CHEF JOHN FOLSE’S
PETIT MARCHÉ OPENS JULY 19
AT MAIN STREET MARKET

Chef John Folse will open his Petit Marché during a press conference and ribbon-cutting ceremony at 9 a.m. Sat., July 19. Folse’s market is a new addition to Baton Rouge’s Main Street Market located on the corner of 5th and Main in downtown Baton Rouge. Joining Folse for the press conference will be Bobby Simpson, Baton Rouge mayor-president; Mark Drennen, commissioner of administration for the State of Louisiana; Davis Rhorer, executive director, Downtown Development District; and Sandy Saye, Main Street Market director. Petit Marché will serve breakfast items and lunch specials daily as well as soups, salads and sandwiches. The market will also be a retail outlet for Folse’s specialty cheeses, breads, pastries and ice creams.
“We at the Downtown Development District are elated that Chef Folse has a presence in downtown Baton Rouge,” Rhorer said. “We’re proud that he’s part of our Main Street Market and hope we can entice him to further include downtown as part of his growing operation.”
As part of the Petit Marché grand opening, Folse will debut his new ice cream line from Bittersweet Plantation Dairy. Initial flavors will include “Golden 25 Vanilla”; “White Tornado,” a white chocolate Creole cream cheese; and “Muddy Bayou,” a double chocolate Creole cream cheese ice cream. These ice creams will be available in half-pint and pint containers.
Folse and his team of chefs have created a daily breakfast menu including ham and cheese stuffed croissants, applewood-smoked bacon quiche, apple Strudel, assorted mini-muffins, croissants and bagels. Daily lunches include specialties such as Creole red beans and rice with fresh green onion sausage; shrimp fettucine with garden vegetables; old-fashioned meat loaf, smashed potatoes and roux peas; and River Road shrimp stew and rice with smothered green beans. Three different entrées will be offered each day of the week.
Petit Marché will also serve a soup du jour. Selections include cream of Creole tomato bisque; old-thyme baked potato soup; microbrew and cheese soup; southwest grilled chicken and corn soup; and crawfish, corn and potato soup.
Grilled, pressed sandwiches will be made fresh daily at the market and include cochon de lait; grilled vegetables on olive loaf; Cajun fried turkey; and slow-roasted beef brisket. All sandwiches are served on a choice of French bread, baguette, or olive bread with Provolone, Swiss or Cheddar cheese and are garnished with baby lettuce mix, tomato and pickled okra. Salads are also available including the executive chef salad, Caesar pasta salad with rotisserie chicken and muffaletta salad. Desserts offered include a selection of cookies, cakes, lemon bars, brownies and ice creams.
“We’re not offering fine dining at the market,” Folse said. “Our goal is to serve quality foods at a value to the consumer.” Daily entrée specials, salads and sandwiches will retail between $5 - $6.99.
Other retail items at Petit Marché include frozen soups and sauces, andouille, smoked sausage, tasso, Creole cream cheese, two varieties of fromage triple creams, cookbooks and nine varieties of artisan breads. Saturday offerings will include seasonal seafood including fresh soft-shell crab and the “Chef’s Saturday Night Specials” such as stuffed quail and herb-rubbed rack of lamb.
The opening of the Petit Marché is the first step in Chef John Folse & Company’s commitment to participate in the growing efforts to revitalize downtown Baton Rouge.
“Our company is 25 years old this month,” Folse said. “It’s time we had a permanent food presence in the downtown community. I look forward to servicing this area and to entertaining other possibilities on the riverfront.”
Main Street Market is the south’s newest public market. The Market is managed by a non-profit group whose mission is to create a downtown marketplace showcasing local entrepreneurs and to provide a community center. More than 15 market stores and cafes sell locally grown produce, Louisiana-made products and foods, flowers, arts, crafts and provide lunch and breakfast six days a week. Main Street Market is a daily celebration of local food, art and the seasonal harvest located in Downtown Baton Rouge.
Chef John Folse is the owner and executive chef of his Louisiana-based corporations including Lafitte's Landing Restaurant at Bittersweet Plantation, White Oak Plantation, Exceptional Endings, Chef John Folse & Company Manufacturing, Bittersweet Plantation Dairy and Digi-Tek Productions. He is the author of numerous cookbooks and hosts a nationally-syndicated television cooking show, "A Taste of Louisiana," and a radio cooking talk show, "Stirrin' It Up With Chef John Folse." Additionally, the Chef John Folse Culinary Institute at Nicholls State University is named in his honor.

<< back to press room