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Our Menu with the Participation of Jean Claude AIGUIER, Former Starred Chef Starters Our Starter Specialities

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Our Menu with the Participation of Jean Claude AIGUIER, Former Starred Chef Starters Our Starter Specialities Our Menu with the participation of Jean Claude AIGUIER, former starred chef Starters Our Starter Specialities Chef’s Soup of the Day (La Soupe du jour du Chef) ................................................................................................................... 9,50 Thick vegetable soup, served with cream and grated Gruyere cheese. French onion soup (House special) (La Soupe à l’oignon) ............................................................................................. 9,50 Served with croutons, grated Gruyere cheese and cheese toast. Assorted Vegetable Crudités (Assortiment de crudités) ................................................................................................... 10,50 Assortment of fresh seasonal vegetables (such as white cabbage, red beetroot, celery, cucumbers, carrots, tomatoes, …) The authentic home-made Vosgean Salad (La vraie Salade vosgienne maison) ............................. 13,50 Salad, bacon, potatoes, tomato, egg, onions, croutons Charcuterie board (+3€ set meal) (La Planche de Charcuteries) ..........................................................................................18,50 Assortment of excellent artisan deli meats from our Butcher Bouchée à la Reine de Liézey J-C AIGUIER style (+2€ set meal) ..............................................................................17,50 Puff pastry, creamy poultry soup, poultry quenelles, veal sweetbread, mushroom, and chicken breast Beetroot Carpaccio (Carpaccio de betteraves) ................................................................................................................................ 13,50 Grated cooked red beetroot with Vosgean chique (~cream cheese, shallots, chives) and fresh salad with wild garlic pesto Smoked Trout salad and Trout Rillettes (+2€ set meal) (Salade à la Truite) ................................................17,50 Salad with pieces of smoked trout fillets and trout Rillettes from Frais Baril fish farm, served with whole-wheat toast from our baker. 12 French snails cooked in wild garlic (Cassolette de 12 escargots) ............................................................... 15,50 It is a variety of garlic that grows in the undergrowth; only the leaf is used. made by our Pastry Chef Tourtes, Quiche and Pâté Lorrain from Liézey Liézey Pie (La Tourte de Liézey) .................................................................................................................................................................... 15,50 potato pie with melted Tomme cheese from Vosgean farms and smoked sausage from our butcher Frog Leg Pie J-C AIGUIER-style (+2€ set meal) (La Tourte aux Grenouilles) .................................................17,50 Frog Leg pie filled with deboned frog and creamy leeks and carrots sauce. French delicacy. Home-made Pâté Lorrain .............................................................................................................................................................................15,50 The authentic, with white wine marinated pork and veal wrapped in puff pastry. La Quiche Lorraine.................................................................................................................................................................................................15,50 Very thick, made just with egg, cream and bacon Terrines and Foie gras Maurice’s Terrine with Mirabelle plums (Terrine du Maurice à la mirabelle) ............................15,50 Pork and liver with Mirabelle plums, white wine, traditionally cooked with eggs, cream and onions. Duo of home-made duck Foie gras (Duo de Foie gras) (+4€ set meal) ............................................................ 19,90 Terrine of duck foie gras, 2 slices of semi cooked duck foie gras. One marinated in home made blueberry wine and the other in Mirabelle plum wine served with blueberry and mirabelle plum chutneys, whole wheat toast from our baker and home-made gingerbread Val d’Ajol Specialities Main Courses Grilled Meats and Tartares produced up to respect traditions Our Specialities The Tartares from our butcher Vialor at Dommartin les Remiremont Shirred eggs (Oeufs Cocotte) .................................................................................................................................................................................................... 