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

We are proud to present an array of the freshest and most seasonal produce

Light Bites

Fresh sweet tomato

Mare e Monti Salami platter

Iberico de Bellota ham platter

Roasted “Salcietta” Corsica smoked sausage

Oscietra Caviar Specials

30 grams Oscietra Caviar

50 grams Oscietra Caviar

125 grams Oscietra Caviar

Accompanied by Traditional garnish and homemade blini


Cold Angel hair pasta, truffle flavored (supplement)

Timeless Collection

The Cold Angel hair pasta, 6 grams Oscietra caviar *2005

Classic Toro tartare, pilaf rice, 6 grams Oscietra caviar

Crispy Free-range egg, pumpkin coulis, 6 grams Oscietra caviar *2016

Fresh uni in the shell, 6 grams Oscietra caviar

Oscietra caviar (per gram, supplement)

Warm uni in the shell, egg yolk, 5 grams black truffle

Steamed Free-range egg fondant, 5 grams black truffle

Gratinated Cevennes onions, tribute to L’Arpège, 5 grams black truffle

Handmade gnocchi stuffed with Comté cheese, 5 grams black truffle *2019

Clear pot-au-feu of chicken, egg yolk, 5 grams black truffle

Gratinated macaroni, Parmigiano-Reggiano, 5 grams black truffle

Warm pasta, 5 grams black truffle

Black truffle (per gram, supplement)

Alaskan king crab salad “Belle vue”, fine blini, cocktail

Grilled or carpaccio, Brittany Artichoke, Alsace bacon, purple mustard

Grilled Sumi squid, parsley, mild garlic

Carpaccio of Japanese beef, cannibale style on crispy potato *2008

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

Bonbon of Comté cheese, smoked Alsace bacon

Vegetable stuffed confit of tomato, zucchini flower, fine herbs, olive oil

homemade gnocchi stuffed with Comté cheese

Warm Angel hair pasta, sakura ebi, mild chili flavour

Roasted Spanish Carabinero gambas, tomato infused rice

Smoked Alaskan king crab, bonbon Comté cheese *2017

Roasted rack of Iberico pork, gratinated potato, seasonal garnish

Roasted Pyrenees milk fed baby lamb, gnocchi stuffed Comté cheese, seasonal garnish    

Côte de bœuf “flambé au cognac” black pepper sauce,

pomme gaufrettes (serves 2 persons)

Roasted Suckling pig, Hibiscus sauce, confit of date, lemon (serves 2 persons) *2004

Grilled smoked Kagoshima Wagyu, roasted sweet corn (200 grams)

Our Sweet Collection

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

Floating island of chocolate on coffee flavoured parfait

Crêpes, salted butter and brown sugar

Crêpes Suzette, flambé at the table

Weiss Acarigua 70% dark chocolate  fondant, vanilla ice-cream

Warm soufflé (Grand Marnier, Rum, vanilla, lemon or coconut with chocolate flavour)

Our Coffee Collection

French Coffee, Grand Marnier liqueur 

Irish Coffee, Irish whisky 

Cappuccino, white truffle scented 

*Year of creation by Chef Gunther Hubrechsen

© Gunther's Modern French Cuisine 2019

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