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

Arctic char from Heimbach springs and smoked eel, in the spirit of fish sauerkraut

Turbot cooked in “Teewecke” batter, brown bone juice with preserved lemon and thyme, declension of cauliflower by Éric Greiner

Meat & poultry

Simply grilled local game, blackcurrant pepper sauce, truffle käsknepfles, celeriac and blackberries

Low-temperature veal quasi, revisited ziwelkuche, carrot declension, gremolata and reduced jus

Cheeses & desserts

Our selection of mature cheeses

Citrus blossom with Alsatian spices

Gourmet pear, barley and caramel composition,
Meteor beer sorbet

Discover our menus

Our menus

Opening hours

The restaurant is open :

Tuesday, 7:00 pm to 9:00 pm
Wednesday to Saturday, 12:00 pm to 1:30 pm and 7:00 pm to 9:00 pm

Reserve a table

The menu of the moment

imagined by the chef

Card presentation

Inputs

The fish

Meat & poultry

Cheeses & desserts

Discover our menus

Opening hours

Gourmet restaurant

Hotel

Seminars & meetings

GouRmets - exceptional caterer