Happy foie gras with eel and pear

Happy Foie Gras mit Aal und Birne

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