Our
menu & set menus
maison des têtes
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…
Semi-cooked in terrine, rhubarb / hibiscus in texture and manigold flowers.
Served lukewarm, sabayon of fresh herbs and matcha tea, bergamot.
Confit, aniseed duck broth, trout eggs.
In tartlet / Onion soup style.
Roasted saddle, new carrots / lamb jus with savory, carrot reduced broth with mint oil.
Confit neck, spicy jus with pinot noir / pickled carrots.
Cheese with Marc de Gewurztraminer-wine / fresh herbs and seasonal flowers.
Confit / raw / in sorbet, goat cheese, sorrel.
"Gavotte" tartlet / coffee ganache / chicory soufflé / hazelnut feuillantine, smoked milk emulsion.
Ordering: until 8.45 pm for dinner.
For this menu, we may suggest you a wine and meal pairing
for 98 € per person.
Boutique space
of the Brasserie
Historique
Want to dive into the pleasure of time spent at the Brasserie Historique? 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.