Starters

Powdered Foie Gras de Canard with a jelly of red Portwine and a warm brioche

(Porto blanc 6 €)

or

Asparagus on puff pastry with a sauce “Mousseline”

or

Fried frog legs on a Champagne sauce and Millefeuille of spinach

or

Coquille Saint Jaques with three kinds of sauces

Second Course

Oysters “Fines de claires” with shallots in vinegar of red wine and Pumpernickel

or

Velouté of parsley roots with poached pear

or

Burgundy grapevine snails à l’Alsace

or

Méli-mélo of salads and wild herbs with fresh raspberries and a raspberry vinaigrette

or

Lemon sorbet with Vodka

Main Course

Medaillon of veal with a Calvados Sauce, glazed “Paradies-Apples” and a mousse of sunchoke

or

„Coq au Riesling“ with small vegetables

or

Filled Loup de Mer on a Pastis sauce with braised fennel and cherry tomatoes

or

Filet of lamb with rosemary-jus, stewed shallots and roasted celery dices

Desserts

Crêpes Suzette flambé with “Grand Marnier” and homemade vanilla icecream

or

Strawberry and pistachio mousse on a coulis of white chocolate

or

“Irish Coffee” Mousse with macaroon on a dark chocolate sauce

or

Grand Dessert du Maître Pâtissier

or

Selection of French cheese with fig mustard

3-course menu 46 €

4-course menu 54 €

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