First courses
First courses
Cold Bouillabaisse Terrine with Rouille Sauce
Jean Joho, Everest, United-States
Marbré of Goose and Duck Liver with Sweet Spices
Christian Denis - Clos St-Denis
Mediterranean Bluefin Tuna Tartare with Avocado Cream
Philippe Chevrier, Domaine de Châteauvieux, Switzerland
Tomato and Crayfish Roll
Jean-Paul Jeunet, - Restaurant Jean-Paul Jeunet,
Foie gras (goose liver)
Crispy Foie Gras on a Bed of Fresh Mache
Pierre Carrier, Le Hameau Albert Ier, France
Duck Foie Gras and Artichoke Terrine
Guy Martin, Restaurant Le Grand Véfour, France
Foie Gras Pâté en Croûte with Christmas Beer
Antoine Westermann
Foie Gras Poached in Consommé
Gilles Etéocle
Foie Gras Ravioles with Port and Truffle Jus
Pierre Orsi, Restaurant Pierre Orsi, France
Foie Gras Tatin
Valérie Gautherot
Half-Cooked Foie Gras with Red Wine
Christophe Girardot, Quai des Saveurs, Bordeaux
Hot Duck Foie Gras with Grapes
Jean Coussau, Relais de la Poste, France
Lightly-Cooked Foie Gras with Saussignac Wine and Date Mousse
Vincent Arnould, Le Vieux Logis, Trémolat
Lobe of Duck Foie Gras
Roland Mazère
Millefeuille of Spice-Marinated Foie Gras, Confit Figs and Madeira Aspic
Carlo Crisci, Restaurant Le Cerf, Switzerland
Pot au Feu of Duck Foie Gras with Root Vegetables
Christophe Girardot, Quai des Saveurs, Bordeaux
Sautéed Escalope of Duck Foie Gras with Wine and Muscat Grapes
Stéphane Raimbault, L'Oasis, France
Thai Style Pot-au-feu with Foie Gras
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Warm Duck Foie Gras in Swiss Chard Greens
Stéphane Raimbault, L'Oasis, France
Wood-Grilled Fresh Foie Gras with Caramelized Fall Fruits and Port Reduction
Hélène Darroze, Restaurant Hélène Darroze, France
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, Le Moulin de Mougins, France
Asparagus, Alsatian-Style
Christian Willer, La Palme d'Or, Cannes
Cod “Marbré” with Ratatouille and Sweet Pepper Coulis
Gérard Rabaey, Le Pont de Brent, Switzerland
Light Sabayon of Lamb's Lettuce and Parmesan Shavings
Alain Passard - L'Arpège - Paris, France
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
Savory Buttermilk Panna Cotta with Vinaigrette and Muscadine Reduction
John Fleer, Blackberry Farm, United-States
Thin Green Beans with Caviar Cream, Chives and Shallot
Alain Llorca, Le Moulin de Mougins, France
Tomato Tartar with Cilantro and Tomato Jelly
Jean Bardet


©Copyright MSCOMM 1996 – 2008. Michèle Serre, Éditeur
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