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Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

Lobster tail rondelle
black salsify royale | brussels sprouts | pumpkin | pink pepper | champagne foam
34

Roasted duck breast with honey-spiced skin
chestnut purée | savoy cabbage wrap | leg praline | truffle macaire | wild berry jus
43

Sea salt caramel ring
yogurt ice cream | pistachio ganache | Baumkuchen | Auslese glazed vanilla apple
23

Petit four

menu price
125

wine pairing
61

Baked curry prawn croustillant in kataifi dough

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

Amberjack pickled in koji
cucumber-passion fruit stock | rice | young coconut | wasabi
32

Roasted Scallops
beetroot tortellini | sour cream foam | veal tongue | watercress
31

Sturgeon from Grevenhof
– smoked and steamed –
baeri caviar | artichoke | almond spinach | beurre rouge | champagne foam
27

Saddle and cheeks of “Salzwiesen” lamb
orange gremolata | chickpea purée | black garlic jus | serrano beans
51

Melted Vacherin Mont d’Or
pear and mustard confit | caramelized hazelnuts | porcini mushroom powder
25

Opera of chocolate, almonds and Timut pepper
pink grapefruit | tarragon | honey-milk-ice cream
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’ll charge €5 plus the price difference to the alternative course. 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.)

Hereford beef tartare
organic fried egg | chive cream | colatura di alici | capers | anchovies

31 | 15g caviar: € 25 extra

Gonsenheimer beetroot marinated in roasted sesame oil
Cucumber-lime salad | miso mayonnaise | teriyaki vinaigrette | garden herbs

Carpaccio of red wild prawn
lime marinade | bourride mayo | fennel | confit shrimp | pink grapefruit

Lentil and vegetable curry | tamarind | curry leaves | thai basil oil | coconut water-lime-foam

Lobster foam soup | shrimp-spinach-tortellini | vegetable pearls | Cantaloupe melon

Australian Angus beef fillet
black salsify ragout | pepper jus | porcini mushroom rösti | brussels sprout leaves

Sea salt caramel ring
yogurt ice cream | pistachio ganache | Baumkuchen | Auslese glazed vanilla apple

Opera of chocolate, almonds and Timut pepper
pink grapefruit | tarragon | honey-milk-ice cream

Melted Vacherin Mont d’Or
pear and mustard confit | caramelized hazelnuts | porcini mushroom powder

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