But pockets of tradition endure. At La Camembertière, a nearby restaurant, the owner and chef, Géry Boddaert, offers an entire menu with raw milk Camembert, including a Camembert tart, skate in Camembert sauce, entrecôte in Camembert sauce, free-range chicken in Camembert sauce, a green salad topped with melted Camembert and Camembert ice cream in apple syrup.
“There’s a completely different sensation with raw milk Camembert,” Mr. Boddaert said. “A different odor, a different taste, a different color. Industrial Camembert is a horror, a horror!”
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