Starters

Starters

Home-cooked Duck Foie Gras

28

Passionfruit textures and a touch of “Plantation Mangaro” chocolate (65% cocoa), by the Maison Cluizel

Crabmeat by Kaviari

28

seasoned with hazelnut oil and a refreshing touch of apple

Cep velouté

22

toast topped with escargots

Fish

Fish

Brittany Blue Lobster

69

geröstete Steinpilze, Cromesquis aus Kalbsfuß und Albufeirasauce

Zanderfilet

42

auf gegrilltem Kohlblatt, Sauerkraut-Illusion und dezent geräucherter Sahnenote

Adlerfischfilet

39

Risotto-Emulsion mit elsässischem Safran, Chorizo-Streusel und jungem Blattspinat

Meat Dishes

Meat Dishes

Iberian Lamb magret

49

caramelised carrots and a full-bodied jus

Dordogne Veal loin

42

käsknepfle and leek-stuffed mushrooms

Vegetarian dish: Organic Hen’s Egg

38

perfectly cooked, in a Florentine-inspired vol-au-vent nest

Desserts

Desserts

Dark Chocolate and Cherry

16

our interpretation of a Black Forest gâteau

La Crêpe Suzette

16

with orange, Grand Marnier liqueur, vanilla ice cream

Lemon meringue tarte

16

deconstructed, fromage blanc sorbet

Ripened Cheese Platter

16

Cheese selection by M.O.F. awarded cheese maker Cyril Lohro