Gourmetpedia EN
 
 
 
 
 
 
 
Français
 
First courses
First courses
 
Categories:
First courses Foie gras (goose liver) First courses (general)
First courses
Avocado and Shrimp "Pot de crème"
Artichoke Mousse and Smoked Salmon Terrine
Borek - Ground Meat and Leek-Filled Pastry
Calf's Liver and Pear Mousse
Finnish Liver Pâté
Grilled Goose Foie Gras on Oak Leaf Lettuce
Leek and Two Salmon Terrine
Marbré of Goose and Duck Liver with Sweet Spices
Christian Denis, Le Clos St-Denis, Belgique
Mediterranean Bluefin Tuna Tartare with Avocado Cream
Philippe Chevrier, Domaine de Châteauvieux, Suisse
Mirabelle and shrimp spring rolls
Smoked Salmon and Cheese Roulade
Spring Rolls
Stuffed Vine Leaves - Dolmathakia me rizi
Summer Vegetable Tian
Tomato and Crayfish Roll
Jean-Paul Jeunet, anc. Restaurant Jean-Paul Jeunet, Arbois, France
Wild blueberry and pumpkin baskets
Young Leek Spring Rolls
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, Paris
Duck Foie Gras Marinated in Madeira with Lavender Honey Sauce
Benoît Sinthon, Il Gallo d'Oro, Madère
Foie Gras Cooked in Cheesecloth
Foie Gras Cromesquis
Marc Meneau, L'Espérance, France
Foie Gras Cubes with Passion Fruit Seeds, Earl Grey-Scented Consommé and Cornbread Bites
Michel Rostang, restaurant Michel Rostang, Paris
Foie Gras Pâté en Croûte with Christmas Beer
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Foie Gras Poached in Consommé
Gilles Etéocle, Hôtel restaurant La Poularde, France
Foie Gras Ravioles with Port and Truffle Jus
Pierre Orsi, Restaurant Poerre Orsi, Lyon, France
Foie Gras Tatin
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
Foie Gras with Lautrec Pink Garlic Petals
Foie gras with Pineau and foie gras "candies"
Goose Foie Gras on Gingerbread
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
Lobe of Duck Foie Gras
Roland Mazère, anc. chef propriétaire Le Centenaire, Périgord, France
Millefeuille of Spice-Marinated Foie Gras, Confit Figs and Madeira Aspic
Carlo Crisci, Restaurant Le Cerf, Suisse
Pot au Feu of Duck Foie Gras with Root Vegetables
Christophe Girardot, La Table de Montesqieu, Gironde, France
Roasted Duck Foie Gras with Fruit Compote and Caramel with Vinegar
Roland Mazère, anc. chef propriétaire Le Centenaire, Périgord, France
Sautéed Duck Foie Gras with Crispy Pomelo
Sautéed Escalope of Duck Foie Gras with Wine and Muscat Grapes
Stéphane Raimbault, L'Oasis, France
Seared Foie Gras on Soft Pound Cake
Seared Foie Gras, Served Cold with Armagnac, Maple Syrup and Cranberries
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
White Beans and Pan-Seared Duck Foie Gras with Aged Port and Balsamic Reduction
Wood-Grilled Fresh Foie Gras with Caramelized Fall Fruits and Port Reduction
Hélène Darroze, Restaurant Hélène Darroze, Paris
First courses (general)
A First Course Quartet: Cream of Pumpkin with Coconut Mousse
Armin Amrein, Walserhof, Suisse
A First Course Quartet: Langoustine on Pear and Pumpkin Compote
Armin Amrein, Walserhof, Suisse
A First Course Quartet: Pumpkin Ice Cream
Armin Amrein, Walserhof, Suisse
Almond crusted chevre and grape truffles
Antipasto - Italian Appetizer
Asparagus cappuccino with chorizo and parmesan
Asparagus Chartreuse with Smoked Sturgeon Mousse and Osietra Caviar
Heinz Winkler, Residenz Heinz Winkler, Allemagne
Asparagus Meunière with Parmesan, Black Truffle Sabayon and Poached Egg
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Asparagus, Alsatian-Style
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Avocado Flan with Shrimp
Barbajuan
Blue Cheese and Cumin Crisps
Bluefin tuna tartare with mango
Borek with beef, raisins, pistachios and herbs
Boudin Noir "Parfaits" with Pears, Orange Flower Water and Walnuts
Flora Mikula, restaurant Flora Mikula, Paris
Breaded Lamb Sweetbreads
Brick and Broccoli Triangles
Brick Pastries with Egg and Tuna
Brick Pastries with Ground Beef
Burgundian Snails, Traditional Version
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Carpaccio of duck breast with spices
Carré Frais and Smoked Salmon Cheesecake
Celeriac Croquettes with Vacherin Fribourgeois
Ceviche
Cheese-Stuffed Cucumber
Chevre with Smoked Duck Breast and Asparagus
Cod “Marbré” with Ratatouille and Sweet Pepper Coulis
Cold Bouillabaisse Terrine with Rouille Sauce
Jean Joho, Everest, Chicago, USA
