variation autour du choux-fleur , pétales de montbéliard
rillette de sandre, écume de riz
travers de porc laqué au miel et cumin, purée de patate douce
mini burger de viande de pot au feu, crème au raifort
Variation autour de la pomme
tortilla de jambon cru, au confit de cassis, pickles maison
Filet d'agneau, sauce froide au chèvre frais et concombre
The menu card
from our cheffe Christelle
(Starter + Main Course + Dessert = €39)
STARTERS (Served alone 14.50 euros)
- Fish fleischnackas with candied lemon, ""Noilly Prat sauce""
-Pork terrine with figs and hazelnuts, red cabbage ketchup, and gingerbread croutons
- Egg cooked at 64°C, green lentil mousseline, breaded black pudding, crispy country bacon and Pinot Noir sauce
- Homemade foie gras terrine, "berawecka style" apple confit, toasted brioche (Supplement of 4.50 euros)
THE DISHES(Served alone, 24.50 euros)
- Sautéed venison in green curry sauce, sweet potato puree and large knepfles
- Sirloin steak prepared "in the style of a Beef Wellington", baked potatoes
- Fish and shrimp stew with winter vegetables, lemongrass broth and turmeric mayo
- Pumpkin risotto, butternut pickles, and a nutmeg-scented sauce
DESSERTS (Served alone 9.00 euros)
Please order at the beginning of your meal, thank you!
- Almond sponge cake, rosehip molten center, cinnamon ice cream
- Chestnut torch "but in a glass !"
- Mini kougelhopf baba, vanilla whipped cream, drizzled with Jamaican and Barbadian rum
- Gingerbread spice crème brûlée, mandarin sorbet
- Frozen Meringue (Homemade vanilla/raspberry ice cream)
- Ice cream (vanilla/chocolate) or homemade sorbet (mandarin, pineapple, pear)
*****