First courses
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Cold 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,
Foie gras (goose liver)
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 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, Quai des Saveurs, Bordeaux
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, Quai des Saveurs, Bordeaux
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, FranceFirst courses (general)
Asparagus Chartreuse with Smoked Sturgeon Mousse and Osietra CaviarHeinz Winkler, Residenz Heinz Winkler, Germany
Heinz Winkler, Residenz Heinz Winkler, GermanyAsparagus Meunière with Parmesan, Black Truffle Sabayon and Poached EggAlain Llorca, Le Moulin de Mougins, France
Alain Llorca, Le Moulin de Mougins, FranceAsparagus, Alsatian-Style
Christian Willer, La Palme d'Or, Cannes
Cod “Marbré” with Ratatouille and Sweet Pepper Coulis Gérard Rabaey, Le Pont de Brent, Switzerland
Gérard Rabaey, Le Pont de Brent, SwitzerlandLight 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 ParmesanPedro Subijana, Restaurant Akelare, Spain
Pedro Subijana, Restaurant Akelare, SpainMontisola Scrambled Eggs served in their shellsGualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, Italy
Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, ItalyPumpkin 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 KingdomSavory Buttermilk Panna Cotta with Vinaigrette and Muscadine ReductionJohn Fleer, Blackberry Farm, United-States
John Fleer, Blackberry Farm, United-StatesThin Green Beans with Caviar Cream, Chives and ShallotAlain Llorca, Le Moulin de Mougins, France
Alain Llorca, Le Moulin de Mougins, FranceTomato Tartar with Cilantro and Tomato Jelly
Jean Bardet
©Copyright MSCOMM 1996 – 2008. Michèle Serre, Éditeur
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