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 Ferme Hirsch, served with a spoon,
Seasonal fruit chutney and puff pastry pretzel

Slice of pâté en croûte of mallard duck, sweetbreads and truffle, crudités of the moment

Gravlax of St Pierre, beet from Ferme Clauss and mandarins, play of textures

Butternut ravioli and tomme from Mathieu à Neubourg, green curry coconut-butternut sauce, lamb’s lettuce foam and pickled pomegranate

The fish

Grilled lean steak on skin, “Mère Brazier” artichoke knepfle, samphire and langoustine bisque

Crispy scallops, Éric’s sweet potato with vanilla, duo of pinot noir and coconut milk sauces, pan-fried lion’s mane

Meat & poultry

Ballotine of cannette with foie gras, preserved turnips and pear poached in red wine, refreshing herb marbles

Un cochon à la mer
Back of piglet with Baeri caviar, shoulder dim sum with cockles and wakame seaweed, “Picon citron” sauce and Robuchon-style mashed potatoes