
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