First courses
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PrintCold Bouillabaisse Terrine with Rouille Sauce
Jean Joho, Everest, United-States
Jean Joho, Everest, United-StatesMarbré of Goose and Duck Liver with Sweet Spices
Christian Denis - Clos St-Denis
Mediterranean Bluefin Tuna Tartare with Avocado CreamPhilippe Chevrier, Domaine de Châteauvieux, Switzerland
Philippe Chevrier, Domaine de Châteauvieux, SwitzerlandTomato and Crayfish Roll
Jean-Paul Jeunet, - Restaurant Jean-Paul Jeunet,
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 Pâté en Croûte with Christmas Beer
Antoine Westermann
Foie Gras Poached in Consommé
Gilles Etéocle
Foie Gras Ravioles with Port and Truffle JusPierre Orsi, Restaurant Pierre Orsi, France
Pierre Orsi, Restaurant Pierre Orsi, FranceFoie Gras Tatin
Valérie Gautherot
Half-Cooked Foie Gras with Red Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Hot Duck Foie Gras with GrapesJean Coussau, Relais de la Poste, France
Jean Coussau, Relais de la Poste, FranceLightly-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 AspicCarlo Crisci, Restaurant Le Cerf, Switzerland
Carlo Crisci, Restaurant Le Cerf, SwitzerlandPot au Feu of Duck Foie Gras with Root Vegetables
Christophe Girardot, La Table de Montesqieu, Gironde, France
Sautéed 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, FranceA 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, 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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