A la carte

Gunther's food is down to earth yet deftly executed to perfection with elegance and finesse

Colourful Collection of Grand Crus from Land and Sea

Timeless Collection

The Cold Angel hair pasta, Oscietra caviar * 2005 

Langoustine tartare, chilled Free-range egg, Oscietra caviar 

Crispy Free-range egg, pumpkin coulis, Oscietra caviar * 2016

Grilled seasonal mushroom, carpaccio of tuna belly 

Carpaccio of Japanese beef, tartare style, crispy potato * 2008

Braised scallop in the shell, consommé or garlic and golden butter

Roasted green cabbage, Corsican Salcietta, purple mustard

Bonbon of Comté Millésimé 2015, smoked Alsace bacon

Gratinated tomato, bergamote zest, chili Monte Poro

Grilled Hamaguri clams, pasta, garlic 

Tomato infused rice, roasted Carabinero gambas 

Smoked Alaskan King crab, bonbon of Comté Millésimé 2015 * 2017

Roasted Suckling pig, Hibiscus sauce, confit of date, lemon

(serves 2 persons) * 2004 

Sweet and Savoury Collection

French farm cheese platter 

Fine apple tart “aux dragées”, salted caramel, Havana rum-raisin ice cream * 2006 

Floating island of chocolate on coffee flavoured parfait 

Crêpe Suzette, flambéed at the table 

Omelette soufflé, seasonal flavor 

Coffee Collection

French Coffee, Grand Marnier liqueur 

Irish Coffee, Irish whisky 

Cappuccino, white truffle scented 

*Year of creation by Chef Gunther Hubrechsen