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Warm Camembert cheese and mushrooms wrapped in phyllo pastry, served with arugula salad and chestnuts in syrup

The dish has a lot of textures and flavors. The first impact is made by the crispiness of the phyllo pastry, which gives way to the creaminess of the Camembert cheese; both these textures will be highlighted by the acidity and the freshness of the wine. The acidity of the wine plays the same role as the lemon in food; it emphasizes flavors and textures by waking up the taste buds. This game is complete with the balance attained by the bitterness of the arugula, the sweetness of chestnuts in syrup, the acidity of the balsamic vinegar, and the earthiness of the mushrooms.



  • Camembert cheese – 4 pieces of 100 g.
  • Champignons – 100 g.
  • Phyllo pastry – 200 g.
  • Clarified butter – 1 cup
  • Chestnuts in syrup – 1 cup
  • Arugula – 2 bunches
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt and pepper to taste


Slice the champignons thinly and cook them with a dash of olive oil. Warm the clarified butter and brush two sheets of phyllo pastry with it.

Place a tablespoon of mushrooms on the cheese and wrap everything with the phyllo pastry sheets. Let cool in the refrigerator.

Wash the arugula and season with salt, pepper, vinegar and olive oil.

Warm up the Camembert cheese wraps in the oven for 4-5 minutes at medium heat until they are puffed and golden.

Serve the phyllo pastry wraps on the arugula salad and add 2 or 3 chestnuts. Garnish the dish with the chestnuts in syrup.

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