Menu Close

Restaurant Menu

Restaurant's Menu

Starters

White cheese ravioli as a veil, marinated egg yolk, raw and cooked vegetables ³ ⁵ ⁶ ⁸ ⁹ ¹¹ ¹²

Line-caught mackerel just torched, oscietra caviar, cucumber variations ⁴ ¹⁰ ¹²

Cancale oysters no. 3 in a trilogy: grilled, green apple and turnip; pear and shallot cream; Irish coffee and rye ¹ ⁵ ⁶ ⁷ ⁸ ⁹ ¹⁰ ¹² ¹⁴

Holstein beef carpaccio, vinaigrette, wasabi leaf ¹ ⁹ ¹⁰

Filet américain ³ ⁵ ¹⁰

Fish

Line-caught sea bass cooked meunière-style, thin onion tart with walnut caramel, smoked shellfish juice ¹ ⁴ ⁷ ⁸ ⁹ ¹² ¹⁴

Rock red mullet, potato gnocchi glazed with bouillabaisse, raw celery stalk, like a fennel vichyssoise ³ ⁴ ⁷ ⁹ ¹²

Meat

Royal squab roasted on the bone, thigh tartlet, and peas with lemongrass and nor ¹ ² ⁶ ⁷

Lamb from Aveyron: The saddle and the rack, small eggplants cooked whole with black garlic and anchovy, organic kombu yogurt ² ⁴ ⁷

Beef fillet with Kâmpôt pepper, coffee and buckwheat, quince in texture, shallot tatin ¹ ³ ⁷ ⁸

Desserts

Cheese ⁷

Mirabelle plum soufflé ³

Vanilla in different textures ¹ ³ ⁵ ⁷ ⁸

When peach meets verbena and lemon ¹ ³ ⁵ ⁷ ⁸

Book a table

Member access

You have been redirected to the home page because the page you wish to consult is reserved only for members of the Cercle Munster.

You will find more information on the different modalities to become a member, by clicking on the button below.

Apply to membership

Password forgotten?