Menu 

 6/2020

Starters

Summer vegetable ragout ravioli, white asparagus, goat cheese and vegetable consommé

Mint-cured rainbow trout, pea, cucumber and kohlrabi tartlet with split buttermilk sauce

Pork terrine, fermented apple and homemade country mustard

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Main Courses

Poached wild cod in grilled beurre blanc, fermented courgette and tempura. Almond potato galette  and white wine sauce

Glazed Veal loin, pressed veal shoulder with black truffle. White bean cassoulet.Veal jus infused with wild ramson and aronia

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Desserts

Currant bavaroise, filled with chocolate pannacotta, currant sour cream foam and yoghourt sherbet

Cinnamon bread pudding, poached rhubarb, rhubarb sauce and cinnamon ice cream

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Chefs cheese selection

Selection of 2

 12€

Selection of 4 

22€

Petit fours

 6,5€

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Prices

                     Menu                  Matching wines

3/  54€                  42€

5/  74€                  62€

7/  94€                  82€