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The Menu
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STARTERS
   

   
Roasted Blue lobster tail with verbena, crispy claw, tomatoes and peponids, watermelon extraction
  42 €
Smoked and glazed eel wit teriyaki, orange and delicate cauliflower cream
  29 €
Different forms of Artichokes from Provence and Britain, minced and grilled octopus
  29 €
Duck foie gras from South West of France with cherry liqueur, candied cherries and toasted Kougelhopf bakery
  29 €
Shredded crab with lime, quinoa and crisp vegetables, shellfish jelly with citrus fruit
  29 €


FISH
   

   
Arctic char grilled by salamander, garden peas from Marthe's garden, meadow moss mushrooms and cooking juice
  34 €
Wild turbot from Britain roasted on the bone cooked on fennel wood in a lute casserole, shellfish marinière, spring leeks and Delicatesse potatoes
  47 €
John Dory cooked with lightly spiced 'caponata', zucchini flowers stuffed with Swiss chard from Nice, and yellow sweet peppers juice
  38 €
Fillet of red mullet with aromatic plants, braised vegetables with pistou, barbajuans
  35 €


MEAT
   

   
Pyrenean Lamb from Mr. Sabathie's at Bareges,roasted rack and leg, candied shoulder and lamb meat caul casing with tabouleh, beans from Marthe's, spiced juice and argan oil
  43 €
BURGAUD DUCK OF CHALLANS BURGAUD boat-baked filet glazed with spices and grilled buckwheat, toad beets, raw and cooked peaches, port juice
  40 €
Theo Kieffer pigeon stuffed with Marjoram, crushed pine nuts and breadcrumps, stewed fennel and chanterelle mushrooms fricassee
  40 €
Thick Rhônalp veal chop, early vegetables and small potatoes in casserole dish, grilled spring onions and stuffed Paris mushrooms
  43 €
Slowly cooked free-range porc belly with red onions fondue, green peas, carrots and fresh almonds, tomato juice with capers and sage
  32 €


CHEESES
   

   
Choice of cheeses
  16 €


DESSERTS
   

   
Alsace raspberry soufflé, with sorbet and granita
  16 €
Pan-sautéed apricot from Drôme with Rosemary and honey from Nideck
  16 €
Vacherin strawberry and verbena
  16 €
Wild bilberries with lime, 'streussel' crisp cake and fermented milk sorbet
  16 €
Raw and cooked peaches from Provence, Pushkar tea sorbet and white peach
  16 €



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THE BUEREHIESEL'S CLASSICS
   

   
Schniederspaetle with pan fried frog legs scented with chervil
  39 €
Alsatian free-range pullet cooked entire like a baeckeoffe, with potatoes, artichokes, salt-confit lemon and rosemary (2 pers.)
  79 €
Caramelised brioche with beer, beer ice cream and a roasted pear
  15 €


Net prices.
 




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