Menus

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

Menu PRESTIGE

-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

Á la carte

Small appetizers

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

Cold starters

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

22

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

28

Marinated asparagus | citrus | muscovado | yoghurt | quinoa | wild herbs

23

Warm starters | soups

Bouchot mussel cream soup | saffron | croutons | root vegetables

18

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

16

Miso-zucchini | sesame | pickled tomatoes | pepper crème

20 | 27

Main courses

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

35

Baked turbot | scallops | green asparagus | algae | sesame potato salad | grapefruit | sauce maltese

48

Desserts

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

16

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

16

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

18

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

12