Menus

Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

*

Beef tartar
quail egg | smoked “Spundekäs” | mushrooms | garden herbs | pretzel chips | Colatura di Alici
24

*

Lobster bisque
orange | red wild prawn | sugar snap pea
20

*

Lable Rouge Guinea fowl breast
stuffed with truffle | morel sauce | young leek | Pommes Macaire | Guinea fowl praline
37

*

Cream cheese
pickled rhubarb | raspberry sorbet | basil | blue poppy seeds
20

*

Petit four

Menu price
100

Wine accompaniment
40

Menu PRESTIGE

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

*

Gateau of Alsatian goose liver
pickled Perigord truffle | pear | Piedmont hazelnut | brioche
30

*

Warm kohlrabi salad
citrus marinade | stained salmon | Imperial caviar | oat yogurt | dill oil
35

*

Scallop roasted in long pepper
purple pointed cabbage | beetroot | pistachio | raw milk crème fraiche
26

*

Breton gurnard
crustacean saffron broth | Bottarga | artichoke | pickled tomato | calamaretti | black cumin
28 | 42

*

Lamb variation
saddle of lamb with Pommery mustard crust
cured lamb tongue | baked lamb sweetbreads
onion cream | bacon beans | potato rounds
42

*

Baby banana in salted caramel glaze
roasted almond | lime | coconut | sorbet of lychee | dried pineapple
22

*

Petit four

Menu price
150

Wine accompaniment
70

Á la carte

Small appetizers

Baked curry prawn croustillant in kataifi dough

2.8 each

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

5.7 each

Cold starters

Canadian lobster “cocktail style” | avocado cream | curry oil | cocktail sauce | carrot paper

33

Flamed Yellowfin Tuna | ponzu marinade | cucumber | coconut water jelly | mountain pepper mayonnaise | sesame seeds

24

Warm starters

Foam soup of Jerusalem artichoke and pear | saddle of rabbit | hazelnut | white nougat

18

Wild garlic “Schupfnudeln” | young leek | shaved mushrooms | morel cream | sake-seaweed cheese

19 | 32

Main courses

Roasted Atlantic monkfish | orange fennel | vermouth foam | bell pepper cream | chickpea galette | Piment d’Espelette

44

Roasted fillet of angus beef | black garlic | roasted shallot | wild garlic “Schupfnudel” | artichoke | oxtail jus

50

Desserts

Cream cheese
pickled rhubarb | raspberry sorbet | basil | blue poppy seeds

20

Baby banana in salted caramel glaze
roasted almond | lime | coconut | sorbet of lychee | dried pineapple

22

Dark chocolate cream
organic orange | tonka bean ice cream | tamarind | espresso bean

21

Cheese selection
Maître Affineur Waltmann aus Erlangen
Robiola Tris | Saint Maure | Carré de l’Est | Allgäuer Bergkäse | Gorgonzola naturale

20

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

13