Season’s Eatings! Quick and Easy Pickled Fruits
It’s our favorite time of year at the farmers markets – so many varieties of pears and apples are arriving and the last of summer fruits and berries can be...
Read MoreOver one hundred cut-to-order artisan cheeses plus charcuterie, small-batch wines and spirits, specialty foods and chef-made provisions - all offered by our knowledgeable and enthusiastic staff. Stop by for a sandwich or cheese plate paired with a glass of wine, take home some of your new-found favorites with a fresh-baked baguette, and be sure to ask about our beautiful cheese boards, bountiful gift boxes and popular membership clubs. Located in the heart of beautiful downtown Glen Ellyn.
Over one hundred cut-to-order artisan cheeses plus charcuterie, small-batch wines and spirits, specialty foods and chef-made provisions - all offered by our knowledgeable and enthusiastic staff. Stop by for a sandwich or cheese plate paired with a glass of wine, take home some of your new-found favorites with a fresh-baked baguette, and be sure to ask about our beautiful cheese boards, bountiful gift boxes and popular membership clubs. Located in the heart of beautiful downtown Glen Ellyn.
Always in good taste. Actually, great taste. Really great taste. The Marché Gift Box collection is designed to thrill all the food enthusiasts in your life. Each package is hand-cut and assembled to order, chock full of our ready-to-indulge favorites from around the world and includes an informative narrative about the curated selections packed inside. Our delicious Gift Boxes are as fun to unpack as they are to eat, and make the perfect gifts for anyone on your list.
We offer an ever-changing array of house-made foods to round out your Marché adventure - from signature dips and spreads, seasonal jams and preserves, flavored butters, syrups, dressings, pickles and more.
Let us co-host your event for friends, family and colleagues tailored just for you. We will design an unforgettable evening for your crowd, from structured classes and informal guided tastings to cross country get-togethers.
It’s our favorite time of year at the farmers markets – so many varieties of pears and apples are arriving and the last of summer fruits and berries can be...
Read MoreIn late July, Daniel and I attended the American Cheese Society annual conference for professionals working with cheese. From mongers to cheese makers to equipment manufacturers, this three day conference...
Read MoreFor centuries, cheesemaking was “women’s work”. While men saw to the animals and fields, women were relegated to the indoor duties, including making cheese. But as dairy production in the...
Read MoreIf you are a true foodie, then you know the thrill of food is not just eating it but learning where it came from and how it arrived on your plate. ...
Read MoreThis is a quick and easy side dish to serve with grilled foods and other hearty fare that highlights the smoked-tinged blue cheese from Rogue Creamery. For a little variation,...
Read MoreLiterally “cheese and pepper,” this simple pasta recipe really spotlights the flavors of authentic Parmigiano Reggiano cheese. Serve with a green salad for an easy and satisfying dinner. Serves 2...
Read More2 small fennel bulbs1 medium yellow onion, thinly sliced2 tablespoons olive oil1 tablespoon unsalted butter2 pounds russet potatoes (4 large potatoes)2 cups plus 2 tablespoons heavy cream10-12 ounces Gruyère D’Alpage, grated1...
Read MoreWho doesn’t love the comfort of a great grilled cheese sandwich? Mom’s was probably your favorite growing up but there’s so many options available and the combinations are boundless. But...
Read MoreCheese can be so wonderfully enhanced with a little something sweet so we’ve been stocking up on some of our all-time favorites to include in your cheese fan’s Easter Basket...
Read MoreFavorite cheesy dish? Baked Harbison with caramelized onions. Wine or Beer? Beer, but it depends on what I am eating Cow, Sheep or Goat? Cow Desert Island Cheese? Alpha Tolman If I were a...
Read MoreFavorite cheesy dish? Grilled pizza with assorted toppings & Burrata Cheese Wine or beer? Wine Cow, sheep or goat? Too hard to decide – all three! The best music to eat cheese by...
Read MoreA super-satisfying dinner or side dish! 2 cups spätzle, use gnocchi in place if desired3 ounces Oma, small dice3 cups white onion, sliced3 tablespoons butter1 teaspoon vegetable oil1 tablespoon pine nuts,...
