May menu

Starters

 
Hand peeled shrimps with green asparagus, crispy bread, asparagus emulsion and watercress
Beef tartare with crispy potatoe, egg yolk cream, variation of onions and cress

Second courses

 
Baked lemon sole with sauce vierge, cold-pressed rapeseed oil and sour cream
Pan fried white asparagus with serrano, asparagus hollandaise, dill and pickled asparagus

Main courses

 
Cockerel with crispy skin, rhubarb/rosemary compote, glace of red wine and crispy carrots
Served with crushed potatoes with nuts, parsley vinaigrette and fresh herbs
Sous vide of veal, ramson, leeks, spring onions and velouté of veal
Served with crushed potatoes with nuts, parsley vinaigrette and fresh herbs

Desserts

 
Rhubarb sorbet with mint foam, cookie crumble and pickled rhubarb
White chocolate mousse with salty caramel and lemon Meringue