Europe 1 1:03 p.m., September 25, 2021

Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.

Ingredients

  • ½ pear per person

  • Gorgonzola

  • Salt

  • Sichuan Pepper

  • 4-5 thin slices Grison meat per person

Lemon the pears, before steaming them.

To check doneness: tip of a knife.

Cut the pears in half, remove the center with the seeds.

Place on each pear half, diced gorgonzola, a little salt, ground pepper and the slices of grison meat.

Go to the table.