Read MoreThis is a great dish to accompany grilled or roasted meats or as an appetizer served with fresh baguette slices. Serves 3-4. 1 pound mixed mushrooms, cremini, shiitake, porcini or...
Read MoreHere are a few quick and easy recipe ideas that Marché’s mongers will be serving up this Super Bowl Sunday. We’ll be open until 5:00 on Sunday for any last minute...
Read MoreAfter the delicious experience of making fresh honey goat cheese ice cream I was intrigued to try again with another fresh cheese. What better choice to try next but fresh Ricotta? Lioni’s Hand Dipped...
Read MoreThis spring while traveling through Northern California with my husband, we made a stop for lunch in Petaluma. There is a ice cream shop there called Lala’s where I had Honey...
Read MoreNorthern California is a beautiful place to visit in the spring; the warm afternoons and cool evenings make it the perfect transition from a Midwest winter. For the last few...
Read More It seems there’s a day/week/month for nearly every cause/fad/group these days but the one we really take to heart is fast approaching. On April 16th, Marché is participating in the...
Read MoreWhen I made these crackers for a tasting at Marché they were the absolute bomb. So I’ve been playing with the recipe a little and discovered I love them even...
Read MoreHopefully you’ll see some of these CHEESE + CHOCOLATE PAIRINGS in your Easter Basket. (We suggest forwarding this on to the appropriate party.) BLEU MONT BANDAGED CHEDDAR + BEER AND...
Read MoreSpring has finally arrived and for me that means longer days, the arrival of spring herbs and vegetables and of course fresh goat cheese! The word chèvre in French means “goat”. An appropriate...
Read MoreO.P.P. (Other People’s PINOT – that is…), Mouton Noir, Willamette Valley, Oregon After I cleared up that the second “P” is for Pinot Noir, the second thing I noticed about this wine was it’s...
Read MoreWe are ready to help you put together the perfect ensemble for your Oscar party. Always elegant HUMBOLDT FOG gets a little zesty dressed in ESCH CHERRY PEPPER JELLY. The usually rustic DI BIANCO...
Read MoreIf you’ve ever been overwhelmed at the cheese counter at Marché (mar-SHAY: French for market) by the myriad of foreign names, you just may be missing out on some of our formaggi preferiti (fro-MAHJ-ee pref-ahr-EE-tee:...
Read MoreSo what’s our favorite blue right now? It depends on which cheesemonger at Marché you ask.Maureen: Roquefort is a raw blue sheep cheese from Southern France and the second most popular cheese in France behind Comté....
Read MoreAround the beginning of the holiday season, Chef Owner Cristian Orozco approached Marché with an enticing vision: a collaborative tasting menu driven by cheese. It would be a special evening...
Read Moreby Dave Phillips September is here, and for us beer lovers that means Oktoberfest season, with fall festivals and beer tastings galore. But how to decide between a märzen and a festbier,...
Read Moreby Katie Glaudell July 14th, 1789: starving Parisians fought their way into the Bastille prison, marking the start of the French Revolution. Bastille Day is now celebrated across France with plenty of...
Read MoreMarché welcomed John Kay into the newly-created position of Wine Director in September of 2023, and he’s been making great strides with our wine programs and selections ever since. We...
Read MoreMarché is here to demystify the art of charcuterie board building–all are takes is a few tips, practice, and confidence! Firstly, let’s address the term “charcuterie.” Pronounced “shar-KOO-ter-ee,” the word in...
Read MoreThe holidays are over, the cheery twinkling lights are coming down, yet the darkness and dismal weather remain. How do we get through the rest of winter with our sanity...
Read Moreby Katie Glaudell Halloween isn’t just for kids, and grocery store candy can be gourmet. Here’s how to pair your Trick-or-Treat haul with artisan cheese and elevate a sugar fest...
Read Moreby Katie Glaudell feat. Molly Hess What is the Cheesemonger Invitational? Molly’s “Crudité Rootité” Perfect Plate entry for CMI NYC 2023 Called CMI for short, the Cheesemonger Invitational is a...
Read Moreby Katie Glaudell Did you know that Gorgonzola cheese has a starring role in one of the greatest novels ever written? On June 16th, 1904, Mr. Leopold Bloom, protagonist of...
