Fourme d’Ambert cheese with pear (2005)

After earning a wonderful reputation with his first restaurant, La Côte Rôtie d’Ampuis, Manuel Viron and his companion Laurence Drevon moved to Lyon, in a hôtel particulier on the shores of the Rhône, magnificently restaured by the artist Pierre Gangloff. Inside, Manuel offers dishes of “the taste of the day” like this one. It is an interesting pre-dessert made from Fourme d’Ambert cheese with comice pears, Cracker cheese filled with Medjoul dates and a beer gelatin of dark Guinness.