Tatin of Pear with Roquefort and Pickled Walnut Ice Cream

This is a sublime combination of classic dessert and cheese course, combined to provide a maximum of flavour sensations in the mouth: sweet, creamy, salty sour and bitter. The traditional method of making tatins can result in undercooked fruit, emulsified butter or burnt pastry. This method which features whole pears will ensure tender fruit with a good flavour that contrasts with the sweetness of the caramel and crisp golden brown pastry.