Menue gastronomique Derek Bourgeois

Menu Gastronomique is a suite of nine movements divided into three courses- three starters , three main courses and three desserts.
Like any restaurant menu in which the diner chooses one from each course, it is intended that the conductor should choose for his performance one starter, one main course and one dessert.
This gives 27 possible permutations for a performance of the work.
The three courses consist of the following menu items:
Starters:
*Coquilles Saint Jacques (scallops) *Lobster Thermidor *Paté de Foie Gras
Main Courses:
*Coq au Vin *Sole Normande *Tournedos Rossini
Desserts:
*Crême Brulée *Crêpes Suzette *Tarte Tatin