Recipes by Camille Roux
20 recipes
Zucchini & Chèvre Gâteau Invisible
This 'invisible cake' is a Parisian café window staple that relies on a single trick: slicing zucchini paper-thin so it melts into a savory, browned-butter batter. The result is a lacy, stratified slab punctuated by bright pockets of goat cheese. It looks like high-level French pastry architecture, but the mandoline does all the heavy lifting.
Browned Butter & Peach Rustic Scone Slab
Individual scones are a fussy affair that often result in a crumb tight like a bad alibi. We bypass the biscuit cutter entirely, employing a few rustic letter-folds before pressing the dough into a single, craggy slab. Browned butter shards and fresh July peaches melt into the lacy layers, proving once again that we're not suffering for brunch.
Heirloom Tomato & Sharp Dijon Tart
The quintessential French café lunch, stripped of fuss but completely uncompromising on texture. A shatteringly crisp, blind-baked butter crust acts as a waterproof shield for sharp Dijon, nutty Comté, and heavy summer tomatoes. We aggressively salt the fruit and bake the pastry dark—because nobody wants a soggy, tight crumb.
Brown Butter, Swiss Chard & Gruyère Savory Pascade
A Pascade is a caramelized, puffed oven-crêpe hailing from the Aveyron region of France. Think of it as a savory Dutch baby with a serious café attitude, built on a ridiculously simple quick-batter. We blister earthy Swiss chard in browned butter, pour over a high-hydration batter, and bury it in nutty Gruyère for maximum crispy, lacy edges.
Crispy-Edged Croque Monsieur Croissant Strata
Day-old croissants deserve better than the trash bin. We are soaking them in a sharp Dijon and Comté custard to build a high-impact, low-fuss brunch bake. The result is the aggressive crunch of a Parisian croque monsieur with a tender, wobbly center—because we're not suffering for brunch.
Brown Butter & Sweet Cherry Sourdough Bostock
Bostock is the ultimate café cheat code—a brilliant French baker's trick for transforming yesterday's bread into today's almond-crusted triumph. We’re taking thick slices of day-old sourdough, soaking them in a sharp citrus syrup, and spackling them heavily with brown butter frangipane. Push fresh sweet cherries right into the cream before it hits the oven; they’ll blister and bleed their dark juices into the lacy crumb beneath.
Charred Zucchini & Olive Cake Salé
A proper French cake salé—savory loaf cake—is the ultimate summer picnic flex. It travels without a fuss, slices like a dream, and demands zero refrigeration. We sear cubed zucchini hard and fast to lock out moisture, ensuring a lacy, tender crumb that won't turn tight like a bad alibi. Paired with briny olives and sharp Gruyère, this is how you win lunch.
Melted Leek & Comté Savory Breakfast Cake
In Paris, a 'cake salé' (savory cake) is the unspoken hero of a busy café morning. We’re taking that classic olive oil batter, loading it with jammy, slow-melted leeks and sharp Comté, and baking it in a shallow square pan for maximum crust. Slice it thick, toast it in a dry skillet, and remember that we are not suffering for breakfast.
Charred Red Pepper & Manchego Rough-Puff Slab
This is the weekend café lunch you usually pay fourteen euros for, built right on your sheet pan. We pair smoky, high-heat blistered red peppers with the salty, sheepy bite of aged Manchego, all riding on a ridiculously flaky, lamination-lite rough puff. Butter is not a garnish here—it’s the architecture.
One-Bowl Cherry Tomato & Gruyère Slab Clafoutis
A traditional clafoutis is dessert; a savory one is a midday savior. By baking this rich, custardy batter in a shallow sheet pan, we maximize the lacy, caramelized Gruyère edges while the center stays silky. Sweet cherry tomatoes blister whole in the high heat, turning into jammy pockets of flavor. One bowl, no pastry rolling, zero compromise.
Brown Butter & Rye Peach Tarte Fine
The classic Parisian tarte fine. No tins, no crimping, zero stress. Just a wildly flaky disk of rye rough-puff, thinly sliced summer peaches, and a high-heat oven to force caramelization. We brush the fruit with browned butter because butter is not a garnish—it’s the anchor.
Savory Croissant Skillet Pain Perdu with Asparagus & Prosciutto
We are not suffering for brunch. This stovetop-to-oven pain perdu takes stale croissants, crisps them in browned butter, and binds them with a sharp mustard custard. The oven does the heavy lifting, blistering the asparagus and rendering the prosciutto into salty, shattered ribbons for maximum crust-to-crumb ratio.
Silken Smoked Salmon & Dill Oeufs en Cocotte
Oeufs en cocotte—baked eggs—is the ultimate trick for an elevated weekend start. We layer smoky salmon, bright dill, and tangy crème fraîche under a single egg, then rely on a gentle water bath to coax the whites into a silken custard while leaving the yolk liquid. Serve with charred sourdough soldiers, because we’re not suffering for brunch.
Caramelized Corn & Chèvre Cast-Iron Flan
An effortless summer dinner built on a high-impact, low-fuss flan salé. We extract every drop of flavor from peak-season corn by steeping the bare cobs in cream, browning the kernels in cultured butter, and setting it all with tangy pockets of goat cheese. We are not suffering over a hot stove in July. Serve this straight from the skillet with a sharp, acidic green salad and a desperately cold glass of white wine.
Browned Butter, Zucchini & Comté Cake Salé
The French call it a cake salé; I call it your make-ahead lunch savior. We pair the deep, nutty aroma of browned butter with sharp Comté and toasted walnuts. Squeezing the absolute life out of the grated zucchini ensures a crumb that is lacy, not tight like a bad alibi.
Caramelized Heirloom Tomato & Burrata Skillet Tatin
Tarte Tatin isn't just for apples. This is an upside-down love letter to summer: thick-cut heirlooms roasted in a balsamic caramel, blanketed under a quick, flaky rough puff. When flipped, the tomatoes are jammy, the crust is shattering, and torn burrata melts right into the savory juices. Zero soggy bottoms.
Weeknight Peach & Toasted Almond Freeform Galette
A café-window classic built for a Tuesday. Flaky, lamination-lite crust shatters around jammy summer peaches, anchored by a layer of toasted almond flour to catch every drop of fruit syrup. Butter is not a garnish here—it’s the whole foundation.
One-Bowl Sweet Cherry & Almond Snacking Cake
Summer baking does not require suffering. This one-bowl snacking cake runs on melted cultured butter, heavy handfuls of sweet June cherries, and a high crust-to-crumb ratio. It is dense, lacy, and deeply almond—café-level results on a weeknight.
Giant Gruyère Choux Crown with Soft-Scrambled Eggs
We are not suffering for brunch, but we also aren't spending our Sunday morning rolling out cold butter. This savory choux crown (couronne) is the ultimate café-style cheat code. A quick stovetop dough spiked with sharp Gruyère puffs into a colossal, crispy ring with a lacy, hollow interior, ready to be split and stuffed with buttery, soft-scrambled eggs.
Smoky Red Pepper & Chèvre Freeform Tart
Friday night cafe dining without the waitlist or the pretense. We’re pairing a lamination-lite rough puff crust with a rich, tangy goat cheese custard and smoky, charred red peppers. Butter is not a garnish here—it’s the architecture of a lacy, shatteringly crisp base.