Le Coq et l’ Elephant

Shrimp served in a preparation inspired by Thai Tom Yam soup. Spicy, tangy flavors scented with lemongrass and galangal.

Snails prepared with a Thai fusion marinade or seasoning (pun on persillade or grillade). Tender texture and aromatic flavors.

Creamy soup made from blended carrots. Sweet and comforting, often enhanced with cream or mild spices.

Lemongrass-scented sausage, served with a salad or green papaya preparation. A mix of South-East Asian flavors, fresh and crunchy.

Young duck meat (duckling) served with a red fruit sauce (blackberries and sour cherries). The acidity of the fruits balances the richness of the meat.

Piece of beef (flank steak) known for its tenderness and flavor, often grilled. Not to be confused with the biscuit of the same name.

Two chicken burgers prepared with Thai flavors. Likely seasoned with fresh herbs and Asian spices.

Fresh market fish served with sauerkraut (fermented cabbage). An interesting fusion between local Alsatian cuisine and fish.

Soft potato pasta served with vegetables and a revisited Thai-style pesto (likely cilantro, Thai basil, peanuts).

Upside-down caramelized apple tart, served with raw cream flavored with Calvados (apple brandy).

Rich and melting chocolate cake, enhanced with hazelnuts for crunch.

Meringue-based dessert, crispy on the outside and soft on the inside, topped with whipped cream and fresh fruit.

Variation of the Peach Melba dessert, using figs here. Served with vanilla ice cream and a red fruit coulis.