating museum of Napoleonic art and artifacts filled with dioramas that rival those at Manhattan’s Museum of Natural History They are populated with the younger Baron Gourgaud’s hunting trophies including a black leopard from Abyssinia (now Ethiopia) from an era that most of us are thankful is well behind us There is a powerful sense of stillness here There are a few grocery stores and bike rental shops as well as dressed-down oyster shacks where you can cool your heels during a spin around the island How to get there: Ferry from Fouras-les-Bains and in summer Île d’Oléron and La Rochelle Where to stay and where to eat: The Hôtel Napoléon occupies the main corner of town and has recently undergone a renovation What is most beguiling is the understated exterior with pale blue doors and shutters that blend into the old street Île-de-Ré’s stylish and très Parisian demeanor undergoes a 180-degree change come fall when the fashion and money crowds clear out and the bike paths � 65 miles around the perimeter and hundreds more inland � are revealed again in all their sun-drenched glory but there are no lines at La Martinière in Saint-Martin-de-Ré which serves what may be the most swoonworthy sea salt caramel ice cream on the planet one of the most revelatory ways to spend an hour is a visit to the sauniers at a salt farm where workers brandish large rakes over pools to form perfect mounds of pink fleur de sel as well as chunky gray gros sel The charm of Île-de-Ré is in its laid-back elegance and it feels both more wild and more refined it is possible to watch the morning unfold in the picturesque port with a slice of buttery gateau charentais shop for $10 espadrilles at the covered market and then $300 sandals in town and then get lost in the ramparts that extend all along the town and water’s edge or to one of the beaches that form a white ribbon along the shoreline such as Le Bois-Plage-en-Ré on the southern coast (and whose village has an extensive � and beloved � market) Slightly north is the harbor town of Ars-en-Ré and fields where the island’s famed new potatoes are grown (the candy version ganache dipped in white chocolate to look like potato skin How to get there: TGV to La Rochelle from Paris Montparnasse and then by car Where to stay: The island has three thalassotherapy centers, but Le Clos Saint-Martin Hôtel & Spa in Saint-Martin-de-Ré goes one further with a stunning Clarins spa Where to eat: Île-de-Ré abounds with everything from oyster shacks to fancy nightspots, but 100 Places in France Every Woman Should Go *This article originally appeared on Yahoo Travel Anyone with a craving for molluscs should have been to or heard of Shanghai’s first dedicated oyster bar The Plump Oyster where you can sit comfortably around the bar and watch staff shuck oysters Owner Rudy Guo recently opened another Plump Oyster on Huaihai Road M. and continues to provide customers with premium seafood offering Guo is a veteran restaurateur who began offering a large selection of freshly shucked oysters at his first restaurant and then later on at The Plump Oyster in 2013 Though premium seafood regularly features in the best restaurants in town Guo arguably has the widest selection on offer The restaurant is decked with mood lighting and comfy seats is decked with mood lighting and comfy seats two of which even offer karaoke facilities for enthusiastic  locals The several different species of oysters is the prime reason to dine here and obviously carry all the natural flesh flavors and original sea-fresh texture of this mollusk The restaurant serves around 12 varieties of oysters each day creamy taste with a smooth texture and clean aftertaste New Zealand — that has plump meat and a fresh crisp flavor with a sweet creamy finish; and the famous Gillardeau oyster from Marennes-Oleron with a hazelnut aftertaste and a firmer texture The restaurant picks eight kinds of white wines that pair nicely with the oysters but in every case the wines are nicely balanced with good acidity and a dose of minerality orders of freshly flown-in New Zealand scampi The Plump Oyster equally takes care of its meat lovers with their extensive menu Start with the Spanish fermin ham and chorizo board and save space of their signature bone marrow beef wellington or the M6+ Australian wagyu tomahawk steak for a big table to share Everything you choose will leave you feeling full and satisfied I almost forgot to mention their exceptional French fries that maintain a fresh salty taste with the right amount of herbs such as rosemary Opening hours: 5pm-1am (weekdays); 12am-1am (weekends) 1.Comments will appear only after being approved by our team so it might be a while before your comment is posted 2.In accordance with the Regulations on Internet News and Information Services and other related laws and regulations of the People's Republic of China comments should not contain anything that is obscene Please [ Login ] to leave a comment. Here he shares his favorite restaurants in Paris including his pick for the sexiest restaurant in the city.