Badi Cellar (Saint-Gilles)

© Adrien Maurice

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How ‘bout them apples! After training under Bertrand Larcher in Paris and Tokyo, and a stint at Ötap, Maxime Bourdigal and Victoria Merret can now be found in their very own stylish spot (concrete walls, modern barstools, a massive wooden bar) popping open bottles of another genre: no fewer than 80 types of cleanly-fermented hard ciders – made by Belgian, French, Polish and Swedish producers. And to sponge up the Cuvée brute cider from Atelier Constant Berger, the Breton extra-dry Free Cider from Les Bouteilles à l’Amère or a FUNK raspberry cider from Kwaśne Jabłko, there are Breton-inspired small plates whipped up by Marine le Cam (who used to work at Breizh Café): buckwheat flour samosas stuffed with Spek & Bonen sausage, caramelized onions, Comté and pickled cabbage (€9 for two); Breton cake with flambéed pear (€8)… // Monica Noli

The bullet-proof bottle: Dance, a co-fermented wild apple and elderflower cider from Kwaśne Jabłko (€34).

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