Original creation de Samuel Albert,
French Top Chef 2019 Winner
Restaurant Les petits prés,
Angers, France
PEAR CARPACCIO
Video cover image
Chef :
Brand
PEAR CARPACCIO
with Belle de Brillet® vinaigrette
& Stilton cheese
INGREDIENTS
Ingredients
2 William pears
1 Stilton blue cheese (or Blue)
A few walnuts
10 cl walnut oil
3 cl Belle de Brillet® pear liqueur
3 cl walnut vinegar (or cider)
3 cl walnut oil
Fleur de sel
Step
Peel and empty the heart of pears from the bottom.
Cut them finely with a mandolin from the bottom underneath.
Mount the pear slices in a rosette of flower.
Crush the walnuts into slivers.
Cut the Stilton into small pieces.
Gently add the walnut slivers and the pieces of Stilton to the
pear blossom.
Make the vinaigrette by mixing oil, vinegar and Belle de Brillet®
pear liqueur. Season with salt and pepper.
Drizzle with vinaigrette and a pinch of Fleur de sel.
Video
Video cover image
Other recipes
Discover them all
