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

€120

White Asparagus / Cereals

Prime white asparagus from Fred Poupard au naturel,
asparagus tartare with cereals from the "Ferme des Jardins," and asparagus butte

Pollack / Carrots 

Slow-cooked pollack, carrots in different textures, carrot-top oil,
and a lightened Hollandaise sauce

Guinea Fowl / Peas

Skin-roasted guinea fowl supreme, pea fricassee with wild garlic,
slow-confited leg, and a rich jus

First sweet note

Forest-inspired delicacy with Vosges candy shards

Rhubarb / Vanilla

Natural confited rhubarb, tarragon-lemon condiment,
creamy vanilla and muscovado sugar, and rhubarb sorbet

Expression Menu supplement

Tasting from our cheese trolley

15€

Market garden Menu

€105

White Asparagus / Lovage

Prime white asparagus from Fred Poupard,
 lovage coulis, and a yuzu-infused Hollandaise sauce

Carrots / Citrus

Slow-confited market carrots, carrot pickles,
a lightly tangy carrot velvet, and a lemon condiment

Peas / Wild Garlic

Fricassee of peas with pearl onions and wild garlic,
finished with wild garlic foam

Arborio Rice / Truffle 

Creamy risotto with aged Parmesan and truffle, topped with freshly shaved truffle

Vegetable Verdurette / Young Shoots

Verdurette of young shoots and crunchy garden vegetables

Or

 Cheese / Condiments 

A tasting of cheeses from the Vosges accompanied by seasonal condiments

First sweet note

Forest-inspired delicacy with Vosges candy shards

Strawberry / Basil 

Vanilla cream with a slight note of basil, strawberries, 
strawberry espuma and sorbet

Signature Menu

€150

 

Arctic Chard / Caviar

Whey-confited Arctic chard, market-fresh fennel in various textures,
and a selection of caviar from Maison Sturia

Green Asparagus / Farm Eggs 

Prime green asparagus from Fred Poupard, organic egg yolk,
creamy cereal panna cotta from the “Ferme des Jardins”, and hazelnut butter Hollandaise

Monkfish / Wild Garlic

Medallion of small-boat monkfish, fricassee of lava beans with pickled spring onions,
wild garlic foam, and a tangy beurre blanc marbled with wild garlic oil

Veal / Morel

Slow-cooked veal entrecôte, stuffed morel with grilled shallots,
and a rich veal jus

Cheese / Condiments 

A tasting of cheeses from the Vosges accompanied by seasonal condiments

First sweet note

Forest-inspired delicacy with Vosges candy shards

Strawberry / Basil 

Vanilla cream with a slight note of basil, strawberries, 
strawberry espuma and sorbet