Read Moreby Katie Glaudell While Aotearoa New Zealand’s landscape of volcanoes, glaciers, and mossy rainforests stands in sharp contrast to the Midwest, when I took a trip there last month with...
Read Moreby Katie Glaudell Marché offers incredible cheeses from Europe’s best dairies in France, Spain, the Netherlands, and beyond. If you’re planning to visit any of these cheese-minded paradises this holiday...
Read Moreby Katie Glaudell Every year in December, I love asking people about the holiday traditions they enjoy with their family. The American Melting Pot never disappoints with the variety of...
Read Moreby Katie Glaudell September 22nd marks Hobbit Day, celebrating the three-foot-tall heroes of J.R.R. Tolkien’s fantasy novels, The Hobbit and The Lord of the Rings. Every year fans gather for picnics, dinner parties, movie marathons,...
Read MoreWell that was an interesting first half of the year! Holy smokes. The human capacity to adapt is kind of amazing but it sure has been tested! I have learned...
Read MoreMarch marks the observance of Women’s History Month, to spotlight the cultural, historical, political, and economic achievements of women. Here at Marché, that means giving gratitude to and shouting out...
Read MoreToday, March 8, is International Women’s Day, and all of March is Women’s History Month – both recognizing the cultural, historical, political, and economic achievements of women. In addition to ...
Read MoreThe cheese counter question as old as time itself: Do I eat the rind? You’ve got a wedge in your hot little hands but need to figure out your attack...
Read MoreCheesemonger Molly Hess has already achieved one of the highest forms of recognition in the cheese world by becoming an American Cheese Society Certified Cheese Professional. Now she’s ready to test her...
Read MoreWe’ve got a cheese star in our midst at Marché! Cheesemonger Molly Hess has achieved one of the highest forms of recognition in the cheese world by becoming part of...
Read MoreDear Loyal Customers of Marcel’s, Marché, and Maison, Like many others, we want to take a moment to tell you about how we are addressing the impact of the coronavirus...
Read MoreIf you have ever tasted the fine chocolates from Barcacao in our shop, you understand our delight in being one of their first customers three years ago. Founder Matthew Schreiner...
Read MoreMmmm…fresh-baked bread, ripe cheese and gustatory love are all in the air this Valentines Day at Marché. We have put together some best sellers and new ideas to satisfy the...
Read MoreIngredientsFor the Crust:18 whole Oreos¼ cup melted unsalted butter For the Filling:two 8 oz packages of full fat cream cheese at room temperature¾ cup granulated sugar½ cup full fat sour cream...
Read MoreIngredientsFor the Crust:1½ sleeves graham crackers (12 crackers)1/3 cup melted butter¼ cup granulated sugar For the Filling:three – 8 ounce packages of full fat cream cheese at room temperature½ cup full fat...
Read MoreFour weeks ago today I was eating cheese and petting goats on a beautiful, warm, sunny afternoon in central Illinois. I’ve written here before about Marcel’s Culinary Experience, the culinary retail...
Read MoreIt’s our favorite time of year at the farmers markets – so many varieties of pears and apples are arriving and the last of summer fruits and berries can be...
Read MoreIn late July, Daniel and I attended the American Cheese Society annual conference for professionals working with cheese. From mongers to cheese makers to equipment manufacturers, this three day conference...
Read MoreFor centuries, cheesemaking was “women’s work”. While men saw to the animals and fields, women were relegated to the indoor duties, including making cheese. But as dairy production in the...
Read MoreIf you are a true foodie, then you know the thrill of food is not just eating it but learning where it came from and how it arrived on your plate. ...
Read MoreThis is a quick and easy side dish to serve with grilled foods and other hearty fare that highlights the smoked-tinged blue cheese from Rogue Creamery. For a little variation,...
Read MoreLiterally “cheese and pepper,” this simple pasta recipe really spotlights the flavors of authentic Parmigiano Reggiano cheese. Serve with a green salad for an easy and satisfying dinner. Serves 2...
Read More2 small fennel bulbs1 medium yellow onion, thinly sliced2 tablespoons olive oil1 tablespoon unsalted butter2 pounds russet potatoes (4 large potatoes)2 cups plus 2 tablespoons heavy cream10-12 ounces Gruyère D’Alpage, grated1...
