Starters

Powdered Foie Gras de Canard marinated in Bordeaux with Pineapple chutney and a warm brioche

(Porto blanc 6 €)

or

Salmon-Tartar with fresh mango on beetroots with basil vinaigrette

or

Wild hare with Porto, cranberries and marinated citrus fruits

or

Scallops with dill-butter,piperade and crisp leek

Second Course

Creamy moussle soupe of Bouchot moussles

or

Burgundy grapevine snails à l’Alsace

or

Méli-Mélo of salads with a Roquefort mousse

or

Sorbet of quince with pear Eau-de-Vie

Main Course

Duck’s breast à la apricot with tarte tatin of tomatoe and glaced carrets

or

Fried Codfish with lemon fruits and little vegetables

or

Filet of Beef à la bodelaise with shallot compote and potato mash ‘tricolore’

or

Filet of deer ‘grand veneur’ with red cabbage, ‘Knödel’ and marinated cherries

Desserts

Crêpes Suzette with selfmade vanilla ice

or

Ginger Crème brûlée with Grand Marnier froth

or

Trilogy of pear: poached, mousse and sorbet

or

Grand Dessert du Maître Pâtissier

or

Selection of French cheese with fig mustard

3-course menu 54 €

4-course menu 62 €

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