TASTE BUDS | CHEZ PIERRE
Ah bonjour mes amis within your nice villages in Tribuneland. This issue I am telling you about another firm favourite here at Chez Pierre: Suprémes de Volaille Camembert.
from the kitchen of
SUPRÉMES DE VOLAILLE CAMEMBERT Nothing at all to do with lovely Diana Ross and her lady friends or, as you might think, an old rooster bird stuffed with a lot of soft French cheese. No, a subtle and beautifully tender offering that is not just pleasing to see and taste but also very nice and easy to create. This was often ordered by the great and much missed entertainer Sir Bruce Forsyth who in the past would phone ahead of dining at my grand-père’s family restaurant in Ascot. He 56
vil agetribune
lived nearby at Wentworth by the golf course and was a regular patron after golf playing with his good friends Ronnie Corbett and Sean Connery. Ah, I digress. Camembert you must know is a lovely rural village in North Western France, not far from England for travelling. Normandy’s famous cheese is of course named after this traditional village and was created here in the late 18th century
by a farmer’s wife and her lover, a priest from Brie who she was protecting during the Revolution. This dish is including also another local product, cidre, and I imagine the farmer’s wayward wife and her less than holy boyfriend consumed a fair bit of this amber nectar during the affair too? My recipe is created since this time of course and has changed slightly with different chefs over the years but remained firm to the beautiful French cheese.
