Article written by program services.
Four Norman chefs competed against each other during the show “Le Meilleur de” on France 3 to win the coveted title of “best roast camembert” in Normandy. After a particularly close competition and unanimously agreed upon plates, the jury delivered its verdict in Normandy. The big winner is chef Gabin Rodes and here is the precise recipe that made the difference.
It was Gabin Rodes, the chef of Blossom, located on the banks of the Seine in Vernon (Eure) who won the competition for the show “Le Meilleur de” on France 3. A generous and delicious recipe that he revealed and to follow step by step.
Ingredients:
- 1 raw milk camembert
- 10 heads of garlic
- 10 heads of black garlic
- 1/2 bunch of sorrel
- 1 shallot
- 100 g chanterelles
- 30 cl neutral oil
- 1 nutmeg
- 1 tbsp miso
- 100 g of white vinegar
- 100 g de sucre
- 100 g of Verjus water (or 1 lemon)
Preparation in 5 steps
1. Condiment ail confit
Put the garlic cloves in a saucepan, cover with oil, and leave to sauté over low heat for an hour or until the garlic cloves have a nice golden color. Strain the mixture and save the oil for later.
Pass the pods through a sieve to recover the pulp and mix the pulp with the miso and nutmeg. Remove with a pipette or pastry bag.
2. Condiment ail noir
Peel the heads of black garlic and blend the pulp. Remove with a pipette or pastry bag.
3. Chanterelles
Brush the chanterelles and cut off the tips of the stems if they are earthy. Mix the sugar, salt, and white vinegar and bring to the boil. Pour over the chanterelles and leave to cool to make pickles.
4. Cooking
Preheat your oven to 180°C.
Make 6 cuts in the camembert. Garnish every other cut with the different candied garlic and black garlic condiments. Bake for around fifteen minutes.
5. Dressage
Chop the shallot and sorrel, season with the oil used to preserve the garlic and add verjuice (or lemon) at the last moment. Arrange the salad on the camemberts straight out of the oven then arrange the chanterelle pickles.
Enjoy on a slice of rye bread.
As in any competition, there must be a winner. But reducing the evening to just one name would almost be unfair. Because in the face of chef Gabin Rodes, the three other candidates were not unworthy: each defended a singular vision of roasted Camembert, between respect for the product and well-felt daring. Generous plates, sometimes surprising, always delicious.
To discover these recipes and rewatch the highlights of the competition, the program Best of Roasted Camembert is available on france.tv
This program presented by Willy Rovelli highlights regional know-how and emblematic products of French culinary heritage.
A celebration of the terroir, without fuss, but with character on the plate.
