OUR
BRASSERIE
Here you can enjoy French classics while discovering new French dishes and creations.
Our Brasserie Concept
We pride ourselves on the highest guest satisfaction; this is our number one priority.
To ensure we maintain the highest culinary standards we use market–fresh vegetables and fruit, all seasonal where possible. Thus, allowing ourselves to make small seasonal adjustments to the classic recipes. When sourcing our meat, we pay careful attention to its origin rAll our dishes are made “in house”, from the bread to the sauce.Freshness and quality are our credo.
French Classics
Starters
Baked calamari rings – aioli – herb crostini 16.50
Gratinated Morbier – mustard of grape must – fruit bread – salad bouquet 17.-
Main Courses
Poussin – rosemary sauce – Market vegetables * 44.-
Steak au poivre – bacon beans – white pepper cream sauce * 48.-
Filet of sea bass – ratatouille – bourride sauce * 42.-
Cordon bleu – Market vegetables – French fries 38.-
* Sides: french fries, pasta, boiled potatoes
Dessert
Apple strudel – apple juice cream – caramel – oat ice cream 13.-
Semolina pudding flummery – yogurt passionfruit ice cream 14.-
Homemade ice cream | Sorbet – scoop 6.50
Spring Menu
Starters
Green asparagus – rocket – pine seeds – Vinaigrette – backed egg 17.50
| + San Daniele ham 21.50
Lettice – garden radish – tomatoes – spring leek – French Dressing 15.-
Wild garlic soup – garden cress – honey – croutons 16.-
Main Courses
Homemade Ravioli – pecorino – asparagus – Sauce Hollandaise 36.-
Homemade wild garlic pasta – spring leek – cherry tomatoes – Burrata 34.-
From April 16, 2025:
Baden asparagus – new potatoes – hollandaise sauce
32.-
| with raw ham and cooked ham 38.- | with sea bass 45.- | with beef entrecôte 51.-
Desserts
Crème brûlée – rhubarb ragout 12.-
Book a Table
We look forward to your visit to our brasserie. Book your table via online booking tool, phone or email.
