The menu of the moment

Inputs

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

Anne’s soft-boiled egg with Burgundy truffles, artichoke royale and lost kouglof

Clauss farm beet confit, smoked eel and horseradish pannacotta, sour cream with herb oil

The fish

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

Breton skate wing roasted in butter, Julien’s celery with Arenkha caviar, mountain tomme griesknepfles, mandarin gel and grated chestnuts

Meat & poultry

Kaysersberg Valley venison shoulder confit with foie gras, red cabbage and green apple duo, corn knepfles

Golden veal sweetbreads, parsnips and parsley from Eric Greiner refreshed with Bibelesskässe, Albuferra sauce

Cheeses & desserts

Our cheese platter from Lohro and Bernard Antony

Gourmet composition with Schaal chocolate and passion fruit

Golden apples tatin revisited, streusel and creamy Madagascar vanilla,
Lime buttermilk sorbet