FOOD & DRINK ❘ BON APPÉTIT Bangers on trend!


UNDER THE APPLE TREE Zero-pesticide produce is, excuse the pun, very much a growth industry in France. Which is why the purveyors of 100% natural fruit juices, Sous Le Pommier, have enjoyed great success since launching last year. The brainchild of Les Celliers Associés – several pomiculteurs in Pleudihen-sur-Rance, Brittany – they craft apple and pear drinks plus an (alcohol-free) sparkler. www.sous-le-pommier.fr


Gastro sausage roll anyone?


In a city renowned for its haute cuisine, it will come as a surprise to many that the lowly sausage roll is tipped to be “le must eat” for Parisians in 2020.


Chef Antonin Bonnet, of La Boucherie Grégoire, has unveiled his version of


the humble savoury treat and packed it with the comforting flavours of childhood. With an added twist, of


course – it has to be something special to earn its €6 price tag!


Michelin-starred Chef Bonnet’s restaurant Quinsou in the 6th


arrondissement has teamed up with four top-notch butchers to open his very own ethical boucherie, where


nothing is wasted and everything is transformed. Pop along to 29 rue


de l’Abbé Grégoire and you will find specialities such as roast chicken, les caillettes cévenoles aux blettes and


homemade herb, Bratwurst and za’atar sausages. The sausage rolls − called le friand à la saucisse in French – consist of golden puff pastry (homemade, of


course, with organic flour by trailblazer baker Roland Feuillas) filled with a


homemade sausage of pork and beef with za’atar and Lebanese thyme. To finish on a note of freshness,


they are sprinkled with caraway seeds, giving them just a hint of aniseed.


PLEDGE Named the World’s Best Restaurant in June last year, Menton’s Mirazur is also now top of the class for its eco-friendly approach. Chef Mauro Colagreco and his sous-chef Luca Mattioli have overseen audits aimed at eliminating plastic consumption – including amongst their suppliers – and have now been awarded the Plastic Free Certifi cation, becoming the fi rst in the restaurant world to do so. www.mirazur.fr


PLASTIC The winners of the Antonin Carême Literary Prize for Gastronomy and the


Pierre-Christian Taittinger Special Jury Prize are...two-starred chef David Toutain’s 50-recipe cookbook and Anais Delon’s ‘Oysters’. Bravo!


A NEW TASTE OF HISTORY


Chef Olivier Duez has brought elegant and discreet fi ne dining to Pas-de-Calais, beside the Mémorial 14-18 and near Notre-Dame de Lorette – the world’s largest French military cemetery and a vital stop-off on WWI tours. A defender of “full fl avour” cuisine, among his signature dishes are crispy parmesan egg on a bed of fresh herb coulis and shitakés parmentier. High-end bistro gastronomy with plenty of daily chalkboard options. www.art-des-mets.com


Apr/May 2020 FRANCE TODAY ❘ 67


IMAGES © SHUTTERSTOCK; MIRAZUR; LA BOUCHERIE GREGOIRE


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148