A True Love Story between Dominique and His Suppliers
What brings out Dominique Le Stanc’s culinary passions the most at La Merenda? If you asked him, he’d say the beauty, quality, and authenticity of ingredients—but he has other secrets, too.
Picture a 300 square-foot restaurant only seating 25 people. How do you store, cook, and serve the freshest traditional dishes possible?
Dominique claims there’s only one way: to buy everything fresh at market, every single day. The local Cours Saleya Market, barely 5 minutes from La Merenda, is where Dominque bikes to each morning.
He stops in to shop for the freshest foods, produce, and other products for the restaurant. While there, he meets with his supplier and farmer friends for the very best local oils, fish, fruits, and vegetables in the region. Indeed, the restaurant doesn’t just have suppliers—it has friends, one for every single ingredient.
Dominique has long sourced his eggs from Louisette, who sold them at market for 60 years before retiring at age 87. Growers Françoise and Jacqueline produce the beautiful tomatoes that go into La Merenda’s tomato coulis for pizza, as well as the citrus, zucchinis, peppers, and eggplants for its unique ratatouille.