The menu of the moment

Inputs

Cromesquis of snails from the Meyer farm in Ebersheim with mushrooms of the moment, sweet garlic royale and parsley coulis

Goose foie gras from Hirsch in La Wantzenau served by the spoonful,
Seasonal fruit chutney and small “Teewecke

Sand carrots with orange vinaigrette, crunchy parmesan and Deglet Nour date condiment, pomegranate seeds

Carpaccio of langoustines and crabmeat, Sturia Baeri caviar and fine shell jelly

The fish

Freshly grilled scallops,
Rahmlaples with butternut and hazelnut slivers, flamed pomelos and citrus sauce

Butter-roasted turbot steak, Zitone pasta gratin with Burgundy truffles, artichokes in a play of textures and Riesling sauce
(served only with 4 and 5-course menus)

Meat & poultry

Kaysersberg Valley venison shoulder confit with foie gras, red cabbage and green apple duo, corn knepfles
(served only with 4 and 5-course menus)

The 3-course sauerkraut reinterpretation

Cheeses & desserts

Our cheese platter from Lohro and Bernard Antony

Roasted figs with Matthieu Reppert’s honey, sheep’s milk emulsion and Tahitian vanilla ice cream

Chocolate and raspberry crisp with toasted sesame praline

Quince / Cardamom / Vanilla