The story of an egg & a Fario trout in Northern Alsace
Lightly smoked Fario trout, horseradish potato emulsion, egg yolk confit with Melfort & lovage
Free-range poultry
Stuffed cabbage with foie gras and porcini mushrooms, vinette thorn berry jus
Selection of mature cheeses by Christelle and Cyril Lohrro
(Supplement 20 euros)
Pineapple with Guanaja chocolate & coffee textures
Some Mignardises
Wine pairings
45 euros for 3 glasses (10cl)
Thursday, Friday and Saturday lunchtime only (except public holidays)