Bonjour French Market Friends,
The 2026 My French Film Festival Season1 will end on May the 5th, if you have not immersed yourself in this unique festival that showcases the latest works of young film directors working in the French language, you have 2 weeks left. The films are available across the globe and are free to watch.
This week we received fresh cheese stocks from Paris via Air France. The cheese landed safely and the transport costs have
not changed much since the start of the war in Iran. However, there is concern for airline’s jet fuel being impacted, so buy now while we can still get our stocks in. We have brought in a large stock of Marcel Petite’s Comte St Antoine from his cellar in the Napoleonic fort of St Antoine, and of the Moleson aged Gruyere from Switzerland. Both cheeses are exceptional in flavour, the G
ruyere has a bit more crystallisation, you should taste them to compare.
We have plenty of soft Vacherousse and triple cream Delice. We have Camembert and Pont l’Eveque from Normandie. We have the small Munster cheese on special as we have slightly overstocked. In our blue cheese range, we have
the amazing Roquefort with its salty and strong flavour, the French describe Roquefort as the King of blue cheeses. With the chilly weather everyone is coming in for slices of Raclette to melt and serve with boiled potatoes and crunchy cornichons.
In our dry goods range we have received some products from the UK. There is a new stock of Lea and Perrins Worcestshire sauce. This unique sauce has been made to the same recipe for many years. It is frequently used in a fresh tomato drink, it is 
also used to flavour savoury dishes. The product is used in this week’s recipe – burgers made with Lea & Perrins Sauce, which adds a great tang to the taste of the burgers.
We have also sourced some Nairns Scottish rough oatcakes which are great, spread with butter and topped with Roquefort. We have found some
Farley’s rusks, anyone growing up in England a few years ago would have chewed on Farley’s rusks as a baby. They are usually soaked in warm milk so that the baby can happily munch on them.
I hope you have a relaxing weekend around a cosy braai enjoying some tasty burgers topped with melted Emmental.
Regards
Suzanne and The French Market Team