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Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

Galantine of Alsatian goose liver
marinated in Beerenauslese
black walnut | apricot jelly | walnut brioche
33

Timbale of Breton mussels
whitefish caviar | smoked sion-salmon | root vegetables | wild garlic velouté
27

Roasted duck breast with honey-spiced skin
caramelized onion creme | savoy cabbage wrap | leg praline | truffle macaire | wild berry jus
43

Opera of chocolate, almonds and Timut pepper
pink grapefruit | tarragon | honey-milk-ice cream
24

Petit four

menu price
125

wine pairing
61

Baked curry prawn croustillant in kataifi dough

Amberjack pickled in koji
cucumber-passion fruit stock | rice | young coconut | wasabi
32

Label Rouge quail terrine with Périgord truffles
quail leg ragout | poached quail egg | shallot
35

Roasted Scallops
beetroot tortellini | sour cream foam | veal tongue | watercress
31

Atlantic ray wing
morel mushrooms | chervil beurre blanc | büsum shrimp | teltow turnips
32

Saddle and cheeks of “Salzwiesen” lamb
orange gremolata | chickpea purée | black garlic jus | serrano beans
51

Duet of gruyère and tête de moine
wild garlic buds | mushroom vinegar | mushrooms
25

White chocolate crémeux with rhubarb
basil sorbet | poppy seeds | elderberry | raspberry
23

*
Petit four

menu price without caviar with amberjack 180
menu price incl. 15g baeri caviar with amberjack 205

wine pairing 78

If you change the menu, we’ll charge €5 plus the price difference to the alternative course. Vegan menus available by advance order only.

Baked curry prawn croustillant in kataifi dough

2.8 each

Fine de Claire oysters N°3 from the Pleiade Poget oyster farm in Tremblade

6.3 each (from 2 pcs.)

Hereford beef tartare
organic fried egg | chive cream | colatura di alici | capers | anchovies

31 | 15g caviar: € 25 extra

Gonsenheimer beetroot marinated in roasted sesame oil
Cucumber-lime salad | miso mayonnaise | teriyaki vinaigrette | garden herbs

Carpaccio of red wild prawn
lime marinade | bourride mayo | fennel | confit shrimp | pink grapefruit

Lentil and vegetable curry | tamarind | curry leaves | thai basil oil | coconut water-lime-foam

Lobster foam soup | shrimp-spinach-tortellini | vegetable pearls | Cantaloupe melon

Australian Angus beef fillet
asparagus ragout | pepper jus | truffle macaire | brussels sprout leaves

Finther asparagus by Sven Schmitt | small wiener schnitzel | hollandaise sauce | parsley potatoes

White chocolate crémeux with rhubarb
basil sorbet | poppy seeds | elderberry | raspberry

Opera of chocolate, almonds and Timut pepper
pink grapefruit | tarragon | honey-milk-ice cream

Duet of gruyère and tête de moine
wild garlic buds | mushroom vinegar | mushrooms

Homemade ice cream and sorbets
with different toppings

per scoop 4

Handmade chocolates from the Steins Traube Pâtisserie

2.6 each

Coffee gourmand
Espresso | Americano | Cappuccino
with four homemade chocolates