Slow-cooked egg, celeriac risotto
17 €Creamy porcini mushrooms and horseradish oil.
03 88 13 25 23ALSACIAN CUISINE · LUNCH & EVENING
Local recipes, seasonal products and a cuisine that cultivates its freedom.
The evening menu offers starters and additional dishes.
Starters
Creamy porcini mushrooms and horseradish oil.
Grape chutney and gewurztraminer jelly.
Celery cream, seasonal vegetable pickles and lemon gel.
Six pieces. Parsley soup, pan-fried mushrooms and garlic emulsion.
Smoked herring roe.
Grilled rapeseed oil, small pieces of bacon and burnt powder.
Main courses
Small seasonal vegetables, homemade spaetzle and creamy blueberries.
Potato croquettes, Ottrott red wine sauce. Pan-seared foie gras supplement: €5.
Potato espuma and onion compote.
Seasonal vegetable broth and grated fresh horseradish.
Cabbage from the Ades farm, six varieties of meats and cold cuts.
Roasted cauliflower, sweet potato gnocchi and reduced carrot juice.
Spaetzle pot gratinated with Munster cheese and seasonal salad. Vegetarian.
Desserts
Red fruit coulis.
Chocolate sorbet.
Custard.
Chocolate sauce.
One ball: €3.50 · Two balls: €7 · Three balls: €10. Lemon, Alsace strawberry, mandarin, chocolate, Madagascar vanilla, coffee. Chantilly: +1 €; 2 cl alcohol: +€3.50.
Children's menu
Knacks, fries or spaetzles; or Heimbach trout and spaetzles. A scoop of ice cream to finish.
Net prices in euros, taxes and service included. The menu changes according to the season and availability.
Allergies or intolerances: the list of allergens is available from the team.
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15 rue des Dentelles · La Petite France · Strasbourg