MENUS "Déjeuner Saveurs" à 58 euros (2 courses and dessert) and 80 euros (3 courses et dessert)
served for lunch only from Tuesday to Saturday.

Menu composed with the seasoning arrivals.
This menu is also proposed at 87 euros and 114 euros
including aperitif, wines, coffee and mineral water.



MENU à 88 euros

Jumbo Prawns in crunchy Rice Vermicelli, Olive Oil and Basil Vinaigrette, mashed Eggplant
Guinea-Fowl Breast with Goose Liver in Potato Crust
Ossau Iraty and Espelette Pepper Jelly
Almond Tart with Pineapple and Banana, Chocolate Sauce
Petits Fours


MENU à 89 euros

Salad with mixed Sea Fish and sweet Pepper
Beef Fillet with "Volnay" Sauce, Pan-fried Chanterelles, Potatoes and Broad Beans
Fresh local Goat Cheese with Lemon and Salad
Melon and Strawberries in Apple Jelly on spiced Shortbread
Petits Fours



MENU à 103 euros

Grilled Duck Liver with Rhubarb and Apple, Citrus Fruits and Ginger Sauce
Roasted Pikeperch and Carp soft Roe, Morels, creamy Polenta with Savagnin Sauce
Rack of Lamb in Herbs Crust, Vegetable "Tian" and "Fougasse"
Comté Cheese with Walnut Vinaigrette Salad
Summer Fruits Gaspacho
Petits Fours



MENU à 108 euros

Traditional Goose Liver, Melon Chutney
Jumbo Prawns Skewer, mixed Vegetables, Saffron Sauce
Caramelized Duckling, sautéed Vegetables with Sesame
Fresh local Goat Cheese with Lemon and Salad
Creamy Napoleon with Raspberries, Vanilla Cream
Petits Fours



MENU "TGV"
115 euros without drink
in honour of the arrival of the East European TGV in Alsace

Peas Mousseline, Tomato and red Pepper Espoumas, poached Egg
Dublin Bay Prawns, Artichoke, Capers and Herbs Salad
Filet of Sole, Champagne and Truffle Sauce
Stuffed Quail with Goose Liver "en Chartreuse" in green Cabbage
Titbits glazed with Mirabel
Le Paris-Strasbourg
Rhinegold
Swiss fancy Chocolates



MENU D'AGREMENT à 127 euros

Grilled Duck Liver with Rhubarb and Apple, Citrus Fruits and Ginger Sauce
Sea Bass with Turmeric, Okra, Manioc and red sweet Pepper
Jumbo Prawns Skewer, mixed Vegetables, Saffron Sauce
Oxtail Consommé with Ravioli
Veal Tenderloin with Morels, green Peas and home-made Noodles
Comté Cheese with Walnut Vinaigrette Salad
Pan-fried Peach with Rosemary, Almond Milk Ice Cream
Lemon Macaroon with Strawberries
Petits Fours