A L'echevin Hôtel Le Maréchal (Menu)

Forret

Cannelloni stuffed with sweetbreads and mushrooms

Duck lever pate with quince in cinnamon syrup

Scampi marinated with ginger and lemongrass in a consommé

Clear soup from butternut, ravioli made with fresh herbs

Hovedret

With herbs crumbed plaice, stuffed with Crab served with mashed potatoes

Sea bass in pepper, ravioli stuffed with scampi and spinach

Trout from Orbey, bisque of crawfishes and Vin Jaune from Jura

Half pigeon from the farm with spinach und Anna potatoes

Gratinated artichoke with vegetables in saffron sauce

Dessert

Dessert with Pineapple “Victoria”

Black Forest Cake

Grany smith apple in a herb juice and uzu sorbet

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