Menus

Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

*

Stracciatella di Burrata
garden cucumber vinaigrette | smoked almond | dill | Datterino tomato jelly | salt lemon gel
25

*

Red wild prawns
– in reduced crustacean orange bisque –
Thai mango | coconut | lime
29

*

Two kinds of Label Rouge guinea fowl
brioche dumplings | celery puree | chanterelles | Madeira-honey jus
41

*

Dark chocolate crème
muscovado sablé | nougat espuma | amaranth | black cherry sorbet | marinated pepper-cherries
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

*

Carpaccio of dehydrated watermelon
Baeri caviar | basil | caper | jameed | almond
31

*

Roasted scallops
sweet-sour tomatoes | white tomato foamlovage | cream of beans
31

*

Canadian lobster tail
wild mushroom royal | young spinach leavespine nuts | lobster bisque
36

*

Saddle of venison
nut crust | coriander seeds | Thai asparagus | cranberry jus | venison shoulder-potato-cappuccino
51

*

Rocamadour
mushrooms | herb powder | Lardo di Colonnata
25

*

Finther apricot
Greek yoghurt mousse | matcha lime ganache | verbena ice cream | two kinds of gooseberry
24

*

Petit four

Menu price
180

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: €26 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 | beans | mini peppers | pine nuts | tomato cream | 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

Dark chocolate crème
muscovado sablé | nougat espuma | amaranth | black cherry sorbet | marinated pepper-cherries

23

Finther apricot
Greek yoghurt mousse | matcha lime ganache | verbena ice cream | two kinds of gooseberry

24

Rocamadour
mushrooms | herb powder | Lardo di Colonnata

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