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
