Le fumoir de l'enfer

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Docked along Port-Rhu near the Douarnenez shipyard, Krys Maquet’s épicerie/restaurant/smokehouse is one hell of a find! This heavily-bearded former sailor, fisherman, chef and traveler reinvented himself as a kilted buccaneer, welcoming in anyone passing through his kitsch steampunk lair (cast-iron barstools, an old gun on display, backlit frames…). At his portside restaurant, the Finistère native sends out an impressive selection of smoked fish: tuna smoked over pecan wood, Cajun hake, salmon sublimated with Breton Eddu whiskey when it’s in season… His specialty? Collecting different types of wood in order to transform as much of the local catch as possible. // Marcelle Ratafia

Hidden gem: The tender, delicately smoked and spiced black pollack, served in thick slices on buttered bread, a graceful and diabolically delicious combo (€30.50)!

Late-night munchies?

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2021 Le Fooding guide frontcover


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