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

Heimbach spring trout confit at low temperature, horseradish mousse finger with bibeleskaes, kohlrabi pickles, trout egg vinegar sauce

Caractère d’Alsace” beef tartare, like potato focaccia, chimichurri sorbet

Clauss farm eggs mimosa style, Hoerdt asparagus salad and Baeri caviar

The fish

Freshly grilled langoustine tails, Val de Moder peas and textured strawberries, wild smoked cream disk

Grilled pike-perch fillet on the skin, white asparagus au gratin with Parmesan, Melfor beurre blanc

Meat & poultry

Coquelet de la maison Rihn stuffed with foie gras and “Forêt-Noire” bacon, pommes dauphines, rhubarb and spring onion confit, leg in pretzel pastry and herb jus.

Memories of my early days:
Sweetbread, asparagus and morel mushroom puff pastry