In Praise of Sardines:
Sea snail with aïoli as amuse at Chez Michel
In Praise of Sardines:
Barely cooked oysters from Brittany with rye croutons and touch of Sancerre
In Praise of Sardines:
Asparagus with parmesan, sunflower seeds, walnut oil and a salad of wild herbs
In Praise of Sardines:
Ris de veau (sweetbreads) with morels and sesame
In Praise of Sardines:
"Kig ha farz" Breton stew of pork belly, cheeks, shoulder with cabbage and buckwheat dumplings
In Praise of Sardines:
"Paris-Brest" circle of pâte à choux filled with hazelnut cream and praline
In Praise of Sardines:
"Kouign Aman" traditional Breton butter cake
In Praise of Sardines:
Sardines on toast
In Praise of Sardines:
"Choucroute garnie" Alsatian sauerkraut with pork and mashed potatoes
In Praise of Sardines:
Chez Michel
In Praise of Sardines:
David Lebovitz enjoying ice cream after lunch at Bistrot Paul Bert