The grand finale for Monday night’s feast at Chateau Carrones in Bordeaux was barbecued camembert. Our host Georges removed the cheese from its wax paper, put it back in its wooden container, wrapped it in aluminum foil, and threw the whole thing on the grill. The smoldering embers cooked the camembert and melted its rind to the wooden box. The result was a smokey, gooey, delicious mess perfect for dunking slivers of baguette.