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