Pâté de foie gras (liver paté)This is a classic french preparation. It can be made using goose or duck or even chicken livers. There is a big difference between a block de foie gras, which is a whole liver which has been seasoned with salt, pepper and cognac, and then cooked in its container and pâté de foie gras which is the recipe offered here; but both are tasty, just not the same price!
Prosciutto stuffed mushroomsIf you use Portobello mushrooms they make a wonderful first course.
Another option is a stuffing made of ground almonds and herbs such as parsley, thyme, rosemary, chives, garlic and onions plus a little lemon juice.
Rouleaux de printempsC'est long a faire mais ça vaut tellement la peine!
Il faut s'organiser une ligne de production et manipuler les feuilles de riz avec délicatesse.
On peut remplacer les crevettes par du homard et mettre des suprêmes de pamplemousse dans le mélange comme sur la photo. La sauce à ce moment là pourrait être plus acidulée ou parfumée à l'aneth.Salmon tartareThis is a pretty and tasty appetizer, the recipe uses raw egg yolks for the sauce, you could omit the eggs altogether and it would not change much to the outcome of this recipe.