MARTIN, Paris

Its already April. Time flies so fast, soon half of the 2015 will be behind us. But finally we welcomed spring and life is happier with the sunshine. Everything is in bloom, the weather is warmer and people seem to smile more.
Barbora and Kat have reunited in Paris again, straight after the Easter break. The weather could not be better. We have visited a newly opened tapas restaurant close to the Republique and liked it so much we went back the next day. 

Les Moules Marinières

I just spend severals days in « Bretagne » and I love the seafood, especially mussels, or as the French call them, “moules”. Mussels steamed in white wine and served in a sauce made from the cooking liquid with shallots is a classic French way of preparing mussels, « moules mariniere ». This is one of the easiest and loveliest ways to eat them. It is wonderful for an appetizer or a light lunch, and excellent with a glass of white wine and some crusty bread.

Langoustines

Whether fresh or frozen, cooking "langoustines" (Nephrops norvegicus) should be performed with the greatest care. What makes the difference is the attention to detail in the composition of the court bouillon, which will be used to cook our delicate shellfish. Then the cooking time will be a major element for the full success of the preparation of our graceful ladies, which can also be found under the name of Norwaigan lobster.

Creperie in Le Croisic

Last weekend we retreated to Le Croisic, a picturesque village in the western France. It is famous for its port and as you can imagine, the local produce is exceptional. As the winter is closing in, we spent the evening in this wonderful traditional creperie Le Bot. The Interior design is rustic and the Crepes are delicious. I had a savoury one, with caramelised onions, ham and cheese, followed by a sweet version with salty butter and sugar.We drunk a local cider from old fashioned cups, it felt as if we had gone back in time.