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
Goose Foie Gras from Hirsch’s farm served with a spoon, Candied Apple chutney, “Teewecke”
French coast scallops, Val de Moder parsnip and lamb’s lettuce cream,
Sturia vintage caviar and lemon gelee
Gravlax Trout from Kircher’s Fish Farm,
Horseradish pannacotta and kohlrabi’s pickles and Granny-smith, sour cream with herbs
Fisch
Grilled sea bass fillet on skin, kasseknepfles with lemon thyme and fallen from young spinach shoots,
Homardine sauce
Turbot steak with Matelote truffle sauce, celeriac duo from Eric Greiner
Meats
Sweetbreads gilded with butter, parsley variation refreshed with lemon bibeleskaes,
Albuferra sauce
Quail stuffed with foie gras, cabbage in set of textures and herb salad,
Mashed potatoes with truffle
Desserts
Our modern reinterpretation of Tiramisu
Blanc-Manger with citrus, creamy vanilla and a touch of saffron from Denis Martz to Kilstett
Farm Clauss Appels caramelized with cider vinegar
Perfect ice cream with perilla and yuzu
Une carte détaillée des allergènes est à votre disposition sur simple demande
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.
