Le Brunch ( dimanche heure 13.00 - 15.30)
Cocktails Originaux Pour Le Brunch
Fresh orange juice
Freshly squeezed orange juice with fruit pulp
5 €
Home made lemonade
Fresh lemon, sugar and sparkling watter
7 €
Bellini
Peach and Crémant d´Alsace
16 €
Mimosa
Fresh orange juice and Crémant d´Alsace
16 €
Garibaldi
Campari and fresh orange juice
16 €
Bloody Mary
Vodka, tomato and spices
16 €
Le Brunch
Le Brunch Menu
55 €
Entrée
Tartare à la Parisienne
Beef Tartar, egg yolg, horseradish and green salad
26€
Endives et Roquefort Papillon
Endive salad with roquefort Papillon, red wine poached pear and caramelized walnuts
20 €
Escargots de Bourgogne
Gratinated snails, parsley and garlic butter
19 €
Burrata “Comme un Fromage”
Fresh burrata with white anchovies, parsley, capers, lemon zest, olive oil, black pepper and marcona almonds
19 €
Pulpo á la Bardot
Grilled octopus, potato terrine, n'duja and piperade sauce
20 €
Pâté en Croûte et Pistaches
Bardot country pâté, green salad, ''grand mère sauce'', pistachios and pickles
18 €
Skagen á la Bardot
Fresh shrimps on a toasted brioche, poached egg, horseradish and vendace roe
29 €
Plat principal
Egg's Florentine
Toasted "English muffin", stewed spinach, two poached eggs and hollandaise sauce
16 € / 25 €
Egg's Norwegienne
Toasted English muffin, smoked salmon, two poached eggs, poached spinach and hollandaise sauce
17 € / 27 €
Egg's Benedictine
Toasted English muffin, ham, two poached eggs and hollandaise sauce
17 € / 27 €
Croque Madame
Smoked ham, gruyère cheese, fried egg, bechamel sauce, green salad and french fries
26 €
Gnocchis á la Alsacienne
Lemon gnocchi sautéed in rosemary butter, with roasted Jerusalem artichokes, sautéed mushrooms, sage, truffle and parmesan
33 €
Moules au Pastis
Mussels flavoured with pastis, peperoncino chili, garlic, fries and aioli
36 €
Linguine au Homard
Lobster fried in garlic butter, peperoncini, lobster sauce, garlic and lemon butter seasoned linguine pasta
(menu +10 €)
43 €
Filet de Corégone au Beurre Noisette
White fish pan fried in brown butter, with sautéed leek, hand‑peeled shrimp, horseradish, crushed potatoes with lemon zest and mussel sauce
(menu + 5 €)
39 €
Steak au Poivre
Beef tenderloin fried in garlic butter, stewed spinach, cognac-pepper sauce and dauphinoise potato
(menu +15€)
53 €
Entrecôte à la "Bordelaise"
Grilled 300g entrecote steak, caramelized shallots, Maître d'Hôtel butter, smoked bone marrow, french fries and red wine sauce
(menu +15€)
59 €
Dessert
Crème Brûlée
Cremé brûlée, Tahiti vanilla & Maranchino cherries
13 €
Pavlova aux Agrumes
Marinated citrus, blood orange sauce, yuzu ice cream, white chocolate mousse, meringue and shiso
14 €
Tarte Tatin
French apple pie, salted caramel and vanilla ice cream
14 €