Gourmet Menu
The Gourmet Menu
To begin with
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"Label Rouge Scotland" Salmon Tartare 24
Salicornes / Pomme Verte / Poutargue / Girolles
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French Duck Foie Gras 26
Quetsches d’Alsace / 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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Lean "Label Rouge" 36
Carottes-Grany Smith en Déclinaison / Couteaux et Coques / Emulsion d’une Mouclade au Cidre Alsacien
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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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Farm-Raised Guinea Fowl Prepared Two Ways 36
Jeu de Textures autour du Maïs / Jus de Carapaces réduit au Balsamico
Seasonal Menus
4 holes per full table
Appetizer
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“Label Rouge Scotland” Salmon Tartare / Sea Fennel / Green Apple / Bottarga / Chanterelle Mushrooms
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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
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My Take on Snickers…
5 wells per entire table
Appetizers
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Organic Shrimp in Spring Rolls / “Asian-Style” Sauerkraut / Citrus / Sesame
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A Story of Mushrooms…
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“Label Rouge” White Fish / Granny Smith Apples and Carrots in Various Preparations / Razor Clams and Cockles / Emulsion of a Mouclade with Alsatian Cider
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A Culinary Twist
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Farm-Raised Guinea Fowl Prepared Two Ways / A Play on Textures with Corn / Shell Juice Reduced with Balsamic Vinegar
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The Curiosity: Apples / Celery / Vanilla…
Baechel-Brunn Menu for the Entire Table
Appetizer
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French Duck Foie Gras / Alsatian Quetsches / Brioche
***
Pikeperch 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…
7 holes per full table
Appetizer
***
French Duck Foie Gras / Alsatian Quetsches / Brioche
***
Organic Prawn Filling in Spring Rolls / “Asian-Style” Sauerkraut / Citrus Fruits / Sesame
***
A Story of Mushrooms…
***
“Label Rouge” Whiting / Granny Smith Apples and Carrots in Various Preparations / Razor Clams and Cockles / Emulsion of a Mouclade with Alsatian Cider
***
A Culinary Twist
***
Veal from Aveyron / Pumpkin Variations / Gnocchi / Creamy Chanterelle Sauce
***
“Zum Dunge” Cheese: Brillat-Savarin / Figs / Walnuts
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The Curiosity: Apples / Celery / Vanilla…
For our Little Foodies, ages up to 12
Chicken Breast with Cream
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Homemade Mashed Potatoes
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Surprise Dessert
