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

Foie gras / Carrots

Beautiful pan-seared foie gras escalope served in a pot-au-feu broth,

natural carrots and carrot pickles with calamnsi vinegar

~

Pollack / Kale

Gently cooked pollack, natural kale from our market gardeners,

Grenoble-style condiment, Hollandaise sauce lifted with yuzu

Guinea Fowl / Morels

Farmhouse guinea fowl from Arnaud Tauzin, fully boned and confit for 24 hours,

roasted salsify and souffled morels, rich jus with Vin Jaune

~

First Sweet Note
A treat from our forests with shards of Vosges candy

~

Mango / Passion fruit

Mango ravioli and creamy passion fruit, pineapple tartare refreshed with lime zest,

exotic fruit sorbet

~

Extra on the Expression menu
Tasting of our cheese trolley

€18

Market garden Menu

€105

Leek & Lemon

Leek whites from our market gardeners slow-confit,

leek green oil, burnt leek condiment

~

Cauliflower / Buckwheat

Crispy tartlets, lightly tangy onion pulp,

hay-smoked cream, burnt onion powder

~

Carrots / Cumin

Carrots confit in carrot-top oil, yellow carrot pickles,

carrot velvet, cumin scented condiment

~

Arborio Rice / Truffle

Creamy risotto with aged Parmesan and truffle, shavings of fresh truffle

~

Vegetable Salad / Young shoots

Small salad of young shoots and crisp vegetables

or

Cheeses / Condiments
Tasting of cheeses from the Vosges mountains accompanied by condiments

~

First sweet note
A treat from our forests with shards of Vosges candy

~

Citrus / Buddha's Hand

Creamy pana cotta with bergamot zest, candied Buddha's hand citron,

lemon sorbet and tangy condiment

Signature Menu

€150

Artic Char / Caviar

Lightly smoked Artiic char,

leek whites from our market gardeners naturally confit,

creamy leek greens,

selection of grains of caviar from Maison Sturia

~

Cauliflower / Buckwheat

Crispy tartlets, cauliflower pulps, toasted buckwheat,

cauliflower Semolina seasoned with a calamansi vinaigrette

~

Scallops / Parsnip

Pan-seared scallop, parsnip confit in brown butter, sauce made from the golden scallop skirts,

hazelnut shards

~

Veal / Chard

Heart of veal ribeye, Swiss chard from our market gardeners in various textures,

tarragon vinegar condiment and a rich jus

~

Cheeses / Condiments

Tasting of cheeses from the Vosges mountains accompanied by condiments

~

First sweet note
A treat from our forests with shards of Vosges candy
~

Citrus / Buddha's Hand
Creamy pana cotta with bergamot zest, candied Buddha's hand citron,