SELECTION MENU
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5 Course menu Chef's choice |
50.00
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4 Course menu + between dish |
43.00
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3 Course menu selection of the menu with a starter, main and dessert |
34.00
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STARTER
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Tomato and cucumber with gardencress crème and gazpacho vinaigrette |
9.00
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Seabass ceviche with tartare, pickled fennel, crème fraîche and avocado |
9.00
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Clear lobster broth with sea lavender, fennel and lavas |
9.00
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Steak tartare "prepared by the chef" with egg yolk creme, pickled red onion and crispy brick dough |
9.00
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BETWEEN
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Smoked eel with sauerkraut, hoisin, Dutch shrimps, puffed rice and avocado |
10.00
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Pulled oxtail with cream of artichoke, red flora potato foam and green herbs |
10.00
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MAIN
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Confit celeriac with poached egg, eggs crème, potato crunch and fresh summer truffle |
21.00
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Bourride with white fish, squid, shrimps, mussels and saffron |
21.00
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Poached lobster with garden peas, pumpkin, roasted La Ratte potatoes and beurre blanc |
24.00
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Organic corn chicken with preparations of corn and herbs gravy |
21.00
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Stewed veal cheeks with slow cooked fennel, ras el hanout and veal gravy |
21.00
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CLASSICS
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Beef tenderloin with pommes dauphine, celeriac, green asparagus and gravy |
24.00
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DESSERT
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Cheese selection from "Bourgondisch Lifestyle" |
12.00
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Blueberry pannacotta with chocolate, verbena and salty liquorice ice cream |
8.00
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Hendrick's Gin & Tonic dessert with cucumber textures |
8.00
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A la minute baked chocolate tart with hazelnut parfait |
8.00
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Lemon meringue pie |
8.00
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Café Gourmand |
8.00
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