Starters

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

(Porto blanc 6 €)

or

Little kidneys on a mustard sauce and a small mushroom tarte

or

Filled quail on a cognac sauce with braised grapes

or

Scallops with “beurre blanc”, piperade and straw potatoes

or

White asparagus with puff pastry and sauce mousseline

Second Course

Velouté of parsley root with curry-coconut flavor and marinated crevettes

or

Burgundy grapevine snails à l’Alsace

or

Méli-Mélo of wild salads with Mango vinaigrette, fresh mango and quail eggs

or

Granité of pomegranate with Cassis liqueur

Main Course

Filet of veal with oyster mushrooms, gratinated bell peppers and glazed scallion

or

Supreme of guinea fowl on a truffle essence with green asparagus and savoy balls

or

Filet of codfish on an Amalfi-Lemon-Sauce with almond tartelette and Romanesco

or

Roulade of rabbit in red wine sauce, potato mash and glazed carrots

Desserts

Charlotte of raspberries

or

Millefeuille of mango and white chocolate

or

Trilogy of chocolate

or

Grand Dessert du Maître Pâtissier

or

Selection of French cheese with fig mustard

3-course menu 56 €

4-course menu 64 €

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