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

Tomatoes / mozza revisited
Tomates d’ici en jeu de textures, crémeux d’mozzarella d’Uhrwiller, basil and parmesan shortbread

Pike quenelle stuffed with Baeri caviar, fresh celery, and Granny Smith apple, served with a Crémant d’Alsace sabayon

Foie gras cutlet on a stroll through the Vosges forests
Porcini mushrooms and blueberries

The fish

Roasted John Dory fillet, butternut squash, and Alsatian plums in a play of textures, with brown fish stock whipped with butter

Skin-on grilled redfish fillet, knepfles with squid ink and sun-dried tomatoes, bouillabaisse sauce with saffron by Denis Martz, rouille ice cream

Meat & poultry

Pigeon from Théo Kieffer
Grilled breast, thigh meat pulled apart with your fingertips, and Linzer
Blackberries and celery

Alsatian Poultry and Crawfish in Various Preparations
Chicken breast, Nantua sauce, and parsnips
A modern take on Bouchée à la reine
“Club” brioche with mayonnaise made with crayfish shell oil