The menu of the moment

Inputs

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

Wild shrimp tails, Homburg beets and granny apples, fresh beef broth with lemongrass and horseradish ice cream

Tomatoes from Anne Clauss in a play of textures
Mozzarella from Domaine des Bufflones d’Uhrwiller, balsamic and strawberry reduction

The fish

Turbot steak roasted in hazelnut butter, Robuchon-style potato mousseline, artichokes barigoule and kougelopf croutons, smoked caviar sauce

French peach sole in an Alsace tomme crust, textured cauliflower from Eric
Melting potatoes with smoked trout roe
Sauce vignard

Meat & poultry

Souvenir of a barbecue with friends:
Grilled fillet of beef with “Alsace character”, chimichurri sauce, tarragon gnocchi and modernized ratatouille, fresh tartar.

Roast rack of lamb, carrot mousseline with mild spices, peas and cebette onions from the Val de Moder, apricots à la flamme and spicy savory jus

Cheeses & desserts

Our cheese platter from Lorho and Bernard Antony

Pavlova with roasted apricot, meadowsweet cream and pistachios
Apricot sorbet

Schaal chocolate and modern Black Forest cherries