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Passend zum Erwachen des Frühlings hat unser Küchenteam festliche Menüs kreiert, die französische Haute Cuisine mit den erlesensten saisonalen Zutaten vereinen. Ob zartes Holsteiner Lamm und edler Spargel oder unsere meisterhaften veganen Kompositionen – lassen Sie sich im Kreise Ihrer Liebsten von exzellentem Service und kulinarischer Raffinesse in unvergleichlichem Ambiente verwöhnen.
Unser Frühlingsmenü ist verfügbar vom 27. März bis 26. April 2026.
Vorspeise
Saumon mariné à l'ail des ours
Gebeizter Label Rouge Lachs | Spargel Mosaik | Bärlauch Creme | Friséespitzen
Zwischengang
Raviolo d'Agneau
Weidelamm | Safran Ravioli | Beurre Blanc | Portwein | Mandarinenöl
Hauptgang
Filet de veau sauce Périgourdine
Pochiertes Kalbsfilet | Sauce Périgourdine | Orange-Fingermöhren | Pistazien Gnocchi | Spitzmorcheln
Dessert
Tarte au Citron 2.0
Buttermilchmousse | Baiser | Frische Blaubeere | Lemencurdeis
2-Gang-Menü – EUR 57
3-Gang-Menü – EUR 75
4-Gang-Menü – EUR 87
Vorspeise
Betterave et Asperges marinées
Gebackene gelbe Bete | Orangen Basilikum Spargel | Bärlauch Creme | Friseespitzen
Zwischengang
Raviolo aux petits pois
Erbsenraviolo | Sauce Safran | Portwein | Mandarinenöl
Hauptgang
Champignons sauce Périgourdine
Gebratener Cardoncello-Pilz | Vegane Sauce Périgourdine | Orangen-Fingermöhren | cremiger Polenta | Pistazie
Dessert
Gâteau aux baies et aux noix de cajou
Beerentörtchen | Cashewcreme | karamellisierte Haselnüsse | Himbeersorbet
2-Gang-Menü – EUR 49
3-Gang-Menü – EUR 67
4-Gang-Menü – EUR 79
T +49 30 2261 1959
E [email protected]
Reservieren Sie Ihren Tisch für das Menü online