L’Alsace

A large bivalve mollusk with firm, iodized flesh. Eaten raw with a squeeze of lemon. Price subject to market fluctuations.

Sea snails cooked in an aromatic broth. Firm flesh and pronounced marine taste. To be eaten with mayonnaise.

Small shrimps with intense, salty flavor. Typical of the Atlantic coast. Eaten whole or peeled as an appetizer.

Beautiful cooked shrimps, with tender and sweet flesh. Served cold. To be peeled and enjoyed with buttered bread.

Delicate crustaceans with fine, slightly sweet flesh. Served whole. A refined seafood dish.

Dungeness crab with white, dense flesh. Served cold with its claws. Needs to be shelled.

The king of crustaceans, served cold. Firm, rich, and flavorful flesh. Usually served with mayonnaise.

Individual discovery platter. Mix of oysters from two regions and shellfish. Ideal for one person.

Assortment focused solely on oysters. Allows comparison of four different varieties. Perfect for oyster lovers.

Complete platter with a wide variety of seafood. Includes oysters, shrimps, and various shellfish. Available for one or two people.

Platter focused on noble crustaceans. Contains lobster, crab, and langoustines. No oysters.

Grand royal platter combining oysters, crab, and assorted shellfish. A festive and generous experience.

The most luxurious platter. Combines the best oysters with lobster and crustaceans. For special occasions.

Appetizer version of the Alsatian tarte flambée. Thin crust topped with cream, onions, and bacon. Crispy and flavorful.

Superior quality Burgundy snails stuffed with parsley butter and garlic. Served hot in their shells.

Traditional caramelized onion soup with beef broth. Topped with bread and gratinated cheese. Comforting and warm.

Creamy rockfish soup. Served with rouille sauce (garlicky and spicy mayonnaise) and croutons.

Small square pasta filled with cheese and herbs. Served in a creamy Parmesan sauce. Tender and melting.

Mussels baked with garlic and parsley butter. Flavorful and aromatic.

Raw fish, finely cut and seasoned with lime. Fresh and light, served with creamy sauce.

Classic appetizer combining cold shrimp and diced avocado. Drizzled with pink cocktail sauce.

Slices of quality smoked salmon. Served with a small thick pancake (blini) and herb cream.

Rich and melting foie gras, flavored with Alsatian wine. Served with brioche bread and fruit preserves.

French sturgeon roe. Black pearls with a subtle, buttery flavor. A luxurious dish served simply.

Mussels cooked in white wine with shallots and parsley. Served in a pot with crispy fries.

Alsatian variation of mussels, with a creamy Riesling wine sauce. Rich and smooth.

Thick piece of grilled or pan-seared salmon. Served with a tangy butter sauce and homemade purée.

White fish fillet with fine flesh, roasted. Served with gnocchi pasta and sautéed mushrooms.

Grilled octopus tentacles, tender inside and crispy outside. Served with a rich crayfish sauce.

Large roasted shrimps. Served on creamy Parmesan risotto. Rich and flavorful dish.

Pan-seared scallops, tender and sweet. Topped with a Champagne sauce, served with risotto.

Whole lobster, opened and grilled. Served hot with an emulsified tarragon sauce and fries.

The emblematic dish. Hot fermented cabbage topped with a variety of charcuterie and pork (sausages, bacon, shank). Hearty and authentic.

The classic choucroute garnie, served with a splash of Crémant (sparkling wine) for a more festive flavor.

Seafood version of the Alsatian dish. Cabbage accompanies an assortment of fish (white, salmon, smoked) instead of charcuterie.

Luxurious seafood choucroute including a half flambéed lobster in addition to the fish. Very generous.

Pork shoulder cooked slowly until very tender. Served with mushrooms and a creamy purée.

Tender chicken breast with a creamy morel mushroom sauce. Served with potato gratin.

Lamb meat slow-cooked until very tender. Served with a rich jus and a smooth purée.

Raw beef, minced and seasoned (capers, onions, sauce). Served fresh with fries. A brasserie classic.

Beautiful grilled beef cut, marbled and juicy. Served with Béarnaise sauce (tarragon, butter) and fries.

Very tender and thick cut of beef. Served with a creamy and zesty pepper sauce.

Gratinated Alsatian tarte flambée with cheese. Thin and crispy crust, rich topping.

Large Caesar salad with romaine lettuce, chicken, Parmesan, and creamy dressing. A complete light meal.

Main course portion of cheese ravioli. Generously served with Parmesan cream sauce.

Creamy vanilla custard topped with a thin layer of crunchy caramelized sugar. A classic dessert.

Poached meringue whites, floating on crème anglaise. Drizzled with caramel and pecans.

Fresh and fruity dessert with orange supremes and a scoop of lemon sorbet.

Chocolate cake with a warm molten center. Served with vanilla ice cream for a hot-cold contrast.

Tartlet with tangy lemon cream, topped with soft, golden meringue.

Puff pastry with apples and raisins. Specialty from Eastern France, served warm with ice cream.

Traditional Alsatian brioche prepared like French toast (golden brown in butter). Served with fruit and ice cream.

Airy iced dessert flavored with Grand Marnier orange liqueur. Fresh and elegant.

Choux buns filled with vanilla ice cream, generously topped with hot chocolate sauce.

Thin crêpes served hot and flambéed at the table with orange liqueur.

Coffee or tea served with an assortment of mini-desserts (mignardises). Ideal for tasting a bit of everything.

Three scoops of ice cream or sorbet of your choice from classic and fruity flavors.

Iced sundae with regional flavors (mirabelle plum). Garnished with fruit, crunchy crumble, and whipped cream.

Classic chocolate or coffee sundae, with sauce and plenty of whipped cream.

Iced dessert combining pear and hot chocolate, with vanilla ice cream and almonds.

Classic brut Champagne, fresh and balanced. Notes of toast and white fruits.

The most famous Champagne. Vibrant, generous, and seductive. A quality standard.

Elegant Champagne with a high proportion of Chardonnay. Fine bubbles and freshness.

Powerful and full-bodied Champagne, dominated by Pinot Noir. Structure and aromatic richness.

Round and full-bodied Champagne, from the oldest Champagne house. Notes of ripe fruits.

Fruity and delicate rosé Champagne. Beautiful salmon-pink color. Ideal as an aperitif.

Rosé version of the famous Moët. Intense, aromatic (wild strawberry) and flamboyant.

Vintage 100% Chardonnay prestige cuvée. Great finesse, purity, and complexity.

Luxury champagne icon. Vintage, it offers exceptional depth and harmony.