The restaurant will know how to surprise gourmets and those who want to taste traditional flavours. Our chef
example of starters (non exhaustive list): - foie gras of duck and port gelatinous stock -
- perigourdine plate - - croute with morels - - munster pasties with cream - - snail pasties with a garlic cream -
- tournedos with fried foie gras and its juice - - tournedos with morels - - goose breast with green peppercorns - - monkfish with leek fondue - - pikeperch fillets with riesling - - white flesh of scallop - the list of desserts will delight the greediest! It proposes: floating islands with chocolate fondant icing and custard,
- green salads with warm duck and vegetables cuts in julienne strips - - three mixed fishes - - lemon sorbets - - beef medaillon with foie gras and vegetables - - different cheese - the wine list give you the opportunity to taste the finest wine from Alsace |