Menus & A la Carte. December 2018
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1 Menus & A la Carte December 2018 Discover Chef Arnaud Barberis creative refined cuisine based on local seasonal products, in the spirit of «bistro chic». The restaurant and bar offer a selection of 80 fine wines from around the world for tasting by the glass. The wine list has been put together by Romain Iltis Meilleur Sommelier de France in 2012 and Meilleur Ouvrier de France in For a perfect harmony between dishes and wines, follow our suggestions ; a selection of four wines, which would completely match your dish. Ask for our wine list and discover the whole collection!
2 APERITIF Charcuterie of Patrick Janes as tapas 12 Home made farmhouse terrine gerkins and red onions chutney 12 STARTERS Broceliande organic snails from Brittany spinach and garlic cream, potatoes cappuccino 15 Wild salmon granny smith apple gelly and celeriac cream 15 Poched eggs on a pumpkin purée gascon pig lard parmesan cream, endive and walnut 15 Duck liver (foie gras) mi-cuit seasonal chutney grilled sourdough bread 18 Chasselas, Alsace, Domaine Schoffit Riesling, Alsace, Schoenheitz Pinot Blanc, Mise du Printemps, Josmeyer Sauternes, La Chapelle de Lafaurie Peyraguey Portugal, Douro, Bioma, Niepoort St Romain, Sous le Château, Leroux
3 FISH Suggestions following the market to discover at the table VEGETARIAN, or vegan, gluten and lactose free Vegetables masala with coconut milk, soy and ginger dressing, seasonal vegetables, herbs salad 21 MEATS Slowly cooked blade of veal celeriac three way a light consommé infused with trumpet mushroom olive oil, citrus and soy sauce 21 Patties queen style veal, chicken and sweetbreads, fresh herbs dumplings and noodles Grand Mere Grilled beef filet snail and pig s trotter stew Potatoes gratin, seasonal vegetables and rich jus 31 Sweetbreads browned in Bresse butter fine pumpkin purée foie gras cream 32 Saumur Champigny, Domaine des Roches, Thierry Germain Costière de Nîmes, Château de la Tuilerie Saint Emilion Grand Cru, Haut de Faugères Savigny-Les-Beaune, Leroux Collioure, Domaine du Casot,
4 CHEESE Selection of the Master Cheesemonger Antony 10 Viognier, Domaine de La Baume Sylvaner, Alsace Grand Cru, Sono Contento, Albert Seltz Kaefferkopf, Alsace Grand Cru, Le Grand K, JB Adam DESSERT order at the beginning of meals Mille feuilles with praline cream caramel sauce hazelnuts chips 9 Chesnut macaron eglantine coulis white cheese ice cream 9 Queen of Puddings orange marmalade italian meringue and vanilla ice cream 9 Iced honey and citrus parfait dark chocolate cream pink grapefruit and crispy meringue 9 Selection of ice creams and sorbets 9 Irish Coffee 9 Gewurztraminer, Alsace Mader Sauternes, La Chapelle de Lafaurie Peyraguey Alsace, Pinot Gris, VT, Dom. Schlumberger
5 MENU HOCHBERG Menu available throughout the week at lunch and dinner Starter, main (fish or meat) and dessert 35 Starter, fish, meats and dessert 45 Poched eggs on a pumpkin purée gascon pig lard parmesan cream, endive and walnut The Fish of the moment on a bed of crushed potato with a prawn and coriander tartar shellfish jus Or / And Slowly cooked blade of veal celeriac three way a light consommé infused with trumpet mushroom olive oil, citrus and soy sauce Queen of Puddings orange marmalade italian meringue and vanilla ice cream Accord mets et vins 2 glasses of wine 16 3 glasses of wine 22
6 Discover The Villa built by René Lalique in 1920 in Wingen-sur-Moder has been transformed into an ultrasophisticated hotel and a two Michelin stars restaurant. Chef Jean-Georges Klein, decorated with three Michelin stars, and Chef Paul Stradner preside over the restaurant built by Mario Botta, the Swiss architect of international renown. Romain Iltis, the Villa s Sommelier of distinction from Alsace was awarded Meilleur Ouvrier de France in 2015 and Meilleur Sommelier de France Villa René Lalique, member of the Relais & Châteaux collection, and Château Hochberg : a rich offer for a memorable experience.
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