Raised from mixed seed sown by M. Boisbunel, Rouen, France, 1845. First fruited in 1855. Fruit medium to large in size, globular or bergamot in form. Skin thick, very tough, pale green or creamy yellow at maturity, slight tendancy to russet but usually fairly clear. Flesh white, moderately fine, some grit at the center, buttery but not melting, fairly juicy. Sweet, rich, sprightly flavor, rates high in dessert quality when properly grown and handled. Late keeper, slow to ripen, unusually long shelf life. Said to be the most popular late pear in France at the present time. Skin probably too tough to satisfy American consumers. Tree vigorous and productive, with lusty, dark green foliage, desirable orchard form. Fairly susceptible to blight. -- H. Hartman, Oregon Agr. Experiment Station, 1957.This is usually regarded by the French, for whom the pear is the queen of fruit, as the finest late winter dessert pear and commands the highest prices in the Paris market. Here it had been variable in quality depending on the season, but two out of four seasons has ripened to the superb flavor and perfection of specimens eaten in Paris restaurants. It must be grown in fertile, well watered soil, and picked as late as possible -- at the very end of the growing season. Ripening indoors with care it is probably at its best in March. Large or very large with a fat, roundish cylindrical shape tapering at the stem, rough greenish brown skin becoming yellowish brown when ripe, often covered with brilliant purple and red spots. Its flesh is white and juicy. Vandendael in the modern work 'Fruits' comments on its 'exquisite flavor with a slightly anise after taste.' -- Robert Nitschke, Southmeadow Fruit Gardens Catalog, 1976