Business Lunch
3 courses at €94
During the Christmas market, this menu will only be served at lunchtime on Wednesdays and Thursdays, except on December 31st.
3 glasses to match the €42 menu
Amuse bouche
Mackerel in white wine with multicoloured radish flakes, devil’s sauce / on the side, a lightly smoked mackerel tartare with pickles
Or
Fine Paris mushroom tart with duxelles and egg yolk cooked at 63°c / concentrated mushroom velouté
—
Roasted pike-perch steak with pressed green cabbage, kumquat gel and black garlic sauce / on the side, a kale fritter with fresh horseradish and yellow lemon gel
Or
Yellow poultry supreme confit in maple syrup / 4-spice butternut purée with chestnuts and red wine cranberries as a condiment / on the side, butternut spaghetti with pecans
—
Chocolate tapas:
Poached quince glazed with smooth raw cream / clove and aloe vera tuiles refreshed with saffron ice cream
Or
Buckwheat and Cereals:
Candied pink grapefruit and sorbet / matcha green tea meringue and wasabi cream
Sweet cart
Lunch & Dinner
6 courses at €198
6 glasses to match the €99 menu
Last orders taken for this menu at 1.15pm and 9.15pm
Amuse bouche
—
Fresh duck foie gras (from France) with cocoa, torchon-cooked, fir bud gel
—
Green apple and wasabi hamachi marinated in ponzu
—
Small cabbage stuffed with scallops, verjuice sauce
—
Arctic char cooked in oil at low temperature, medley of baby endives with Gruyère brioche – pumpkin purée – salsify and kumquat gel / basil and parmesan sauce flavoured with green curry
—
Miéral free-range poultry roasted with tarragon / eggplant confit with soy and honey / cromesquisite leg with balsamic gel / blackcurrant jus and satay sauce
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Rhubarb Mira in textures with lemon pickles / rice pudding cream flavoured with white tea / sorbet whipped up à la minute with sliced olive oil and juniper berry juice / crispy arlette
Sweet cart
Veggie Menu
6 courses €188
6 glasses to match the €99 menu
Last orders taken for this menu at 1.15pm and 9.15pm
Amuse bouche
—
Black radish flower, butternut and apple / green apple-wasabi and lemon caviar gel / spicy honey vinaigrette
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Multicolored beets glazed in a fresh mint sauce
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Cream of spinach and ricotta ravioli with comté cheese and summer truffles
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Large lemon gnocchi garnished with chard and arugula with tarragon / parsley Viennese / parmesan and soy sauce
—
Fine Paris mushroom tart with duxelles and egg yolk cooked at 63°c / concentrated mushroom velouté
—
Palm sugar pearls refreshed with coconut milk / Pandan leaf-infused cream and royal ice petals with coriander meringues / coconut-coriander sorbet
Sweet cart
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10 dishes €275
10 glasses €148
Last orders for this menu are taken at 12:45 and 8:30 p.m.
Amuse bouche
—
Fresh duck foie gras (from France) with cocoa, torchon-cooked, fir bud gel
—
Green apple and wasabi hamachi marinated in ponzu
—
Multicolored beets glazed in a fresh mint sauce
—
Bluefin tuna belly and squid tagliatelle with Mediterranean condiments, salsa verde sauce
—
Large pearly langoustine, finished with chard and artichokes with tarragon, lightly spiced Maltese sauce
—
Small cabbage stuffed with scallops, verjuice sauce
—
Arctic char cooked in oil at low temperature, medley of baby endives with Gruyère brioche – pumpkin purée – salsify and kumquat gel / basil and parmesan sauce flavoured with green curry
—
Roast venison fillet with glazed red cabbage pressé / pineapple condiment and green chartreuse pepper sauce
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Ossau Iraty snow / sangria and fresh figs / Ossau Iraty espuma and focaccia
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Alsace linden honey parfait on fine grain shortbread and pollen / pear and kalamansi condiment / pear kombucha sorbet and spring broth
Sweet cart
