Menus
Menu LÉGÈRE
Baked curry prawn croustillant
in kataifi dough
*
Mediterranean seafood salad
lime marinade | Kalamata olive | beans | mini peppers | sun-dried tomato | pine nuts
26
*
Foam soup of lobster and langoustine
flavored with orange and berry selection
colorful vegetable pearls | Ama Ebi shrimps
20
*
Roasted breast of Label Rouge poularde
chanterelles | Thai asparagus | mushroom macaire | foie gras royal | leg ragout
42
*
Foamed coconut yogurt
mango sorbet | green tea | lime | Raspberries from the Steins Traube garden
20
*
Petit four
Menu price
100
Wine accompaniment
45
Menu PRESTIGE
-served for the entire table only-
Baked curry prawn croustillant in kataifi dough
*
Gateau of Alsatian goose liver
pickled Perigord truffle | apricot | macadamia nut | brioche
31
*
Yellowfin tuna tataki
coconut water jelly | zucchini | nori chip | miso | sesame | teriyaki caviar vinaigrette
32
*
Variation of all kinds of colorful tomatoes
smoked almond | lovage velouté
24
*
Atlantic ray wings
fried in lemon butter
chanterelles | peas | vermouth foam
29 | 48
*
Saddle of Irish Hereford beef
pepper | bacon dumplings | bean vegetables | ox marrow hollandaise
46
*
Cream of dark chocolate and tonka bean
cherry ice cream | cocoa | pickled morello cherries
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
Starters
Raw marinated beef cannelloni | crème fraîche | green asparagus | chives | shallots
26
15g Imperial caviar plus
20
Marinated burratina | passion fruit cucumber sauce | Kalamata olive | basil | tomato cream
22
Intermediate courses
Scottish scallops | baked avocado | mango mayonnaise | garden herbs | orange vinaigrette
28
Chanterelle foam soup | pancetta pocket | young peas | sherry | croutons
18
Main courses
Monkfish cheeks | bouillabaisse broth | pickled tomatoes | fregola sarda | root vegetables
48
“Schäufele” (shoulder) of Tyrolean veal braised in barbecue jus | corn juice polenta with piment d’Espelette | bell pepper and shallot ragout | baby corn
39
Desserts
Foamed coconut yogurt
mango sorbet | green tea | lime | Raspberries from the Steins Traube garden
20
Cream of dark chocolate and tonka bean
cherry ice cream | cocoa | pickled morello cherries
22
Creme brûlée of Tahitian vanilla
marinated berries | pistachio ganache | muscovado rum ice cream
21
Cheese selection
Maître Affineur Waltmann aus Erlangen
22
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