Robert

Brown crab from Brittany with homemade mayonnaise.

Seafood platter with oysters, pink shrimp, Bulots and brown crab.

Mussels in coconut curry broth with colorful wok vegetables.

Marinated salmon carpaccio with Coquilles St. Jacques, small salad and tarragon sauce.

Grilled octopus with orange-fennel salad and avocado.

Tuna tataki with sesame, Jerusalem artichoke-carrot salad and teriyaki sauce.

Warm wild salmon terrine with cranberry-horseradish and frisée.

Veal head terrine "Tête de veau", served lukewarm with capers and Sauce Gribiche.

Veal liver pâté with walnuts, cornichons and salad with bacon.

Fried sweetbreads with salad, walnut and vinegar sauce.

Gratinated bone marrow with wild mushrooms and jus.

Duck gizzard confit with Beluga lentils, mixed salad and bacon.

Gratinated savoy cabbage with wild mushrooms, celery straw, Parmesan and truffle.

Flammkuchen with goat cheese, onions and plums.

Flammkuchen with marinated salmon and vegetables.

Handmade Maultaschen in butter with mushrooms and celery puree.

Three fried quail breasts with salsify vegetables and mashed potatoes.

Mussel pot with fish stock, root vegetables and fries.

Peppered monkfish with mushroom vegetables, mashed potatoes and lemon beurre blanc.

Fried cod with mustard pointed cabbage and mashed potatoes.

Scallops with spinach, mashed potatoes and lobster sauce.

Salmon in herb crust with savoy cabbage risotto, vegetables and lemon beurre blanc.

Fried calamari with black bean puree and spinach.

Redfish Fish & Chips with fries, HP sauce and cucumber salad.

Twelve hour cooked spare ribs with coleslaw and fries.

Glacier pork belly with Coquille St. Jacques, lobster crab, bean puree and salad.

Veal cheeks braised in Madeira with potato salad.

Veal Tafelspitz with bouillon, apple compote, puree and creamed savoy cabbage.

Provençal leg of lamb with herbs, flageolet beans, spinach and gratin.

Iberico rack with cumin, mountain cheese gratin, mustard pointed cabbage and jus.

Fried duck breast with red cabbage mash and nougat sauce.

Kikok chicken breast with maple syrup, apricots and aligot.

Currywurst with french fries and cucumber salad.

Mousse au chocolat with caramel sauce.

Tiramisu served with mandarin ice cream.

Sorbet made of grapefruit and Campari, topped with Crémant.

Passion fruit parfait with berries and strawberry sauce.

Warm chocolate cake with vanilla ice cream and berries.