Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a cult figure


  • 2 camemberts in wooden boxes (preferably from Normandy)
  • 50 ml (approx fl oz/3


Take the camemberts out of their wooden boxes. Soak the boxes in cold salted water for 10 minutes. Place the camemberts in the freezer for 10 minutes. Carefully cut a thin ‘lid’ off the top of the camembert, make incisions in the camemberts with a knife, sprinkle with calvados, scatter with herbs and replace the lid. Place the camemberts back into their boxes, wrap in foil and cook over gentle