Card – Jean-Yves Schillinger

Inputs

SLICE OF DUCK FOIE GRAS

seasonal fruit chutney and gel
Minute salmon

with coral lentils, coconut milk and ginger, miso gravy
Prawn cassolette

Sot-l'y-laisse glazed with red wine and sesame and carrot purée with turmeric
Pan-fried squid spaghetti

artichoke hearts and tomato confit in a Meaux mustard broth
Poached free-range egg

pan-fried wild mushrooms, creamy Tomme d'Alsace emulsion and herb coulis

All our dishes are prepared on site using fresh produce.
All dishes are homemade.

Oven-roasted sea bass (for 2 people) supplement €5 per pers.

two kinds of beets with Brussels sprouts, chestnut slivers, creamy polenta, balsamic reduced juice
Red mullet fillets

cooked in a lemongrass basil and saffron broth, Jerusalem artichokes and shiitakes
Argentina's large wild prawns

in a cream of shellfish with schichimi spices, roasted parsnips and broad beans
Hazelnut risotto celery

and roasted autumn vegetables, bread tuile with herb oil

sautéed veal pavé

broccoli tips, shallots preserved in orange perfume and truffled mashed potatoes
Roast back of duck

red curry sauce with pear pulp, Chinese cabbage with roasted peanuts, sweet potato puffs
Roast yellow poultry supreme with old-fashioned mustard sauce

confit tomatoes and fried artichokes, mange tout and shiitake marmalade-
Entrecote heart (for 2 people) ADDITIONAL 6 € PER PERSON.

choron sauce, potato mille-feuille, fried eggplant, black olive tapenade and tomato compote

apple tart

salted butter caramel and vanilla ice cream
The fig

baked honey and balsamic, cinnamon shortbread, ricotta and almond milk syphon, caramelized pecans, nougat ice cream
Milk and passion chocolate

chocolate crumble with fleur de sel, milky chantilly and passion fruit mousse
Poached quinces and chestnuts

Crunchy chestnut gavotte, fromage blanc mousse and quince sorbet
Floating island with Sichuan berries

declinaison of clementines and custard with Sichuan berries
Chocolate/chicory opera (for 2)

chicory ice cream