Dramatic tides make a mysterious disappearing act out of France’s moules de bouchot.
THE BAY OF MONT SAINT-MICHEL divides Normandy and Brittany on France’s northern coast. Twice a day, the bay rises as much as 50 feet and then slinks away. At low tide, one might meander through the exposed mussel farms more than 100 yards out to the looming medieval Abbey of Mont Saint-Michel. As the tide creeps back in, the shell- covered pillars vanish under the water’s surface, and the abbey appears to be stranded at sea.
This story is from the Spring 2018 edition of Saveur.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Spring 2018 edition of Saveur.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Raising a Better Bird
Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.
One Good Bottle
Tamara Irish is a natural winemaker. Way natural.
My Not-So-Secret Garden
Good (vegetable-laden) fences make good neighbors in one tiny town.
Pralines: How They Cook 'Em in New Orleans
Pralines: How They Cook ’Em in New Orleans
My Father's French Onion Soup
Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook BY Shane Mitchell
Our All-Time Best Recipes
If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
Genever Is the Original Juniper Spirit
Don’t call it a comeback. Or gin
Tree Of Life
Harvesting the resin of the mastic tree has sustained generations on the Greek island of Chios
From Bee To Bottle
On the lush island of Kauai, a local artisan brings mead into modernity
Worth Her Salt
Meet the pioneering female cellar master at one of Spains greatestjamn ibricoproducers
