Since it appears one or more members may be visiting Gagnaire in Dec 03, I have translated that month's menu as indicated on the restaurant's website. Note that the menu is deliberately obscured in some places, which I have marked with xxx.
-- Wild Scottish salmon, fresh cod from "Islande" (I think this might refer to Ireland and be a typo in French), and scallops from Erquy (French), veloute (likely word) of butternut squash in chutney (?) and white turnip braised in fermented cider
-- xxx with foie gras, large Brittany oysters with shallots, and a palette of Iberian pork
-- A tasting "red and white"
-- xx from rocks, with clam-like shellfish (amandes coquillages in French; translation is inaccurate), swiss chard (I think that's the translation for "blette") and fresh soja XXX with XXX caramel and cream of garlic
-- Gelee of mushrooms of Paris (these are the button mushrooms that are prevalent), risotto with squid ink, flesh of the "torteau" crab with green mango and Maldon salt (Gagnaire likes to use green mango and green papaya. This will be an interesting dish)
-- xxx of monkfish from the Mediterranean "au colombo" (?), with a fine fresh pate of xxx, marmelade of black pimento and guindilla
-- Jus of fresh herbs with hazelnut butter
-- xxx of wild duck-type bird (colvert) roasted in carpaccio style; chestnuts; with saucing based on wine and eggplant and XXX; "Le jus Herve This" (jus of Herve This, the molecular gastronomy scientist with whom Gagnaire works)
-- Le grand dessert Pierre Gagnaire