Fishmonger and deli, Montreuil sur Mer opened its doors in 2020 in the area close to the Pas-de-Calais. Its ice-filled stands display fish coming daily and directly from the local fishermen: mackerel from Saint-Jean-de-Luz, sea-urchins from Glénan and shrimps from Gulvinec.
Face à la grande plage de Dinard, Vent de Vanille est l'oeuvre de la famille Roellinger. A la tête d'un petit empire culinaire qui célèbre les épices, les pâtisseries maison et les tables gastronomiques, le clan a donc inauguré ce glacier artisanal et fin. A déguster minute ou à emporter en gros pots, les glaces sont réalisées avec du lait entier provenant de l’élevage des Froments du Léon. Les sorbets sont turbinés avec des fruits de saison.
In addition to the Café des Spores, Philippe Emanuelli runs the Crab Club in the Saint-Gilles neighborhood in Bruxelles. Besides the crab, which is mandatory in the menu, dishes are almost all seafood-based and they are meant to be shared on the place' big round tables : beef tartare with oyster sauce, seared mackerel, plum, and shiso, or mussels cooked in sake and chorizo.Wine is organic and the atmosphere is joyful.
Major expert in tapas, this little restaurant in the Chiado neighborhood, in Lisbon, bases its menu on the seasonal products and the chef’s creativity. The cellar is filled with excellent wines from the bordering regions.
Fishmonger and deli, Montreuil sur Mer opened its doors in 2020 in the area close to the Pas-de-Calais. Its ice-filled stands display fish coming daily and directly from the local fishermen: mackerel from Saint-Jean-de-Luz, sea-urchins from Glénan and shrimps from Gulvinec.
Face à la grande plage de Dinard, Vent de Vanille est l'oeuvre de la famille Roellinger. A la tête d'un petit empire culinaire qui célèbre les épices, les pâtisseries maison et les tables gastronomiques, le clan a donc inauguré ce glacier artisanal et fin. A déguster minute ou à emporter en gros pots, les glaces sont réalisées avec du lait entier provenant de l’élevage des Froments du Léon. Les sorbets sont turbinés avec des fruits de saison.
In addition to the Café des Spores, Philippe Emanuelli runs the Crab Club in the Saint-Gilles neighborhood in Bruxelles. Besides the crab, which is mandatory in the menu, dishes are almost all seafood-based and they are meant to be shared on the place' big round tables : beef tartare with oyster sauce, seared mackerel, plum, and shiso, or mussels cooked in sake and chorizo.Wine is organic and the atmosphere is joyful.
Major expert in tapas, this little restaurant in the Chiado neighborhood, in Lisbon, bases its menu on the seasonal products and the chef’s creativity. The cellar is filled with excellent wines from the bordering regions.
