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The food to try
The gourmet creations of chef Jacques Decoret: Rape caramelized with maple syrup, enhanced by a sweet, crunchy coating that is accompanied by a tartare of apple, celery and lettuce and carrot emulsion. The foie gras is marked in the pan and seasoned with bacon salt and is placed on green cabbage leaves. Red cabbage puree, gravy, crispy bacon, sauerkraut jelly, peppercorns and fennel seeds are all part of the delicious menu.