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