Gallery you selected as a Slider Gallery in Home page settings contains no slides, make sure to upload at least one image for selected gallery.

La Carte | Menu

La Carte

Tasting menus

Menu AMÉLIE

Mise en bouche

Terrine de foie gras

Duck foie gras with green pepper,
rhubarb confit, Tahiti vanilla and brioche

Essence de bœuf

Essence and tartare of beef,
lovage and Dijon mustard ice cream

Herbes du jardin

Fresh herbs, braised and pickled vegetables,
tarragon foam and blossom vinegar

Loup de mer

Sea bass on pearl barley risotto with chorizo,
edamame and bell pepper cream

Ballotine de pintade

Ballotine of guinea fowl, root vegetables with truffle-madeira jus, green asparagus and celeriac mousseline

Pré-Dessert

Cannelloni de chocolat blanc

White chocolate cylinder and almond-lemon sponge,
sorbet of vineyard peach and lemon verbena

Fraises à la provençale

Strawberries on olive oil parfait, Mara des Bois sorbet,
lavender meringue and basil vinaigrette

4 courses: 70.00 €
From 5th course: 15.00 € per course
Optional wine pairing: 11.00 € per course

Menu GÉRARD

Mise en bouche

Ragoût d'aubergine braisé

Braised aubergine, grilled bell pepper and lime kefir,
cumin and poppadom

Velouté de petit pois

Pea velouté with buttermilk granité,
wild garlic and Bayonne ham

Foie gras poêlé

Pan-fried duck foie gras, heart cherries in sherry,
Jerusalem artichoke and caramelised hazelnuts

Délice de homard

Lobster, pickled cauliflower on vadouvan foam,
salted lemon and curry plant

Duo de veau

Duet of veal with baby spinach, artichoke parcels,
Comté and dandelion

Pré-Dessert

Plateau de fromages

Selection from 12 artisan cheeses,
René Tourrette, Maître-Fromager-Affineur, in Strasbourg

Gâteau Opéra

Opéra slice,
dark chocolate sorbet and passion fruit

4 courses: 70.00 €
From 5th course: 15.00 € per course
Optional wine pairing: 11.00 € per course

Menu VÉGÉTARIEN

Mise en bouche

Ragoût d'aubergine braisé

Braised aubergine, grilled bell pepper and lime kefir,
cumin and poppadom

Velouté de petit pois

Pea velouté,
wild garlic oil and buttermilk granité

Herbes du jardin

Fresh herbs, braised and pickled vegetables,
tarragon foam and blossom vinegar

Déclinaison de chou-fleur

Variation of cauliflower,
salted lemon and vadouvan foam

Artichauts

Artichoke parcels, sun-dried tomatoes,
Comté and dandelion

Pré-Dessert

Cannelloni de chocolat blanc

White chocolate cylinder and almond-lemon sponge,
sorbet of vineyard peach and lemon verbena

Fraises à la provençale

Strawberries on olive oil parfait, Mara des Bois sorbet,
lavender meringue and basil vinaigrette

4 courses: 70.00 €
From 5th course: 15.00 € per course
Optional wine pairing: 11.00 € per course