When filling up their épicerie with the crème de la crème of French products, owners Samuel Windak and Amanda Bard made it a point of honor to actually meet all their suppliers in person! Around fifty purveyors of good, beautiful and organic ingredients: seasonal vegetables straight from a Breton co-op, cheeses aged by Philippe Olivier, smoked fish delivered fresh every week by Poiscaille, Corsican jams from Anatra, noir de Bigorre pork products… And so as to keep you satisfied while you shop, Samuel serves well-chosen wines, unusual vegetables (tuberous nasturtiums the day we went), salads, soups and sandwiches at the back bar, like the one with ham, emmental cheese and carrot ketchup. Try not to ruin your appetite before lunch… Chiche! // Albert Gredinbar
The hidden gem: Black garlic from the Lot department that was kept in humid conditions for twelve days, which you can spread on bread like butter, or to pimp out just about anything you have on hand (€8.50 a head).
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