First Course Recipes
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Cold Bouillabaisse Terrine with Rouille Sauce
Jean Joho, Everest, United-States
Jean Joho, Everest, United-StatesMediterranean Bluefin Tuna Tartare with Avocado CreamPhilippe Chevrier, Domaine de Châteauvieux, Switzerland
Philippe Chevrier, Domaine de Châteauvieux, SwitzerlandFoie gras (goose liver)
Crispy Foie Gras on a Bed of Fresh MachePierre Carrier, Le Hameau Albert Ier, France
Pierre Carrier, Le Hameau Albert Ier, FranceDuck Foie Gras and Artichoke TerrineGuy Martin, Restaurant Le Grand Véfour, France
Guy Martin, Restaurant Le Grand Véfour, FranceFoie Gras Cubes with Passion Fruit Seeds, Earl Grey-Scented Consommé and Cornbread BitesMichel Rostang, Restaurant Michel Rostang, France
Michel Rostang, Restaurant Michel Rostang, FranceFoie Gras Ravioles with Port and Truffle JusPierre Orsi, Restaurant Pierre Orsi, France
Pierre Orsi, Restaurant Pierre Orsi, FranceHot Duck Foie Gras with GrapesJean Coussau, Relais de la Poste, France
Jean Coussau, Relais de la Poste, FranceMillefeuille of Spice-Marinated Foie Gras, Confit Figs and Madeira AspicCarlo Crisci, Restaurant Le Cerf, Switzerland
Carlo Crisci, Restaurant Le Cerf, SwitzerlandSautéed Escalope of Duck Foie Gras with Wine and Muscat GrapesStéphane Raimbault, L'Oasis, France
Stéphane Raimbault, L'Oasis, FranceThai Style Pot-au-feu with Foie GrasJacques et Laurent Pourcel, Le Jardin des Sens, France
Jacques et Laurent Pourcel, Le Jardin des Sens, FranceWarm Duck Foie Gras in Swiss Chard GreensStéphane Raimbault, L'Oasis, France
Stéphane Raimbault, L'Oasis, FranceWood-Grilled Fresh Foie Gras with Caramelized Fall Fruits and Port ReductionHélène Darroze, Restaurant Hélène Darroze, France
Hélène Darroze, Restaurant Hélène Darroze, FranceFirst courses (general)
A First Course Quartet: Cream of Pumpkin with Coconut MousseArmin Amrein, Walserhof, Switzerland
Armin Amrein, Walserhof, SwitzerlandA First Course Quartet: Langoustine on Pear and Pumpkin CompoteArmin Amrein, Walserhof, Switzerland
Armin Amrein, Walserhof, SwitzerlandA First Course Quartet: Pumpkin Ice CreamArmin Amrein, Walserhof, Switzerland
Armin Amrein, Walserhof, SwitzerlandAsparagus Chartreuse with Smoked Sturgeon Mousse and Osietra CaviarHeinz Winkler, Residenz Heinz Winkler, Germany
Heinz Winkler, Residenz Heinz Winkler, GermanyBurgundian Snails, Traditional VersionJean-Michel Lorain, La Côte Saint-Jacques, France
Jean-Michel Lorain, La Côte Saint-Jacques, FranceCod “Marbré” with Ratatouille and Sweet Pepper Coulis Gérard Rabaey, Le Pont de Brent, Switzerland
Gérard Rabaey, Le Pont de Brent, SwitzerlandLangoustine Skewers with RosemaryMichel Rostang, Restaurant Michel Rostang, France
Michel Rostang, Restaurant Michel Rostang, FranceLight Lettuce Cream, Bacon Foam, Braised Lettuce and EscargotsPatrick Henriroux, La Pyramide, France
Patrick Henriroux, La Pyramide, FranceMarinated Squid with Onion Soup and ParmesanPedro Subijana, Restaurant Akelare, Spain
Pedro Subijana, Restaurant Akelare, SpainMediterranean Tuna SnacksMichel Portos, Hauterive Saint-James, France
Michel Portos, Hauterive Saint-James, FranceMini Pumpkin QuicheArmin Amrein, Walserhof, Switzerland
Armin Amrein, Walserhof, SwitzerlandMontisola Scrambled Eggs served in their shellsGualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, Italy
Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, ItalyParmigiano Reggiano Crisps with Laura Chenel Goat Cheese Mousse Thomas Keller, The French Laundry, United-States
Thomas Keller, The French Laundry, United-StatesPotato Waffle, Beef Marrow, Chervil Bulb and Fresh TruffleDidier Clément, Grand Hôtel du Lion d'Or, France
Didier Clément, Grand Hôtel du Lion d'Or, FranceQuail and Quail Egg Tartlets with Confit Onions, Truffles, Bacon and Wild MushroomsMichael Caines, Gidleigh Park, United Kingdom
Michael Caines, Gidleigh Park, United KingdomTomatoes stuffed with couscous saladJohann Lafer, Johann Lafer's Stromburg, Germany
Johann Lafer, Johann Lafer's Stromburg, Germany
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