In 1981, Alice Waters, the innovating chef/owner of Chez Panisse in Berkeley, California, partnered with Laura Chenel to feature this recipe on the menu, sparking a relationship that would last decades. "One of the first cheeses that we got at Chez Panisse was Laura Chenel’s chèvre," Waters told Culture magazine in 2016. "It was about finding a locally sourced farm-to-table product and, since I was a Francophile, a French-style cheese! The baked goat cheese salad with garden lettuces is still on the café menu and has never lost its appeal." CUT? Thanks to Waters, it became a modern classic and Laura Chenel goat cheese a favorite among chefs nationwide. This recipe and others like it can be found in "Chèvre! The Goat Cheese Cookbook" by Laura Chenel and Linda Siegfried.
Inspired by the recipe for Alice Waters's Original Baked Goat Cheese with Salad, Chez Panisse