- Frozen fruit purée, sugar added : Pear - 1000 g
- Gellan - 12 g
- Boiled egg - 3
- Noisette butter - 500 g
- Apple vinegar or lemon juice - 0,05 g
- wagyu beef - 3kg
The Wagyuwill be cooked according to the beef cut you buy.
Mix the pear puree and Gellan together in 200 g of water and bring to a boil.
Set out in thin slices on a tray, allow to set, then cut into spaghetti-like pieces.
Mix the cold eggs with vinegar together in a hand. Slowly incorporate the brown butter.
On a smallplate, lay an emulsified quenelle and a generous portion of beef. Over the topput the pear spaghetti.
Add some microplants or flowers for colour.
In this step