—CNT Editors chic private club that serves the best oysters in town driven up daily from the justly famous oyster fields of Marennes-Oléron It stands to reason that butcher Hugo Desnoyer would create a restaurant where the meat takes center stage He works with chef Angie Fouquoire to serve simple dishes like steak tartareand quickly seared entrecôte Limousin Chef Eric Frechon’s welcome respite in the busy Gare St-Lazare serves elevated French home cooking including lamb shoulder confit and veal entrecôtewith mushrooms One of the most beautiful Belle Époque bistros in the city serving sweetbreads with button mushrooms and cumin lamb moussaka Backed by Singaporean chef/restaurateur André Chiang and open just five months it serves duck hearts in onion broth with samphire which he restyled as a sort of Zen temple to seafood honors the produce-based tradition of the region with dishes like seared foie gras in baked potato bouillon with black truffles Quite possibly the sexiest eating venue in Paris to dine on the Michelin-starred haute cuisine menu Bertrand Grebaud serves modern bistro dishes—steamed cod with pickled turnips and yuzu sauce; white asparagus with an oyster sauce gribiche since reservations are accepted no more than three weeks in advance booking a table for dinner is highly competitive Read on for restaurants picks by David Leibovitz, Dorie Greenspan, and Mimi and Oddur Thorisson. 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 aquaculture production of Pacific oysters (Crassostrea gigas) has not benefited much from genetic improvement the most significant genetic advance for the production of this species resulted from the development of polyploids Triploid oysters have become increasingly important as they yield better production performance than their natural diploid counterparts mainly as a consequence of their high level of infertility Several quantitative genetics studies have suggested that significant heritable variation exists for traits of aquaculture interest in oysters significant gains could be obtained by selective breeding of diploid oysters the limited extent of hatchery propagation and various technical difficulties and biological characteristics of the species have hampered the development of selective breeding programs family-based selective breeding has been initiated to improve growth and yield gigas has been reported for many years and is a major production problem pathogens and physiological imbalances have been suggested to explain the summer mortality phenomena the mortality cannot be explained by a single factor A combination of environmental and internal parameters provide a more likely explanation a national multidisciplinary program coordinated by Ifremer was initiated in France to understand the causes of the summer mortalities in Pacific oysters and propose solutions a multisite field experiment was designed to assess the usefulness of selecting for improved survival of oyster spat during its first summer period 72 biparental families (G1) were produced in three sets of 24 six males were crossed with four females each following a nested Due to the resulting variable larval survival and settlement success heritability estimation of the spat survival in the field was determined using 17 half-sib families The families were monitored at three sites – Normandy at Baie des Veys and the Atlantic Coast in the Marennes-Oléron Bay at Ronce – previously known to show different survival rates for juvenile oysters A variance component analysis revealed that among the factors studied 45 percent of the observed variance was due to variation among families The heritability estimate for survival during the first summer was remarkably high To confirm this result and assess whether selection could be efficient a second generation (G2) was produced in 2002 by breeding the best and worst G1 half-sib families (Fig Both inbred and outbred family crosses were performed using G1 oysters that were protected from field mortality pressures Their selection was strictly at the family level Results confirmed the high heritability of survival of spat named “R” for “resistant,” showed much higher survival than “low-selected” ones called “S” for “sensitive.” For example summer mortality of outbred G2 S oysters was 43 percent while it was only 7 percent for R progenies The unselected control was intermediate at 24 percent in a third generation (G3) that replicated the outbred G2s without further selection summer mortality of G3 S oysters was 73 percent while it was only 27 percent for R progenies The unselected control was intermediate at 48 percent triploid progenies were produced