Pan-fried Chavignol is brilliant

Last week I received a reply from u/Downtown_Forever_602 suggesting to halve and pan-fry my Chavignol.

The result was mind-bogglingly good – the hyperbole is totally justified here. What I got was the Chavignol, totally intact, under a thin, crispy, beautiful golden-brown crust, separated by a layer of sweet half-melted goat’s cheese. The crust has no bitterness at all, and has its own character, stronger but retaining all the charm of the Chavignol and complementing the cheese underneath.

Method:
I cut my Chavignol, which was already half-eaten but hey, heated my pan (a tiny carbon steel one) to medium hot, added one single drop of olive oil per piece and laid the cheese on the cut sides until I saw the crust turn golden. Then straight onto a plate. Served with on the side a drop of linden honey and a light sprinkle of thyme (which I didn’t use, but my wife loved the combination).

It may, on first glance, seem a waste, frying up an expensive crottin of Chavignol, but believe me — this makes this already delicious cheese even better.

Again, thanks to u/Forever_Downtown_620 and his enthusiastic reply. Much appreciated.