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À la Cour d'Alsace - Phone
+33 (0) 3 88 95 07 00
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A la Cour d'Alsace Hôtel Obernai
Our menu

Starters

Homemade Goose liver (Foie gras), Fresh fig chutney 26,00€
Perfect egg served with porcini cream sauce, Watercress 16,00€
Thai style crispy Dublin prawns & basil 32,00€
Open ravioli stuffed with cheeks of monkfish, “Rooïbos” tea infused with vanilla 27,00€
Pan-seared duck liver assorted with seasonal fruits 29,00€

Sea and Rivers

Wild sea bass and skewer of prawns,Pumpkin, emulsion of parsley 37,00€
Scallops cooked on a Plancha, Mousseline of green vegetables, crustacean sauce 35,00€
Brill fillet with thyme, Puree of green cabbage, Saffron espuma 29,00€

Meats

Breast of Pigeon from Alsace “Théo Kieffer” & crayfish, Baeckeoffe style vegetables 29,00€
Duck breast coated with spices, Cheese dumplings, red cabbage, cranberry sauce 27,00€
Low-temperature cooked veal medallions, Sautéed chard and Pak Choi, Porcini sauce 32,00€
Beef fillet served with fall vegetables, Pinot Noir sauce 36,00€
All our meats are of E.U. origin

Cheeses

Cheese Platter aged by Maître Tourrette
3 Portions   11.00€
5 Portions   16.00€

Sweet Delicacies

Dessert based on Pear, Pepper & Honey : White pepper custard sauce, liquid cheese ice-cream, pear poached in honey & lemon 14,00€
Creamy Earl Grey infused chocolate, Yuzu mousse, lime sorbet 14,00€
Raw and cooked apples with cider, Different textures around apple 14,00€
Mango-passion fruit dacquoise, crunchy cigarette, Chocolate crisp, coconut sorbet 14,00€
Pineapple cooked on a Plancha, Lightness of vanilla mascarpone 14,00€

A la Cour d'Alsace Hôtel Obernai
Menu "Epicurien" - 49,00 €

Chef’s special hors d’Oeuvre
***
Open ravioli stuffed with cheeks of monkfish, “Rooïbos” tea infused with vanilla
Or
Duck Liver (Foie gras), seasonal Chutney
***
Brill fillet with thyme,Puree of green cabbage, Saffron espuma
Or
Duck breast coated with spices, cheese dumplings, red cabbage, cranberry sauce
***
Dessert based on Pear, Pepper & Honey : White pepper custard sauce, liquid cheese ice-cream, pear poached in honey & lemon
Or
Mango-passion fruit dacquoise, crunchy cigarette, Chocolate crisp, coconut sorbet
***
Petits fours

A la Cour d'Alsace Hôtel Obernai
Menu "Tradition" - 62,00 €

Chef’s special hors d’Oeuvre
***
Pan-seared duck liver assorted with seasonal fruits
Or
Thai style crispy Dublin prawns & basil
***
Wild sea bass and skewer of prawns, Pumpkin, emulsion of parsley
Or
Low-temperature cooked veal medallions, sautéed chard and Pak Choi
***
Cheese Platter 3 Portions, aged by Maître Tourrette
***
Creamy Earl Grey infused chocolate,Yuzu mousse, lime sorbet
Or
Pineapple cooked on a Plancha,Lightness of vanilla mascarpone
***
Petits fours