Le Creuset's newest color, Marseille Blue, launched a little over a month ago, but this weekend's Home + Housewares show in Chicago marked the first time we'd seen it in person. Inspired by the French coast, this rich, warm blue is lovely and crisp, and looks especially fresh when paired with stainless steel.
As you may remember, Faith wasn't the greatest fan of Le Creuset's 2011 color Fennel, which she felt looked a little too old-fashioned and anemic. To me, this new color makes up for all that: it feels modern, yet evokes images of a breezy French seaside way of life. (And who doesn't dream of that life?) Marseille, as you probably well know, is located on the southeast coast of France, and has both an amazing culinary history and an up-and-coming foodie reputation.
The new color is available in both cast iron and stoneware, and can be purchased now through Williams-Sonoma.
What do you think? Will you be adding Marseille to your collection?
Related: New Le Creuset Color for Fall 2011: Aubergine
(Images: Cambria Bold)
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LOVE IT
Nice color. I'd love to buy more Crucet, but it's so much more expensive than I'd like to spend. Are there any alternatives, or is this the only enameled cast iron in it's class?
I'd buy Staub over Le Creuset any day - at least it's still made in France where Le Creuset's prices haven't come down but they've outsourced to Thailand.
It is a gorgeous colour though.
www.ellegentsia.com
Hi Ellegentsia - I work for Le Creuset and feel the need to respond to your statement. All Le Creuset cast iron cookware is produced in our original facility in Fresnoy-le-Grand, France - we've been manufacturing cookware there since 1925. Everything from the initial foundry work to the enameling and packaging is executed under one roof - a claim other French manufacturers can't match. We are proud of our French heritage and continue to invest in our facilities in Fresnoy. Regarding newer non-cast iron product categories, we do source from around the globe, seeking the best production facilities and manufacturing expertise for the material. I hope that clarifies.
Will C. - Thanks for the info.
this doesn't look much different to me than cobalt?
Will C,
My Le Creuset dutch oven looks fantastic and it gets a good amount of use around our house but the bottom 1/2" or so has lost its sheen and develped a dark patina, probably due to the amount of browning we do to meats and veg. I am not so worried about the look but there is definitely a loss to the "non-stick" quality. Is there anything I can do?
I really like the colour, and would love to buy a braiser. I prefer Staub (love their platinum line, although it is very limited in sizes), but Staub doesn't make a comparable braiser, which is lovely to cook with. So, a Le Creuset Bleu de Marseilles braiser it is! (soon, I hope!)
Bill Benson -- there really is nothing to compare to French-made enameled cast iron. If you buy anything else but Le Creuset or Staub, you will eventually find yourself replacing it. Le Creuset and Staub, are not just something you can enjoy for a lifetime, but probably even your heirs too!
So pretty. Almost makes me wish I had a wedding registry...almost.