The menu of the moment

Inputs

Goose foie gras from Hirsch in La Wantzenau, served with a spoon,
Seasonal fruit chutney and small “Teewecke

Langoustines in Pot-au-Feu, marïknepfles raviole and beef broth with vegetable maggi

Anne Clauss egg cooked at 63 degrees, parsnips and artichokes, Albuferra sauce emulsion, grated Burgundy truffles

The fish

Grilled sea bass steak on skin, butternut from Domaine de Hombourg with hazelnuts and pink grapefruit, citrus beurre blanc

Just-snacked scallops from the Brittany coast, celery from the Moder valley and apples, Balzer family Speck ham, shallot powder béarnaise emulsion

Meat & poultry

Egg cup from Maison Rihn in Haguenau

Fillet in ballotine, confit leg in pretzel crust
Pommes dauphine and chanterelle royale, Corsican thyme jus

Sweetbreads browned in butter, parsnips and parsley from Eric Greiner’s play on textures, fresh Bibelesskässe with lemon and Suprême sauce.

Cheeses & desserts

Our cheese platter from Lorho and Bernard Antony

Reinterpretation of a Mamema souvenir
Poire William d’Alsace, Chocolate from Chez Schaal, Almonds

Citrus fruits of the moment flavored with hibiscus infusion, Timut pepper and vanilla, Crémant d’Alsace rosé granita