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Spring Menu

Spring Menu

As spring unfolds, our culinary team presents festive menus that harmoniously unite French haute
cuisine with the finest seasonal ingredients. Whether you opt for tender Holstein lamb and
premium asparagus or select one of our thoughtfully crafted vegan creations, allow us to
indulge you and your loved ones with impeccable service and culinary refinement in an
unparalleled setting.

Our spring menu is available from 27 March to 26 April 2026.

 

Classic Menu

Starter
Saumon Mariné à L'ail des Ours
Cured Label Rouge Salmon | Asparagus Mosaic | Wild Garlic Cream | Frisée Tips

Intermediate Course
Raviolo d'Agneau
Pasture Lamb | Saffron Raviolo | Beurre Blanc | Port Wine | Mandarin Oil

Main Course
Filet de Veau Sauce Périgourdine
Poached Veal Fillet | Périgourdine Sauce | Orange Finger Carrots | Pistachio Gnocchi | Morels

Dessert
Tarte au Citron 2.0
Buttermilk Mousse | Meringue | Fresh Blueberries | Lemon Curd Ice Cream

2-Course Menu – EUR 57
3-Course Menu – EUR 75
4-Course Menu – EUR 87


Vegan Menu

Starter
Betterave et Asperges marinées
Baked Golden Beetroot | Orange and Basil Asparagus | Wild Garlic Cream | Frisée Tips

Intermediate Course
Raviolo Aux Petits Pois
Pea Raviolo | Saffron Sauce | Port Wine | Mandarin Oil

Main Course
Champignons Sauce Périgourdine
Pan-Fried Cardoncello Mushroom | Vegan Périgourdine Sauce | Orange Finger Carrots | Creamy Polenta | Pistachio

Dessert
Gâteau Aux Baies et Aux Noix de Cajou
Berry Tartlet | Cashew Cream | Caramelised Hazelnuts | Raspberry Sorbet

2-Course Menu – EUR 49
3-Course Menu – EUR 67
4-Course Menu – EUR 79

 

T +49 30 2261 1959
E [email protected]
Book a table for the menu online