À La Carte & Set Menus
Gourmet restaurant with 2 Michelin stars

Starters
 

Cheval Blanc traditional goose foie gras                                        48€
Green apple Granny Smith and smoked eel declination   
Malted wheat flour toast bread

Pan-fried duck foie gras ravioli and wild mushrooms                       54 €   
Black truffle emulsion, sliver of black Truffle "Tuber Melanosporum"

Crabs meat salad and Caviar “osciètre”, cucumber mousse         68 €   
Green apple jelly, olive oil “fruité mûr Equilibe” 

Langoustine tartar in the style of a gribiche                          52 €
Mustard ice cream and cider vinegar condiment

Morel stuffed and glazed with cooking juices                                    50 €
Green asparagus roasted in butter, wild garlic broth

Vegetable

White asparagus from the Brandt farm in herb crust                     45 €
Salpicon of peas, red onions and green asparagus
Warm mayonnaise with old mimolette cheese

Fishes
 

Flame-cooked salmon trout and carrots from Eric's just glazed                      48€
Berlingot of goat cheese with lemon balm, carrot extraction and lemon oil

Red mullet in coral crust, melting potato                  52€
Pink garlic condiment, Eric's fennel, fish soup with Alsace saffron

Arctic char from Sparsbach in herb crust                   52€
Braised lettuce, squid and Goersdorf snails in persillade
Fresh herb sabayon

Meats
 

Aberdeen Angus beef fillet pan-fried in half-salted butter               56 €
Roasted shallots, compression of celery and Cecina de Leon, bearnaise with lovage

“Axuria” suckling lamb roasted with herbs, crispy charcoal                                 52 €    
Alsace chickpeas, Salicorne and Olive Taggiasche, a real lamb jus

Challans duck roasted on the skin, glazed with honey and beer (for 2 people)              66 € /pers.
Presented and cut out on the table                                                                                 

Selection of cheeses from the trolley

Maître AnthonyinVieux-ferrette and Farm Sturtzer in Obersteinbach         25 €
Christelle and Cyrille Lorho MOF fromager in Strasbourg

Desserts
To order before the meal

Natti Apple/ Pine : Candied apple feuille à feuille with pine caramel      22 €
Spruce ice cream, poached Natti, light emulsion and soft pine cookie

Dark Chocolate / Coffee : Tulakalum 75% Grand Cru Chocolate Texture                22 €    
Orelys coffee cream, fleur de sel shortbread, "Yrgacheffe" white ice cream

Paris-Lembach : Crispy choux pastry and light cream with praline                           24 €          
Caramelized Piemont Hazelnut, roasted nuts ice cream

Kiwifruit/Shiso: French kiwifruit, meringue petals             22 €                                         
Ewe's curd cheese emulsion, full-fruit sorbet and green shiso granita

Wine pairing 87 €

Alsace in a few small bites 
 Quail’s egg poached “à la Diable”,Waffle potatoe with herbs 
Asparagus from the Brandt farm with two hams :
 Light emulsion with Parma ham and Alsace tome 
Ham/Mayonnaise tartlet
**

Langoustine tartar in the style of a gribiche
Mustard ice cream and cider vinegar condiment
***

Arctic char from Sparsbach in herb crust 
Braised lettuce, squid and Goersdorf snails in persillade
Fresh herb sabayon
***

Red mullet in coral crust,melting potato
Pink garlic condiment, Eric's fennel, fish soup with Alsace saffron
***

Pot au feu with green apple and celery stick
Double Consommé
***

Duwehof” pigeon breast roasted on chest
Rhubarb infused with Hibiscus flower, Celery and candied ginger
Tarragon oil and pigeon juice
***

French kiwifruit, meringue petals
Ewe's curd cheese emulsion, full-fruit sorbet and green shiso granita
***

Candied apple feuille à feuille with pine caramel
Spruce ice cream, poached Natti, light emulsion and soft pine cookie
***

Petits fours


Last order 1 p.m on lunch and 8.30 p.m on dinner

Menus served for the whole table only