Our gourmet restaurant is open every evening,
weekends and public holidays.
This menu is served to all guests at the table.
Saturday and Sunday lunchtime until 12:30 pm, every evening until 8:15 pm
125 €
In 7 courses, let yourself be guided by the inspirations of the chef and his brigade
95€
Baked beets in a salt crust
Beet velouté, smoked trout condiment, soubise sauce
❖
Roasted scallops and matured beef carpaccio
Jerusalem artichokes and beef jus
❖
Line hake cooked in chard leaves
Parsley root, chimichurri, Crémant d’Alsace sabayon
❖
Game from our forests
Parsnip mousseline, parsnip and mushroom tartar with Mezcal,
game juice with Voatsiperifery pepper
❖
Apple symphony
Maple syrup sweetness
– Or –
Chocolate intensity
Creamy buckwheat ice cream
75€
Baked beets in a salt crust
Beet velouté, smoked trout condiment, soubise sauce
❖
Line hake cooked in chard leaves
Parsley root, chimichurri, Crémant d’Alsace sabayon
❖
Game from our forests
Parsnip mousseline, parsnip and mushroom tartar with Mezcal,
game juice with Voatsiperifery pepper
❖
Apple symphony
Maple syrup sweetness
– Or –
Chocolate intensity
Creamy buckwheat ice cream
Composition of cheeses of the moment
Selected by our master cheese makers,
Bernard et Jean-François Antony “Fromagerie Antony” à Vieux-Ferrette
17€
The “Plaisir” menus are also available in a vegetarian version.
Menu items can be served à la carte, at
28 € for starters, 42 € for main courses and 18 € for desserts.
Any change to the menus will incur a surcharge of 15 €.
