Crispy foie gras, crispy rice foie gras with avocado, golden cheese with vegetables [crispy foie gras] [crispy rice foie gras with avocado] [golden cheese with vegetables]

<h1 class= "pgc-h-arrow-right" > [crispy foie gras].</h1>

Ingredients &amp; Ingredients:

Foie gras embryos, melon slices, flour, foie gras salt, sour cream, lemon juice, beer, baking powder

method:

Roll in the foie gras with the eggplant shavings dipped in flour

Fry flour, baking powder, beer and salt until golden brown

Garnish the plate with sour cream

<h1 class= "pgc-h-arrow-right" > [crispy rice foie gras with avocado].</h1>

Foie gras, rice, asparagus, avocado, edible flowers, cucumber willow, organic seedlings, champagne vinegar, sea urchin, salmon roe, cherry jam, salt, black pepper, allspice

The steamed rice is laid flat on plastic wrap, and the foie gras cut into strips and blanched asparagus are rolled on the rice and sealed

Fry in 180 degrees Celsius until golden brown

Garnish the fried rolls with sea urchins, salmon and fillets and garnish with avocados, flowers, organic seedlings and jam

<h1 class= "pgc-h-arrow-right" > [Golden Cheese Miscellaneous Vegetables].</h1>

Barley, pumpkin, kimper, shallots, vegetable juice, cheese, salt, olive oil, butter, white wine, sour butter

Squeeze out the juice of the pumpkin, sauté the olive oil, butter and shallots in the pan, sauté the barley until fragrant, cook in white wine, add vegetable juice, pumpkin juice, salt, cover the pressure cooker and press for 7 minutes

Add sour butter and cheese after opening the lid and garnish with gold perks