Menu Restaurant

Menu

Aperitif Ouverture

***

Amuse Bouche

***

Homemade Sourdough Bread baked in Staub Cocotte
salted Butter of Butter Boyz

***

Sorrel
Kohlrabi | Hamachi Hiramasa | Almond

***

Char from Fischfarm Birnbaum
Wasabi | Yellow Beetroot | Ayran

***

Sweetbread
Rhubarb | Pea | Razor Clams

***

Two kinds of Lamb from Polting
Homemade Wild Garlic Gnocchi | Broad Bean | Parsley

***

Sainte-Maure de Touraine
Leek | Radicchio | Macadamia

***

Pré Dessert

***

Yuzu
Black Sesame | Wheatgrass | Meringue

***

Petit Fours

Price per Person € 189,-

Les Deux Classique Ă  la Carte

Fried Prestige Duck Liver
Chicory | Blood Orange | Mustard
€ 55,-

25 Gr. Impérial Caviar
Scallop | Garden Cress | Bonito
€ 115,-

Homemade Tortellini
Wagyu Beef | Edamame | Lemon Grass | Parmesan
€ 49,-

Pork Belly
Green Papaya | Sweetheart Cabbage | Camomile
€ 39,-

Tourte of regional Pike Perch in Puff Pastry Coat
Red Prawn | Watercress | Vin Jaune
for 2 people | min. 40 minutes preparation time | Carved at the table
€ 105,-

Breton Turbot served at the Bone
Mussel | San Carlos Olive | Tarragon
€ 69,-

Pineapple
Puff Pastry | Muscovado | Curry
€ 28,-

Ă€ la carte ordering with a minimum of 3 courses