Northern France Tourism : official website

A Maroilles cheese sliced in half and displayed on a checked cloth

Put in the spotlight by the success of the film Les Ch’tis, Maroilles cheese has become a star. The region’s young chefs have made it an important feature on their menus, reworking it creatively. On the menu are inventive dishes which refresh the range of flavours completely.  Yes! This little soft, matured cheese is versatile! Apart from the traditional recipes, such as the famous Flamiche or the Valenciennes Goyère, Maroilles can be tasted in many different forms:  “Croustillants” with a beer, on a skewer with fruit, like a warmed goat’s cheese dish, in a cake, salad, sauce, gratin, Welsh...and even in a waffle. Today Maroilles is cooked in many different ways.

Thick cut beef steak grilled with Maroilles cheese and served with chips and salad
  • ‘Le pavé thiérachien’ - a thick cut beef steak grilled with Maroilles cheese and a sauce...made from Maroilles!
  • © Gilbert Larmuseau




Low cost


Pour 4 personnes:
For 4 people
½ Maroilles
125g flour
25cl full cream milk
1/2 teaspoon of baking powder
1 tablespoon of sugar
1 egg
15g melted butter
1 apple


Prepare the caramel sauce
Caramelise 80g of sugar in a saucepan. Deglaze with 8cl of water and a couple of drops of lemon juice. Boil then remove from the heat.
Prepare the waffles
Separate the egg yolks from the whites. Put the egg yolks aside
Beat the whites until they are stiff  In a bowl, mix the flour, baking powder, sugar, the egg white, the butter, the melted butter and the milk. Then gently add the egg whites. Cover and put in the refrigerator for 1 hour.
Cut the apple into fine slices.  Make the waffles with a waffle iron.
When the waffles are still hot, grate the Maroilles and add a couple of drops of caramel and several slices of apple.

Maroilles waffles, sliced apple, caramel sauce
  • Maroilles waffles, a Florent Ladeyn recipe
  • © Virginie Garnier / Fauquet

Maroilles waffles, Florent Ladeyn