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First courses (general)
First courses (general)
 
A First Course Quartet: Pumpkin Ice Cream
Armin Amrein, Walserhof, Suisse
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, anc. chef à La Palme d'Or, Cannes
Boudin Noir "Parfaits" with Pears, Orange Flower Water and Walnuts
Flora Mikula, restaurant Flora Mikula, Paris
Burgundian Snails, Traditional Version
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Cold Bouillabaisse Terrine with Rouille Sauce
Jean Joho, Everest, Chicago, USA
Langoustine Skewers with Rosemary
Michel Rostang, restaurant Michel Rostang, Paris
Leek and Fresh Goat Cheese Terrine
Jean-Paul Lacombe, Léon de Lyon, France, Léon de Lyon, Lyon, France
Little Vegetables Stuffed with Ratatouille, Nice-Style
Olivier Richard, Élysée Palace, Nice
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
Potato Waffle, Beef Marrow, Chervil Bulb and Fresh Truffle
Didier Clément, Grand Hôtel du Lion d'Or, France
Sea Bream Tartare, Cranberry Bean Mousseline, Fig Chutney Juice
Hélène Darroze, Restaurant Hélène Darroze, Paris
Thin Green Beans with Caviar Cream, Chives and Shallot
Alain Llorca, Hôtel-restaurant Alain Llorca, France
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
Tomatoes stuffed with couscous salad
Johann Lafer, Johann Lafer's Stromburg, Allemagne
White and Green Asparagus with Morel Sauce and Foie Gras Mousse
Bernard Villain, restaurant Charbonnel, Périgord, France
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***** CODE PUB = PUB_G *****