ニューヨーク・タイムズのインスタグラム(nytimes) - 7月21日 09時55分

@andrew_testa photographed the bay at Quidi Vidi, a picturesque fishing port over the hill from St. John’s, Newfoundland. Today, the bay is home to a cozy restaurant called @mallardcottage, Todd Perrin (@mallardcottagechef) opened the restaurant in 2013 after cooking at a Swiss resort and other restaurants around the world. In #Newfoundland, he cooks with local ingredients and a menu dictated by the larder. And he’s not working alone. “St. John’s is now full of inspiring or at least aspiring restaurants,” writes Craig S. Smith in @nytimestravel. Another one on his list: @raymondsnl. “We have all these beautiful ingredients that come from the ocean — stuff like sea urchin and whelk — that weren’t being showcased,” said @jeremycharles77, the restaurant’s founder. He, like @mallardcottagechef, has gradually built up an informal network of foragers and fishermen, hunters and trappers. “It’s amazing how far we’ve come,” @jeremycharles77 said. “People are now beating on the door with a lot of wild edibles, mushrooms, different things from the ocean.” Visit the link in our profile to read more about the menus at a handful of outstanding restaurants in and around Newfoundland’s capital. #Canada

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する