Speisekarte

Leek Velouté, Homemade Gingerbread Croutons

Sautéed Oyster Mushrooms with Garlic, Almond Crumble

Seasonal Vegetable Spelt Salad

Creamy Burrata, Hard-Boiled Egg, Miso Lactonnaise Citrus Vinaigrette

Roasted Hake with Saffron

Mashed Potatoes with Cumin Seeds Braised Endives, Lemon & Dill Sauce, Fresh Kumquat

Duck Breast with Orange, Red Wine Merchant Sauce

Roasted Carrots and Celeriac, Sweet-and-Sour Beetroot Purée Salted Popcorn

Gratinated Butternut Squash with Comté Cheese

Paris Mushroom Ragout White Mole Sauce, Sweet Potato Chips

The Chef’s Mood

Chocolate Fondant, Vanilla Custard

Bourbon Vanilla Ice Cream, Hazelnut Biscuit

Shortcrust Tartlet with Grapefruit Cream

Lemon Jelly, Orange Mascarpone