The
Menu

The Menus

In case of allergy, please warn the team beforehand. Menus are served for all the table guests. Menus below are shown as examples for the current season. Variations may happen according to the Chef's inspiration.   

Discovery Menu

€85


Asparagus & Grapefruit
Beautiful organic white asparagus by Frederic Poupard with a burnt grapefruit condiment,
cream of egg yolks in the idea of a cocotte egg, hollandaise sauce,
lightened with organic olive oil from the Moulin Castelas 

~ 

Duck & Peas
Duck breast from our breeding in soft cooking,
fresh peas cooked with onions and sucrine from the Domangeville farm, full-bodied juice

~

First sweet note

~

Rhubarb & Vanilla
In the idea of a pavlova, candied rhubarb, vanilla mousse with Papouasie vanilla,
vanilla rhubarb sorbet, rhubarb juice 


~

In addition to the Discovery Menu
Taster of our cheese trolley
with a selection of Cathy and Roland’s cheeses produced at 
Grands Vents Farm in Kirsch-les-Sierck,
served with condiments made by our friend Catherine Manoël

€16

Market garden Menu

€105


Beetroots & Citrus Fruits
Organic red beetroots grown by Domangeville Farm 
confit in their jus, with a burnt lemon condiment 

~

Celeriac & Buckwheat
Pan-roasted mini celeriac grown by Domangeville Farm 
celeriac purée and roasted buckwheat in a golden bouillon

~

White asparagus & Grapefruit
Beautiful white asparagus from Frederic Poupard grilled and spiced with a grapefruit zest,
 burnt grapefruit condiment, light Hollandaise sauce 

~

Arborio Rice & Truffle
Creamy risotto with matured parmesan and black summer truffles,
grated truffles

~

Vegetable Verdurette & Sprout Salad 
Verdurette of Sprouts grown by Eloïse 
with crunchy vegetables in a refreshing lovage vinaigrette,

or

Cheeses & Condiments 
Tasting of our cheese trolley with a selection of Cathy and Roland’s cheeses produced 
at Grands Vents Farm in Kirsch-les-Sierck, 
served with condiments made by our friend Catherine Manoël 

~

First sweet note

~

Rhubarb & Vanilla
In the idea of a pavlova, candied rhubarb, vanilla mousse with Papouasie vanilla, 
vanilla rhubarb sorbet, rhubarb juice 

Signature Menu

€125

Crab & French Caviar by Kaviari 
Crab’s legs and claws in a refreshing Calamansi vinaigrette by
Mr. Montegottero, fennel pulp and whipped yuzu cream,
fennel foam, discovery of Kaviari’s Caviar 

~

Morels & Shallot
Beautiful morels puffed with a poultry mousseline flavoured with grilled shallots,
 lightly creamed jus of poultry,
 seasoned with yellow wine 

~

Brill & Persil
Roasted brill back under veil of Kaulonata from our farm,
parsley gnocchi from the Domangeville farm,
lightly creamed fish stock with grilled lemons 

~

Veal & Green asparagus
Pan-roasted rump of French veal, 
succulent green asparagus grown by Frédéric Poupard, 
morel puffs with roasted shallots with a juice 

~

Cheeses & Condiments
Tasting of our cheese trolley with a selection of Cathy and Roland’s cheeses produced 
at Grands Vents Farm in Kirsch-les-Sierck, 
served with condiments made by our friend Catherine Manoël 

~

First sweet note

~

Rhubarb & Vanilla
In the idea of a pavlova, candied rhubarb, vanilla mousse with Papouasie vanilla, 
vanilla rhubarb sorbet, rhubarb juice 

Plates and prices are presented on this page as example menus as our menus can quickly
change according to seasons and Chef's inspiration.
Including service and tax.