Who the hell is Brittany?
Upcoming projects and restaurants on the radar...
Less than two hours remain before my self-imposed newsletter deadline, which simply isn’t enough for my typical essay-style post; so here’s a little list of restaurants on my radar and projects I’ve got coming up.
Nori at Hôtel Brittany & Spa
22 Bd Sainte-Barbe, 29680 Roscoff
I am very much looking forward to setting my eyes on the Atlantic and to tasting the creations of Chef Loïc Le Bail.
A Brittany native, Le Bail proudly dresses his plates with the products of his region—one that’s known, not only for its seafood, but also for its hearty root vegetables (think Roscoff onions), and dairy products like beurre de baratte.
After making his bones under the likes of Pierre Gagnaire, he has developed his own style, drawing inspiration from his many travel destinations, namely Japan, where his wife is also from.
Dents de Loup
75 Rue Marguerite de Rochechouart, 75009 Paris
This may be the year of the horse, but I am declaring it the year of charcuterie. It could just be my algorithm, but my Instagram is inundated with beautiful images and renewed adoration for things like paté en croûte, boudin noir, l’Oreiller de la Belle Aurore, and other produits de la chasse.
Charcuterie poses a bit of a pickle for tourists, because it is typically something locals pick up from a good traiteur/charcutier and enjoy at home. That can be intimidating for a foreigner, and not ideal for someone staying in a spartan hotel room.
Dents de Loup has solved this pickle with its butcher/counter/restaurant format, meaning customers can enjoy their beautiful products sur place!
À La Renaissance
87 Rue de la Roquette, 75011 Paris
This old café de quartier has stirred up quite the buzz. I—in typical out-of-the-loop fashion—know nothing about it. And that’s the way I like it. I’ll be going in blind. The photos, in any event, have me salivating.
I’ll be headed there with Caitlin Gunther of The 75 to see what’s what. Will report back
Feel free to reply or comment with some of the restaurants, products, or destinations on your radar. I’ll see you all next week with regularly scheduled programming!
Max