To this reality we have added our own subjectivity, our "sensibility", the same one that is the signature of our establishment.

Throughout this menu, Chef Eric Girardin and his team have given the attention necessary for executing with complete consistency at each service these dishes created with a demonstrate clearly and precisely the ingredients used.

  • Clear and precise in their seasoning.
  • Clear and precise in their temperature.
  • Clear and precise in how they reach the palate…
€ 115
Travel in a vegetal world
« Radis Blanc » - White radish
Candied with mountain honey/ sliced black radish/ Citrus/
Reduced juice.
« « Cruit » de Choux Fleurs » - Cooked and raw cauliflowers
Cooked and raw cauliflowers in several fashions/ Osciètre caviar.
« Oignons » - Onion                                           
In several fashions/ smoked bouillon.
« Betteraves rouges cuite en croûte d’hibiscus »
Cooked beet root in hibiscus coating

Beet root juice and apple.
« Œufs mollets » - Soft boiled eggs                   
Topinambours/ Sliced of Paris mushrooms.
« Céleri » - Celeriac
Cooked in fir papillot/ fir herbal tea.
« Tofu » - Tofu
Fresh / Wild rose / Darjeeling tea.
« Chocolat Guanaja 70% » - Guanaja chocolate 70%                  
Délicate light mousse / Ice cream with flaxseeds/ Caramel with Tonka beans.
Preciousness desserts to conclude the meal...
Seasonal menu, served to the entire table.
Ordering: until 1:15 pm for lunch and 9 pm for dinner.
€ 135
Travel in a sensitive world
« Langoustines » - Lobster                    
In tartar/ Avocado condiment / Aloe Vera.
« « Cruit » de Choux Fleurs » - Cooked and raw cauliflowers
Cooked and raw cauliflowers in several fashions/ Osciètre caviar.
« Cuisses de Grenouilles poêlées » - Pan fried frogs ' legs        
Mild garlic mousse/ French dressing with hazelnut oil.
« Réinterprétation personnelle de la Matelote Alsacienne »
Alsacian Matelote in personal fashion  

Riesling sauce.
« Œuf Mollet » – Soft boiled eggs                     
Topinambours/ Sliced of Paris mushrooms.
« Pigeonneau de Thierry Laurent »
Young pigeon from Thierry Laurent

Breast cooked on the chest/ Beet root in hibiscus coasting/
Saffron potatoes/ Strong juice.
« Munster « gonflé » » - Munster, alsacian cheese
with Marc de Gewurztraminer wine/ Grapes & cumin.
Or Cheese board with an extra cost of 12,00€
Seasonal Fruit…
Preciousness desserts to conclude the meal...
Seasonal menu, served to the entire table.
Ordering: until 1:15 pm for lunch and 9 pm for dinner.

For this menu, we may suggest you a wine and meal pairing
for 77€ per person.

OUR MENU

Some on the menu for each desire!

Starters
« Œufs mollets » - Soft boiled eggs 
Topinambours/ Sliced of Paris mushrooms.
€39.00
« Cuisses de Grenouilles poêlées » - Pan fried frogs' legs
Mild garlic mousse/ French dressing with hazelnut oil.           
€49.00
« Foie Gras d’oie en terrine mi- cuite »
Half cooked Goose Foie Gras in terrine                                                   

Granny Smith Apple jelly/ Black sesame condiment.
€39.00
« « Cruit » de Choux Fleurs » - Cooked and raw cauliflowers
Cooked and raw cauliflowers in several fashions/ Osciètre caviar.
€49.00
« Omble Chevalier de Charles Murgat mariné »                         
Pickled artic char from Charles Murgat                                                    

Lemon - bergamot condiment/ Citrus sauce/ Timut pepper crisp.
€35.00
Fish
Our Chef cut off with a knife fillets from fresh whole fish.
« Langoustine en 2 services » - Lobster in 2 fashions
  • In tartar/ Avocado condiment/ Aloe Vera.
  • Oven roasted/ Candied salsifies/ Tangerine peel/ Citrus sauce.
€68.00
« Dos de Cabillaud nacré » - Pearly cod fish loin
Melting potatoes/ Lemon with Espelette pepper sauce/ Oven roasted hazelnut.
€41.00
« Sole Petit Bâteau rôtie » - Oven roasted sole ''Petit Bâteau''
Pan fried chervil roots/ Bok Choy, chinese cabbage/ Poultry juice with capers.
€51.00
« Truite de Charles Murgat juste saisie »
Lightly grilled trout  from Charles Murgat                                        

