The menu

 

Set menu with choice :

3-course menu : 75.- / pers.

OR
Starter + main : € 65.- / pers.
Main + dessert : € 49.- / pers.
Starter + dessert : € 45.- / pers.

 

Marked menu items can be prepared to meet special dietary requirements:

o : on request gluten free         o : on request lactose free

Please indicate any other special dietary requirements, food sensitivity, allergy or intolerances when making reservation. Our Chef and his team will be happy to accommodate them.

Starters

Shredded king crab meat, confit Alsatian potatoes with escabèche sauce, fresh herbs from our garden  o

Fresh Irish salmon tartar. Marcel François’ specialty   o

Organic strained cheese (from Le Climont dairy farm), jellied vegetable broth, raw and cooked seasonal vegetables dressed à la minute with organic yogurt and honey vinaigrette – with honey from our beehives   (cold starter)  o

Fricassee of a half lobster stinging nettle and organic white cheese pancake according to the ‘Käsknepfle’  recipe by Oma Lucie, lobster cream sauce (signature dish served warm)  (Additional cost of € 10)  

Variations of a farm egg by our chefs, according to their inspiration.

Fresh ravioli of organic white cheese from Richard’s farm with fresh truffles in a Parmesan beurre blanc (served warm)

Homemade pate en croute in a spelt grain crust with poultry from Alsace and duck foie gras*; Jellied garden wines from fruits and berries of the Vosges

Special dishes with home-made foie gras

Terrine of goose foie gras, traditional recipe   o

Duck foie gras marbled with gingerbread spices   o

Semi-cooked duck foie gras simply seasoned with salt and pepper   o

Foie gras trilogy

Vegetarian dish

Fresh summer vegetables cooked simply with olive oil, organic green spelt, pickles and grated Alsace horseradish  o

Fish

Pan-fried sea bream cooked skin side down, artichoke purée and artichokes à la Barigoule, crushed tomatoes and Taggiasca olives, sauce vierge   

Roasted monkfish, seasonal vegetable ratatouille, ratte potatoes, beurre blanc with herbs from our garden   o

Lobster fricassee stinging nettle and organic white cheese pancake according to the ‘Käsknepfle’  recipe by Oma Lucie, lobster cream sauce (Additional cost of € 20)  o

The Chef’s suggestion, according to catch and market

Meat

Fillet of Charolais beef topped with duck foie gras escalope*, crispy potatoes, pea mousseline with fresh mint from our garden, pinot- noir sauce made with wine from the Alsace wine region   o

Kieffer farm pigeon breast cooked at low temperature, confit thighs, well-seasoned gravy;  Summer vegetables and wild garlic royale   

French veal mignon with summer truffles, slightly creamy sauce, roasted potato and dauphine potato with truffles   o

The Chef’s suggestion, according to market

Cheeses

Selection of fresh and mature organic cheeses from the Alsace region: tommes, pierre de lait, munsters, bargkas…
Origin of our cheeses: Goetz Farm in Mussig, Solbet Farm in Solbach, Chenesire’s Farm in Steige and Farm “Brebis et Compagnie” in Le Puid
14,50€

The cheeses are served with chutneys, red fruit jelly, rosehip coulis…all homemade

Desserts

Selection of refreshing sorbets : sea buckthorn berry, garden lemon verbena and seasonal fruit sorbet, deliciously sweet treats made by our confectioners  o

Warm soufflé flavoured with Mirabelle d’Alsace brandy, smooth Mirabelle plum sorbet (specialty)  o

In a gourmet hive: iced nougat with honey from our hives, slivers of almonds, hazelnuts and pistachios, fresh alsatian strawberries from ‘Les Vergers de la Marande’, cloud of organic yoghurt and meadowsweet    o

Chocolate – raspberry: cocoa sachertorte, Valrhona guanaja dark chocolate opaline, organic whipped cream, Fresh and candied raspberries with a refreshing raspberry sorbet

The Chef’s suggestion, according to market