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Foie gras, Presskopf, Coq au Riesling, Baeckeoffe, Waedele... the flavours more than live up to the melody of the names.
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Duck liver « Kammerzell » style, Gewurztraminer jelly |
16,90 € |
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Onion pie, mixed salad and red onions |
8,10 € |
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Leek salad « Adeline », (recipe from Madame Baumann ) |
7,50 € |
| 6 snails « à l’Alsacienne » | 12,50 € |
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Salade rémoulade of calves feet and celery, with Granny apple |
9,50 € |
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Duck terrine with chestnuts, apple and dry fruit marmalade |
8,90 € |
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Smoked Salmon, green lentils and Balsamic vinegar reduction |
13,50 € |
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Cauliflower soup « Dubarry », small croutons |
6,75 € |
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Dace fish cooked « à la Plancha », crayfish with bacon, steamed green cabbage |
19,50 € |
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Grilled Bass, served with barley and small vegetables cooked like a risotto |
25,00 € |
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Roasted pikeperch fillet, Matelote sauce, pasta and crispy bacon |
23,50 € |
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Scallops cooked in his own flavored juicel, small vegetables and potatoes |
24,50 € |
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Pollock fillet pan fried with olive oil, risotto with girolles and poultry sauce |
21,25 € |
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Cod Fillet with lemon confit, tomato puff pastry tarte and roquette leaves |
20,50 € |
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Farmer poultry « Coq au Riesling » style, sauted spaetzle with butter |
18,50 € |
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Baeckeoffe on 3 sorts of meat, mixed salad |
19,75 € |
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Beef tartare « Kammerzell » style, with French fries |
18,50 € |
| Hind stew with chestnuts and cranberry, sauted spaetzle with butter |
19,25 € |
| Lamb saddle with fresh herbs, polenta with small vegetables and sauce of star anise |
21,50 € |
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Grilled beef fillet, gratin dauphinois, sauce béarnaise and vegetables |
23,10 € |
| Veal chop „Charolais“ pan fried with sage, gratin dauphinois and seasonal vegetables |
22,50 € |
Sauerkraut with 3 sorts fish
20,25 €
Created in 1970 by Guy Pierre Baumann, this emblematic dish has become the speciality of the Maison Kammerzell, and it known worldwide.
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Sauerkraut with fresh salmon and dill « Création Guy-Pierre Baumann » |
15.80 € |
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Sauerkraut with monkfish and bacon « Création Guy-Pierre Baumann » |
24,00 € |
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Sauerkraut with duck confit (duck leg confit and bacon) |
21,50 € |
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Sauerkraut Strasbourg style (8 varieties of meat and butcheries) |
18,75 € |
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Sauerkraut formidable (10 varieties of meat and butcheries) |
22,00 € |
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Sauerkraut with knuckle of ham (knuckle of ham and bacon) |
19,75 € |
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Barley cooked like a risotto, with vegetables and rocket leaves |
14,50 € |
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Cheese topped chicory with Roquefort, salad with walnut oil |
17,50 € |
| Munster, Brie, Roquefort | 9,25 € |
Discover our daily dessert
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Brownies with pear, chocolate-caramel cream, pear sorbet |
8,25 € |
| Millefeuille with vanilla of Madagascar | 8,00 € |
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« Trésor Maya » chocolate cookie, almond croustillant, chocolate mousse, milk chocolate ice-cream |
8,75 € |
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Eclair passion fruit-mango, exotic fruit smoothie |
7,75 € |
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Caramelised apple tarte cooked upside down, vanilla ice cream |
7,75 € |
| Citrus fruit cream served in a glass with red fruit compote | 8,50 € |
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Gianduja-hazelnut tartlet, crispy white chocolate, Gianduja ice-cream |
8,00 € |
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Dark red plum cheesecake, crumble and spéculoos ice-cream |
7,75 € |
| Vanilla Crème brûlée | 8,25 € |
| Fruit tart served with a vanilla ice-cream | 7,50 € |
| Café gourmand and its assortment of 3 sweets | 6,00 € |
| Ice cream : vanilla of Madagascar, milk chocolate, gianduja, spéculoos | 7,25 € |
| Sorbet with brandy : lemon, red fruit, pear, mango | 7,95 € |
| Sorbet without brandy : lemon, red fruit, pear, mango | 7,25 € |
© Photographies : Alain Kauffmann, Laure Gautherot - OTSR, Benoît Linder
info@maison-kammerzell.com
