Happy foie gras with eel and pear

You'll learn from Tobias how to make paper from pear juice and combine it with eel and happy foie gras to create a French classic. Very exciting!

Pear paper details:

On 100ml pear juice approx. 1g agar and 2g starch, briefly boil up, then spread on baking paper and dry at approx. 70 °C approx. 3-6 hours