Lobster and Veal Headcheese with Caviar

Packets of Sea Cabbage

Packets of Brill with Sauerkraut.

Lasagna with Crayfish Tails, Chanterelle Mushrooms, and Green Asparagus Tips

Glazed Pearl Onions and Raw Goose Liver with Sea Salt and Chives

Scrambled Farm Eggs with Truffles and a Cèpe Mushroom Savarin

Langoustine Ravioli

Lentil Bouillion and Sea Scallops with Bacon

Green Asparagus Tart with Foie Gras

Escalope of Panfried Duck Liver with a Caramel of Muscat Wine

Gourmet Terrine of Lobster with Foie Gras and Herbs

Gingerbread Duck Foie Gras Squares with Beans

Confit of Goose Liver

Escalope of Goose Liver "à la Belle Strasbourgeoise"

Perch Quenelles with Crayfish

Fillet of "Rouget Barbet" Fish Wrapped in Marrow, Cumin and Fried Thyme

Sole with Tokay Wine

Assorted Raw Fish Marinated in Herbs

Pike Fillet with Riesling Wine Served with Alsatian Noodles

Lobster and Green Beans with Vermicelli and Pink Peppercorns

Roasted Bream Fish Stuffed with Crunchy Fennel, Served with Aniseed Veal Juice

Venison Medaillons "Fleckenstein"

Veal Hock with Beer

Fillet of Alsatian Venison with Cinnamon

Thick Milkfed Veal Chop Dressed in Sea Salt and Garlic Served with Chanterelle Mushrooms and Gray Shallots

Stuffed Quail

"Wantzenau" Baby Chicken with Cider Vinegar

Chicken and Crayfish with Whipping Cream, Served with a Barley Rissotto

Warm Streusel with a Confit of Cherry Plums

Individual Warm Rhubarb Strudels with a Rhubarb Sorbet

Frozen Kirsch Teardrops