The
Menu
The Menus
In case of allergy, please warn the team beforehand. Menus are served for all the table guests. Menus below are shown as examples for the current season. Variations may happen according to the Chef's inspiration.
Expression Menu
€85
Veal & Radish
Fillet of veal prepared like a carpaccio, with a refreshing lovage twist, radish shavings,
red onion pickles and slightly tangy onion purée
~
Trout & Green asparagus
Trout from Breuchin’s fish farm, slow cooked, green asparagus cooked in its own juices,
smooth potato purée, and beurre blanc sauce with trout roe
~
Lamb & Petit pois
Lamb fillet cooked with wild garlic, petit pois gnocchi and fresh petits pois, and full-bodied jus with droplets of wild garlic oil
~
First sweet note
Delicacy from our forests with splinters of Vosges sweets
~
Strawberry & Basil
Vanilla cream with a slight note of basil, strawberries,
strawberry espuma and sorbet
~
In addition to the Discovery Menu
Selection from our cheese trolley,
sourced from Ferme au petit Gravier in Saulxures-sur-Moselotte
€18
Market garden Menu
€90
White asparagus & Egg yolk
White asparagus prepared like a deviled egg, filled with egg yolk cream, condiment and hollandaise seasoned with charred lemon
~
Petit pois & Roasted shallots
Crisp petit pois and lovage tartlet, with farmhouse bread tuile,
and petits pois pod cream
~
Potato & Morel
Cooked morel mushrooms and potatoes,
potato purée with hazelnut butter
~
Arborio Rice & Truffle
Creamy risotto with aged Parmesan and black truffle, freshly grated truffle
~
Vegetable Verdurette & Sprout Salad
Verdurette of Sprouts grown
with crunchy vegetables in a refreshing lovage vinaigrette,
or
Cheeses & Condiments
Selection from our cheese trolley,
sourced from Ferme au petit Gravier in Saulxures-sur-Moselotte
~
First sweet note
Delicacy from our forests with splinters of Vosges sweets
~
Rhubarb & Vanilla
Rhubarb confit in its own juices, Tahaa vanilla cream,
rhubarb reduction with a refreshing hibiscus twist, and rhubarb sorbet
Signature Menu
€110
Arctic char in a pine needle marinade, with celeriac purée,
celeriac condiment and roasted buckwheat
~
White asparagus & Egg yolk
White asparagus prepared like a deviled egg, filled with egg yolk cream, condiment and hollandaise seasoned with charred lemon
~
Pike perch & Morel
Fillet of pike perch confit in it’s own juices, stuffed morel mushroom,
potato purée with hazelnut butter and sabayon seasoned with vin jaune
~
Lamb & Petit pois
Lamb fillet cooked with wild garlic, petit pois gnocchi and fresh petits pois, and full-bodied jus with droplets of wild garlic oil
~
Cheeses & Condiments
Selection from our cheese trolley, sourced from Ferme au petit Gravier in Saulxures-sur-Moselotte
~
First sweet note
Delicacy from our forests with splinters of Vosges sweets
~
Rhubarb & Vanilla
Rhubarb confit in its own juices, Tahaa vanilla cream,
rhubarb reduction with a refreshing hibiscus twist, and rhubarb sorbet
Plates and prices are presented on this page as example menus as our menus can quickly
change according to seasons and Chef's inspiration.
Including service and tax.