Read MoreWho doesn’t love the comfort of a great grilled cheese sandwich? Mom’s was probably your favorite growing up but there’s so many options available and the combinations are boundless. But...
Read MoreCheese can be so wonderfully enhanced with a little something sweet so we’ve been stocking up on some of our all-time favorites to include in your cheese fan’s Easter Basket...
Read MoreFavorite cheesy dish? Baked Harbison with caramelized onions. Wine or Beer? Beer, but it depends on what I am eating Cow, Sheep or Goat? Cow Desert Island Cheese? Alpha Tolman If I were a...
Read MoreFavorite cheesy dish? Grilled pizza with assorted toppings & Burrata Cheese Wine or beer? Wine Cow, sheep or goat? Too hard to decide – all three! The best music to eat cheese by...
Read MoreA super-satisfying dinner or side dish! 2 cups spätzle, use gnocchi in place if desired3 ounces Oma, small dice3 cups white onion, sliced3 tablespoons butter1 teaspoon vegetable oil1 tablespoon pine nuts,...
Read MoreThis is a great dish to accompany grilled or roasted meats or as an appetizer served with fresh baguette slices. Serves 3-4. 1 pound mixed mushrooms, cremini, shiitake, porcini or...
Read MoreHere are a few quick and easy recipe ideas that Marché’s mongers will be serving up this Super Bowl Sunday. We’ll be open until 5:00 on Sunday for any last minute...
Read MoreAfter the delicious experience of making fresh honey goat cheese ice cream I was intrigued to try again with another fresh cheese. What better choice to try next but fresh Ricotta? Lioni’s Hand Dipped...
Read MoreThis spring while traveling through Northern California with my husband, we made a stop for lunch in Petaluma. There is a ice cream shop there called Lala’s where I had Honey...
Read MoreNorthern California is a beautiful place to visit in the spring; the warm afternoons and cool evenings make it the perfect transition from a Midwest winter. For the last few...
Read More It seems there’s a day/week/month for nearly every cause/fad/group these days but the one we really take to heart is fast approaching. On April 16th, Marché is participating in the...
Read MoreWhen I made these crackers for a tasting at Marché they were the absolute bomb. So I’ve been playing with the recipe a little and discovered I love them even...
Read MoreHopefully you’ll see some of these CHEESE + CHOCOLATE PAIRINGS in your Easter Basket. (We suggest forwarding this on to the appropriate party.) BLEU MONT BANDAGED CHEDDAR + BEER AND...
Read MoreSpring has finally arrived and for me that means longer days, the arrival of spring herbs and vegetables and of course fresh goat cheese! The word chèvre in French means “goat”. An appropriate...
Read MoreO.P.P. (Other People’s PINOT – that is…), Mouton Noir, Willamette Valley, Oregon After I cleared up that the second “P” is for Pinot Noir, the second thing I noticed about this wine was it’s...
Read MoreWe are ready to help you put together the perfect ensemble for your Oscar party. Always elegant HUMBOLDT FOG gets a little zesty dressed in ESCH CHERRY PEPPER JELLY. The usually rustic DI BIANCO...
Read MoreIf you’ve ever been overwhelmed at the cheese counter at Marché (mar-SHAY: French for market) by the myriad of foreign names, you just may be missing out on some of our formaggi preferiti (fro-MAHJ-ee pref-ahr-EE-tee:...
Read MoreSo what’s our favorite blue right now? It depends on which cheesemonger at Marché you ask.Maureen: Roquefort is a raw blue sheep cheese from Southern France and the second most popular cheese in France behind Comté....
Read MoreAround the beginning of the holiday season, Chef Owner Cristian Orozco approached Marché with an enticing vision: a collaborative tasting menu driven by cheese. It would be a special evening...
Read Moreby Dave Phillips September is here, and for us beer lovers that means Oktoberfest season, with fall festivals and beer tastings galore. But how to decide between a märzen and a festbier,...
Read Moreby Katie Glaudell July 14th, 1789: starving Parisians fought their way into the Bastille prison, marking the start of the French Revolution. Bastille Day is now celebrated across France with plenty of...
