Menu available from november 02 to november 28.


Sashimi of fresh cod with black-radish, marinated celery, bunch tomatoes and a cream of granny smith apple

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Soup of parsley root with a vadouvan oil and crumble of chestnut

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Porterhouse steak of venison with seasonal vegetables and glaced chantenay carrot, “fine champagne” sauce and a puree of sweet potato

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“Gieser Wildeman” pear served with a caramel parfait, crumble and mascarpone cream


 

Big menu à 45,00 € (starter-soup-main course-dessert)
Small menu à 38,00 € (starter-main course-coffee or tea)
Wine arangement à 20,00 €