Hokkaido Scallop
32 €Brown butter, yuzu kosho, smoked trout roe, sea grapes
The Menu · Autumn 2026
A seasonal composition,
rewritten every six weeks.
Our kitchen follows the Moselle harvest, the Atlantic tides and the quiet rhythm of the orchard. The seven-course tasting changes each season; à la carte is available Tuesday through Thursday.
Menu Dégustation
Seven Courses · 185 €
Pairing from 120 €
I · Ouverture
Starters
Small plates that open the evening — built around the first cold-pressed olive oil of the season and the morning's catch.
ML
Heirloom Tomato Consommé
26 €Clarified summer tomato, basil oil, burrata snow
ML
Foie Gras au Torchon
38 €Sauternes gelée, brioche feuilletée, fig confiture
ML
Oyster Trio
34 €Gillardeau N°2, mignonette, cucumber granita, finger lime
II · Le Cœur
Mains
The heart of the meal. Cooked over wood embers and finished à la minute at the pass.
Aged Wagyu A5
92 €Black truffle, charred shallot, bone-marrow bordelaise
ML
Brittany Turbot
74 €Champagne beurre blanc, salted seaweed, golden caviar
ML
Bresse Pigeon
68 €Cherry, pink peppercorn, foie gras–stuffed leg, jus corsé
ML
Cèpe Risotto
58 €Vialone Nano, aged Parmigiano 36 months, white truffle (in season)
III · La Fin
Desserts
The slow close of the evening — pastry built by chef pâtissière Inès Mahieu.
Gold Leaf Crémeux
24 €Tonka bean, sour cherry confit, 24-karat gold
ML
Soufflé Grand Marnier
26 €To order · 20 minutes · vanilla bean crème anglaise
ML
Mosel Slate
22 €Dark chocolate, Riesling poached pear, smoked salt
ML
Selection of Affinés
28 €Five matured cheeses from Maître Quatrehomme, Paris
IV · La Cave
From the Cellar
1,200 references. The list is built around Burgundy, the Mosel and small growers of Luxembourg.
Pairing — Classique
120 €Five glasses chosen by the sommelier
ML
Pairing — Prestige
240 €Seven glasses, premier and grand cru
ML
Pairing — Sans Alcool
85 €House ferments, infusions, cold-pressed juices
ML
Coupe de Champagne
48 €Jacques Selosse · Initial · Blanc de Blancs
Reserve
Book a table for this menu
Most evenings are reserved several weeks in advance. The kitchen accommodates dietary requirements with notice — please mention them when booking.
Reserve a Table