" Le Crocodile "
The Restaurant’s Masterpieces

Here are some of the greatest dishes which made
"Le Crocodile" and Emile Jung so famous.


Creamed green Asparagus Soup, Ceccina Flan and Parmesan 16
Prawns on Skewer in crunchy Rice Vermicelli, Orange Vinaigrette 48
Poached Eggs "en Meurette" with Spring Vegetables 32
Traditional Goose Liver, Mango Chutney with Anis 43
"Napoleon" with Provence Asparagus in different Style, Sicilian Olive Oil Vinaigrette (low calories) 32
Lobster Salad with shredded raw Beetroot and Avocado 78
Grilled Duck Liver with Reinette Apple, Citrus Fruits and Ginger Sauce 44




Roasted Pikeperch and Carp soft Roe, green Asparagus and Morels, Savagnin Sauce 44
Monkfish Medallion, black Beans and Rocket Salad, red sweet Pepper Sauce 46
Grilled Jumbo Prawns, Ink Risotto with Fennel, Shell-Fish Sauce 49
Roasted Sea Bass, Artichoke and Broad Beans, Roseval Potatoes Sauce with Saffron 52
French Lobster, golden Vermicelli with pink Pepper and Sugar Beans 78






Poached Chicken Breast in "Pot au Feu" mashed Eggplant with fresh Coriander (low calories) 39
Beef Fillet with green Asparagus and Polenta Fries, "Spanish" Béarnaise 47
Rack of Lamb in Herbs Crust, Vegetable Pastilla and white Beans 49
Truffled boneless Pork Trotter and Pork Ear, mashed Potatoes and glazed Carrots 48
Duck Liver in Salt Crust Potatoes and Turnips Stew (2 persons) 56 p.pers.
Caramelized Duckling, Salsify and Parsnip with Sesame Roasted Leg on Herbs Salad (2 persons) 40 p.pers.

.




Cheese Selection from Cyrille Lorho, Meilleur Ouvrier de France
and from "la Chévrerie des Embetscheés à Lapoutroie" 19


Les desserts Crocodile


Creamy Coffee Mousse with his Speculoos Biscuit, Coffee Ice Cream 18
Cherry Brandy Ice-Cream in Chocolate Cup 18
"Extreme" iced Meringue, warm red Berries and Lichee Sorbet 21
Chocolate Mousse Cake, Cocktail with Cactus Flower and Vodka 18
Macaroon with Strawberries and Yuzu Lemon light Cream 18


(desserts to be ordered at the beginning of the meal)
Black Chocolate Cake with bitter Cherries in Brandy, Vanilla Cream and Raspberry Sorbet 19
Gratinated crumbly Shortbread with exotic Fruits, Passion Fruit Sorbet 19
Saint Honoré with Hazelnut Cream and Almond Nougatine 18
Chocolate caramelized Napoleon with Grapefruit 19
Caramelized Apple Tart, Smooth Cottage Cheese Samossa 19
The Special of the Day 18



Tous les prix sont nets, Taxes et Service compris.


Some of our dishes can be served in a smaller portion
the price will be the half plus 5 euros



Déjeuner Saveurs
Menu served for lunch from Tuesday to Saturday
 
Menu à 58,- (2 courses and dessert) or 87,- including drinks
Menu à 80,- (3 courses and dessert) or 114,- including drinks


Creamed green Asparagus Soup, Ceccina Flan and Parmesan
or
Poached Egg "en Meurette" with Spring Vegetables
or
"Napoleon" with Provence Asparagus in different Style,
Sicilian Olive Oil Vinaigrette (low calories)
-----
Roasted Pikeperch and Carp soft Roe, green Asparagus and Morels, Savagnin Sauce
or
Monkfish Medallion, black Beans and Rocket Salad, red sweet Pepper Sauce
or
Roasted Sea Bass, Artichoke and Broad Beans, Roseval Potatoes Sauce with Saffron
-----
Poached Chicken Breast in "Pot au Feu"
mashed Eggplant with fresh Coriander (low calories)
or
Beef Fillet Cubes with green Asparagus and Polenta Fries, "Spanish" Béarnaise
or
Grilled Lamb Chops, Vegetable Pastilla and white Beans
  -----
Creamy Coffee Mousse with his Speculoos Biscuit, Coffee Ice Cream
or
Vanilla Crème Brulée
(dessert to be ordered at the beginning of the meal)
or
The Special of the Day
-----
Petits Fours


MENU "TGV"
115 euros without drink
Pea Mousseline, Tomatoes and red Peppers Espoumas,
OEuf poché, Nuage de Lime
------
Dublin bay Prawn Tails, Artichoke Brunoise, Capers,
Herb Salad as in a Parisian Brasserie
------
Twists of steamed Filets of Sole, Champagne Sauce, Duxelles of white Mushrooms in cream,
fine Brunoise of Trufles, fresh sugar Peas
------
Stuffed Chartreuse Quail with Goose Liver, shredded green Cabbage, deglazed Sauce in Madeira,
everything surrounded by Carrots and new Turnips
------
Titbits glazed with Mirabel
------
Le Paris-Strasbourg
------
Rhinegold
------
Swiss fancy Pastries


MENU DÉGUSTATION
Menu proposed for the entire table
127 euros

Traditional Goose Liver, Mango Chutney with Anis
or
Grilled Duck Liver with Reinette Apple, Citrus Fruits and Ginger Sauce
-----
Roasted Sea Bass, Artichoke and Broad Beans, Roseval Potatoes Sauce with Saffron
-----
Grilled Jumbo Prawns, Ink Risotto with Fennel, Shell-Fish Sauce
-----
Oxtail Consommé with Ravioli
-----
Grilled Lamb Chop, Vegetable Pastilla and white Beans
-----
Fromages de France
-----
Gratinated crumbly Shortbread with exotic Fruits, Passion Fruit Sorbet
-----
Chocolate Mousse Cake, Cocktail with Cactus Flower and Vodka
-----
Petits Fours



DINER
Menu Gourmand 88 euros


Amuse Bouche
-----

Prawns on Skewer in crunchy Rice Vermicelli, Orange Vinaigrette
or
Grilled Duck Liver with Reinette Apple, Citrus Fruits and Ginger Sauce
-----
Monkfish Medallion, black Beans and Rocket Salad, red sweet Pepper Sauce
or
Beef Fillet with green Asparagus and Polenta Fries, "Spanish" Béarnaise
-----
Fromages de France
-----
Macaroon with Strawberries and Yuzu Lemon light Cream
or
Chocolate caramelized Napoleon with Grapefruit
(dessert to be ordered at the beginning of the meal)
-----
Petits Fours

 


Prices in Euros


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