Bastien has a great eye for dressing a plate. He doesn’t cook often, but when he does, it’s delicious. This salad is the classic marriage of a strong blue cheese, roquefort, with pears and walnuts. Roquefort has a balance of spice and cream that can’t be imitated, and the region of Roquefort, where the cheese is aged in underground caves, as it has been for centuries, is absolutely stunning. The saucisson dotting the edges of the plate not only added color, but another flavor of contrast to this dish. Serve with a Sauternes, a sweet white, or if you prefer red, a well-aged Médoc or Gigondas could do the trick.


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