Champs libres

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Léna Patier and Jules Le Fèvre gave up careers in cinema and contemporary art to move to Granville and bake bread! In their bakery Champs Libres, which they opened in 2020, the couple only works with independent farmers, organic products and heirloom flours made from local wheat. Expect outstanding country bread with romantically bronzed crust and tangy, elastic and honeycombed insides (€8.50 to €12 a kilo). We also love the cinnamon or cardamom rolls made with levain brioche dough (around €3 each), Jersey raw milk butter, blond cane sugar, Shira spices, cookies, madeleines (€1-2) and focaccias topped with seasonal veggies (€14.50/kg). // Henri Depecker 

The hidden gem: The chocolate Pompette (€14.50/kg, or around €5 a piece), an incredible cross between bread and cake, inspired by Provence’s pompe à l’huile pastry. 

The very first Le Fooding Belgium guide!

Le Fooding’s brand-new, unique and totally collector-worthy Belgium guide is a gold mine of hot spots, featuring 400 addresses scattered across Wallonia, Flanders and Brussels. Over the magazine’s 164 pages, you’ll discover a slew of new establishments, like the latest hard cider bar worth checking out, alongside well-established institutions, including a tavern opened 250 years ago, plus seven saucy long-form articles, all of which are illustrated by the crème de la crème of Belgian artists…

2021 Le Fooding guide frontcover

Le Fooding is a print and digital guide to all the restaurants, chefs, bars, stylish hotels and B&Bs that make up the “taste of the times,” plus an annual awards list for new establishments across France, a series of gastronomic events, a tool that allow you to make reservations at some fantastic bistros, and an agency specialized in event planning, content production and consulting… In short, something to keep you on your toes at all times!

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