Set & À La Carte Menus

AWAKENING THE TASTE BUDS
* * *

AMARETTO SOUR COCKTAIL
* * *

LANGOUSTINE MARINATED WITH AUTUMNAL FLAVOURS
PUMPKIN – VANILLA – GRAPE

* * *

STURIA HOUSE IGP CAVIAR (10g)
CHAWANMUSHI – BROWN MUSHROOM FROM COLMAR - OYSTER
(with 20g of caviar +€30)

* * *

KARTOFFELNUDEL
SNAILS – PARSLEY – HORSERADISH
The Signature Dish of Chef Paul Stradner

* * *

PERFECT EGG MEURETTE STYLE - LOVAGE FOAM

* * *

JOHN DORY FILLET

CORN IN TEXTURES – ALSATIAN SAFFRON

* * *

CAPPUCCINO

POTATO – BLACK TRUFFEL

* * *

VENISON
PORCINI – HAZELNUT PRALINE – BALSAMIC - INFUSED JUS

* * *

INTERMEZZO

* * *

PEAR
BARLEY - PARSNIP

AWAKENING THE TASTE BUDS

* * *

AMARETTO SOUR COCKTAIL

* * *

GOAT’S CHEESE & SPINACH RAVIOLES
FERMENTED ONION BROTH – STRAWBERRY - CITRON

* * *

HERB RISOTTO

* * *

CAPPUCCINO

POTATO – BLACK TRUFFEL

* * *

ARTICHOKE

HAZELNUT & MISO PRALINE – TARRAGON CONDIMENT – BARIGOULE JUS VINAIGRETTE

* * *

SWEET INTERLUDE

* * *

PEAR
BARLEY - PARSNIP

AWAKENING THE TASTE BUDS

* * *

AMARETTO SOUR COCKTAIL

* * *

GOOSE FOIE GRAS

QUINCE - BLACK OLIVE - BRIOCHE

OR

LANGOUSTINE MARINATED WITH AUTUMNAL FLAVOURS
PUMPKIN – VANILLA – GRAPE

* * *

JOHN DORY FILLET

CORN IN TEXTURES – ALSATIAN SAFFRON

OR

ZANDER FILLET

BEETROOT – TROUT ROE – CHAMPAGNE

* * *

PERFECT EGG MEURETTE STYLE - LOVAGE FOAM

* * *

TRADITIONALLY REARED GUINEA FOWL FROM ARNAUD TAUZIN

FERMENTED CELERIAC – ROASTED BARLEY COFFEE – SAUCE POULETTE

OR

VENISON
PORCINI – HAZELNUT PRALINE – BALSAMIC - INFUSED JUS

* * *

SWEET INTERLUDE

* * *

COCOA POD - MILLOT CHOCOLATE

OABIKA MOUSSE - WILD MADAGASCAR PEPPER

OR

ZWETSCHGEN PLUM
PAIN PERDU KUGELHOPF – WHITE TEA

AWAKENING THE TASTE BUDS

* * *

AMARETTO SOUR COCKTAIL

* * *

GOOSE FOIE GRAS
QUINCE - BLACK OLIVE - BRIOCHE

OR

LANGOUSTINE MARINATED WITH AUTUMNAL FLAVOURS
PUMPKIN – VANILLA – GRAPE

* * *

PERFECT EGG MEURETTE STYLE - LOVAGE FOAM

* * *

JOHN DORY FILLET

CORN IN TEXTURES – ALSATIAN SAFFRON

OR

TRADITIONALLY REARED GUINEA FOWL FROM ARNAUD TAUZIN

FERMENTED CELERIAC – ROASTED BARLEY COFFEE – SAUCE POULETTE

* * *

SWEET INTERLUDE

* * *

COCOA POD - MILLOT CHOCOLATE

OABIKA MOUSSE - WILD MADAGASCAR PEPPER

OR

ZWETSCHGEN PLUM
PAIN PERDU KUGELHOPF – WHITE TEA

MENU IN TUNE WITH THE INSPIRATIONS OF THE DAY

Available at lunchtime only
Tuesday
Thursday
Friday
(Excluding public holidays)