Menus

Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

Parfait of veal liver
Burgundy truffle | pear compote | Gonsenheim lamb’s lettuce | hazelnut dressing
28

Small pumpkin and ginger soup
lemongrass | tangerine
– served in an espresso cup –

Breast and leg of farmhouse goose
spiced red cabbage | melted potato dumplings | caramelized chestnuts | Finther baked apple | orange jus
44

Light citrus yogurt curl
pickled kumquat | Buddha’s hand | dried pink grapefruit | calamansi pineapple sorbet
25

Petit four

Menu price
98

Wine accompaniment
37

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

Two kinds of Hereford beef – tartar & pickled –
crème fraîche | oyster sauce viniaigrette | sugar snap peas | pea shoots
28

Gently cooked rose of Glen Douglas salmon
lime marinade | Buddha’s hand | pink grapefruit | parsley
27

Variation of winter cabbage
pickled Finther Williams pear | Marcona almond | champagne foam
25

Curry fried Tristan langoustine
lobster bisque | coconut | lemongrass
35

Pink roasted Soonwald saddle of venison
cocoa bean crust | black salsify | pepper jus | cappuccino of venison ragout and potato
51

Melted Vacherin Mont d’or
pear confit | pecan nut | porcini mushroom powder
25

Gâteau of milk chocolate and speculoos
Two kinds of quince | five-spice ganache | pine nut ice cream
24

Petit Four

Menu price
180

Wine accompaniment
78

Imperial caviar added to the sturgeon 10g à 15,-

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

We recommend serving with:
Krug Grande Cuvée 172ème Champagne
0.1 à 51,-

Lobster and langoustine foam soup | root vegetables | papaya | red wild shrimp

Organic “Stundenei”
potato and nut butter foam | chive oil | butter croutons | pickled Burgundy truffles

Medallions of Breton monkfish
Roasted almond cauliflower | saffron-orange foam | pickled cauliflower | bouchot mussels

Fillet of Black Angus beef under a crust of long pepper
Braised ox cheek | bean cassoulet | parmesan dauphine | truffle jus | riche sauce

Light citrus yogurt curl
pickled kumquat | Buddha’s hand | dried pink grapefruit | calamansi pineapple sorbet

Melted Vacherin Mont d’or
pear confit | pecan nut | porcini mushroom powder

Gâteau of milk chocolate and speculoos
Two kinds of quince | five-spice ganache | pine nut ice cream

Homemade ice cream and sorbets
with different toppings

per scoop 4

Handmade chocolates

2.6 each

Coffee gourmand
Espresso | Americano | Cappuccino
with four homemade pralines