MENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48

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1 MENU SUMMER VEGETABLES Summer Vegetables and Fruits as a Painter's Pallet 38 GOOSE FOIE GRAS Goose Foie Gras and Truffle terrine with garnish 48 TRUFFLE Potato and Truffle emulsion ½ Ption 45 CAVIAR Sliced raw Langoustines and the Gold Caviar (30g) Cocktail 110 * * * LANGOUSTINES Sliced cooked and raw Langoustines with Pink Grapefruit and Elder Blossom 60 FROG S LEGS Frog s Legs with Tomato, Herbs and Ciander Seeds 48 GAMBAS Gambas Carabineros with Oriental Flavours 78

2 MENU TURBOT Turbot Confit in Vanilla Butter, with Black Rice and Shellfish 50 SEA BASS Line-caught Sea Bass in a Salt Crust, with Grain Salad, F Two Persons 110 and Aubocassa Olive Oil with Tarragon * * * SUCKLING PORK Crispy Suckling Pk with Sweet Woodruff, Reduced Jus, F two persons 108 and Gnocchi with Ricotta VEAL Veal Chop Transparency with Fondant Potatoes F Two Persons 108 and Chanterelles SWEETBREADS Veal Sweetbreads with Sweetcn, Parmesan and Lemongrass 51 WAGYU BEEF Prim-cut of Wagyu Beef 8 Degrees, with Pont-Neuf Potatoes and Chon sauce 99 LAMB Rack of Lamb in a Herb Crust, with Vegetable Tajine F Two Persons 108 and Reduced Jus Our meat igins: Poultry, Offal, Veal, and Lamb : France Wagyu Beef : New Zealand

3 * * * CHEESE Selection of cheese by Maître Bernard Antony 25 * * * DESSERT CORNER RETURN FROM THE FOREST Azelia Chocolate Mousse with Spruce Meringue, Cep Mushroom Ice Cream COFFEE Opéra Gateau with a twist Lalique Style, Roasted Barley Ice Cream RUM Rum Baba FIG Violet figs, reduced Pinot noir Jus, Creamy Gentian, Citrus Fruits Sbet PEAR Creamy caramel, Fennel and Pear Salpicon, Lime Gel, Dill and Pear Sbet APPLE Candied Apples from Alsace, creamy green Apple, caramelized Puff Pastry, Sweet Clover Ice Cream CHOCOLATE Illanka Chocolate whipped Cream, iced Parfait with caramelized Piedmont Hazelnuts All our desserts are priced at 22

4 SIGNATURE MENU Please choose same menu f all guest Wake up the Taste Buds Around the Autumn Squashes Gold Caviar, Seriola Tartare with creamy Celeriac, Buckwheat Blinis (20gr of Caviar: + 31 ) Marinated raw Scallops and Goose Foie Gras, Artichoke Salad with Truffle A Creation of the 2000 s Small Sole roasted, Angelica, foamy Beurre Noisette Potato and black Truffle Cappuccino A panful of Autumn Fruits and Vegetables, reduced Juice with Budspruces Flavours Roe Deer of our Regions, Sun Artichokes Cheesecake, Pear, reduced Jus with an Infusion of fermented Lemon Dessert Sweet Signature In addition to your meal: Grilled Duck Liver with Baerawecka 41 - Potato and Truffle Emulsion 45 - Selection of Cheese by Maître Bernard Antony 18

5 VEGETAL MENU Please choose same menu f all guest Wake up the Taste Buds Around the Autumn Squashes Pressed Beetroot with Hibiscus and its Salad with Elderflower Vinaigrette Risotto Back from Sappo Red Cabbage Ravioli, creamy Alsatian Mustard, Grated Carob Cappuccino of Potato and Barrikass Mini Cauliflower with a 2018 Version of the Sauce Vierge Stewpot of Autumn Fruits and Vegetables, reduced Juice with Budspruces Flavours Dessert Sweet Signature 149 In addition to your meal: - Grilled Duck Liver with Baerawecka 41 - Potato and Truffle Emulsion 45 - Selection of Cheese by Maître Bernard Antony 18

6 CREATION MENU Please choose same menu f all guest. Waking up the Taste Buds Around the Autumn Squashes 130 th Lalique Anniversary Swallow Birds : Goose Foie Gras in an Autumnal Style Like a Masterpiece of Damien Hirst : Fruits and Vegetables with Elderflower and Tansy Veal Carpaccio, Feta, Granny Smith Char slowly candied, Almonds, Vinaigrette of Buds of Spruce Blue Lobster Chartreuse Piña Colada The Keys to a Sauerkraut Roasted Pigeon Breast, Endives Tarte Tatin, Kumquat, reduced Jus with green Cardamom Rabbit Shoulder candied 16 hours, Parsnip and Cacao Veal Fillet crusted with Brioche, Pumpkin in a Carbonara Style, Jus with Seeds of Fenugreek Potato and black Truffle Cappuccino Apple: Candied Apples from Alsace, creamy green Apple, caramelized Puff Pastry, Sweet Clover Ice Cream Pear: Creamy caramel, Fennel and Pear Salpicon, Lime Gel, Dill and Pear Sbet Chocolate: Illanka Chocolate whipped Cream, iced Parfait with caramelized Piedmont Hazelnuts Sweet Signature F 4 Courses : 149 Or F 3 Courses (starter + main course + dessert) : 108 (Not including Friday and Saturday evenings, Sunday lunch, public holidays) In addition to your meal: - Grilled Duck Liver with Baerawecka 41 - Potato and Truffle Emulsion 45 - Selection of Cheese by Maître Bernard Antony 18

MENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48

MENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48 MENU SUMMER VEGETABLES Summer Vegetables and Fruits as a Painter's Pallet 38 GOOSE FOIE GRAS Goose Foie Gras and Truffle terrine with garnish 48 TRUFFLE Potato and Truffle emulsion ½ Ption 45 CAVIAR Sliced