Goose foie gras in puff pastry, nuts jelly, apple and pear with pepper chutney

Roast blue lobster, raw tomato with coriander, tomato jelly and mousse, basil oil and baby leaves

Calf’s head fritters in warm vinaigrette with seasonings

Just stiffed Dublin bay prawn tails, fish soup broth with ginger, different shellfishes and squids

Vegetable salad on a thin puff pastry of eggplant caviar with summer truffle (tuber aestivum)

Thinly-sliced breast of pigeon and duck liver with poppy seeds, artichoke and rocket salad with juice

Bass and razor clam stuffed with seashell, small potatoes, artichokes and other vegetables casserole, piquant sauce flavored with sage

Adlerfish mit Croutons, Bearnersauce mit Pfeffer aus Kampot, Kartoffelnpüree mit Oliven und Tomaten

John Dory whole roasted with lemon and fennel, artichokes cooked with olive oil and white wine, fennel, and garlic croutons

Blue lobster, spring vegetables from Marthe's garden, and bread juice

Roast grey sea bream, aubergine cannelloni with salt cod fish pie, garlic, oil and cream, pan-sautéed small squids and olive oil sauce with basil and pine seeds

Pan-sautéed duck foie gras, fricassee of fresh cepe mushrooms and poultry juice

Pan-sautéed and braised “Le Bressou” veal, green asparagus and potatoes with bacon and cheese

Crispy and braised Rhônalpin veal sweetbreads, chanterelle mushrooms with fresh small kidney beans, creamy potatoe purée

Roast loin, slow cooked belly of free-range pork, stewed vegetables and chanterelle mushrooms (2 pers.)

Choice of cheeses

Disk-shaped Guanaja and Gianduja chocolate cake, fresh mango and pure chocolate sorbet

Chaud-froid of Alsatian raspberries, raspberry sorbet and granita

Figs and strawberries, lime jelly, white cheese sorbet and blueberry juice

Thin leaves with coffee, caramel and salt butter, coffee ice cream

Alsatian yellow plum tart, stewed greengages and yellow plum sorbet

Grapefruit soufflé and sorbet, Campari granita

Ice cream, sorbet variety and seasonal fruit

Schniederspaetle with pan fried frog legs scented with chervil

Whole 'Pattes noires' chicken cooked like in a 'baeckeofe' hot-pot, with potatoes, artichokes, preserved lemon and rosemary herb(2 pers.)

Caramelised brioche with beer, beer ice cream and a roasted pear

Net prices.