Bring a Taste of France Into Your Kitchen

Inspired, I decided to cook lamb côtelettes with olives and pastis, alongside Monsieur Chabrier’s eggplant and tomatoes, all perfectly paired with a velvety red Bandol. One bite brought the warmth and sunshine of Provence, melting away the chill of a snowy winter’s day.

The tartlets are a tribute to my culinary icon, Joël Robuchon. In 1996, I had the incredible fortune of staging in his Paris kitchen during truffle season—a dream come true for any young chef. Among his many masterpieces, his truffle tart stood out, a dish so simple yet so luxurious it felt like tasting pure elegance. Inspired by his genius, I created my own version: a crisp filo base, a touch of smoked bacon jam, and a delicate slice of black truffle—a small homage to the culinary legend who shaped my love for perfection on the plate.

Baked Camembert is incredibly versatile. It’s elegant enough for special occasions yet comforting for casual gatherings. It’s a conversation starter, bringing everyone together to dip, spread, and savor. Plus, it’s quick to make, giving you more time to enjoy your event. It also makes a perfect lunch or dinner when served alongside a big green salad, turning this indulgent dish into a balanced and satisfying meal.