À La Carte & Set Menus
Gourmet restaurant with 2 Michelin stars
Starters Cheval Blanc traditional goose foie gras 48€ Vegetable Feuille à feuille of Jerusalem artichoke with half-salt butter and black truffle 48€ Fishes Soft-cooked salmon trout and carrots from Eric's just glazed 48€ Pan-fried pike-perch confit with grilled shallot oil 50 € Carabineros prawns and 'Osciètre' caviarin the spirit of a French toast 75 € Meats Roast Alsatian poultry "Patte noire" with herbs 49 € Roasted Pigeon breast "Duwehof" 55 € Challans duck roasted on the skin, glazed with honey and beer (for 2 people) 66 € /pers. Selection of cheeses from the trolley Desserts |
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Wine pairing 72 €
Alsace in a few small bites
Quail’s egg poached “à la Diable”, crispy potatoes with herbs
Cooked and raw vegetables in olive oil
Celery sorbet, red onion confit with white balsamic
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Eric's vegetable cannelloni, roasted shallot and beet
Bread tuile, Alsace horseradish ice cream, lovage broth
Elderflower tea sorbet, farmer’s cottage cheese
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Carrot variation and Piedmont hazelnuts
Berlingot of fresh goat's cheese with lemon balm, carrot extract and lemon oil
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Celery ball confit
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Feuille à feuille of Jerusalem artichoke with half-salt butter and black truffle
Cremeux of roasted Jerusalem artichoke, lettuce and consommé of caramelized skin with yellow wine
Grated fresh truffle
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Cremeux with bourbon vanilla
Baba infused with lemongrass, roasted pineapple with organic sugar
Full-fruit pineapple and lemongrass sorbet
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Petits fours
Wine pairing 87 € Carpaccio of Breton scallops, celery tempura and " Osciètre " caviar |
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Wine pairing 72 €
Alsace in a few small bites
Quail’s egg poached “à la Diable”, crispy potatoes with herbs
Char marinated in lime and lovage,
Alsace tome crumble, organic corn ice cream
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Carpaccio of Breton scallops, celery tempura and " Osciètre " caviar
Flame-grilled pear, Juice with herbs
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Soft-cooked salmon trout and carrots from Eric's just glazed
Berlingot of goat cheese with lemon balm, carrot extraction and lemon oil
Elected best dish of Alsace 2023 at the "étoiles d'Alsace" competition
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Elderflower tea sorbet, farmer’s cottage cheese
Celery ball confit
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Roasted Pigeon breast "Duwehof"
Beetroot from Eric's and Alsatian horseradish, real pigeon juice
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Cremeux with bourbon vanilla
Baba infused with lemongrass, roasted pineapple with organic sugar
Full-fruit pineapple and lemongrass sorbet
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Petits fours