The seasonal menu
imagined by the Chef
Introducing the menu
Our chef Thomas Koebel brings his culinary creativity to daylight morning after morning. Come and discover the seasonal menu with gastronomic, audacious and tasty dishes cooked with seasonal products.
Starters
Crawfish ravioli and creamy bisque, dunes oyster mushrooms and Sürerame with black lemon
Goose foie gras from Hirsch in La Wantzenau served with a spoon,
Seasonal fruits chutney and small “Teewecke
Anne’s mimosa egg with Sturia caviar
Celery and green apples in remoulade, “cramaillotte” reduction
Fisch
Grilled red mullet fillet on skin, lettuce cream with lobster oil, mini Homburg fennel cooked in a pretzel crust
John Dory filet roasted with butter, Riesling Cockle sauce,
Courgette Trimmings, freshened falafels with Bibelesskässe
Meats
back of summer venison from local hunting and its marjoram juice,
Burnt raspberries and mustard condiment,
Peas and chanterelles with tarragon, homemade spätzle
Beef «Alsace character» in three ways
Grilled Faux Filet with Pinot Noir and Confit Shallot,
Warm pot salad on fire and horseradish gel
Tartare with knives and crunchy Grumbeerekiechele
Desserts
Our modern reinterpretation of Tiramisu
In the spirit of a meringue rhubarb pie
The strawberries: In a fresh salad with balsamic,
sorbet and hot compote, Crunchy Gavotte with vanilla and olive oil
A detailed allergen map is available upon request
Opening time
The restaurant is open from Tuesday to Friday, from 12:00 p.m. to 13:15 p.m and from 7:00 p.m. to 9:00 p.m., from 7:00 p.m. to 9:00 p.m. on Saturdays and from 12:00 p.m. to 13:15 p.m. on Sundays.
