Menu

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Richly flavoured taste sensations

Unique menus.

Opening hours

Wednesday, Thursday, Friday and Saturday 18:00 - 22:00 |

Sartory Holidays June 08th - June 24th, 2025 | August 03rd - September 02nd, 2025

The culinary inspiration behind Simon Lang's menus is French cuisine, developed with the freshest Mediterranean ingredients for unforgettably sensational creations.

menu du chef

Tatar of Kagoshima A5 Wagyu & sea flavours

Koshihikari rice | Bavarian prawn | Tom Yum

Pike dumpling & Prunier Oscietre caviar

Beurre Blanc of fermented asparagus | Tarragon oil

Roscoff onion cooked on sea salt & Vacherin Mont-d'Or

Brioche croûton | Onion essence

Norwegian langoustine royal & kimchi sauce

Fermented red cabbage | green papaya salad | vadouvan

Turbot grilled over charcoal with sobrasada lacquer & cacciucco stock

Kale | Cannellini beans

Imperial quail & sauce riche

Radicchio | Mushrooms | Lovage Beurre Blanc

„Birne helene“

Banana & passion fruit

Sherry vinegar with muscovado sugar | Kaffir lime sorbet | Thai curry popcorn

Friandisé

vegetarian menu

Smoked carrot tartare & sea flavours

Koshihikari rice | seaweed cream | carrot tom yum

Whole grilled savoy cabbage & beetroot dashi

Water chestnut with hoisin | pickled Périgord truffle | green apple

Roscoff onion cooked on sea salt & Vacherin Mont-d'Or Brioche

croûton | Onion essence

Confit potato spiral & fermented chicory

Kohlrabi sacchetti with lemon myrtle sauerkraut & kimchi sauce | lovage

„Birne Helene“

Airy curd cheese soufflé

Blood orange | Poppy seed ice cream

Friandisé

Wines

The drinks paired to each menu are expertly selected to complement each dish with both fine wines and alcohol-free pairings available.

Rarities wine tour Weinkarte Dom Pérignon Experience

Richly flavoured taste sensations

Spring menu 2025

menu du chef

vegetarian menu

Wines