14,50 Minced Charolais meat, topped with a raw egg yolk (free-range egg) and olive oil, Guérande salt, pepper, onions, by our butcher DAVAL family in Val d’Ajol, Two free-range eggs cooked with pieces of smoked sausage from our Butcher and melted Munster cheese, served with from Haute-Saone Pigs, raised without hormones or antibiotics and fed with cereals from capers, salad ... served with tofailles (Vosgean speciality based on potatoes, bacon and onions) salad. the farm Steak tartare Lorrain Charolais steak (300g) to mix it yourself to taste ...................................................................18,50 Veal’s head cooking pot, sauce gribiche « House special » (Tête de veau) ...................................................... 19,50 Le Gratin du Val d’Ajol ............................................................................................................................................................................................................16,50 Veal’s head cooked whole in vegetable stock, served with parsley potatoes. Seared Steak Tartare (Poêlé) Lorrain Charolais steak (300g) lightly seared on both sides ............. 19,50 Potatoes, Val d’Ajol andouille sausage, stewed onions, cooked with melted Munster cheese and salad. (Collet de Porc) .............................................................................................. (Pieds de cochon) Vosgean smoked Pork neck from our butcher 16,50 Stuffed Pig’s trotters - Our Butcher’s special Smoked Pork neck served with grated potatoes beignets or Tofailles (Vosgean speciality based on potatoes, bacon and Breaded and grilled outside and tender inside, 260 g, served with salad and tofailles (Vosgean speciality based on onions). Chique (~cream cheese, shallots, chives) and salad. from our butcher Vialor potatoes, bacon and onions) Our grilled meats (Rognons de Veau) ........................................................................................................................... The Barbecue is open every weekend and almost every day in the summer. Options : – Le Vosgien stuffed with Munster cheese and potatoes, very subtle mix .............................................................17,50 Veal kidney in mushroom sauce 17,50 Medium-rare veal kidney, mushroom sauce, served with home-made knepfles Options of sauce: Wild garlic, Wholegrain Mustard, Munster cheese, Mushrooms – Le Campagnard stuffed with cep mushrooms .......................................................................................................................17,50 Free-range Chicken from our butcher (Poulet fermier) ..................................................................................................................... 19,50 – Le Tradition stuffed with veal sweetbread (+2€ set meal) ................................................................................................ 20,50 free-range chicken with morel mushroom sauce. Served with Kneppfes or Tofailles Cooked in the kitchen or on the barbecue (+3€ set meal) .................................................................................................. – L’Exception stuffed with morel mushroom 21,50 Grilled Lorrain Charolais Rump steak (Pavé de Rumsteak) ...............................................XL 250g ..................................19,80 XL Duck leg confitTraditional sauce, served with Kneppfes or Tofailles (Cuisse de Canard) ................................... 16,50 Daval’s Andouillette sausage (Andouillette de chez Daval) ........................................................................................................... 18,50 Lorrain Charolais Flank steak (Tranche de Bavette) .......................................................................XL about 300g ..................19,80 Delicious and tender oven roasted andouillette made from Haute-Saône pigs and a blend of spices and herbs, served Ox tongue (Langue de Bœuf) ............................................................................................................................................................................... 19,50 (+3€ set meal) .......................................................................XXL about 350g ............. with salad and tofailles (Vosgean speciality based on potatoes, bacon and onions). Cooked in French pot-au-feu vegetables, served in slices with pickle sauce and cooking vegetables Grilled Lorrain Sirloin steak (Faux filet) 23,80 ½ Lorrain Rib Steak for 1 person (+6€ set meal) (Côte de Boeuf 1p) .....................................XL about 600g ..................27,50 Liézey Pot-au-feu (+2€ set meal) (Pot-au-feu) ......................................................................................................................................... 19,50 Lorrain Chuck steak and ox cheek cooked with vegetables (carrots, turnip, Vosgean potatoes), served in slices Lorrain Rib Steak for 2 people (+6€ set meal / person) (Côte de Boeuf 2p) ...........................XXXL about 1,2kg ......... 54,50 Cheese Specialities with broth, pickle sauce and cooking vegetables Smoked sausage with Vosgean Tomme cheese served with Tofailles or grated
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