The menu of the moment

imagined by the chef

Card presentation

Chef Thomas Koebel’s culinary creativity is expressed daily. Discover our current menu, offering gourmet, tasty and daring dishes made from seasonal produce.

Chef's philosophy

Inputs

Goose foie gras from Hirsch farm, served with a spoon,
Berawecka fruit chutney and puff pastry pretzel

Carpaccio of scallops, celery remoulade, roasted apple and ginger condiment

Anne Clauss’ crispy egg, artichokes and truffles, emulsified supreme sauce, spicy Melfor jus

Pan-fried duck foie gras escalope, sauerkraut confit with Picon bière, passion fruit and lobster bisque foam

The fish

Duo of scallops and gambas in the spirit of a contemporary matelote, juniper sauce

Fillet of wild sea bass grilled on the skin, served like a pot-au-feu, ravioli of Märiknepfles

Meat & poultry

Ballotine of capon cooked at low temperature, fricassee of morels and Riesling sauce, pickled Jerusalem artichokes and pomegranates, confit leg fleischnaka

24-hour veal Rossini style, grümbereknepfles, vegetables by Éric Greiner