Read MoreMarché welcomed John Kay into the newly-created position of Wine Director in September of 2023, and he’s been making great strides with our wine programs and selections ever since. We...
Read MoreMarché is here to demystify the art of charcuterie board building–all are takes is a few tips, practice, and confidence! Firstly, let’s address the term “charcuterie.” Pronounced “shar-KOO-ter-ee,” the word in...
Read MoreThe holidays are over, the cheery twinkling lights are coming down, yet the darkness and dismal weather remain. How do we get through the rest of winter with our sanity...
Read Moreby Katie Glaudell Halloween isn’t just for kids, and grocery store candy can be gourmet. Here’s how to pair your Trick-or-Treat haul with artisan cheese and elevate a sugar fest...
Read Moreby Katie Glaudell feat. Molly Hess What is the Cheesemonger Invitational? Molly’s “Crudité Rootité” Perfect Plate entry for CMI NYC 2023 Called CMI for short, the Cheesemonger Invitational is a...
Read Moreby Katie Glaudell Did you know that Gorgonzola cheese has a starring role in one of the greatest novels ever written? On June 16th, 1904, Mr. Leopold Bloom, protagonist of...
Read Moreby Katie Glaudell While Aotearoa New Zealand’s landscape of volcanoes, glaciers, and mossy rainforests stands in sharp contrast to the Midwest, when I took a trip there last month with...
Read Moreby Katie Glaudell Marché offers incredible cheeses from Europe’s best dairies in France, Spain, the Netherlands, and beyond. If you’re planning to visit any of these cheese-minded paradises this holiday...
Read Moreby Katie Glaudell Every year in December, I love asking people about the holiday traditions they enjoy with their family. The American Melting Pot never disappoints with the variety of...
Read Moreby Katie Glaudell September 22nd marks Hobbit Day, celebrating the three-foot-tall heroes of J.R.R. Tolkien’s fantasy novels, The Hobbit and The Lord of the Rings. Every year fans gather for picnics, dinner parties, movie marathons,...
Read MoreWell that was an interesting first half of the year! Holy smokes. The human capacity to adapt is kind of amazing but it sure has been tested! I have learned...
Read MoreMarch marks the observance of Women’s History Month, to spotlight the cultural, historical, political, and economic achievements of women. Here at Marché, that means giving gratitude to and shouting out...
Read MoreToday, March 8, is International Women’s Day, and all of March is Women’s History Month – both recognizing the cultural, historical, political, and economic achievements of women. In addition to ...
Read MoreThe cheese counter question as old as time itself: Do I eat the rind? You’ve got a wedge in your hot little hands but need to figure out your attack...
Read MoreCheesemonger Molly Hess has already achieved one of the highest forms of recognition in the cheese world by becoming an American Cheese Society Certified Cheese Professional. Now she’s ready to test her...
Read MoreWe’ve got a cheese star in our midst at Marché! Cheesemonger Molly Hess has achieved one of the highest forms of recognition in the cheese world by becoming part of...
Read MoreDear Loyal Customers of Marcel’s, Marché, and Maison, Like many others, we want to take a moment to tell you about how we are addressing the impact of the coronavirus...
Read MoreIf you have ever tasted the fine chocolates from Barcacao in our shop, you understand our delight in being one of their first customers three years ago. Founder Matthew Schreiner...
Read MoreMmmm…fresh-baked bread, ripe cheese and gustatory love are all in the air this Valentines Day at Marché. We have put together some best sellers and new ideas to satisfy the...
Read MoreIngredientsFor the Crust:18 whole Oreos¼ cup melted unsalted butter For the Filling:two 8 oz packages of full fat cream cheese at room temperature¾ cup granulated sugar½ cup full fat sour cream...
Read MoreIngredientsFor the Crust:1½ sleeves graham crackers (12 crackers)1/3 cup melted butter¼ cup granulated sugar For the Filling:three – 8 ounce packages of full fat cream cheese at room temperature½ cup full fat...
Read MoreFour weeks ago today I was eating cheese and petting goats on a beautiful, warm, sunny afternoon in central Illinois. I’ve written here before about Marcel’s Culinary Experience, the culinary retail...
Read More