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Menu LÉGÈRE

grilled red prawns
wild herb salad | lime vinaigrette | cucumber | yoghurt | sweet-sour tomatoes

Finther asparagus spears
sauce hollandaise | potatoes | chervil | tarragon | iberico schnitzel

white chocolate crème
pickled rhubarb | dock | raspberry sorbet | almond

Menu price
65

-served for the entire table only-

baked curry prawn croustillant in kataifi dough

imperial caviar
yolk | Nebraska roast beef | smoked eel | teriyaki vinaigrette | cucumber

slow cooked trout
sesame -miso crust | asparagus salad | elderflower vinaigrette | chives

fried scallops
bergamot butter | spinach | pine nuts | quinoa

veal ragout of cheeks und sweetbread
“Pariser Nocken”| Comté | morel cream | snap peas

pink fried duck breast
spiced skin | nougat lentils | celery puree | green asparagus | coriander-mandarin jus

warm peanut cake
kaffir-lime-sabayon | Thai basil sorbet | banana | chai tea crème

Petit four

Menu price
125

Baked curry prawn croustillant in kataifi dough

2.5 each

Fine de Claire oysters N°3 from the Pleiade Poget oyster farm in Tremblade

5 each

Label Rouge salmon tatar | teriyaki vinaigrette | avocado | algae | mango mayonnaise

Alsatian goose liver | rhubarb | crispy fried pork rind | pine nuts | brioche

Bouchot mussel cream soup | saffron | croutons | root vegetables

Wild garlic cream soup | stuffed mushrooms | boiled ham | “Pariser Nocken”

Miso-zucchini | sesame | pickled tomatoes | pepper crème

20 | 27

Angus roast beef | black garlic | roasted shallots | baked potatoes | soya jus

warm peanut cake
kaffir-lime-sabayon | thai basil sorbet banana | chai tea crème

white chocolate ganache
pickled rhubarb | dock | raspberry sorbet | almond

dark chocolate crème
mango | Tasmanian pepper ice cream cocoa brittle | crème de Bresse

homemade ice cream and sorbets
with different toppings

per scoop 4

handmade chocolates

2.5 each

coffee gourmand
Espresso | Americano | Cappuccino
with four homemade pralines