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

€95

Butternut & Fir

Vegetable butternut ravioli and pumpkin seeds,

Butternut Pickles and Fir Vinegard Condiment

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Trout / Salsify / Cheat lettuce

Trout from the Breuching fish farm in gentle cooking, salsify in different textures,

condiment and beurre blanc marbled with a chlorophyll pf lamb's lettuce

Duck / Red cabbage

Duck fillet roasted on the skin,

Red cabbage compote, burnt apple condiment and full-bodied juice

~

First sweet note
Gourmet delight from our forests with slivers of Vosges sweets

~

Hazelnut / Yuzu

Toasted hazelnut soufflé, hazelnut biscuit and yuzu condiment,

Hazelnut milk ice cream

~

Extra on the Expression menu
Tasting of our cheese trolley

€18

Market garden Menu

€100

Butternut & Fir

Vegetable butternut ravioli and pumpkin seeds,

Butternut Pickles and Fir Vinegard Condiment

~

Onion / Hay

Crispy tartlets, slightly tangy onion pulp,

smoked hay cream, burnt onion powder

~

Jerusalem artichokes / Hazelnuts

Compressed candied Jerusalem artichokes,

roasted Jerusalem artichoke pulp and hazelnut praline

~

Arborio Rice / Truffle

Creamy risotto with old parmesan and black truffle, grated fresh truffle

~

Vegetable greens / Young shoots

Greens of young shoots and crunchy vegetables

or

Cheeses / Condiments
Tasting of Vosges cheeses accompanied by condiments

~

First sweet note
Gourmet delight from our forests with slivers of Vosges sweets

~

Citrus / Buddha Hand

Creamy panacotta with bergamot zest, candied Buddha hand,

lemon sorbet and tangy tarragon condiment

Signature Menu

€120

Char / French Caviar

Arctic char confit with whey, vegetable kohlrabi ravioli,

extract from the leaves and a few grains of caviar from Maison Sturia

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Onion / Hay

Crispy tartlets, slightly tangy onion pulp,

smoked hay cream, burnt onion powder

~

Scallops / Jerusalem artickokes

Beautiful freshly seared scallops, Jerusalem artichokes in different textures

and reduced Jerusalem artichoke extract

~

Deer / Celery

Grilled cooked venison fillet on coffee beans, candied celery and celery velvel,

Full-bodied juice

~

Cheeses / Condiments

Tasting of Vosges cheeses accompanied by condiments

~

First sweet note
Gourmet delight from our forests with slivers of Vosges sweets
~

Citrus / Buddha Hand
Creamy panacotta with bergamot zest, candied Buddha hand,