If you are a small group with a particular theme which interests you, call me to set up a date and time.
Price 70 euros per person, minimum invoicing 560 euros until 8 persons.
In case of late cancellation :- 30 % of the amount if cancellation happens between 20th ans 10th days before.
- 60 % of the amount if cancellation happens between 9th and 3rd day.
- 100 % of the amount if cancellation happens less than 3 days before the date.
Alsatian cookery
Gastronomic cuisine:
fine onion and caraway tart, snail profiteroles with garlic and mixed herbs, duck liver sautéed with verjuice, freshwater fish sauerkraut, butter sauce with Tokay, Munster fondant with chives on a pastry crust.
Thematic cookery
Decors and plate presentation:
finger food to set-piece, eaten in flaky pastry, food set in jelly, piped purée, tossed vegetables, tagliatelli, choux pastry arabesques, decorative filo pastry.
Hot and cold buffet (1 full day):
pike-perch brawn, potted carp and salmon, whole Bellevue salmon-trout, chaud-froid of chicken, salads, chopped salad vegetables, vegetables à la Grecque, seasonings.
Mushroom tart, salmon coulibiac with tarragon, preserved duck thighs. Snow eggs with orange caramel, raspberry charlotte, bitter chocolate mousse, white chocolate mousse, citrus fruit terrine, orange sauce and red fruit coulis.
Œufs à la neige au caramel d'orange, charlotte aux framboises, mousse au chocolat bitter, mousse au chocolat blanc, terrine d'agrumes, sauce à l'orange et coulis de fruits rouges.
Cooking with cheese:
Gruyere gougère, roquefort, bacon and walnut cake, goat's cheese in pastry with pesto, tagliatelli salad with gorgonzola, ricotta ravioli and parsley cream, duck breast fillets with roquefort, munster tart, filo pears in Sainte Maure.
Seasonal cookery
The programme may be changed according to supplies of certain products.
February
March
Sauces and simmered winter dishes:
Fish stock, veal stock, butter sauce, Béarnaise sauce, vegetable coulis, jugged venison and pears with Pinot Noir, fish sauerkraut.
May
Asparagus dishes:
Foamy asparagus Gazpacho and trout dumplings, bunch of asparagus, Mousseline sauce, asparagus and broad beans in pastry, traditional asparagus gratin, Aumoniere of salmon with green asparagus, filet mignon of veal in filo pastry, ragout with two kinds of asparagus.
July
August
Summer dishes:
Young spinach salad with crunchy green beans and foie gras, vinaigrette with almonds and toasted sesame, tagliatelli salad with marinated raw salmon, candied tomatoes and parmesan curls, Italian style beef carpaccio, cucumber balls in Chabichou, Seville tomato gazpacho, pureed peppers, Athenian style, raw salmon tartar with dill.
October
Game of all kinds:
Marinades, Mallard in flaky pastry with raspberry vinegar, cutlet of roast quail with green cabbage, salmi of quail with foie gras, aumoniere of pigeon with preserved shallots and acacia honey, venison steak with spicy pears, venison noisettes with 'grand veneur' sauce.
December
Celebratory menus (2 successive days):
Six cocktail snacks, duck foie gras with gingerbread and preserved shallots, fillet of sea-bream sautéed in citrus butter, cream of pumpkin, roast pigeon with Sechuan pepper, crushed potatoes with truffles, Munster fondant on a pastry base, selection of candies and petits fours.Special foie gras (extra 40€ per person): Take home your dish with 200g of duck foie gras! Foie gras marbled with dried fruit and pureed red onions, foie gras in a cloth, Gewürztraminer jelly, hot liver sautéed with orange and ginger on a bed of acidulated apple.