First courses (general)
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First courses (general)
First courses (general)
A First Course Quartet: Cream of Pumpkin with Coconut Mousse
Armin 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, GermanyAsparagus, Alsatian-Style
Christian Willer, La Palme d'Or, Cannes
Boudin Noir "Parfaits" with Pears, Orange Flower Water and Walnuts
Flora Mikula, Restaurant Flora à Paris
Burgundian 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, FranceLittle Vegetables Stuffed with Ratatouille, Nice-Style
Olivier Richard, Élysée Palace, Nice
Marinated 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, FrancePumpkin 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 MushroomsMichael Caines, Gidleigh Park, United Kingdom
Michael Caines, Gidleigh Park, United KingdomTomato Tartar with Cilantro and Tomato Jelly
Jean Bardet, Château Belmont, France
Tomatoes stuffed with couscous saladJohann Lafer, Johann Lafer's Stromburg, Germany
Johann Lafer, Johann Lafer's Stromburg, Germany
©Copyright MSCOMM 1996 – 2010. Michèle Serre, Éditeur
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