Foie-gras and Multispherical Corn Tatin by Eduard Xatruch | Fine Dining Lovers

Foie-gras and Multispherical Corn Tatin by Eduard Xatruch | Fine Dining Lovers

www.finedininglovers.co.uk

An exclusive appetiser recipe, shared by chef Eduard Xatruch and served at the international launch of Food on the Edge 2018 in Barcelona.

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Ingredients

  • Sugar paste
  • Glucose
  • Isomalt
  • Corn Salt
  • Obulato
  • Alginic acid
  • Water
  • Corn
  • Cheese
  • Calcium gluconolactate
  • Xanthan gum
  • Foie gras
  • Brandy
  • Salt
  • Black pepper
  • White wine
  • Puttonyos
  • Salt flakes

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