I could not live without Champagne –
In victory I deserve it,
in defeat I need it.
Napoleon I. Bonaparte (1769 – 1821)
Menu AMÉLIE
Mise en bouche
Foie gras au torchon
Foie gras with cocoa,
duo of quince and chocolate brioche
Soupe au pistou
Provencal vegetable soup
with an aromatic herb paste
Moules
Mussels and Venus clams
in a lobster broth
Loup de mer
Sea bass with sweet potato,
variation of fig and Bayonne ham
Pintade
Guinea fowl, dehydrated grapes,
parsnip mousseline, bimi and oats
Pre-dessert
(C’est) La vie en rose
Rose with dark chocolate petals,
chestnut mousse and red-wine plum on a hazelnut dacquoise
Macarons au chocolat
Chocolate macarons and ganache
with blood-orange sorbet
4 courses: 70.00 €
From 5th course: 15.00 € per course
Optional wine pairing: 11.00 € per course
Menu GÉRARD
Mise en bouche
Pâtes farcies à la truffe
Pasta filled with Reblochon,
truffle shavings and chestnut foam
Velouté de poulet
Velouté and pralines of chicken
with herb oil
Foie gras poêlé
Pan-fried foie gras,
variation of Jerusalem artichoke and stewed plums
Homard
Lobster with fennel,
beurre blanc à l’orange and kaki
Chevreuil
Glazed saddle of venison,
poached pear, duxelles and bacon panna cotta
Pre-dessert
Plateau de fromages
Selection from 12 artisan cheeses,
René Tourrette, Maître-Fromager-Affineur, in Strasbourg
Ananas et pomme verte
Fried pineapple with vanilla parfait,
apple-pineapple brunoise and pineapple sorbet
4 courses: 70.00 €
From 5th course: 15.00 € per course
Optional wine pairing: 11.00 € per course
Menu VÉGÉTARIEN
Mise en bouche
Pâtes farcies à la truffe
Pasta filled with Reblochon,
truffle shavings and chestnut foam
Soupe au pistou
Provencal vegetable soup
with an aromatic herb paste
Déclinaison de topinambour
Variation of Jerusalem artichoke,
spinach and quail’s egg
Quiche à la patate douce
Sweet potato quiche,
goat cream cheese and pear gel
Brocoli sauvage
Bimi, parsnip mousseline,
oat crumble and dehydrated grapes
Pre-dessert
(C’est) La vie en rose
Rose with dark chocolate petals,
chestnut mousse and red-wine plum on a hazelnut dacquoise
Macarons au chocolat
Chocolate macarons and ganache
with blood-orange sorbet
4 courses: 70.00 €
From 5th course: 15.00 € per course
Optional wine pairing: 11.00 € per course
