La laiterie marseillaise

La Laiterie Marseillaise

@Agathe What You Need

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Just a stone’s throw from Marseille’s Vieux-Port neighborhood you’ll find a truly stellar creamery! At La Laiterie Marseillaise, magical cheesemakers Madeleine Desportes and Audrey Emery mold their own seasonal cheeses and source the best of appellation cheeses. We filled our grocery basket with all of the following: Dodu cheese made with raw double cream, Basile Boli with goat’s milk and locally-grown basil, Hallum prepared like Cypriot halloumi and Corsican-style brousse du Rove (ranging from €3.50 to €10 a piece for the homemade options)… Not made in house, but chosen without a moment’s hesitation: a cheeky Morbier aged for 100 days, an unbeatable Etivaz cooked in a cauldron, or even a Roquefort from star cheesemaker Delphine Carles. In the dairy aisle, the whole milk yogurts made without added live cultures (verbena, hazelnut, sage-redcurrant flavors, etc.) steal the show! And on the back shelves, there’s a selection of provisions, including loaves of bread from Dame Farine made with fresh eggs from Roquevaire. // J.M.

Hidden gem: It’s a tie between the passion fruit-marigold yogurt (€4.50 for 440 ml) and the orange blossom flan (€2.50).

Le Fooding’s 2022 Guide is fresh out of the oven!

What’s on the menu this year? A brand-new selection of 200 restaurants, bars and bedrooms across France, articles sprinkled throughout the magazine, the taste of the times distilled down to its purest form in our highly anticipated award’s list and, for the very first time, two new guides to the country’s best stand-out shops and spirited cellars!

2021 Le Fooding guide frontcover


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