|Kitchen times noon 12.00 to 13.30|
|Mixed leaf salad with apple dressing, walnuts and Roquefort||9, 80 €|
|Vitello Tonnato with rocket salad and cherry tomatoes||9, 90 €|
|... as main course||18, 50 €|
|Herb soup with fried scallop and mangetout||6, 90 €|
|Parmesan soup with olives and beans||6, 70 €|
|Tagliatelle with chanterelles and herbs in cream sauce||15, 80 €|
|Cod rye on pumpkin risotto and curry sauce||19, 90 €|
|Beef entrecote with potato gratin, pepper sauce and vegetables||19, 50 €|
|Onion roast with hand-scraped spaetzle, vegetables and gravy||21, 90 €|
|Almond fancier with fruits and ice cream||6, 90 €|
|Plum strudel with quark and verve ice cream||6, 90 €|
|Sorbet in the glass||3, 50 €|
|Cheese plate, selection of five different cheeses with dried fruit chutney and baguette||9, 00 €|
|From Tuesday to Friday we serve you our Menu du jour|
The basis of our dishes is the brainstorming. Of course, I let myself be inspired by my French origin. My involvement with traditional haute cuisine as well as modern, international gastronomy also play an important role.
But you should not lose sight of the elemental. That's why I let myself be inspired by the varied offer of the beautiful weekly markets in Stuttgart.
Only high-quality products can conjure up fine food. For this reason, the quality of the products is particularly important to me. The ingredients should not only develop full-bodied, but at the same time merge into a noble composition. A fine selection of fresh herbs and delicate spices complete my dishes.
We do not just want to spoil your taste buds, but also your eyes. Therefore, I attach great importance to the accurate alignment of our food.
The enjoyment is complemented by a careful selection of local and international wines.
In particular, I am pleased about the cooperation with Insa Breit, the restaurant manager. Also on the advice of the sommelier Bernd Kreis from Stuttgart.