Transform your diner with a crescendo of flavours in baked Camembert. The delicate sweetness of honey and the aromatic grace of rosemary…

The Birth of Baked Camembert Bliss

Oh my Lord! The exclamation bursts forth involuntarily as the memory of this divine dish. The genesis of this culinary bliss occurred within the welcoming confines of one of my cherished London haunts. A roasted Camembert, adorned with honey and rosemary, emerged as the star of the show, and I could not resist recreating many, many times.

Baked Camembert and its Perfect Companions

You may picture this: a rendezvous with baked Camembert, the delightful company of a nice and fresh crusty bread. Each drizzle of honey, every sprig of rosemary, carries the echoes of those delightful evenings in London. A personal reverie, a culinary ritual that transforms cooking into a poetic expression of joy and nostalgia with friends or family.

Wine Pairing

To complement this indulgent affair, the white Chignin-Bergeron from Savoy and Bugey steps onto the stage.

Chignin-Bergeron stands tall as a unique expression of the Roussanne grape. Locally known as “Bergeron,” this exclusive wine boasts rich, perfumed flavors of stone fruit, setting it apart from its Jacquère and Altesse counterparts in the Savoie region.

Within the Savoie crus, Chignin-Bergeron stands as an anomaly, proudly bearing its name after the revered Roussanne grape. The grapes must hail from the vineyards in the communes of Francin, Montmélian, and Chignin to earn the coveted Chignin-Bergeron designation.

Medium-Bodied Opulence

the aromatic of Chignin-Bergeron, where apricot, peaches, honey pine resin, and delicate floral notes, including honeysuckle and acacia, intertwine.

For the palatal adventure stone fruit flavours, especially apricot, take centre stage. With a captivating mineral character, often described as possessing Alpine minerality. Its amplitude, balanced by an acidulous frame, imparts a delightful length, making it a standout representative of Savoie’s winemaking excellence.

Terroir Tales

The vineyards encircling the village of Chignin and extending into Francin and Montmélian play a pivotal role in Chignin-Bergeron’s exceptional character. The rocky scree soils, coupled with a clayey, limestone marl subsoil, contribute to the wine’s distinctiveness, echoing the terroir tales that shape this exceptional Savoie white.

Personal Reverie

So, beckons for an encore. My baked camembert with honey and rosemary is perfect for those late-night cravings or when the desire to cook is waning (ha, ha, we’ve all been there!).

BAKED CAMEMBERT WITH HONEY AND ROSEMARY

Sixtine

Transform your diner with a crescendo of flavours in baked Camembert. The delicate sweetness of honey and the aromatic grace of rosemary...

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Course Appetizer

Cuisine French

Servings 2 people

Ingredients

  

• 1 finest Camembert in a wooden box
• 3 tbsp strong honey chestnut for example
• a few sprigs of rosemary

Instructions

 

• Preheat your oven to 180 ° C.
• Pull the Camembert out of the paper package and put it back in its wooden box.
• Cut out the top of the Camembert and remove it.
• Wrap the Camembert with aluminum foil.
• Bake for 20 minutes.
• Once cooked, using a fork, make a kind of big cross on top, then add the honey on top.
• Arrange the rosemary all over then serve!

Notes

Wine pairing : Chignin-Bergeron (white wine) from Savoy and Bugey.