Waltz menu

Please choose the same menu for all guests.

4-STEP WALTZ MENU

PERFECT EGG

MUSTARD – GHERKIN – SPINACH – TARRAGON

* * *

ALSATIAN CHICKPEAS SYMPHONY

* * *

DUCK FOIE GRAS

BUTTON MUSHROOMS – LEMONCURD – BRIOCHE

OR

ARTIC CHAR FROM SPARSBACH

MARINATED RAW AND SMOKED – RHUBARB – GREEN APPLE – OIL OF CHIVES

* * *

INTERMEZZO

* * *

ABALONE

GREEN ASPARAGUS – SHELLFISH – WILD GARLIC

OR

ROUGET BARBET

SAFFRON BROTH – RED BELL PEPPER – FENNEL

* * *

CAPPUCCINO POTATO – BLACK TRUFFEL

* * *

JERSIAIS BEEF MIRABEAU

OLIVE – ANCHOVY – SHALLOT

OR

BACK OF VENISON

BEETROOT – GRUMBEREKNEPFLE – FIR – REDUCED VENISON JUICE INFUSED WITH JUNIPER BERRIES

* * *

ORANGES

FROMAGE BLANC – ORANGE BLOSSOM – ABSINTHE

OR

CHOCOLATE

FROM COCOA BEAN TO MILLOT CHOCOLATE 74%

3-STEP WALTZ MENU

This menu is not served on Friday and Saturday evenings, Sunday lunch and during public holidays

PERFECT EGG

MUSTARD – GHERKIN – SPINACH – TARRAGON

* * *

ALSATIAN CHICKPEAS SYMPHONY

* * *

DUCK FOIE GRAS

BUTTON MUSHROOMS – LEMONCURD – BRIOCHE

OR

ARTIC CHAR FROM SPARSBACH

MARINATED RAW AND SMOKED – RHUBARB – GREEN APPLE – OIL OF CHIVES

* * *

CAPPUCCINO POTATO – BLACK TRUFFEL

* * *

ABALONE

GREEN ASPARAGUS – SHELLFISH – WILD GARLIC

OR

ROUGET BARBET

SAFFRON BROTH – RED BELL PEPPER – FENNEL

OR

JERSIAIS BEEF MIRABEAU

OLIVE – ANCHOVY – SHALLOT

OR

SADDLE OF LAMB IN STRUDEL PASTRY

ONIONS – SUMAC – ZAATAR – MILD GARLIC CREAM

* * *

ORANGES

FROMAGE BLANC – ORANGE BLOSSOM – ABSINTHE

OR

CHOCOLATE

FROM COCOA BEAN TO MILLOT CHOCOLATE 74%

For 3 courses*

*not including Friday and Saturday evenings, Sunday lunch and during public holidays

**Rates 2024

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