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