There’s no going back once you’ve experienced the tender melt of cultured-cream butter on the tip of your tongue. But I wondered: what exactly makes this ubiquitous ingredient so good here? …read more

Since moving to France I am regularly licking butter off my fingers while making tart crust or smooshing fat slices onto hunks of bread in the morning. There’s no going back once you’ve experienced the tender melt of cultured-cream butter on the tip of your tongue. But what makes this ubiquitous ingredient so much better… …read more

Sandwiched between coffee shop Ten Belles and florist Bleuet Coquelicot, Mrythe is one of the Canal Saint Martin’s newest tenants. In addition to serving sandwiches, salads and gluten-free pastries, they offer a selection of take-away apéro baskets that demand to be eaten canal-side. …read more