by crossing unselected tetraploid males with G2 R or S diploid females Triploid S animals showed higher mortality (58 percent) than triploid R progenies (36 percent) no correlated response was observed between growth and survival in the spat survival over the second summer was similar for R and S G1 and G2 progenies in Ronce and Rivière d’Auray indicating the first summer is the critical sensitive period where mortalities mostly affect adult oysters These R and S progenies are presently being studied to further document their genetic and immunological characteristics as part of the multidisciplinary research project Morest project and macro- and microarrays are being developed by various labs to further examine the differences between R and S oyster progenies These studies should contribute to the identification of the factors that cause summer mortality in C Additional studies are in progress to better understand why so much additive genetic variance is observed in the spat survival of C Possible explanations relate to trade-offs between survival and other fitness-related traits variability of selective pressures in the wild and life history trait modifications related to hatchery propagation family-based selective breeding program is being discussed with the French oyster industry Spat survival will be one of the selected traits Special attention will be given to resource allocation traits notably because a negative genetic correlation between survival and reproductive effort was previously reported (Editor’s Note: This article was originally published in the October 2004 print edition of the Global Aquaculture Advocate.) … please consider supporting GSA’s mission to advance responsible seafood practices through education The Advocate aims to document the evolution of responsible seafood practices and share the expansive knowledge of our vast network of contributors By becoming a Global Seafood Alliance member you’re ensuring that all of the pre-competitive work we do through member benefits Individual membership costs just $50 a year The Lower Hudson Estuary and Chesapeake Bay two waterways once home to thriving oyster beds Aquaculture initiatives in both areas aim to reinvigorate the water and the communities they support.  Aquaculture is an essential contributor to the world food security challenge and every stakeholder has a role to play in the sector’s evolution delegates were told at the recent Aquaculture’s Global Outlook: Embracing Internationality seminar in Edinburgh The impact of diseases led some Asian shrimp farming countries to develop biofloc and recirculation aquaculture system (RAS) production technologies Treating incoming water for culture operations and wastewater treatment are biosecurity measures for disease prevention and control.  This study reports on the development of a mathematical model for the shellfish depuration process and its impact on norovirus levels found in shellfish.  The Responsible Seafood Advocate supports the Global Seafood Alliance’s (GSA) mission to advance responsible seafood practices through education The Ministry Access this section Foreign policy Access this section Country files Access this section Coming to France Access this section - New Aquitaine offers something for everyone New Aquitaine (Nouvelle Aquitaine) is France’s largest region a unification of the former regions of Aquitaine Limousin and Poitou-Charentes in the country’s south-west corner with a wealth of diverse treasures to explore and experience There are vibrant cities including Bordeaux Angoulême and Périgueux; a string of resorts along the Atlantic coast from La Rochelle and Île de Ré to Biarritz; heritage gems such as the Lascaux caves and war-torn Oradour-sur-Glane; vast natural parks forests and rivers offering numerous outdoor activities; and of course New Aquitaine is a particularly delightful destination for food-lovers with numerous Michelin-starred restaurants and a wealth of local products and gastronomic specialties to discover: foie gras New Aquitaine’s doors are wide open to welcome you Source: Adapted from Atout France All rights reserved - Ministry for Europe and Foreign Affairs - 2025 It has raised more than a billion dollars and now wants to attract European farmers Les biotech suisses ont attiré davantage de capitaux en 2024Les financements du secteur sont passés de 2 milliards en 2023 à 2,5 milliards de francs l'an dernier Geberit affiche un bénéfice net en baisse sur trois moisLe résultat net du groupe saint-gallois a été affecté par des charges liées à la fermeture d’une usine comptabilisée au premi.. UBS solde un litige fiscal de Credit Suisse pour 511 millions de dollarsLa banque aux trois clés a réglé à l’amiable avec la justice américaine deux volets d’un dossier remontant à 2014 Camille Simonet © Pigprox - ShutterstockOKEn ce week-end de pré-St