Carte d’automne à la Table du Gourmet

At a time when the weather is refreshing and warm colors appear in the undergrowth, Jean-Luc Brendel proposes a new menu that enhances seasonal products and those that inspire it.

He thus invites to a greedy walk rich of subtle creations and harmonies as he alone has the secret.

Autumn vegetables or wild mushrooms cross figs and quinces that perfume an Alsatian foie gras. The blue lobster marries the pumpkin while hunting season requires deer to enjoy cooking on the embers for intense moments in the mouth.

The Chef also introduces the toothfish, this seafood fish, a kind of white and melting sea bass before proposing some amazing desserts: a chocolate and underbrush pie for example, or the traditional Jack O Lantern, figure d Halloween revisited here with pumpkin, lemon, meringue and chestnut ice cream.

Anne Humbrecht, the sommelier chef, has of course still imagined a collection of wines combining perfectly with the dishes for a total experience, a guarantee of unforgettable memories.