amuse bouche 1: carrot and elderflower tartlet and glace de sapin
Auberge Chez Guth
carrot and elderflower tartlet
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glace de sapin
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amuse bouche 2: pork and walnut rissole, carrot ice, wild garlic cream and oxalis
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first course: Le concombre/Sapin/Pistache/Feta - Alsace cucumber, feta, pistachio ice, sapin consommé
Auberge Chez Guth
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second course: La truite mi-cuite/Ail sauvage /Kiwi/Câpre - trout, wild garlic sauce, caper sorbet and leaves
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third course: La canette/Petit pois/Framboise/Oignon - duck filet, pea purée, raspberries, onions with elderflowers
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fourth course: L'aspérûle/Citron/lvoire/Pomme de terre - white chocolate and potato crème glacée
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mignardises: Carrot and quince crème anglaise-filled chocolate and citron bavarois to accompany the coffee
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All we get are the trimmings
Auberge Chez Guth
18jun2021