Crab Phyllo Crisps with Avocado, Potato and Candied Lemon
Crab Salad with Curry and Parmesan Loaf
Crayfish Tail Puff Pastry Fingers with Red Pepper Mousse
Crispy Blue Cheese and Spinach Tartlets, a recipe from Gourmetpedia
Crispy Fresh Cheese and Leek Gratin
Croûte comtoise - Creamed Mushrooms and Cheese on Toast
Eggplant Flan
Eggplant Fritters
Exotic Smoked Duck Breast Skewers
Fatma Fingers (stuffed brick pastry)
Fruit, Vegetable and St. Agur Tartare
Greek Spinach and Cheese Pastry (Spanakopita)
Greek-Style Mushrooms
Guacamole and Fresh Cheese Trio
Langoustine Skewers with Rosemary
Michel Rostang, restaurant Michel Rostang, Paris
Leek and 0% Fromage Frais Bavarois
Leek and Fresh Goat Cheese Terrine
Jean-Paul Lacombe, Léon de Lyon, France, Léon de Lyon, Lyon, France
Leek, Potato and Caviar Rounds with Cream and Christmas Beer Sauce
Light Lettuce Cream, Bacon Foam, Braised Lettuce and Escargots
Patrick Henriroux
Light Sabayon of Lamb's Lettuce and Parmesan Shavings
Alain Passard, L'Arpège, Paris
Little Vegetables Stuffed with Ratatouille, Nice-Style
Olivier Richard, Élysée Palace, Nice
Maple-Flavored Atlantic Salmon Tartar
Marinated Salmon with Lemon Mousse Mayo
Marinated Squid with Onion Soup and Parmesan
Pedro Subijana
Mediterranean Grain Ratatouille Terrine
Mediterranean Tuna Snacks
Michel Portos, Hauterive Saint-James, France, Michel Portos
Mini Pumpkin Quiche
Armin Amrein, Walserhof, Suisse
Montisola Scrambled Eggs served in their shells
Gualtiero Marchesi, L'Albereta, Italie
Mushroom Toasts
New Ile de Ré Potatoes with Egg and Toast Fingers
New Potatoes with Chive Cream and Ham
Norwegian Salmon Toasts with Cauliflower and Capers
Oyster Mushroom Terrine with Sparkling Apple Juice, Rose Syrup and Pear Chutney
Oysters Giovanni
Oysters Rockefeller style with nuts
Pancetta and Blue Cheese Grissini
Parmigiano Reggiano Crisps with Laura Chenel Goat Cheese Mousse
Thomas Keller, The French Laundry, CA, USA
Pea and Ham Rillette Loaf
Pear, Roquefort and Lamb's Lettuce Millefeuille
Peppers Stuffed with Boursault Chèvre
Piquillo Peppers Stuffed with White Fish
Potato Waffle, Beef Marrow, Chervil Bulb and Fresh Truffle
Didier Clément, Grand Hôtel du Lion d'Or, France
Pressed Terrine of Bresse Bleu and Young Vegetables
Puff Pastry Tart with Tomatoes and Bresse Blue Cheese
Quail and Quail Egg Tartlets with Confit Onions, Truffles, Bacon and Wild Mushrooms
Michael Caines
Rock Lobster Carpaccio Marinated in Acacia Honey with Shaved Foie Gras and Mushroom Chutney
Salmon and Fusili Verrines with Sorrel Sauce
Salmon and Swordfish Carpaccio
Salmon Cubes with Soy and Sesame
Salmon Lasagne with Yogurt
Salmon Lollipops with Pickled Ginger and Cucumber
Salmon Marinated in March Beer
Salmon Verrines with Coconut Milk, a recipe from Gourmetpedia, for food lovers
Savory Buttermilk Panna Cotta with Vinaigrette and Muscadine Reduction
John Fleer, Rhubarb, North Carolina, USA
Sea Bream Tartare, Cranberry Bean Mousseline, Fig Chutney Juice
Hélène Darroze, Restaurant Hélène Darroze, Paris
Sesame Scallop Skewers with Beurre Blanc
Smoked Goose Crêpes with Cheese
Soft-Boiled Eggs "Faugeron" with Truffle Purée
Spicy Avocado and Cod Balls
Spinach Tartlets
Spring Rolls with 0% Fromage Frais
Spring Rolls with Bresse Bleu
Stuffed Pattypan Squash
Surpirse Beggar's Purses (camembert, pine nuts, Granny Smith)
Sweetbreads on licorice skewers with green pea cream
Tart of Slow-Cooked Shallots
Tequila guacamole
Thin Green Beans with Caviar Cream, Chives and Shallot
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Tomato Carpaccio with Blue Cheese
Tomato Chutney Turnovers
Tomato Melba with Chevre Whipped Cream
Flora Mikula, restaurant Flora Mikula, Paris
Tomato Tartar with Cilantro and Tomato Jelly
Jean Bardet, anc. Château Belmont, France
Tomato Tartare Millefeuille
Tomatoes stuffed with couscous salad
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Tuna-Stuffed Avocado
Veal Cubes with Grapefruit Caramel
Vegetable Tartlets with Cauliflower Cream (185 calories)
Vegetable Terrine
White and Green Asparagus with Morel Sauce and Foie Gras Mousse
Bernard Villain, restaurant Charbonnel, Périgord, France
Zucchini Blossom Fritters
Zucchini Turnovers in Brick Pastry with Lemon Butter Sauce
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up
 
***** CODE PUB = PUB_G *****