Current Weekly Menu
Amuse bouche
Délice of goose liver and braised quince, ice cream of goose liver and cinnamon blossom flavoured brioche
***
Steamed filet of Breton codfish
sauce of violet mustard, slice of salmon with horseradish
***
* Savarin of oysters and scallops
vinaigrette of oysters with celeriac and green aniseeds
***
Spiced saddle of fallow dear with jus of juniper berries
swedes, Brussels sprouts and gnocchi of walnut
***
* Cream sherbet of champagne „Moët & Chandon“
or
Selection of fine French cheeses from the trolley
***
Bûchette of manjari chocolate
blackberries and marble ice cream of fennel
Assorted Pastrie
Menu with Cream sherbet of champagne € 155.--
Menu with Selection of fine French cheeses € 160.--
* without these courses € 120.--
(Changes to the menu may result in a price adjustment)
