Unwrapping the camembert from it’s wax paper I could tell it was moments away from perfection.
Timing was of the essence!
A few hours in a warm kitchen a small slice removed to start the process and Voila!
Pass the bread and pour the wine
Hello, I'm Katherine Frelon, AKA 'The Scatty Chef' for those that knew me in my young days, but let's just say I've matured into the Eclectic Chef era!!
I am a wandering freelance Chef throughout the UK, France & US. I founded the Gourmet Culinary and Wine retreat of 'La ferme de la Lochere', in the heart of Burgundy were my guests are inspired to create fresh, fragrant, seasonal recipes gathering ingredients from local producers and fabulous markets.