Menus
Menu LÉGÈRE
Baked curry prawn croustillant
in kataifi dough
*
Burrata from Apulia
garden cucumber vinaigrette | smoked almond | dill | Datterino tomato jelly | salt lemon gel
25
*
Roasted red wild prawns
Thai mango | coconut | lime | crustacean bisque
27
*
Two kinds of Label Rouge poularde
brioche dumplings | celery puree | chanterelles | Madeira-honey jus
41
*
Filled foam sphere of Champagne and raspberry
peach-lavender infusion | nectarine | raspberry-vanilla sorbet
23
*
Petit four
menu price
113
wine accompaniment
55
Menu PRESTIGE
Baked curry prawn croustillant in kataifi dough
*
Galantine of Alsatian goose liver
marinated in Beerenauslese | black walnut | apricot jelly | walnut brioche
33
*
Yellowtail sashimi
Jalapeño basil emulsion | miso | kochia seeds | ama ebi shrimp | tatar croustades
32
*
Roasted scallops
sweet-sour tomatoes | white tomato foam | lovage | cream of beans
31
*
Sturgeon from Grevenhof
– smoked and steamed –
baeri caviar | artichoke | almond spinach | beurre rouge | champagne foam
27
*
Saddle of Soonwald venison
nut crust | pointed cabbage | poppy seed noodles | chanterelles | cassis jus | five spice
51
*
Rocamadour
mushrooms | garden herbs | porcini powder | lardo di colonnata | sherry reduction
25
*
Two kinds of chocolate gâteau
white nougat | açai | blackberry-plum ice cream
24
*
Petit four
menu price without caviar with sturgeon 180
menu price incl. 15g baeri caviar with sturgeon 205
wine accompaniment 78
If you change the menu, we charge €5 plus the price difference to the alternative course. Vegan menus available by advance order only.
À la carte
Small appetizers
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.)
Starters
Mixed leaf salad | lime vinaigrette | fried wild prawns | avocado | yoghurt | pickled tomato | croutons
27
Hereford beef tartare | organic fried egg | chive cream | colatura di alici | capers | anchovies
31
with 15g Imperial caviar: €25 extra
Gonsenheim beetroot marinated in roasted sesame oil
cucumber-lime salad | miso mayonnaise | teriyaki vinaigrette | garden herbs
26
Intermediate courses
Artichoke base cooked in spiced stock | herb vinaigrette | olive | parmesan | cream of fermented beans
24
Lobster foam soup | shrimps | beans | mini peppers | pine nuts | tomato crème | herbal oil
23
Mediterranean seafood salad
Lime marinade | legumes | mini peppers | pine nuts | olive | herb oil
31
Main courses
Fillet of North Sea plaice
Arctic shrimp | potato mousseline | lardo | pickled asparagus | young peas | chive stock
41
Tyrolean veal entrecote
Paprika-maple glaze | Tasmanian pepper | summer vegetables | barbecue jus
43 per person (min. 2 people)
Desserts
Filled foam sphere of Champagne and raspberry
peach-lavender infusion | nectarine | raspberry-vanilla sorbet
23
Two kinds of chocolate gâteau
white nougat | açai | blackberry-plum ice cream
24
Rocamadour
mushrooms | garden herbs | porcini powder | lardo di colonnata | sherry reduction
25
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
13