MENUS & À LA CARTE
Fall / Winter 2016-2017
SIGNATURE MENU
Please choose same menu for all guest
Wake up the Taste Buds
***
Around the Mushrooms
***
Gold Caviar Cocktail (8gr), Langoustines, White Miso Flakes
(18gr of Caviar: + 31€)
***
Sliced Raw Scallops and Autumn Fruits Variation
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Small Sole roasted in Beurre Noisette,
Spruce Bud Vinaigrette, Compote of Citron and Kumquat
***
White and green Cabbage Ravioli with Amalfi Coast Lemon,
Nutmeg Broth, Parmesan cheese
***
Potato and Truffle Cappuccino
***
Brioche-crusted Roe Deer Loin, Club Sandwich, Sauce „A la Royale“
***
Dessert
***
Sweet Signature
185€
In addition to your meal:
-
Potato and Truffle Emulsion
Selection of Cheese by “Maître Bernard Antony”
Net Prices
Dishes on the menu are subject to change due to daily market availability and seasons.
43
18
VEGETAL MENU
Please choose same menu for all guest
Wake up the Taste Buds
***
Around the Mushrooms
***
Celeriac and Potato Cocktail, Coastal Salt Marsh Herbs
***
Like a „Damien Hirst“ Masterpiece, Beets of all Colours, Autumn Fruits
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An Autumn Palette of Vegetables
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White and Green Cabbage Ravioli with Amalfi Coast Lemon, White Miso Broth
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Vegetal Cappuccino
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Creamy Mamaliga of Maize Flour on a Journey in Asia
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Dessert
***
Sweet Signature
149€
In addition to your meal:
- Potato and Truffle Emulsion
- Selection of Cheese by “Maître Bernard Antony”
Net Prices
Dishes on the menu are subject to change due to daily market availability and seasons.
43
18
CREATION MENU
Please choose same menu for all guest
Wake up the Taste Buds
***
« Around the Mushrooms »
***
Golden Pikeperch Carpaccio, Citrus Fruits Trilogy
or
Goose Foie Gras like a « Damien Hirst » Masterpiece
or
Dungeness Crab and Burrata Opera, White and Red Endive with Cider
***
Artic Char, Hazelnut and Celeriac, Horseradisch Hollandaise, Porcini Vinaigrette
or
Tender Saddle of Cod, Eggplant Sabayon, Tansy Oil
***
Veal Fillet in a Cereals Crust, Pumpkin and Chestnut Pot, Jus with Caraway
or
Roasted Duckling and Pigeon Breasts on Coffee and Orange
or
Rabbit shoulder candied for 20hours, Quince of Alsace Cake, Cardamom Sauce
***
Potato and Truffle Cappuccino
***
Grapefruit: Mousseline with Coconut, Basil Cream, Grapefruit Sorbet
or
Chocolate: Chocolate Manjari, Cream of Tonka Bean, Williams Pear, Grué Cacao Ice
or
Quince: Tender Brioche with Vanilla, the Compote and the Sorbet of Quinces, creamy Bergamot
***
Sweet Signature
For 4 courses: 139€
For 3 courses: 104€ (Not including Friday and Saturday evenings)
In addition to your meal:
- Potato and Truffle emulsion
- Selection of cheese by “Maître Bernard Antony”
Net Prices
Dishes on the menu are subject to change due to daily market availability and seasons.
43
18
INSPIRATION MENU
Please choose same menu for all guest
The proposed menu has been created depending on the inspiration of the moment
Served
Monday Lunchtimes
Thursday Lunchtimes
Friday Lunchtimes
(Not including bank holidays)
78€
Prices in Euros – Inclusive of VAT and service charge
Dishes on the menu are subject to change due to daily market availability and seasons.
MENU
AUTUMN VEGETABLES
Autumn Vegetables as a Painter's Pallet
38
GOOSE FOIE GRAS
Goose Foie Gras and Truffle terrine with garnish
48
TRUFFLE
Potato and Truffle emulsion
½ Portion
45
CAVIAR
Sliced raw Langoustines and the Gold Caviar (30g) Cocktail
110
***
LANGOUSTINES
Sliced cooked and raw Langoustines with Pink Grapefruit and Elder Blossom
60
FROG’S LEGS
Frog’s Legs with Tomato, Herbs and Coriander Seeds
48
GAMBAS
Gambas “Carabineros” with Oriental Flavours
Net Prices
Dishes on the menu are subject to change due to daily market availability and seasons.
78
MENU
TURBOT
Turbot Confit in Vanilla Butter, with Black Rice and Shellfish
50
SEA BASS
Line-caught Sea Bass in a Salt Crust, with Grain Salad,
and “Aubocassa” Olive Oil with Tarragon
For Two Persons
110
COD
Tender Saddle of Cod, eggplant Sabayon, Tansy Oil
43
***
SUCKING PORK
Crispy Sucking Pork with Sweet Woodruff, Reduced Jus,
And Gnocchi with Ricotta
For two persons
108
For Two Persons
108
VEAL
Veal Chop Transparency with Fondant Potatoes
and Porcini
SWEETBREADS
Veal Sweetbreads with Sweetcorn, Parmesan and Lemongrass
51
WAGYU BEEF
Prim-cut of Wagyu Beef 8 Degrees, with Pont-Neuf Potatoes and Choron sauce
90
LAMB
Rack of Lamb in a Herb Crust, with Vegetable Tajine
and Reduced Jus
For Two Persons
108
Our meat origins:
Poultry, Offal, Veal, and Lamb : France – Wagyu Beef : New Zealand
***
CHEESE
Selection of cheese by “Maître Bernard Antony”
Net Prices
Dishes on the menu are subject to change due to daily market availability and seasons.
25
DESSERT CORNER
COFFEE
Opéra Gateau with a twist Lalique Style, Roasted Barley Ice Cream
RUM
Rum Baba
FIG
Purple Figs, cream of Citrus fruits, Sambuca pearls, Speculoos Parfait
CHOCOLATE
Chocolate Manjari, Cream of Tonka Bean, Williams Pear, Grué Cacao Ice
QUINCE
Tender Brioche with Vanilla, the Compote and the Sorbet of Quinces, creamy Bergamot
LIKE STONEWARE OF VOSGES
Damas Plums in Compote and Marmalade, creamy Woodruff, candied Lemon
RETURN FROM THE FOREST
Hazelnut Mousse with Spruce Meringue, Cep Mushroom Ice cream
All our desserts are priced at 22,-
Net prices - Dishes on the menu are subject to change due to daily market availability and seasons.