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| "Salade
Folle" (with slivers of foie gras, smoked
salmon and smoked duck breast) |
14,00 € |
| Vosgean
salad with a soft-boiled egg |
12,00 € |
| Serrano
ham |
13,50 € |
| Foie gras
and calf sweetbread pie |
15,00 € |
| Cold started
plate Yvette |
17,00 € |
| Home-made
Foie gras |
18,00 € |
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| soup of
the day |
7,00 € |
| Poultry
cream with morels and truffles |
12,00 € |
| St Jacques,
with lemon butter, Fondue of endives |
18,00 € |
| Nems of
gambas in asian sauce |
18,00 € |
| Snails
with garlic sauce |
15,00 € |
| Snails
with garlic sauce |
les 12 12,50 €
les 6 6,50 € |
| Vol-au-vent |
13,00 € |
| Veal Raviole
with Cheese sauce |
13,00 € |
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| Roasted
emperorfish with risott an Parmesan |
18,00 € |
| Roasted
Sardines with anchovy an spices |
18,50 € |
| Cod served
with an andouille of the valley
of Ajol |
18,00 € |
| Monkfish
raosted in spices, Creme of Safron
and Chorizo |
20,00 € |
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| Alsatian
sauerkraut |
14,00 € |
| Oxmeat
and fried Foie gras |
22,50 € |
| Piece of
Beff with Shallots |
16,00 € |
| Lamb carre |
21,00 € |
| "Cordon
Bleu" veal escalope (ham and cheese
with girolles cream sauce) |
16,50 € |
| Veal with
morels |
20,00 € |
| Entrecôte
fried "à la plancha " |
19,50 € |
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| Stuffed
pig's trotter |
15,50 € |
| Veal kidneys
and sweetbread with morels |
19,00 € |
| Calf's
head with a remoulade sauce |
15,00 € |
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 à 13,00€
Menu servi uniquement au déjeuner
Entrée  Plat Déssert
du jour
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à 16,00 €
Potage du jour
Assiette Maraîchère
Penne à la Milanaise
Assiette de légumes
Coupe
de Sorbets |
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à 19,00 €
Millefeuille de saumon mariné
et radis confits au miel
Filet
de Rascasse
Coquillettes aux Moules et Chorizo
Crème caramel maison |
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à 23,00 €
Raviole de Veau
Sauce Fromagère
Onglet
de Veau Crème au Girolles
Dessert du jour |
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5 Plats (entrée, poisson, viande, fromage,
dessert) à 42 € par personne
Menu enfant à 10 € sur demande
Prix taxes et service compris
Nos viandes sont issues de l'Union Europpéenne (France, Allemagne et Irlande)
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| More than 3000 hotel-restaurants are united around a concept of providing high quality service, authenticity and the discovery of local specialities. |
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