Menu 

 11/2020

Starters

Creamy funnel chantarelle soup, forest mushroom brioche and matured finnish gouda

Cured whitefish, rye bread crumbs and dill creme. Marinated kohlrabi and cucumber

Pork “Fromage de tête”, fermented apple and Charcutière Sauce

pastedGraphic.png

Main Courses

Poached wild cod in grilled beurre blanc, fermented courgette and tempura. Almond potato porrige and cod croquette

Rolled lamb belly with malt and herbs, porchini-rosemary crusted roast rack of lamb and lightly smoked aubergine purée

 

pastedGraphic.png

Desserts

Whipped white chocolate ganache, goat’s milk yoghurt parfait and licorice. Dill granita topped with our forest muesli

Caramelized puff pastry filled with pistachio-lemon spread. Blueberry pâte de fruit and lavender ice cream

pastedGraphic.png

Chefs cheese selection

Selection of 2

 12€

Selection of 4 

22€

Petit fours

 6,5€

pastedGraphic.png

 

Prices

                     Menu                  Matching wines

3/  54€                  45€

5/  74€                  65€

7/  94€                  85€