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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.


Starter

Duck liver Kammerzell style with Gewurztraminer jelly 16,90 €
Sea bream carpaccio and cuncumber salpicon with herbs and citrus vinaigrette 9,75 €
Terrine of pepper and marinated tomato on basil, rocket salad and olice oil 11,50 €


Dishes

Sauerkraut with 3 sorts fish "création Guy Pierre Baumann" 20,25 €
Sea bream filet plancha style, aubergine caviar and potato blinis 19,75 €
Young rabbit fricassee with rosemary and black olives 19,75 €

Desserts

Vanilla and strawberry millefeuille, vanilla ice cream 6,75 €
Red coco cup (raspberry sorbet, coconut, coconut milk, raspberries, coconut meringue and whipped cream) 7,50 €
Café gourmand (assortment of 3 sweets ) 5,70 € 

© Photographies : Alain Kauffmann, Laure Gautherot - OTSR, Benoît Linder

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