Zen and the Art of Breton Cooking - Wall Street Journal
This is a remarkable article about Brittany as a fantastic food destination: Alex Lobrano explores in mouth watering details for the Wall Street Journal the local food scene. And it seems he had a revelation about Sylvain Guillemot (Auberge du pont d'Acigné in Rennes), Baptiste Denieul (L'Auberge Tiegezh in Guer) or Olivier Valade in Cancale: Breton cooking has evolved to become the new attraction for foodies, by connecting more closely with its terroir. He put the emphasis on the new trinity that defines Breton cooking: freshness, simplicity and sincerity. We could not agree more. A must read.