A la carte


Crustaceans mousseline, stewed organic shrimps,
Swiss chards in ginger, Dugléré emulsion.
42 €
Duck foie gras terrine,
eel and granny smith apple, puff pastry brioche.
39 €
Dublin bay prawn ceviche and citrus fruits,
spicy cottage cheese.
36 €
Scallops tartare,
beetroot mousse, pomegranate vinaigrette.
32 €

Aus dem Wasser

Wild turbot with Melanosporum truffle butter,
celeriac mousseline.
59 €
John Dory fillet,
carrots, chorizo and fresh turmeric.
54 €
Back of seabass,
roots vegetables and chestnuts cannelloni, meat juice.
52 €

Von unserem Metzger

Salers prime cut of beef with shallots,
Charlotte potatoes and sucrine with black truffles.
57 €
Pigeon fillet smoked with vine shoot,
stewed salsify and blackberry ketchup.
56 €
Roasted sweetbread,

candied red cabbage and citronella.

The origin of our meats are French.

55 €

Unsere Maîtres Affineurs (Meister der Käseveredlung) empfehlen

Selected cheese from Didier Lassagne, Meilleur Ouvrier de France Classe Fromagère 2007 15 €

Unsere Süßigkeiten

Warmes Soufflé aus Kalapaïa-Schokolade
Wiener Buttergebäck mit Fleur de Sel, Eiscreme mit Tonkabohne
24 €
Smooth milky chocolate,
orange sauce and black curry crumble.
23 €
Rhône poached pear,
smooth almonds and green Chartreuse cake.
23 €
Lychee and peppermint,
creamy coconut.
21 €

Pigeon from Anjou smoked with wine shoot

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