Ploubezre, France
Inseme
A former crêperie in the village of Ploubezre, Inseme pairs Breton coastal produce with Mediterranean technique in a room of exposed stone and warm timber. Chef Laure-Marie Darteyron and pastry chef François Spenlehauer run the kitchen and floor as a two-person operation, producing dishes such as house-made pasta with spider crab and pollack with fregola sarda. The name, Corsican for 'together', captures the ethos precisely.
