Menus & A la Carte. Winter 2019

Transcription

1 Menus & A la Carte Winter 2019 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 STARTERS Steiberg organic snails from Alsace spinach and garlic cream, potatoes cappuccino 15 Winter salad with duck breast walnut, crispy cigarette and confit duck legs truffle oil dressing 15 Crab meat with granny smith apple gelly celeriac Chantilly cream and herb salad 15 Veal head slowly cooked coriander and fennel dressing 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 Stuffed farmhouse poultry mashed potatoes with hazelnut oil albufera sauce 21 Grilled veal kidneys madeira jus tortiglioni pasta and parmesan cheese gratin 21 Honey glazed roasted piglet Puy lentils and horseradish cream 22 Patties queen style veal, chicken and sweetbreads, fresh herbs dumplings and noodles Grand Mere Veal sweetbreads browned in broon butter foie gras and walnut crumble confit leek and roasted salsify rich wine jus 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 Citrus in a delicate gelly hazelnut ice cream confit mandarin of Nice puree, meringue 9 A light chocolate mousse on a crispy almond base raspberry caramel and litchi sorbet 9 Thin slice of fresh pineapple mint syrup, passion fruit cream mango sorbet 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 Crab meat with granny smith apple gelly celeriac Chantilly cream and herb salad The Fish of the moment chickpeas, saffron and fresh coriander coral foam Or / And Stuffed farmhouse poultry mashed potatoes with hazelnut oil albufera sauce Thin slice of fresh pineapple mint syrup, passion fruit cream mango sorbet 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.