La Mise en Bouche

Un Petit Coin de Paradis

A symphony for Hansel and Gretel

Sautéed fresh foie gras marinated in a potion of 13 different spices served over quince and apple crisp.

L’Écho dans la Vallée

A duet of young and more mature Munster cheese served on a bed of sweet potatoes, red onions, and cumin galettes.

Vol aux Quatre Vents

Wild mushrooms in a four-cheese sauce served in a puff pastry shell.

Perle Noire

Exquisite caviar pie that blend the black little pearls with a silky cauliflower base.

La Reine des Neiges

Scallop carpaccio served on a bed of leeks with an orange and white chocolate sauce.

Les Cinq Éléments

One after the other, you will awaken your five senses with a medley of savory treats. A surprise du chef!

Verdure "Frissons"

Tender mâche, roasted hazelnuts, and refreshing Granny Smith apple.

 

Les Plats Principaux

Les Enfants du Marais – Matelotte

Farondole de petits légumes. An ode to fresh water fish in a light creamy sauce with steamed baby vegetables.

Le Secret de la Cathédrale

Pure product of my imagination, fed by the legend of the underground lake of the Strasbourg Cathedral.

Poached lake perch in Alsatian Pinot Noir sauce served with casserole and beet greens and fresh noodles.

Le Trésor du Boulanger – Baeckeoffe de Pintade aux Éclats de Truffe Noire

In a time when an oven was a luxury, on a Sunday or holiday morning, the housewives brought this traditional meal to the local bakery and left it to bake for at least four hours while praying for their loved ones.

Braised guinea hen served on a bed of onions and potatoes.

Chapon Rôti aux Cinq Épices

This capon is brined, then roasted to a tender crisp and served with turnip dauphinois.

Daube St-Odile

A delicious beef stew in a Shiraz and blueberry sauce and aerved with mashed potatoes the way they should always be made.

L’Etoile du Nord

The favorite dish of my Grandmother Berthe.

A beautiful medley of roasted veal, endives, and Cippolini onions.

La Couronne des Rois Mages (Serves two to four people)

Honoring Middle Eastern flavors and the fascinating people from the desert.

Roasted lamb crown with fresh pomegranate, pistachio couscous, and caramelized three color peppers.

Le Jardin d’Odile

An ode to the garden of my mother.

Roasted garden vegetables in a delightful cardamon sauce. A refreshing citrus risotto completes this vegetarian dish and serves as a comforting nest for these seasonal fruits of the hearth.

 

Les Douceurs Enchantées

Croustade Buissonière

Off the beaten path, where the little rebels hide.

In a caramel and almond brittle basket, the unusual and perky mix of vanilla ice cream and mirabelle sorbet with warm rose hip coulis.

Alba

A beautiful Gianduia (hazelnut chocolate) fondant with white truffle vanilla coulis.

Dennitsa

In Slavic mythology, Dennitsa is a most radiant, spiritual morning star, rising from the East. High in the morning sky, Dennitsa was one of the guardian of the king of God’s white horses and was revered as a power of gentle feminine guidance.

Beware of the effects of this highly aphrodisiac sabayon of warm fruits and spices. The ingredients will be kept secret.

Les Tilleuls de Lautenbach

The perfumes of my childhood.

A delightful lime blossom and white chocolate mousse over pain-d’épices with crunchy bergamot candy.

Le Baiser d’une Rose

This lychee and rose water charlotte with rosé champagne raspberry coulis will delight the senses of the most critical gourmet.

 

Et Encore

Les Bredele de Grand-Mère Alice

In honor of someone I never met, but whose spirit inspires me everyday.

Les Chocolats de l’Ami Fritz

Fritz Knipschildt, the local genius of bonbons, provides wonderful cookies that are famous in all New York. A must try.