....About us .. A propos....

....Marc is a native new-yorker, a bassoonist turned music exec, and now works as Administrateur Général of the Orchestre Symphonique de Bretagne. He is known among our friends and family as an outstanding, inventive cook, a natural wine buff and a watermelon addict. More than 10 years ago, he wooed me with a seven hour lamb stew with a bottle of Collioure 2000 from Domaine La Tour Vieille. He is the master of rich stews and soups, and makes incredible sauces. He is constantly developing new recipes and new flavor combinations. You can read more about Marc's food journey here.  ..Marc est un new-yorkais pure souche, un joueur de basson devenu administrateur d'orchestres, aujourd'hui en poste à l'Orchestre Symphonique de Bretagne. Il est connu pour être un superbe cuisinier, particulièrement inventif, un fin connaisseur de vins, et il a une passion dévorante pour les pastèques. Il y a plus de 10 ans, il a cuisiné un agneau de 7 heures, arrosé d'un Collioure 2000, Domaine de la Tour Vieille, qui est entré dans les annales de notre relation... Il est un vrai maitre saucier, et les daubes et bourguignons n'ont pas de secrets pour lui. Chaque recette est lo'accions de trouver de nouveaux accords, de nouvelles saveurs. .....

....I am a Franco-American former journalist for French public television, now a freelance bilingual writer and video producer. I come from a long line of cooks from the Southwest of France who were authentic "foodies" before foodies even existed! My grandmother was an incredible forager, she found mushrooms where nobody else could, my grandfather could wait for days to catch the pike he had noticed in the Dordogne river, my mother who, as far as I know, has never messed up anything in the kitchen and knows the names of all her providers of fruits, veggies and meat, and my father devoted his professional life to the pursuit of the best black truffles in the world. As a result, I am a fairly decent cook, a pretty good baker, my Proust madeleine is a piece of toast with my father's homemade goose foie gras. I am looking forward producing the food photography and the videos on this blog. .. Du journalisme, j'ai gardé mon goût des rencontres et des histoires, que je traduis désormais en vidéos, en photos, ou en posts de blog, en anglais souvent, en français bien sûr aussi. J'ai la chance d'avoir baigné plusieures années dans la culture américaine et californienne, et d'avoir pu devenir citoyenne US, ce qui me donne une perspective un peu différente sur ma vie française et bretonne.....

Why a blog?

For as long as we've been living in Rennes, we've been thinking about writing about our experience here. We fell in love with the city, the region  and its people as soon as we settled in: here we are, as Anthony Bourdain once said, not quite in France but in Brittany, a region with its own Celtic language and culture, its own history, distinct landscapes, an ever changing light that inspired Gauguin. And the food? Oh the food... I am eating seafood I didn't even know existed - pouce-pieds,  étrilles, anyone? -, shellfish so fresh they bite you, and a myriad of variations on a buckwheat galette, ciders, country patés, local poultry called "Coucou de Rennes".

That's what we want to share with you on this blog,. And the best place to start this journey is in Rennes: every Saturday rain or shine, you will find us at the Marché des Lices, the best farmer's market we've experienced so far (sorry Pike Place Market and the Ferry Building this takes the cake!). That will be the food part of the blog. Then, as we discover them, we'll share the places and the events we like.

We hope you will enjoy discovering Brittany as much as we do.