Fry the rack of a young calf in a hot frying pan on both sides until a crispy golden crust, bring to readiness and divide into bones. Sprinkle Saint Maur cheese with sugar and burn with a burner.
Pear puree: Peel the pear from the skin and seeds, cut into slices 0.5 cm thick and fry in butter and olive oil until golden brown with the addition of crushed garlic. Punch the fried pear with garlic until smooth.
Decorate the plate with pear puree in the form of a drop. Put the cut veal rack on the mashed potatoes and garnish with cremated St. Maur cheese and Picadolce pepper. Garnish with watercress.