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Pain Paulette

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After wielding his rolling pins in Normandy (JFF in Cherbourg), Jean-François Foucher, a globetrotting Bordeaux native (who used to work for Chapel and Bardet), decided to break bread nearby in the Manche department. On the shelves, you’ll find sourdough breads made with flour from the Manche, alongside lots of other goodies: rustic rye loaves, hazelnut and fig bread, focaccia topped with cherry tomatoes, anchovies and black olives served by the slice, crispy baguettes also sold as sandwiches (classic bone-in ham and farm-fresh butter) or Cherbourg bread made with saltwater. Surrounded by buttery croissants and flans at breakfast, there are also a few old-fashioned takeaway lunch options – Basque chicken, herring and potato salad, peach salad… // Henriette Ma

THE HIDDEN GEM: A delightful hazelnut and cider bread (€7.30/kg). 

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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… And after conquering France, Belgium is Le Fooding guide’s latest playground!

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