Pear Tartlet  with Cabrelese Blue by Chefleclef

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Pear Tartlet with Cabrelese Blue by 


“The First Course”Bqt for 300.

A Tartlet stuffed with Pear and Cabrelese Blue
enamored by a Barnston Island Medley of Micro greens.
and edible flora, with a port glaze.
this was taken in November 2010

Tags

hordeuvres, appetizer, food, wine, amuse bouche, chef, culinary, restaurant, pear, blue cheese, fine dining, taste, gastronomique, mie en place, garde manger

www.cafepress.com/chefleclef

Chef by trade here, am an enthusiast of all forms of art from food to tattoos. I have always been an avid doodler enjoying the creative process and allowing your dexterity to contour and flow the minds thoughts into fruition. Stay tuned for new material.

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Comments

  • Shehan Fernando
    Shehan Fernandoover 2 years ago

    looks great :)

  • Chefleclef
    Chefleclefover 2 years ago

    cheers! now only if I can find the pic of the main course to go with that lolz

  • aussiedi
    aussiediover 2 years ago

    Great still life/food capture..looks good enough to eat, except I dont like Blue cheese, now if you swapped it for a good Brie, I would enjoy this

  • This could be easily done
    one of my all time favourite appies to make is a vanilla pear relish on a crostini with melted brie,
    one of the best flavour profiles IMHO of all time.( its always a crowd pleaser)

    followed by : mango curry aioli with avocado apple salad and bacon wrapped scallops

    – Chefleclef

  • Chefleclef
    Chefleclefover 2 years ago

    one note on the cabrelese I always thought was cool though is we perceive it as a spicy cheese -when in fact there is no spice in the cheese at all, it is the type of mould in the blue that makes it spicy.

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