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Menu LÉGÈRE

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

Lobster foam soup
prawn effiloché | pickled cherry tomatoes | Iberian smoked almond
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

Wine accompaniment
55

-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 |
23

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 (from 2 pcs.)

Lukewarm lobster tranches
Green asparagus salad | Greek yogurt | lime vinaigrette | orange | schinus berry

Hereford beef tartare | organic fried egg | chive cream | anchovy colatura | yellow beetroot

with 15g Baerii caviar
57

Essence of wild fowl | striped pasta sheets | beech mushrooms | root vegetable confetti

Lukewarm head of veal carpaccio
Roasted octopus | kohlrabi | mustard vinaigrette | sweet-sour radishes

Skrei from the Lofoten Islands
Pumpernickel-malt-cap | Büsum shrimps | colorful turnips | horseradish and chive broth | Arctic char caviar

US Angus roast beef | caramelized shallots | cheek jus | bacon-straw-potatoes | béarnaise sauce

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

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

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

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