Roasted duck breast with crispy skin and velvety citrus sauce.
Mains
From light sole meunière to a hearty Bouillabaisse, there is something for everyone. Always made with fresh, local-sourced ingredients.
Bouillabaisse
Traditional Provençal fish stew, with shrimp, mussels, clams and monkfish.
Coq au Vin d’Alsace
chicken cooked in Riesling with onions, mushrooms and herbs.
Sole meunière
Sole, pan fried in butter and served with brown butter sauce, parsley and lemon.
