La Planchette

Vive la France!  Can you give a little bit of history about La Planchette

Absolutely correct! I only started in May this year as I took over from the previous owner.  From this date the main focus has been to stabilise everything that already existed and have a smooth transition with the the new team: products, suppliers and customers of course.

And it's been fantastic to see customers supporting and welcoming us to our three markets: Double Bay on Thursdays, Kings Cross on Saturdays and Marrickville on Sundays.

You are now the "face" of La Planchette and a most welcoming one at that.  Was it a difficult transition with the shoppers continually asking who you were, or is it a once a La Planchette devotee always a La Planchette devotee

It was a really nice smooth transition.  I would say once a quality taste devotee always a quality taste devotee

What would be your best seller at Double Bay Market

Comté is always on the top of the list.  

But is very much challenged by the king of the washed rind, the Epoisses and the very extra creamy Brillat-Savarin.  The goat cheese "crottin affines" are very popular as well.

Can you tell us a bit about saucisson is made and does ageing make a difference to the taste

A "saucisson sec" must be dry by definition.  The dryer the better from a taste point of view.  Age will intensify flavours and complexity.  If you prefer them fresh, no dramas. It has to be aligned by your personal taste at the end.

How would you sum up La Planchette and its divine delights in 5 words

That's a very difficult question!  

I would say:

• Authenticity
• French
• Terroirs
• Excellence
• Fun

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So for some très délicieux French cuisine, we strongly recommend you try as when done, you will be transported & forever enslaved to La Planchette.