Starters

Stuffed quail with pan-fried peach on a peach sauce

or

Frogs legs on light garlic sauce with eggplant caviar and fried spring onion

or

Rilettes of duck with onion marmalade and little haricot beans

or

Little quiches with spinach and leek with a small salad (veg.)

Second Course

Fish soup with croutons and Sauce Rouille

or

Burgundy grapevine snails à l’Alsace

or

Méli-Mélo with a raspberry vinigarette and baked goats cheese

or

Coconut-Sorbet on a pineapple compot and Batida

Main Course

Filet of veal on a sauce “Café de Paris”, with oyster mushrooms, spinach gnocchi and glazed carrots

or

Filet of lamb on a tarragon sauce with artichoke and potato-olive mash

or

Poached Loup de Mer on a Noilly Prat sauce with Basmati-Safran rice and green asparagus

or

Poularde and prawns on a Riesling-Sauce with sweet pepper cookie and glazed spring onions

or

Lasagne provençal (veg.)

Desserts

Mousse and gelée from apples with Calvados, Tarte Tatin and cinnamon ice cream

or

Duo of chocolate and Baileys mousse on a caramel sauce

or

Dessert Surprise of rhubarb and strawberries on a strawberry coulis

or

Grand Dessert du Maître Pâtissier

or

Selection of French cheese with fig mustard

3-course menu 69 €

4-course menu 82 €

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