Amuse Bouche

• The toced egg, corn cream flavored with Bourbon, crayfish and galangal cappuccino.
• Beef tartare from the region, organic confit egg yolk and black truffles.

Allergens : 1 (wheat), 2, 3, 7, 9, 10

Starters

Green asparagus risotto,
Chanterelles, guanciale and almonds.

Allergens : 7, 8 (almonds), 9

–

Citrus lobster tortellini,
Ricotta, candied fennel pulp and red miso bisque emulsion.

Allergens : 1 (wheat), 2, 3, 4, 6, 7, 8 (pine nuts), 9

Fresh moment

Lemon sorbet,
Raspberries and Luxembourg sparkling wine.

Allergen : 12

Main course

Scottish salmon and wild halibut koulibiac,
Wilted spinach with garlic and dill oil beurre blanc.

Allergens : 1 (wheat), 3, 4, 7, 9

or

Lamb duo,
Saddle of lamb with Di Colonnata bacon, lamb shoulder confit for 15 hours with spices, wild garlic purée, chickpeas and a light jus with Java pepper.

Allergens : 1 (wheat), 6, 7, 9, 12

Cheeses,

Trolley of matured cheeses, fresh fruits, nuts and seasonal jam. (3 pieces +15€ • 5 pieces +21€)

Allergens : 1 (wheat), 7, 8 (nuts)

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Dessert

Our Easter dessert.

Allergens : 1 (wheat), 3, 6, 7, 8 (hazelnuts, almonds, pistachios)

–

Mini pastries

ALLERGENS:
1. Cereals containing gluten. 2. Crustaceans. 3. Eggs. 4. Fish. 5. Peanuts. 6. Soybeans. 7. Milk (including lactose). 8. Tree nuts. 9. Celery. 10. Mustard. 11. Sesame seeds. 12. Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre. 13. Lupin. 14. Molluscs