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