The story
Plage Plage in Arles operates as a dedicated crêperie and ice cream workshop founded by Margaux Friocourt. The Parisian-Breton chef finally settled in this southern town after earning her pastry credentials abroad. She runs the space as a compact neighborhood hub that balances sweet churns with savory buckwheat preparations. Her background shapes every plate, turning simple ingredients into precise daily offerings.
The kitchen sources organic milk from a family farm in Auvergne to build its creamy base. Flavor profiles rely on specific origins, including Zanzibar vanilla and grapefruit cultivated in La Crau. Coffee notes come from beans roasted locally at Cafar or by Brûlerie Möka in Marseille. Guests pair these scoops with crisp buckwheat galettes and other classic crêperie staples served alongside house wines.
Diners gather inside a dining room lined with hand-laid mosaic tiles that catch the afternoon light. A shaded terrace extends the seating area beneath large garden parasols. The straightforward layout keeps the focus on the food rather than theatrical service. This grounded approach earned a spot on the 2026 Le Fooding list, recognizing the steady quality of the kitchen.
Recognition
