The
Menu
The Menus
In case of allergy, please inform 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
Mackerel / Green Beans
Lightly grilled day-boat mackerel, green beans refreshed with garden savory,
whipped fresh cheese cream from Ferme Au Petit Gravier
Pollack / Fennel
Guinea fowl supreme roasted on the skin, fricassée of green peas with wild garlic,
long-confited leg, rich roasting jus
Veal / Artichoke
Slow-cooked heart of veal rack, artichoke gnocchi,
spring onions and a garden herb condiment, rich veal jus
First sweet note
A woodland-inspired sweet delicacy with crushed Vosges Candies
Rhubarb / Vanilla
Naturally confited rhubarb, tarragon and lemon condiment,
Muscovado vanilla cream, rhubard sorbet
Expression Menu supplement
Tasting from our cheese trolley
18€
Market garden Menu
€105
Green Beans / Redcurrant
Crisp green beans enhanced with a redcurrant chimichurri and garden herbs,
whipped fresh cheese cream from Ferme Au Petit Gravier,
redcurrant condiment
Fennel / Lemon
Slow-confited fennel from local growers, glazed with an intense fennel reduction,
fennel purée and presserved lemon
Courgette / Fresh Almonds
Courgettes from local growers presented in a variety of textures, enhanced with preserved lemon and fresh verbena condiment,
green courgette cream marbled with almond velouté, fresh almond shards
Arborio Rice / Truffle
Creamy arborio risotto with aged Parmesan and truffle, finished with freshly shaved truffle
Young Vegetable / Garden Shoots
Selection of young shoots and crips seasonal vegetables
Or
Cheese / Condiments
Selection of artisanal Vosges cheeses served with seasonal condiments
First sweet note
A woodland-inspired sweet delicacy with crushed Vosges Candies
Strawberry / Basil
Vanilla cream delicately infused with basil, freh strawberries,
strawberry espuma and strawberry sorbet
Signature Menu
€150
Arctic Chard / Sorrel
Buttermilk-cured Arctic char, sorrel purée,
lightly tard rhubarb essence
Courgette / Fresh Almonds
Courgettes from local growers presented in a variety of textures, enhanced with preserved lemon and fresh verbena condiment,
green courgette cream marbled with almond velouté, fresh almond shards
Monkfish / Beetroot
Gently cooked monkfish medallion, beetroot velouté slowly confited in its own juices,
tangy beurre blanc finished with sweet woodruff oil
Pigeon / Swiss chard
Roasted breast of Vosges pigeon from Thierry Laurent,
Swiss chard fricassée enhanced with cherry vinegar,
slow-confit leg in a crisp cromesquis, rich pigeon jus
Cheese / Condiments
Selection of artisanal Vosges cheeses served with seasonal condiments
First sweet note
A woodland-inspired sweet delicacy with crushed Vosges candies
Strawberry / Basil
Vanilla cream delicately infused with basil, fresh strawberries, strawberry espuma and strawberry sorbet
