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.

Cold starters

Fresh organic Irish salmon (raw) in a tartare style, lightly oak smoked, sauce created by Marcel François, founder of La Cheneaudière    [Signature dish since 1980]   o

Solbet ‘Faiselle’ raw goat’s cheese pressed vegetables and sweet & sour vegetables, vinaigrette made from organic yoghurt and honey from our hives  o

King prawns lightly seared, diced fresh vegetables in green and red curry, ginger, fresh herbs. Shellfish bisque (spiced appetiser)   o

Special dishes with home-made foie gras

Terrine of goose foie gras, traditional recipe   o

Duck foie gras marbled with gingerbread spices   o

The duo of these foie gras  o

Warm starters

Variations of a farm egg by our chefs, according to their inspiration (Please see our specials board)

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

1/2 lobster fricassee, vegetable ‘dampfnudel’ (small steamed bread roll dumplings from Alsace), creamy lobster sauce [Signature dish since 1982] (Additional cost of € 10 )   o

 

Vegetarian dish

Fresh seasonal vegetables and vegetables ‘dampfnudel’, simply served in olive oil, with organic green spelt, pickles and grated Alsace horseradish  o

 

 

Fish

Arctic Char sourced from Heimbach seized in the crust of a homemade bread loaf, pistachios and Piedmont hazelnuts, roasted cauliflower florets     o 

Filet of sea bass, crispy Alsace potatoes with fennel, rhubarb lemon sauce   o

Lobster fricassee, vegetable ‘dampfnudel’ (small steamed bread roll dumplings from Alsace), creamy lobster sauce [Signature dish since 1982] (Additional cost of € 20 )   o

The Chef’s suggestion, according to catch and market (Please see our specials board)

Meat

Roasted and baked French veal sweetbread heart, mashed potato and chips made from Alsace potatoes, candied beans and tomatoes, thick butter sauce     o

Pig reared on Jodie’s farm served like a cake: loan roasted in the oven, round fillet cooked at low temperature and the bacon seized   o

Ried chicken breast, wishbone tempura, homemade knepfle (Alsatian pasta) with wood garlic, spinach. Poultry and lobster sauces   o 

The Chef’s suggestion, according to market (Please see our specials board)

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

Homemade sorbets : rhubarb, cherry and creamy ice cream made from organic milk. Delicacies to crunch   o

Hot soufflé with plum brandy from the Nusbaumer distillery in Steige, Mirabelle sorbet of Lorraine [Signature dish since 1982] 

In a gourmet hive: traditional-style meringue, strawberries and rhubarb,  sorbet made from organic yoghurt and honey from our hives  o

Chocolate-raspberry ;
Crispy chocolate log, creamy Valrhona guanaja 70% chocolate, homemade tangy raspberry sorbet

The Chef’s suggestion, according to market (Please see our specials board)