French Basque Country

The French Basque Country, also known as “The North Side” (Iparralde” in Basque), is situated within the western part of the French department of the Pyrénées-Atlantiques, and is equally part of the northeastern part of Basque country. Stretching from the border of Bilbao, Spain, French Basque country begins at the border with Spain until Bayonne and Biarritz, both … Continue reading

Jamón ibérico

Jamón ibérico (Iberian ham), also known as pata negra (black leg) is a type of cured ham produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico. Pata negra is at least 75% black Iberian pig. The black pig lives primarily in the southwestern parts of Spain including Salamanca, Seville, Cordoba and Ciudad Real.  The difference between the breeding of pata … Continue reading

Le Jeu de Quilles

Le Jeu de Quilles, in the 14th arrondissement, is a very special, tiny restaurant holding 18 covers where the chef, Benoit Reix, (formerly of Les Fines Gueules) prepares French comfort food with an interesting twist in an open kitchen among convivial surroundings. We were surrounded by regulars who were constantly chatting away with the very laid-back chef. … Continue reading

Boucherie Roulière

Boucherie Roulière runs through the Roulière family, who has been in the meat business for five generations, opening its first restaurant in Tours in 1877. Jean-Luc Roulière, the fifth generation butcher opened the restaurant in 2006. As the name suggests, it’s mostly about the meat in this small narrow joint of 35 covers where customers feat on … Continue reading


If you know me well, you know how much I love pork. Like actual L.O.V.E kind of love. I love all parts of the pork: head, ears, belly, pork loins, pork chops, ribs, pork knuckle…you can make boudin noir, boudin blanc, rillettes, terrines, all kinds of lovely sausages, you name it! How can people not … Continue reading

Le Ribouldingue: not for the faint of heart, but for those who want to eat it.

Le Ribouldingue is certainly not for the faint of heart, but for those who want to eat it. Yes, eat…heart that is. And bones. And liver. And kidney. And tongue. Basically it’s all about the offal parts (organs) here. The squeamish luckily can order beef or fish from the menu and be happy with their … Continue reading

Dans Les Landes

Since Yves Camdeborde’s success with Le Comptoir, s’wine bars (everything pork, cochon, ham, pig, hog, boar, jambon, & wine) have become more trendy.Upcoming openings include Gregory Marchand from Frenchie and Guillaume Delage from Jadis. Why this trend? It’s more convivial, you get to mingle with the locals by sitting in communal tables, it’s affordable and you … Continue reading

Le Comptoir de la Gastronomie

After a shopping day at your local cuisine shops (e.g. Mora, Bovida, Simone and the likes), you can take a break at Le Comptoir de la Gastronomie situated next to Bovida. Before coming to Ferrandi, I had always passed by this restaurant/boutique and often saw many people coming out of the shop with bags filled with … Continue reading