Culinary creator, stylist, and photographer, Camille Chamignon brings a joyful, generous sensibility to everything she undertakes. Inspired by her rural roots and childhood memories, she crafts warm, authentic, and accessible recipes always guided by the pleasure of sharing. An inspiring encounter with someone who skillfully blends heartfelt cooking, craftsmanship, and the art of hospitality.

Camille Chamignon

Tell us about your background and what led you to become a culinary creator.

I grew up in the countryside of Berry. My father and grandparents were farmers, so food has always held a very important place in our home. Cooking was part of everyday life. I really started getting serious about it at age 12 and quickly knew I wanted to make it my career.

After earning a BTS in hospitality and catering, I pursued a degree in culinary design in Paris, drawn to everything related to presenting dishes—photography, styling, colors, shapes… I then worked in semi-gastronomic and Michelin-starred restaurants but realized it wasn’t exactly what I was looking for.

I then joined La Guinguette d’Angèle, where I learned a great deal: plant-based cuisine, styling, photography, and recipe creation… Gradually, I found my path: a blend of cooking, content creation, and photography. Today, I host dinners, run guest tables, collaborate with brands, and share it all on social media. I also released a book, “Petites, moyennes et grandes tablées,” now available for pre-order and launching on August 20th.

Petites, moyennes et grandes tablées – Camille Chamignon

What is your “go-to” recipe for this summer?

Tomato tart, hands down. It’s simple, convivial, served hot, warm, or cold, and everyone loves it. It tastes like childhood for me. My grandmother made a classic version with buttery shortcrust pastry, homemade tomato sauce reduced to a concentrated compote, mixed with beaten eggs, spread on the tart base, topped with grated Comté, and baked. It’s my personal madeleine.

Today, I reinvent it as a rustic tart with olive oil pastry, sometimes spiced with cumin, curry, or sumac, a bit of grainy mustard and grated garlic. As a base, I vary between tapenade, fresh goat cheese, or fig jam. Top with sliced tomatoes, and it’s ready. My tip for a crispy crust is to sprinkle a bit of fine semolina on the base to absorb the tomato juice.

Do you love Indian cuisine? Which spices are your favorites and what’s your favorite Indian dish?

Absolutely. Indian cuisine offers incredible diversity and aromas.

It’s hard to choose a dish, but I have fond memories of naans. My sister found an old cookbook on bread when we lived in the countryside, far from world cuisine restaurants. We tried everything at home. When she made naans, I fell in love with those fluffy, puffy breads you can fill endlessly. Today, I make them with sourdough and recently discovered Peshwari naans, filled with crushed nuts (pistachios, almonds, raisins), a bit of butter, served with raita or lentil dhal… Berry-style, of course!

As for spices, I’m fond of vadouvan—it wonderfully flavors sauces and bisques—and cardamom, which I love in cinnamon rolls, fruit salads, or an upside-down orange cake.

How do Jamini’s artisan pieces enhance a table and the experience of sharing?

Jamini pieces feel incredibly warm. They’re colorful, full of patterns, and go with everything. They remind me of the English prints I adore and the cottage style. They instantly bring life to any table, whether in a simple room or an already rich décor.

Rang Kaki Tablecloth

What’s your favorite Jamini piece and why?

I love the Reema table napkins. Even for a casual aperitif around the coffee table, having a pretty fabric napkin changes everything. It shows special care. You can mix and match patterns or choose a single print—it’s always beautiful! I also adore their 3-meter tablecloths—rare and perfect for our large family table. Right now, I’m especially fond of the Reema tablecloth.

Reema Pink Tablecloth

What tips would you give to create a unique, joyful table blending cuisine and décor?

I often start with what I have. I love vintage tableware: Limoges porcelain, floral plates from Digoin or Sarreguemines—anything with fruity or floral patterns.

I also love silverware—it’s from my family. My grandmother and great-grandmother gifted me one piece each birthday until I turned 18. For décor, I use a colorful tablecloth, crystal or simple wine glasses, and garden bouquets. Living in the countryside, there’s always something to gather outside.

In the kitchen: a beautiful focaccia, braided breads, a casserole dish straight on the table with steam still rising—it immediately invites everyone to sit down.

When sharing your creations on social media, what emotion do you hope to evoke in your guests through your dishes and experience?

I always want my guests to feel at home. I hope they find comfort and generosity in my dishes—and most importantly, that no one leaves hungry.

Rang Kaki Tablecloth