A few hundred metres from one of the most visited monuments in France, an old polder sheepfold has become a warm, terroir-driven restaurant. Stone walls, Norman produce, an experienced new chef, and the kind of welcome you remember.
CONTINUE READING..
Hand-churned, salted with fleur de sel, flavored with vanilla, Espelette pepper, buckwheat, raspberry, or chocolate. A licensed private guide tells you why Breton baratte butter is worth the trip, the story behind Jean-Yves Bordier, and how to bring it home to the United States without losing it to customs.
CONTINUE READING..
Private First Class Abel Marques Jr was 21 when he fell near Coutances on July 30, 1944. I went to say hello to him at the Brittany American Cemetery, because as a local guide, helping families preserve the memory of their fallen ancestors is part of who I am.
CONTINUE READING..
A Michelin-starred restaurant hidden in the Grande Briere marshland. Chef Eric Guerin, a poetic menu, and the silence of the most untouched park in France.
CONTINUE READING..
The Grande Briere is one of France's largest natural parks and one of its least visited. Thatched villages, flat-bottomed boats, rare birds, and total silence. A slow travel destination unlike anywhere else in Western France.
CONTINUE READING..
Galettes, oysters, kouign-amann, salted butter, cider, and far more besides. A licensed private guide with 17 years in Brittany tells you exactly what to eat, where, and why it matters.
CONTINUE READING..