Two is better than one! Julien Diaz and Guillaume Bonneaud clearly aren’t going to let go of one another any time soon, as they’ve just opened up L’Atelier, a delightful fine food’s shop inspired by their restaurant Saisons. The space? It’s an old cabinetmaker’s workshop with wooden rafters, and they kept the timeworn workbenches which are now covered in mouthwatering products, snatched up from a handful of their favorite suppliers. Come get your hands on: Corsican gems like chestnut flour made from chestnuts dried over a wood fire by Dumès Susini and tomato sauces from Jean-Michel Querci, octopus and sardine dips from Guillaume Sourrieu (the chef at L’Épuisette), excellent Bellota ham, pâté en croûtes from chef Laëtitia Visse (La Femme du Boucher), or even grapefruit and Timut peppercorn ice cream from the Sacha creamery. In addition to all those good things, you’ll find canned goods of the day prepared by chef Julien Diaz (cod brandade, roasted octopus, pieds paquets) and natural wines brought over from the restaurant’s cellar. // Thomas Jossin
The hidden gem: A bright Corsican olive oil from Le Moulin Oltremonti (€18.50 for 250 ml).
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