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Aperitif Ouverture

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Amuse Bouche

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

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Sorrel
Kohlrabi | Hamachi Hiramasa | Almond

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Char from Fischfarm Birnbaum
Wasabi | Yellow Beetroot | Ayran

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Sweetbread
Rhubarb | Pea | Razor Clams

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

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Sainte-Maure de Touraine
Leek | Radicchio | Macadamia

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Pré Dessert

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Yuzu
Black Sesame | Wheatgrass | Meringue

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Petit Fours

Price per Person € 189,-

Les Deux Classique à 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,-

À la carte ordering with a minimum of 3 courses