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First courses (general)
First courses (general)
 
Categories:
First courses (general)
First courses (general)
Asparagus Chartreuse with Smoked Sturgeon Mousse and Osietra Caviar
Heinz Winkler, Residenz Heinz Winkler, Germany
Asparagus Meunière with Parmesan, Black Truffle Sabayon and Poached Egg
Alain Llorca
Asparagus, Alsatian-Style
Christian Willer, La Palme d'Or, Cannes
Avocado Flan with Shrimp
Barbajuan
Blue Cheese and Cumin Crisps
Boudin Noir "Parfaits" with Pears, Orange Flower Water and Walnuts
Flora Mikula
Brick and Broccoli Triangles
Burgundian Snails, Traditional Version
Jean-Michel Lorain, La Côte Saint-Jacques, France
Cheese-Stuffed Cucumber
Cod “Marbré” with Ratatouille and Sweet Pepper Coulis
Gérard Rabaey, Le Pont de Brent, Switzerland
Croûte comtoise - Creamed Mushrooms and Cheese on Toast
Cucumber in Sour Cream and Dill Sauce
Eggplant Flan
Eggplant Fritters
Greek Spinach and Cheese Pastry (Spanakopita)
Leek and Fresh Goat Cheese Terrine
Jean-Paul Lacombe, Léon de Lyon, Lyon, France
Light Sabayon of Lamb's Lettuce and Parmesan Shavings
Alain Passard
Little Vegetables Stuffed with Ratatouille, Nice-Style
Olivier Richard, Élysée Palace, Nice
Marinated Squid with Onion Soup and Parmesan
Pedro Subijana, Restaurant Akelare, Spain
Mediterranean Tuna Snacks
Montisola Scrambled Eggs served in their shells
Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, Italy
Mushroom Toasts
New Ile de Ré Potatoes with Egg and Toast Fingers
New Potatoes with Chive Cream and Ham
Onion Tart
Oyster Mushroom Terrine with Sparkling Apple Juice, Rose Syrup and Pear Chutney
Pancetta and Blue Cheese Grissini
Pear, Roquefort and Lamb's Lettuce Millefeuille
Peppers Stuffed with Boursault Chèvre
Piquillo Peppers Stuffed with White Fish
Pumpkin gnocchi with baby bok choy and a mushroom consommé
Robert Feenie, former chef of Lumière, Vancouver
Quail and Quail Egg Tartlets with Confit Onions, Truffles, Bacon and Wild Mushrooms
Michael Caines, Gidleigh Park, United Kingdom
Salmon Marinated in March Beer
Savory Buttermilk Panna Cotta with Vinaigrette and Muscadine Reduction
John Fleer
Smoked Goose Crêpes with Cheese
Soft-Boiled Eggs "Faugeron" with Truffle Purée
Spicy Avocado and Cod Balls
Spinach Tartlets
Stuffed Pattypan Squash
Surpirse Beggar's Purses
Tart of Slow-Cooked Shallots
Thin Green Beans with Caviar Cream, Chives and Shallot
Alain Llorca
Tomato Carpaccio with Blue Cheese
Tomato Tartar with Cilantro and Tomato Jelly
Jean Bardet
Tomatoes stuffed with couscous salad
Johann Lafer, Johann Lafer's Stromburg, Germany
Tuna-Stuffed Avocado
White and Green Asparagus with Morel Sauce and Foie Gras Mousse
Bernard Villain
Zucchini Blossom Fritters
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