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Our menu |
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Foie gras, Presskopf, Coq au Riesling, Baeckeoffe, Waedele... the flavours more than live up to the melody of the names.
And the new recipes more than live up to the traditional dishes that inspired them.
One day, Guy-Pierre Hotel, an inspired chef, decided to turn tradition on its head and marry cabbage with some new partners. And so the perfume of fish sauerkraut, with its sauces made to secret recipes, came to fill the air at the House with 75 stained glass windows, 4 vaulted frescoed dining rooms, and mingle with all the other aromas of the time.
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A few examples of dishes from our menu
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| Gourmet salad with duck liver and alsatian smoked ham |
10,50 € |
| Scallop gratin, spinach with olive oil |
13,50 € |
| Fine riboons of smoked Scotland salmon, “red label”, slice chicory with grilled almond oil |
12 € |
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| Sauerkraut with 3 sorts fish |
20,25 € |
| Mixed meat plate of lamb, shoulder confit, chop, flaky sweetbread, anissed juice |
21,75 € |
| Baeckeoffe on 3 sorts of meat |
19,75 € |
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| Authentic rhum savarin |
7,75 € |
| Chocolate charlotte, melting passionfruit apricot heart and sorbet |
6,75 € |
| café gourmand, assortment of three sweets |
5,70 € |
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