Set & À La Carte Menus

PERFECT EGG 
MUSTARD - GHERKIN - CAPERS - SPINACH – TARRAGON
* * *
ALSATIAN CHICKPEAS SYMPHONY
* * *
PEA MONOCHROME
YUZU - BUFFALO MOZZARELLA
* * *
KARTOFFELNUDELN
SNAILS - PARSLEY – HORSERADISH
* * *
WARMED CARABINERO 
BRAISED LETTUCE - MEXICAN LEMON - KABOSU 
* * *
BLACK COD
LEEK – SMOKED POTATO PUREE – ANCHOVIES 
* * *
MOREL
WHITE ASPARAGUS - WATERCRESS - HEDGE WOUNDWORT
* * *
PIGEON BREAST
COLOURFUL CARROTS - KUMQUAT - CARAWAY SAUCE
* * *
STRAWBERRY – ABIES LAGRIMUS PINE

PERFECT EGG 
MUSTARD - GHERKIN - CAPERS - SPINACH – TARRAGON
* * *
ALSATIAN CHICKPEAS SYMPHONY
* * *
LENTILS SALAD
KUMQUAT – SPRUCE
* * *
GREEN ASPARAGUS
GRAPEFRUIT - ELDERFLOWER 
* * *
PEA MONOCHROME
YUZU - BUFFALO MOZZARELLA
O R
ROUGET BARBET
SAFFRON BROTH - RED BELL PEPPER – FENNEL (+ €13)
* * *
MOREL
WHITE ASPARAGUS - WATERCRESS - HEDGE WOUNDWORT
* * *
CARROT TART
VEGETARIAN GRAVY – POPPY SEEDS
O R
SADDLE OF LAMB IN STRUDEL PASTRY
ONIONS - SUMAC – ZAATAR - MILD GARLIC CREAM (+ €13)
* * *
STRAWBERRY – ABIES LAGRIMUS PINE

PERFECT EGG 
MUSTARD - GHERKIN - CAPERS - SPINACH – TARRAGON
* * *
ALSATIAN CHICKPEAS SYMPHONY
* * *
DUCK FOIE GRAS 
BUTTON MUSHROOMS – LEMONCURD – BRIOCHE
O R
ARTIC CHAR FROM SPARSBACH 
MARINATED RAW AND SMOKED - RHUBARB - GREEN APPLE - OIL OF CHIVES
* * *
INTERMEZZO
* * *
ABALONE
GREEN ASPARAGUS - SHELLFISH - WILD GARLIC
O R
ROUGET BARBET
SAFFRON BROTH - RED BELL PEPPER - FENNEL
* * *
CAPPUCCINO POTATO – BLACK TRUFFEL
* * *
JERSIAIS BEEF MIRABEAU 
OLIVE - ANCHOVY – SHALLOT
O R
SADDLE OF LAMB IN STRUDEL PASTRY
ONIONS - SUMAC - ZAATAR – MILD GARLIC CREAM
* * *
ORANGES
FROMAGE BLANC - ORANGE BLOSSOM – ABSINTHE
O R
CHOCOLATE 
FROM COCOA BEAN TO MILLOT CHOCOLATE 74%

PERFECT EGG 
MUSTARD - GHERKIN - CAPERS - SPINACH – TARRAGON
* * *
ALSATIAN CHICKPEAS SYMPHONY
* * *
DUCK FOIE GRAS 
BUTTON MUSHROOMS – LEMONCURD – BRIOCHE
O R
ARTIC CHAR FROM SPARSBACH 
MARINATED RAW AND SMOKED - RHUBARB - GREEN APPLE - OIL OF CHIVES
* * *
CAPPUCCINO POTATO – BLACK TRUFFEL
* * *
ABALONE
GREEN ASPARAGUS - SHELLFISH - WILD GARLIC
O R
ROUGET BARBET
SAFFRON BROTH - RED BELL PEPPER - FENNEL
O R
JERSIAIS BEEF MIRABEAU 
OLIVE - ANCHOVY – SHALLOT
O R
SADDLE OF LAMB IN STRUDEL PASTRY
ONIONS - SUMAC - ZAATAR – MILD GARLIC CREAM
* * *
ORANGES
FROMAGE BLANC - ORANGE BLOSSOM – ABSINTHE
O R
CHOCOLATE 
FROM COCOA BEAN TO MILLOT CHOCOLATE 74%

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Friday lunchtime
(Except public holidays)

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