Set & À La Carte Menus
See the set menus
*Prices 2026
AWAKENING THE TASTE BUDS
* * *
AMARETTO SOUR COCKTAIL
* * *
STURIA HOUSE IGP CAVIAR (10g)
CHAWANMUSHI – BROWN MUSHROOM FROM COLMAR - OYSTER
(with 20g of caviar +€30)
* * *
LOBSTER & CHIPIRONS
GROUND ELDER – JALAPEÑO - CUTTLEFISH INK
* * *
KARTOFFELNUDEL
SNAILS – PARSLEY – HORSERADISH
The Signature Dish of Chef Paul Stradner
* * *
SKATE WING
WILD GARLIC - DAIKON RADISH - BUCKWHEAT
* * *
CELERIAC IN TEXTURES
CELERIAC SAUCE WITH ROASTED ALSATIAN BARLEY COFFEE – KUMQUAT
* * *
PERFECT EGG MEURETTE STYLE - LOVAGE FOAM
* * *
SUMMER VENISON
GIROLLES – ZUCCHINI - MEADOWSWEET-INFUSED JUS
* * *
SWEET INTERLUDE
* * *
RHUBARB
RADISH – GRILLED MEXICAN VANILLA
6-Course Menu (without Lobster and without Celeriac): €250*
This Menu is available if chosen by all guests at the same table.
*Prices 2026
AWAKENING THE TASTE BUDS
* * *
AMARETTO SOUR COCKTAIL
* * *
GOAT’S CHEESE & SPINACH RAVIOLES
FERMENTED ONION BROTH – STRAWBERRY - CITRON
* * *
CELERIAC IN TEXTURES
CELERIAC SAUCE WITH ROASTED ALSATIAN BARLEY COFFEE – KUMQUAT
* * *
CAPPUCCINO POTATO – BLACK TRUFFEL
* * *
ARTICHOKE
HAZELNUT & MISO PRALINE – TARRAGON CONDIMENT – BARIGOULE JUS VINAIGRETTE
* * *
SWEET INTERLUDE
* * *
RHUBARB
RADISH – GRILLED MEXICAN VANILLA
Any change to a dish within this menu will incur a supplement of €20 per dish and per guest.
*Prices 2026
AWAKENING THE TASTE BUDS
* * *
AMARETTO SOUR COCKTAIL
* * *
GOOSE FOIE GRAS
RHUBARB – 74% PURE PLANTATION CHOCOLATE – BRIOCHE
OR
LOBSTER & CHIPIRONS
GROUND ELDER – JALAPEÑO - CUTTLEFISH INK
* * *
SKATE WING
WILD GARLIC - DAIKON RADISH - BUCKWHEAT
OR
CONFIT SALMON TROUT FROM SPARSBACH
SANSHO – WILD BROCCOLI – RIESLING BEURRE BLANC
* * *
PERFECT EGG MEURETTE STYLE - LOVAGE FOAM
* * *
BEEF CHUCK
CARROTS - TARRAGON - REDUCED JUS
OR
SUMMER VENISON
GIROLLES – ZUCCHINI - MEADOWSWEET-INFUSED JUS
* * *
SWEET INTERLUDE
* * *
COCOA POD
MILLOT CHOCOLATE - OABIKA MOUSSE - WILD MADAGASCAR PEPPER
O R
STRAWBERRIES
GARDEN HERBS – ELDERFLOWER BLOSSOMS
(not valid on bank holiday eves, public holidays and special evenings)
This menu is available if chosen by all guests at the same table.
*Prices 2026
AWAKENING THE TASTE BUDS
* * *
AMARETTO SOUR COCKTAIL
* * *
GOOSE FOIE GRAS
RHUBARB – 74% PURE PLANTATION CHOCOLATE – BRIOCHE
OR
LOBSTER & CHIPIRONS
GROUND ELDER – JALAPEÑO - CUTTLEFISH INK
* * *
PERFECT EGG MEURETTE STYLE - LOVAGE FOAM
* * *
SKATE WING
WILD GARLIC - DAIKON RADISH - BUCKWHEAT
OR
BEEF CHUCK
CARROTS - TARRAGON - REDUCED JUS
* * *
SWEET INTERLUDE
* * *
COCOA POD
MILLOT CHOCOLATE - OABIKA MOUSSE - WILD MADAGASCAR PEPPER
OR
STRAWBERRIES
GARDEN HERBS – ELDERFLOWER BLOSSOMS
*Prices 2026
MENU IN TUNE WITH THE INSPIRATIONS OF THE DAY
Available at lunchtime only
Tuesday
Thursday
Friday
(Excluding public holidays)
See the À la Carte Menu
ALL OUR COURSES (both savoury and sweet) ARE ALSO AVAILABLE À LA CARTE
€85 per course OR €50 per vegetarian creation
CHEESE €35
Selection of Cheese by Masters Bernard & Jean-François Antony
*Prices can be found in the download menu at the bottom of the page.
COCOA POD
MILLOT CHOCOLATE - OABIKA MOUSSE - WILD MADAGASCAR PEPPER €45
RHUBARB
RADISH – GRILLED MEXICAN VANILLA €35
STRAWBERRIES
GARDEN HERBS – ELDERFLOWER BLOSSOMS €35