Melting camembert with fine herbs - Le Coup de Grâce

Melting camembert with fine herbs

Preparation :20 min Cooking :25 min
Difficulty :easy
Servings :4 to 6

A recipe just naughty enough, discovered during my travels in St. Martin in the Caribbean. The heat enhances the delicious taste of the cheese while the herbs will bring a magical touch.


  • A 500g Camembert cheese, unpacked
  • 1/4 cup half-salted butter, diced
  • 2 tablespoons fresh tarragon, chopped very finely
  • 1 tablespoon fresh oregano, chopped very finely
  • 1 tablespoon fresh thyme, chopped very finely
  • 1 tablespoon fresh chives, chopped very finely
  • 1/4 teaspoon Provence herbs
  • 3 cloves garlic, minced very finely
  • Salt and pepper from the mill
  • Bread croutons


  • Preheat the oven to 350°F.
  • Place the butter in a bowl and let soften for 10 minutes. Add the remaining ingredients, season with salt and pepper and mix well to form a paste.
  • Place the cheese in a baking dish and spread the mixture on top.
  • Bake for about 25 minutes, until the center is melting. Serve with bread croutons!
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Our wine stewards suggest

+- 20$ Domaine des Baumard La Calèche 2015

You are not ready for this melting camembert! With this perfect white wine that offers notes of pear, peach, white flowers and honey, you'll quickly understand why you have to refrain from eating too much.

Saison du Parc, Dieu du Ciel, 4.2%

This straw coloured Saison is inspired by theBelgian tradition. Slightly veiled, it is dry with grainy aromas.The chosen hops straddle the line between the traditional and the new world and bring a touch of citrus and passion fruit, all the while letting the aromatic yeastshine through.

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