French Market News 24 Feb 2023

Published on: 26 February 2023

Hello French Market friends,

Our beautiful sunny city is very busy this weekend with three global sporting events taking place in the city, so traffic will be challenging.

This afternoon we have the Cape Town In-Port sailing race taking place in Table Bay. This is part of the Global Ocean Race which leaves Table Bay on Sunday on their next leg around the globe. I was amazed at the speed with which the winning yacht of the second Leg of the race, sailed into Cape Town on its arrival here last week. By chance, I watched the Team Holcim PRB yacht literally fly across the sea towards the harbour, outside my window overlooking Camps Bay, the sails were massive and unmistakeable. They were followed, within a short space of time, by the next two yachts. It was really exciting to watch. I was delighted that this yacht won the leg, as it is captained by Frenchman Kevin Escoffier from St Malo.

We have the finals of the ICC Womens’ T20 World Cup taking place at Newlands cricket grounds on the 26th . South Africa is playing against England in the semi-finals this afternoon and the winner will face Australia on Sunday. Good luck Protea girls we are so proud of you! (Image courtesy of Skysports)

Then we have the ABB FIA Formula E-Prix World Championship racing around the Greenpoint Waterfront area on Saturday afternoon, which should be exhilarating, with the most powerful, lightest and fastest electric race cars in world motorsport taking part over 30 laps. This is the first time this event will take place in a city in Sub Saharan Africa. Hopefully they have lots of spare batteries, with a level 6 power cut scheduled at 4pm, at precisely the start time of the race.

With all these exciting events in the City you may ask how it relates to us, well guess what, we had to provide over 60 small tins of Duc de Gascogne terrines for one of the sailing crews. These traditional terrines are made with various meats including duck, goose, pork and boar. They are perfect for individually sized snacks for …..yachties and land based picnics as well.

We have received a new stock of cheese this week. Pie d’Angloys originates from the Burgundy region. This has a light rind and a rich gooey centre. It is full of flavour and quite pungent. The name, apparently, was derived from the old French words meaning “feet of the English.” The cheese comes in individual boxes.

We have the flavoursome raw milk Camembert which are perfect for picnics as they are individually wrapped and packed in boxes. We have some Langres, a washed rind cheese with an orange crust and dense rich texture, it tastes similar to Epoisses but not as intense. Also in washed rind cheese we have plenty of Pont l’Eveque. We have some St Julien, a soft cream and walnut layered cheese. There is one Mont d Or  left in stock.

We again have lots of fresh black Evita figs from the Hugo’s Osdrift farm. These figs come from the 25,000 Persian fig trees on the farm and are harvested by 60 pickers. The farm’s figs represent 25% of the entire fig exports from ZA.

With the changing weather we suddenly received a stock of fresh porcinis, or Cepes, as they are called in France. This is one of my favourite mushrooms with its wide caps, spongy under surface and deep flavour. I really enjoy finding new ways to serve them. We came up with the idea of serving thick slices of the Porcinis flavoured with slices of garlic and wrapped in crisp fried pancetta (or bacon). These tasty mouthfuls can be served as a starter before the main meal or as a light main course. See recipe below. I suggest pairing them with a Barolo Ca’Bianca wine made from Nebbiolo grapes grown in vineyards on the hilly slopes of the Piemonte region in Northern Italy. Available from our French Market shop or order online.

I wish you a busy sporting weekend. Come in and make a selection for a picnic to accompany you when you watch all these exciting sport events.


Suzanne and The French Market Team

French Market Recipe 2023 08
Porcinis Cepes et Pancetta
Porcinis mushrooms wrapped in pancetta

Ingredients for 4 people

  • 4 Porcini cepes medium to large size from the French Market shop
  • 1 packet Pancetta (or bacon)
  • 2 cloves garlic
  • 4 Rosemary sprigs
  • 4 tablespoons French salted butter from the French Market shop
  • Salt and pepper to taste
  • 1 lemon


  1. Brush off any dirt from the cap and stem
  2. Trim the heel and lightly pare any thick skin off the stem
  3. Slice the caps and stems into really thick wedges
  4. Slice the garlic thinly
  5. Press the juice from the lemon
  6. Stick a few pieces of garlic into each piece of mushroom
  7. Lay a sprig of rosemary on top of the mushroom wedge
  8. Wrap each piece of mushroom in Pancetta
  9. Melt the butter in a pan
  10. Fry the pancetta wraps until crisp and mushroom is cooked
  11. Place portions on individual plates
  12. Drizzle butter over the top and sprinkle a little lemon juice over them
  13. Serve with some crusty bread to mop up the melted butter

I recommend pairing with a Barolo Ca’Bianca made exclusively from Nebbiolo grapes  grown in vineyards on the hilly slopes of the Piemonte region in Italy. Available from our French Market shop

Bon Appetit!

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