Valentin de nombreuses sorties énamourées vous attendent à Lyon Concert Seigneur des anneaux X Harry Potter Vald au Diskret et Speed dating avec les animaux de la SPA : on a de quoi vous faire vous pâmer comme jaja ZOO Art Show @ Les Halles De Lyon Paul Bocuse Dernier week-end pour découvrir la crème des artistes urbains de la région sous la verrière des Halles de Lyon - Paul Bocuse  Une recette magique entre street-art et bonne chère qui deviennent peu à peu les maîtres-mots de la capitale des Gaules et qui donnent un autre visage aux Halles Les Halles de Lyon102 Cours Lafayette - Lyon 3e11h30-22h30Entrée gratuitePlus d’infos ici Vente ephémère de linge de maison de luxe @ Lyon 6e Qui n’a jamais rêvé de se blottir dans des draps aussi soyeux que ceux d’un hôtel 5 étoiles Après une première session couverte de succès dans les Pentes la vente éphémère de linge de maison revient dans le 6e pour proposer ses pépites à prix sacrifiés Au programme : le plus beau linge destiné aux hôtels et restaurants de luxe à prix d’usine avec  des nappes et serviettes Boutique ephémère Drap dessus Drap dessous42 rue Pierre Corneille - Lyon 6eJusqu'au 3 mars Soirée Médiévale Fantastique x @ Ninkasi Gerland À tous les fans du Seigneur des anneaux ET d’Harry Potter le Ninkasi Gerland rend un vibrant hommage à ces deux (sublimes) oeuvres ce vendredi soir Le Neko Light Orchestra vient dépoussiérer l’idée que beaucoup peuvent se faire d’un orchestre ils ne font pas que considérablement rajeunir la moyenne d’âge Ninkasi Gerland 267 Rue Marcel Mérieux - Lyon 7e19h30-22h30Entrée 29,80€Plus d’infos ici Après un quatrième événement il est temps de rendre honneur aux racines de la House Music et à ses fidèles représentants accompagnés des locaux Chineurs de Lyon pour une nouvelle édition garantie groovy Le Petit Salon 3 Rue de Cronstadt - Lyon 7e23h30-6h45 13,49€-15,49€Plus d’infos ici  Une Douce Parenthèse - Slow Market @ Mob Hotel Lyon le consommer mieux tient une place importantissime dans nos vies Pour nous aider dans cette quête de progrès La Douce Parenthèse nous propose un samedi sur le thème du local et du responsable Au programme : une galerie de 16 talentueux créateurs une session shopping de folie avec Bon Fripe Bon Genre une Vente de plantes et de légumes d’Ardèche Plantes privées une Vente de fleurs et bijoux fleuris Atelier Lavarenne une Epicerie locavore et zéro déchet A la Source et des Modelages par La Cassidaine Mob Hotel Lyon55 quai Rambaud - Lyon 2eDe 10h à 19hEntrée librePlus d'infos Lyon Tattoo Convention 2019 @ Double Mixte C’est le week-end du tatouage cette semaine avec la 22e édition de la Lyon Tattoo Convention au Double Mixte Plus de 150 artistes viendront avec leurs aiguilles pour marquer - peut être - votre peau à jamais Prescription est faite contre les carpe diem et carpes tout court d’ailleurs (surtout dans le bas du dos) Double Mixte 9-10 février 19 Avenue Gaston Berger - Villeurbanne11h-23h 15€ la journée - 25€ le week-endPlus d’infos ici Saturday Night Gamer #6 @ Aquarium Ciné-café ce n’est pas la Fever qui vous fera sortir de chez vous mais la soirée spécial gamers de l’Aquarium ciné-café six pistes de danses dédiées au jeu des éditions rétros et bien sûr Aquarium ciné-café10 Rue Dumont - Lyon 4e19h-Minuit Plus d’infos ici En voilà un qui n’a plus besoin de dire bonjour quand il arrive à Lyon Après ses deux albums Agartha et Xeu tous deux certifiés disques de platine il nous gratifie d'une nouvelle mixtape NQNT3 : Vald débarque au Diskret pour un showcase ultra exlusif en petit comité Le Diskret 3 rue Danton - Lyon 3e23h-6h29,49 €Plus d’infos ici Cette année la Chine célèbre le cochon Venez admirer les danses du dragon et du lion à partir de 15h30 tout en vous goinfrant de spécialités asiatiques des démonstrations d’arts martiaux et de danses traditionnelles sont au rendez-vous Rue Passet - Lyon 7e 11h30-18h Entrée librePlus d’infos ici St Valentin des Animaux @ La SPA - Refuge de Lyon Marennes droit à leur St Valentin ce week-end L’occasion de dénicher son partenaire canin félin au autre boule de poils aux yeux doux On te rappelle tout de même qu’avec ce nouveau concubin Alors gare aux idylles précipités SPA - Refuge de Lyon Marennes660 chemin de Chante Merle - 69970 Marennes9-10 février13h-17hEntrée LibrePlus d’infos ici Marie s’infiltre - le show inouï @ Théâtre Comédie Odéon Qu’on l’aime ou qu’on la déteste Marie s’infiltre a le mérite de provoquer des réaction hautes en couleurs L’intrépide humoriste débarque à Lyon de manière officielle cette fois-ci pour faire le show à l’Odéon Théâtre Comédie Odéon 6 rue Grolée - Lyon 2e17h-18h30Plus d’infos ici Durex fait monter la température avec une cabine photo pas comme les autres Un magnifique Château des sorciers façon Poudlard du XVIe siècle existe en France Cet immense parc d’attractions au cœur des volcans vient de rouvrir à 2h de Lyon