Martin Fauster Menu
- served table by table -
Crayfish
green Tomatoes and Chutney
~
Char
lukewarm, pink Potatoes and nutmeg blossom
~
Thornback Ray
Oyster-Spinach and Carripoulé
~
Shoulder of Veal
braised, Ceps and smoked Eel
~
Chamois
Cutlet, Pumpkin, Crêpe and Sichuan Pepper
~
Selection of Cheese
Maître Fromager Bernard Antony
~
Soufflé
Bananas, Thai Mango and Sour Cream Ice-Cream
~
Cranberry
Ice Praline, candied Ginger and Blue Poppy Seed
€ 132,--
Aperitif, Wines, Mineral Water and Coffee included
€ 210,--
Degustation Menu
Red Mullet
Artischokes, Bell Pepper and Rocket
~
Sole
braised Cucumber, Shrimps Bouillon and Ginger
~
Lamb
Saddle, Tongue, Sweetbread, yellow Lentils and Feta Cheese
~
Apricots
stuffed Semolina Dumpling, Peanuts and Milk Caramel
€ 90,--
one 0,15l Glass of Wine per Course included
€ 137,--
Starters
Goose Liver
Pressée, Fig and Coffee
€ 29,--
Yellowtail Mackerel
grilled, Avocado and Glacier
€ 29,--
Milk Veal
lukewarm Calf´s Head, Tartare, baked Ceps and Apple
€ 27,--
Guinea Fowl
Essence with Semolina Dumpling and Ravioli
€ 15,--
Haricot Coco
Cream Soup with Lardo di Montalcino and Sardine Tartare
€ 15,--
Main Course
Sea Bass
in a crust of Salt
(for two Persons, served in two Courses)
€ 44,-- per Person
Turbot
Sweet Corn Cream, Bouchot Mussels and Curry Oil
€ 47,--
Breton Lobster
Artichoke, Beans and Tarragon
€ 49,--
Veal Cutlet
glazed, Cauliflower Mushroom and white Onions
€ 42,--
Vension
Medallion, Plum-Goose Liver Povesen and Cabbage
€ 42,--
Bresse Pigeon
Breast and Leg, Giblets Cream and Beetroot Essence
€ 42,--
Desserts
by the Chef Pâtissière Gabi Taubenheim
Chocolate
lukewarm Cake, Plum, Cinnamon Flower and Brittle
€ 18,--
Grapes
white chocolate, Poppy Seed and Champagne
€ 18,--
Pistachio
crispy Pudding, Marzipan and Cardamom Blueberries
€ 17,--
Soufflé
Bananas, Thai Mango and Sour Cream Ice-Cream
€ 17,--
Apricots
stuffed Semolina Dumpling, Peanuts and Milk Caramell
€ 17,--
Selection of Cheese
Maître Fromager Bernard Antony
€ 18,--
Chef de Cuisine: Martin Fauster
Sous Chef: Julian Bergerhoff
Chef Pâtissière: Gabi Taubenheim
Maître d’Hôtel: Manfred Friedel
Restaurantleiter: Karl-Heinz Haverland
Sommelier: Stéphane Thuriot
All prices include VAT.
- Visit our other hotels:
- Hotel Excelsior
- anna hotel
- Cosmopolitan Hotel
- And our winepartner:
- Geisels Weingalerie
