Starters

Starters

Home-cooked Duck Foie Gras from the Ferme Schmitt

27

grape and anise opaline condiments

Seabream carpaccio

34

Orzo salad with granny apple and Aquitaine caviar

Marinated Salmon maki

26

in Gewurtzraminer grape brandy, Gewurtzraminer jelly, chicory au jus and sorrel ice cream

Ceps

32

in a puff pastry shell with roasted escargots, herb cream and toasted bread froth

Fish

Fish

Meagre Fillet

39

cream of black pudding with baked apple cider and walnut crumble

Heimbach arctic char

42

bulb fennel confit, whipped butter with saffron from Durrenentzen

Two-course lobster

69

- lobster tail, coral lentil mousseline and roasted ceps on emulsion à l’Américaine
- lobster claws, chicken oyster lacquered with bisque, crunchy cocoa pod

Meat Dishes

Meat Dishes

Red onion breaded veal rib-eye

44

Mousseline of black carrots, pattypan squash and Brive mustard jus

Iberico pork chop

46

Hokkaido pumpkin in textures with chestnuts,
herbed fingerling potatoes and green mustard

Poitou country pigeon in two courses

54

- roasted bone-in breasts, variations of beets, sauce Salmis, red currant gel
- legs, with quinces in syrup and hazelnut oil jus

Desserts

Desserts

80% Dark Chocolate "Ham Luong" Erithaj

16

Spicy ginger pear with fall flavors

Damson Plum and Cinnamon

16

Ice cream Vacherin style

Praliné and lime

16

variation of textures and flavors

Seasonal dessert

16

from Jean-Michel Obrecht's orchard with walnut crumble

Warm quince soufflé

16

with « Yirgacheffe » coffee in various textures and flavors and lulo condiment

Ripened Cheese Platter

17

Cheese selection by M.O.F. awarded cheese maker Cyril Lohro