Flambéed Banon de Chèvre

Provence in South East France is famous for its small medallions of goat’s cheese, and Banon is one that is covered in chestnut leaves. Before wrapping, the cheesemaker brushes over a little eau de vie to heighten the flavour of the cheese. This dish makes an end-of-meal ‘savoury’ treat. When choosing the Banon, you want one that is neither too ripe as it may split, nor too hard, so be careful to choose one that is just right! This is served with a salad of bitter leaves with toasted crushe