Danyel’s Filled Camembert


Preparation info

  • Difficulty


  • Serves


    Hungry Picnickers

Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

Danyel learned his trade at his grandmother’s Parisian kitchen and is oft the provider of a fine picnic of tasty sausages from the Auvergne, slabs of sticky paté and stinky French cheeses. And so, all hail the Normandy village of Camembert and the cows that graze there, for without them and their cheese the picnic hamper would be a poorer place. Camembert is fabulous with fruit and particularly good served warm to accent the buttery, salty flavour at its creamy core. Lavished on a hunk of crusty bread, it’s God’s own gift to alfresco eating.


  • 1 ripe Camembert, chilled
  • 1 dried fig, coarsely chopped
  • 2 dried apricots, coarsely chopped
  • 1 tablespoon sultanas
  • 1 tablespoon currants
  • 1 tablespoon chopped celery leaves


The key here is to think ‘sandwich’. Imagine the Camembert round is a burger bun or any other sort of bread roll, and split it straight through the middle as you would if you were slicing open a bap. Mix the rest of the ingredients together in a bowl, and pack it all on to the lower half of the cheese as a filling. Pop the other half of the cheese back on top and press together well (just as you would press your palm down on to a good sandwich before munching). That’s it. Easy as pips!

Wrap the cheese in greaseproof paper for your hamper. Eat it with a crusty baguette that you have daubed with expressionist strokes of salty butter.