Warm Camembert with Wild Mushroom Fricassee Daniel Boulud makes this oozy appetizer with Vacherin Mont-dOr, a creamy cheese sold at top cheese shops. F makes it with Camembert, which is as rich and runny as Vacherin Mont-dOr, but much easier to find.
Pear ice cream with black tea. By Nordic Chef Ronny Emborg / food design - design culianire.
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