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First courses
First courses
 
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
Tomato and Crayfish Roll
Jean-Paul Jeunet, anc. Restaurant Jean-Paul Jeunet, Arbois, France
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
Foie Gras Cromesquis
Marc Meneau, L'Espérance, France
Foie Gras Pâté en Croûte with Christmas Beer
Antoine Westermann, Paris, France
Foie Gras Poached in Consommé
Gilles Etéocle, Hôtel restaurant La Poularde, France
Foie Gras Tatin
Valérie Gautherot, Moulin de l'Abbaye, Périgord, France
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
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
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, Paris
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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