Gourmet Menu
The Gourmet Menu
To begin with
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"Label Rouge Scotland" Salmon Tartare 24
Salicornes / Raisin / Ricotta / Noisettes
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French Duck Foie Gras 26
Poires / Chocolat / Brioche
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Organic Shrimp Meat in Nem 27
Choucroute «Asyan-Style» / Agrumes / Sésame
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A History of Mushrooms / Grilled Duck Liver 29
Burrata / Raviole Ouverte / Emulsion aux Senteurs de Sous-Bois / Râpée de Truffes d’Eté
To follow
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French Scallops Grilled on a Plancha 36
Patates Douces en Déclinaison / Emulsion au Marrons
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Zander in a Pretzel Crust 34
Fine Purée de Marabel Fumée / Poireau / Hollandaise complètement Siphonnée
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Veal from the Aveyron 38
Travail autour du Potiron / Gnocchis / Sauce Crémeuse aux Girolles
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Roe Deer from Local Hunts 39
Jeu de Textures autour du Céleri / Kässknepfle / Sauce Poivrade
Seasonal Menus
Puits4 (menu for the entire table)
Appetizer
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“Label Rouge Scotland” Salmon Tartare / Sea Fennel / Grapes / Ricotta / Hazelnuts
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A Story of Mushrooms…
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A Culinary Twist
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Pikeperch in a Pretzel Crust / Fine Puree of Smoked Marabel Potatoes / Leek / Whisked Hollandaise Sauce
***
My Take on Snickers…
Puits5 (menu for the entire table)
Appetizers
***
Organic Shrimp in Spring Rolls / “Asian-Style” Sauerkraut / Citrus / Sesame
***
A Story of Mushrooms…
***
French Scallops Grilled on the Plancha / Sweet Potatoes Prepared in Various Ways / Chestnut Emulsion
***
A Culinary Twist
***
Venison from Local Hunts / A Play on Textures with Celery / Kässknepfle / Poivrade Sauce
***
Apples / Mascarpone / Cinnamon…
Menu Baechel-Brunn (menu for the entire table)
Appetizer
***
French Duck Foie Gras / Pears / Chocolate / Brioche
***
Zander in a Pretzel Crust / Fine Puree of Smoked Marabel Potatoes / Leek / Whisked Hollandaise Sauce
***
A Culinary Twist
***
Veal from Aveyron / Pumpkin Variations / Gnocchi / Creamy Chanterelle Sauce
***
My Take on Snickers…
Puits7 (menu for the entire table)
Appetizer
***
French Duck Foie Gras / Pears / Chocolate / Brioche
***
Organic Shrimp in Spring Rolls / “Asian-Style” Sauerkraut / Citrus / Sesame
***
A Story of Mushrooms…
***
French Scallops Grilled on a Plancha / Sweet Potatoes Prepared in Various Ways / Chestnut Emulsion
***
A Culinary Twist
***
Venison from Local Hunts / A Play on Textures with Celery / Kässknepfle / Poivrade Sauce
***
“Zum Dunge” Cheese: Brillat-Savarin / Figs / Walnuts
***
Apples / Mascarpone / Cinnamon…
For our Little Foodies, ages 12 and under
Chicken Breast with Cream
***
Homemade Mashed Potatoes
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Surprise Dessert