Onion in texture/ Smoked onion bouillon.
€41.00
Meat
Our meats come from animals which were born, raised and slaughtered in France & the EU.
« Lapin en ballotine » - Rabbit in ballotine                                    
Coloured carrots/ Black garlic condiment/ Mustard sauce.
€49.00
« Volaille d’Alsace en 2 services »
Alsacian poultry in 2 fashions
  • Roasted suprême/ Cooked celeriac in fir papillot/ Chards/ Poultry juice.
  • Candied and crispy legs/ Young lettuce shoots/ Riesling sauce.
€49.00
« Carré de veau cuit au four » - Roasted veal ribs
Smoked parsnip/ Veal juice and cocoa.
€51.00
« Pigeonneau de Thierry Laurent en 2 services »
Young pigeon from Thierry Laurent in 2 fashions                                     
  • Breast cooked on the chest/ Beet root in hibiscus coasting/
    Saffron potatoes/ Strong juice.
  • Roasted oven Leg/ Young lettuce shoots/ Strong juice.
€55.00
Cheese
« Plateau de fromages » - Cheese board €19.00
« Munster » - Munster, Alsacian cheese
Cooked-Emulsion, with Marc de Gewurztraminer wine/ Grapes & cumin.
€13.00
Desserts
« Chocolat Guanaja 70% » - Guanaja chocolate 70%
Délicate light mousse/ Ice cream with flaxseeds/ Caramel with Tonka beans.
€18.00
« Citron en soufflé » - Lemon in puffed cake
Kalamansi sorbet.
€18.00
« Fruit du moment…Nous consulter… » 
Seasonal fruit… Please ask us…
€18.00
« Traditionnel Mille-feuille » - Pour 2 Personnes
Traditionnal Mille-feuille - For 2 People 
« Vanille of Madagascar » freshly prepared.
€38.00

OUR MENU

Some on the menu for each desire!

Starters
Brasserie Historique
Duck Foie Gras in terrine
Beetroot/Granny Smith apple/ Toasts(Gluten)
€25.00
Crispy pork trotters
Gribiche sauce/ Mesclun salad(Peanut-Bulb-Gluten)
€21.00
Grilled cheese snails with garlic butter & parsley
(Lactose- Bulbes)
6 pieces €12.00 / 12 pieces €24.00
Pierreusegoutte Salad
Ham/ Emmental cheese/ Nut/ Corn/ Hard boiled egg/ Fried pan potatoes/ Bacon(Lactose-Peanut-Gluten-Bulb)
½ portion €12.00 Full Portion €17.00
Fish
Our Chef cut off with a knife fillets from fresh whole fish.
Pike quenelle in puffed cake
Spinach/ Rice/ Riesling wine sauce(Bulb-Gluten-Lactose-Seafood)
€27.00
Zander with green cabbage/
Horseradish/ Cabbage consommé (Bulb-Lactose)
€28.00
Meat
Our meats are born, raised & slaughtered in France/Holland/England/Ireland.
Veal Kidney
Seasonal vegetables/ Mashed potatoes(Lactose-Bulb)
€26.00
Homemade knife cut beef in tartar
Aromatic herbs/ French fries/ Mesclun salad/ Parmesan cheese
(Lactose-Bulb)
€26.00
Ribsteak
Potatoes in « Roïgebrageldi » fashion/ Red wine sauce (Lactose)
€38.00
Our local specialities
Traditional Sauerkraut 
Smoked shoulder, fresh pork, smoked bacon, alsacian sausage, white sausage,
smoked sausage, ham shank/ steamed potatoes (Bulb)
€26.00
Baeckeoffa
Candied & sliced potatoes in meats marinade :
beef, pork & lamb/ Green salad
(Bulb)
€26.00
Desserts
- Brasserie Historique
Lemon sorbet
with Marc de Gewurztraminer wine
€12.00
Chocolate hot puffed mousse
Vanilla ice cream (Lactose-eggs)
€12.50
Tart of the day.
(Gluten-Lactose-eggs)
€8.50
Gourmet Coffee.
(Gluten-Lactose-Eggs) 
€12.00

Boutique space
of Restaurant des Têtes

Want to dive into the pleasure of time spent at Restaurant des Têtes? Enjoy our homemade dishes and take them home with you. Made with fresh, seasonal products, these dishes may be changed depending on availability.

Take away*

Gravlax salmon/ €9.5 per 100 gr.

Duck foie gras terrine/ €18 per 100 gr.

Pie-crust pâté with duck foie gras centre / €11 per 100 gr.

*upon request and with possible time constraints.