Seasonal appetizer

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Foie gras ravioli in broth with snails and chanterelles
or
Crazy salad with smoked prawns, smoked duck breast
and slivers of smoked foie gras
or
Fried frog casserole, served with cream sauce with garlic and parsley

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Granité for waiting

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Osso bucco of eel with seasonal vegetables
or
Crispy cooked rack of lamb with hazelnuts in rosemary gravy
or
Beef Fillet "Vieux Strasbourg" with foie gras and morels

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Variation of cheeses from our platter
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Gratin of lukewarme pineapple with ginger confit,
cactus flower sorbet

or
Plate of fresh fruits and associated home-made sorbets
or
Surprise plate around chocolate