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First courses
 
Cold Bouillabaisse Terrine with Rouille Sauce
Jean Joho, Everest, United-States
Mediterranean Bluefin Tuna Tartare with Avocado Cream
Philippe Chevrier, Domaine de Châteauvieux, Switzerland
Tomato and Crayfish Roll
Jean-Paul Jeunet, - Restaurant Jean-Paul Jeunet,
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 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, La Table de Montesqieu, Gironde, France
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
Pot au Feu of Duck Foie Gras with Root Vegetables
Christophe Girardot, La Table de Montesqieu, Gironde, 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
A First Course Quartet: Pumpkin Ice Cream
Armin Amrein, Walserhof, Switzerland
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
Langoustine Skewers with Rosemary
Michel Rostang, Restaurant Michel Rostang, 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
Mediterranean Tuna Snacks
Michel Portos, Hauterive Saint-James, France
Mini Pumpkin Quiche
Armin Amrein, Walserhof, Switzerland
Montisola Scrambled Eggs served in their shells
Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, Italy
Parmigiano Reggiano Crisps with Laura Chenel Goat Cheese Mousse
Thomas Keller, The French Laundry, United-States
Potato Waffle, Beef Marrow, Chervil Bulb and Fresh Truffle
Didier Clément, Grand Hôtel du Lion d'Or, France
Pumpkin gnocchi with baby bok choy and a mushroom consommé
Robert Feenie, former chef of Lumière, Vancouver
Tomato Tartar with Cilantro and Tomato Jelly
Jean Bardet, Château Belmont, France
Tomatoes stuffed with couscous salad
Johann Lafer, Johann Lafer's Stromburg, Germany
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