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Baked curry prawn croustillant
in kataifi dough

Gonsenheim beetroot marinated in roasted sesame oil
cucumber-lime salad | miso mayonnaise | teriyaki vinaigrette | herbs | kimchi sesame
26

Chestnut foam soup
foie gras royal | Périgord truffle | caramelized chestnuts
25

Roasted Label Rouge quail
brioche-orange filling | pointed cabbage | oriental spice jus | carrot-cardamom cream
47

White chocolate curl
dried Moro orange | Styrian curd cheese ice cream | caramelized strudel dough | pistachio
22

Petit four

Menu price
113

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

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

Yellowfin tuna tartare “ceviche style”
coconut-lime sauce | coriander oil | sweet potato cream | shallot
28

Raviolo of smoked eel from Maria Laach
imperial caviar beurre-blanc | lemon | parmesan | chives | smoked sturgeon
31

Steamed scallops
– with root vegetable scallop cap –
orange chicory | apple cider vinegar fumet | pastis
32

Saddle of “Salzwiesen” lamb
baba ghanoush | quail bean taler | neck glazed in ducca | kohlrabi salad | red mustard jus
51

Melted Vacherin Mont d’Or
apple-mustard confit | hazelnut | porcini mushroom powder | sea salt
25

Poached saffron pear in passion fruit glacé
raw marinated pear | caramelized pecan nut | Finther williams pear sorbet | cocoa praliné |

Petit four

Menu price
180

Wine accompaniment
78

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