Rub the inside of a saucepan with the garlic clove. Add the wine and lemon juice. Heat for 1 minute. Cut the cheese into small cubes and add to the saucepan. Cook the mixture for about 2 to 3 minutes, stirring constantly, until the cheese completely melts. In a small bowl, whisk the cornstarch and Kirsch together for a slurry. Stir the slurry into the cheese mixture and continue to cook for 3 minutes. Season the fondue with salt, pepper and nutmeg. Serve the fondue in a flameproof dish over a small candle with the platter of garnishes.
Preheat the oven to 400 degrees F. Preheat the grill. In a mixing bowl, toss the vegetables with 2 tablespoons olive oil. Season the vegetables with salt and pepper. Place the vegetables on a baking sheet and place in the oven. Roast the vegetables for about 20 to 25 minutes or until the vegetables are golden brown. Slice the lamb loin into thin slices. Make two slits in the lamb slices and thread the meat through wooden skewers. Season the lamb skewers and quail with olive oil, salt and pepper. Place the quail on the grill and cook for 4 to 5 minutes on each side. Season the cod with salt and pepper. In a saute pan, heat 1 tablespoon olive oil. Dredge the cod in the sugar, coating each side completely. Lay the fish in the hot oil and cook the fish for 3 to 4 minutes on each side, or until the fish is medium-rare and caramelized. In another saute pan, heat 2 tablespoons olive oil. When the oil is hot, lay the potato crusted scallops in the oil. Saute the scallops for 3 to 4 minutes on each side, or until golden brown. Remove from the pan and drain on a paper-lined plate. Place the lamb on the grill and cook for 2 to 3 minutes on each side. Arrange the roasted vegetables, grilled quail, caramelized cod, potato crusted scallops, grilled lamb skewers and French bread on platter and serve with the cheese fondue