Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

*

Arctic char marinated in purple mustard
parsley-apple broth | goat yogurt | kohlrabi
25

*

Curry crustacean soup
wild red shrimps | avocado | coconut
21

*

Confit poulard galantine
summer truffle | hazelnut croquette | pointed cabbage | chanterelle jus
42

*

Champagne crème
blood peach sorbet | gooseberry | lavender
22

*

Petit four

Menu price
110

Wine accompaniment
50

Menu PRESTIGE

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

*

Gâteau of Alsatian goose liver
spiced jelly | Finther cherries | hazelnut brioche
30

*

Ceviche of Scottish salmon
coconut | shallot | coriander | sweet potato cream | cucumber salad
27

*

Handmade ricotta gremolata ravioli
colatura di alici | bottarga | dried tomatoes | parmigiano reggiano | parsley
25

*

Roasted scallops
sautéed chanterelles | lovage | red onion | crustacean jus
32

*

Saddle of Soonwald venison
nut crust | green asparagus | celery puree | bread dumplings | pepper jus
50

*

Raspberry and yoghurt curls
marinated strawberries | sorrel | fresh milk ice cream | elderflower
21

*

Petit four

Menu price
165

Wine accompaniment
70

Vegan menus available by advance order only.