L’Atelier du Fromage

We're experiencing la folie over the joyous expansion of this French workshop.

Anyone who is a veritable fan of French food and wine is undoubtedly aware of the hive of franco-activity that takes place under the roof of Newmarket’s McColl Street as part of French wine and food merchants, Maison Vauron. With their très authentique French delicatessen located below – formerly known as C’est Fromage – having completed the due expansion of their premises just last week, the newly established L’Atelier du Fromage is now catering to a larger number of local and ex-pat patrons, legions of whom have become far too dependent on their delightful Gallic offerings. The most exciting facet of the recent renovation however, is the fact that the newly appointed space is now serving up a smattering of hot dishes direct ‘de la cuisine’ (from the kitchen).

Responsible for these delectable ‘plats’ is Gilles Papst, an ex-Iles de France chef who is putting his adept skills to excellent use in this new open kitchen context while compatriot Amandine Bodio offers his expertise out front. The menu offers a succinct series of dishes, from the cassolette d’escargot – a small cassoulet of snails served how they ought to be with the essential butter, parsley and garlic, to La Tartine Basque – an open sandwich of sorts comprising seared spring lamb with a medley of roasted red capsicum and tasty shavings of Grand Basque cheese served on grilled sourdough. For those partial to a portion of sausage, there’s the Saucisson Lyonnais – a serving of typical Lyonnaise sausage with poached egg, a sensational red wine reduction and perfectly cooked asparagus this time serving as the seasonal green vegetables. With a plate of the day adding variation to the concise menu that goes further to feature a Wagyu skirt steak and a chèvre salad combined with young vegetables, you won’t soon tire of the bench-setting dishes that are all quite simply, délicieux.

Serving as an ode to their culinary patrimony, L’Atelier du Fromage’s most sensational feature has to be the glass fronted ‘cave d’affinage’ – a place where cheeses go to repose until they reach their utmost aged perfection. Brimming with impressively large slabs of Brugge Prestige, Gruyere Francais and Beaufort, the beauty of L’Atelier’s increased capacity is that you can now dine in whilst admiring these handsome aging wheels. No doubt inspired by the tempting surrounds, you’ll do well to resist leaving without all the components necessary for a gastronomic fête of authentic French finesse.

The kitchen at L’Atelier du Fromage will open from Monday to Friday, 9am to 3pm.

L'Atelier du Fromage

5 McColl Street
Newmarket

(09) 524 8524

www.mvauron.co.nz

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