To whet your appetite, why don’t we tell you…
“The story of an egg & a Fario trout in Northern Alsace”.
Duck foie gras from Ferme Doriath
Home-made duck foie gras terrine with beet & quince, Dampfnudel “Tata Yvonne
Roasted sea bass
Candied leek, Riesling emulsion and shellfish
Lobster (supplement 22 euros)
Alsatian-style ravioli, Pakshoi cabbage & full-bodied bisque
Duck
Low-temperature duck breast, macaroni stuffed with foie gras and truffles
Selection of mature cheeses by Christelle and Cyril Lohrro
(Supplement 20 euros)
The apple
A tribute to Tata Yvonne’s orchard
Some mignardises
Wine pairings
Alcohols 58 euros for 4 glasses (10 cl)