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, Alsatian-Style
Christian Willer, La Palme d'Or, Cannes
Burgundian Snails, Traditional Version
Jean-Michel Lorain, La Côte Saint-Jacques, France
Cod “Marbré” with Ratatouille and Sweet Pepper Coulis
Gérard Rabaey, Le Pont de Brent, Switzerland
Little Vegetables Stuffed with Ratatouille, Nice-Style
Olivier Richard, Élysée Palace, Nice
Marinated Squid with Onion Soup and Parmesan
Pedro Subijana, Restaurant Akelare, Spain
Montisola Scrambled Eggs served in their shells
Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, Italy
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
Tomato Tartar with Cilantro and Tomato Jelly
Jean Bardet
Tomatoes stuffed with couscous salad
Johann Lafer, Johann Lafer's Stromburg, Germany


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