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.