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