Menus

Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

*

Yellowfin tuna tataki
ponzu marinade | coconut jelly | ginger mayo | cucumber | sesame seeds
28

*

Lobster foam soup
two types of shrimp | mango | pickled mini peppers
23

*

“Kikok” corn-fed chicken roulade
butternut squash purée | krause glucke | sugar snap peas | autumn truffle jus
41

*

Opera of two kinds of chocolate
caramel quince | walnut | cranberry | orange-vanilla ice cream
23

*

Petit four

menu price
113

wine pairing
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 emulsion | miso | kochia seeds | ama ebi shrimp | yellowtail tatar
32
*
Scallops
sautéed in pumpkin seed pesto | three types of Finther pumpkins | sesame cracker
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
*
Cave-aged Gorgonzola naturale
pickled grapes | pumpernickel | jellied grappa-spice-broth
25
*
Kaffir lime crème
curcuma sorbet | mango | coconut water | kiwi | sumac ganache | pistachio puff pastry
24
*
Petit four

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

wine pairing 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

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

Mediterranean seafood salad
Lime marinade | legumes | mini peppers | pine nuts | olive | herb oil 

31

Main courses

Braised veal shank 
roasted duck liver | wild mushrooms | savoy cabbage rolls | radicchio trevigiano | raspberry vinegar jus 
49 

Label Rouge salmon “Ikejime” 
– baked in brick dough –  
shrimp farce | parsley-tarragon-velouté | yellow zucchini | tomato salpicon 
47 per person (min. 2 people) 

Desserts

Opera of two kinds of chocolate
caramel quince | walnut | cranberry | orange-vanilla ice cream

23

Kaffir lime crème
curcuma sorbet | mango | coconut water | kiwi | sumac ganache | pistachio puff pastry

24

Cave-aged Gorgonzola naturale
pickled grapes | pumpernickel | jellied grappa-spice-broth

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

14