Recipe from Julie Armand, pupil at the Lycée d’Hôtellerie et de Tourisme d’Occitanie –Toulouse

This recipe shows 3 AOC : roquefort cheese, Gaillac wine and nuts from Périgord

1. Beat together the Roquefort and crème fraîche into a firm mousse.
2. Peel 4 pears, cut them widthways into 1cm slices. Core each slice. Sprinkle with lemon juice. Put the 4 pears together again by alternating the pear slices with a layer of creamed Roquefort. Keep cool.
3. Cut the other 4 un-peeled pears into slices lengthwise.
4. Cook in the wine which has been reduced.
5. Arrange on the dish and cover with sauce. Sprinkle the pears and the surrounding sauce with crumbled Roquefort.