Martin Fauster Menu - served by table -
Rohrbach asparagus
creamy, marinated, cassis leaves and pickled loin
Breton lobster
fennel-tapioca, medlars and spruce-sprouts oil
Red mullet bouillabaisse, lettuce, squid and dill
Polting lamb
saddle, crunchy belly and spice bread
Ox cheek
braised, onion-crêpe and chanterelle
Cheese
Maître Fromager Bernard Antony
Milk and cereals
chocolate, buckwheat, amaranth, strawberries and yoghurt ice cream
Munich dry-gin
The Duke, tonic, cucumber and sour cream € 140,--
Aperitif, wines, mineral water and coffee included € 225,--
Degustation Menu Langostino
marinated Rohrbach asparagus and egg vinaigrette
Lake trout
lukewarm, peas, Lardo and buttermilk
May venison
chocolate povesen, sea buckthorn and kohlrabi
Carrot cake
crunchy, cream cheese, medlars and honey-baklava € 100,--
one 0,15l glass of wine per course included € 147,--
Starters Goose liver
fried, medlars, nuts, honey and elderflower oil € 38,--
Yellowtail mackerel
ginger marinade, cucumber, coconut and coriander € 28,--
Crayfish rhubarb, rice cream and candied ginger € 35,--
Calf’s head
goose liver, sweetbread, chanterelles and lovage € 32,--
Essence
oxtail, raviolo, crêpe and semolina dumpling € 18,--
Main Course John Dory
melted hazelnuts, apple, smoked eel and celery stock € 53,--
Turbot
green asparagus, egg, amaranth and Quinoa € 60,--
Sea bass
in a salt crust (served for two persons in two courses) € 55,-- per person
Bresse pigeon
smoked breast, pumpernickel, barberries and melted goose liver € 54,--
Veal cutlet
Pommes Anna, burrata and wild garlic € 55,--
Bavarian beef
loin, beef marrow, chanterelles and parsley cream € 57,--
All prices include VAT.
Desserts by the Chef Pâtissière Gabi Taubenheim
Milk and cereals
chocolate, buckwheat, amaranth, strawberries and yoghurt ice cream € 23,--
Carrot cake
crunchy, cream cheese, medlars and honey-baklava € 21,--
Pineapple
ravioli, tapioca, Crudo-chocolate, coconut milk and lemon grass € 24,--
Elderflowers and lemon
soufflé of milk rice, lemon curd, meringue and raspberries € 23,--
Cheese
Maître Fromager Bernard Antony € 20,--
Chef de Cuisine: Martin Fauster Sous Chef: Elisabeth Anetseder Chef Pâtissière: Gabi Taubenheim
Maître d‘hôtel: Karl-Heinz Haverland Restaurant Manager: Simon Adam Sommelier: Stéphane Thuriot