The
Menu

Our tapas

Truffled Flammekueche (truffle cream, onions, bacon)  - 18 €

Crispy prawns with basil - 12 € 

Bone marrow with sea salt  - 12 €

Duck breast toast (gravlax-style), radish & ground ivy buetter - 12 €

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Our boards

Charcuterie board - 19 €

Cheese board (from "Ferme des Grands Vents", Kirsch-les-Sierck) 19 €

Mixed board - 21 €

Pata Negra board (100g) - 26 €

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Our starters and salads

Seared Foie gras on cornbread, potato emulsion & caraway gastrique - 23 €

White aspargus from Chambeyron farm, miso and lime vinaigrette - 17 €

             Trout tartare with herbs, potato pancake - 18 €





"Paysanne" salad : Bacon, hard-boiled eggs, croutons and potatoes - 18 €

Caesar salad: Fire roasted chicken supreme, croutons, anchovies and egg - 20 €



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Our wood-fired oven main dishes 

Bone-in ribeye (Chef's selection) 1kg, French fries/salade - 45 € / pers
Smoked on demand, served with hommade Béarnaise (for two) 

Roasted octopus with roasted potatoes and drop peppers - 28 €

Wood-fired duck breast, pea ragout & wild garlic chimichurri - 32 €

       Marinated half-chicken, wood fired, reduced jus & French fries  - 26 €

       Roasted artic char over cherry wood, roasted green asparagus (from Chambeyron farm), Timut pepper hollandaise sauce  - 30 €



Side dishes (5 € supplement for additional side)

Perfumed rice
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Fresh French fries
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Salad

Our desserts

Vanilla & muscavado Crème Brûlée - 12 €

Traditional floating island, pistachios & salted butter caramel - 12 € 

100% strawberry : Gariguette strawberries with lime & fresh mint - 13 €

All chocolate crunch dessert - 13 €

 


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.