In the heart of the Anciens Thermes (old thermal baths), Chef Kevin Gallina and his team invite you to discover or rediscover the musts of the “little mouse” as well as seasonal dishes. Come and taste the “gourmet or balanced diet” formulas to titillate your taste buds from Monday to Friday lunchtime. Come and enjoy a meal all day long as of 12:00 noon or for a sweet or salty snack in the afternoon, where the teams will always welcome you with a smile come rain or come shine. When fine weather returns, the magnificent terrace awaits in the immediate vicinity of the thermal park in a green setting. It is also the ideal place to enjoy a homemade pastry or an ice cream on a delicately sunny afternoon while taking some refreshment as the Gander flows peacefully by at its own rhythm.
A NOTE FOR MEAT LOVERS Chef Loic Benatru is intent on delighting you with French matured meats and will even give you tips on how to cook this ever so delicate meat perfectly at home too. Chef Loic Benatru’s advice: “The cooking alone of an 800-gram T-bone steak can take 30 to 45 minutes, depending on how the diner likes it cooked. It is important not to traumatize the meat, if I may put it that way, by too great temperature differences. Once out of your refrigerator, you must keep the meat at ambient temperature in order to avoid thermal shock. You must then sear it at 250°C to close the pores and thus keep all its flavour, and then leave it to rest once again before serving it at the table. Time is the main factor to make sure that the meat is perfectly cooked and served with all its taste and flavour.” |
Free parking for 5 hours as well as on Sundays and public holidays
Access for Persons with Reduced Mobility
Sunny and shaded terrace, ideal for the summer season.
Farmer's cheese with cow's milk 40g Ferme des Grands Vents |
3,00€ |
Dry Sausage (30g), Lorraine's dry sausage (40g) |
5,00€ |
PLATTER TO SHARE |
8,00€ |
SPREADS |
4,50€ |
Monday to Friday, noon (excluding holidays)
|
€17.50 |
LUNCH DISH OR BALANCED DISH OF THE DAY |
€13.50 |
Butcher’s piece |
€18.90 |
Salad of the week |
€18.00 |
CREAM OF PUMPKIN SOUP IN TWO TEXTURES Cream soup of pumpkin, pumpkin brunoise, fresh ginger, gingerbread crumble |
10,50€ |
ONION SOUP |
9,50€ |
FARM EGG |
11,50€ |
WINTER TENDERNESS |
15,00€ |
SQUIDS |
12,90€ |
HOT AND COLD BEEF |
14,90€ |
VEGETABLE GARDEN |
small: 11,00€ |
SEA SALAD Mixed salad, squids, roasted scampi, mussels, reduced shellfish juice |
small: 14,50€ large: 23,50€ |
CAESAR’S SALAD WITH CHICKEN |
small: 14,50€ large: 23,00€ |
CAESAR’S SALAD WITH SCAMPI |
small: 14,90€ large: 24,50€ |
STEAK TARTARE (raw meat) 200g Condiments to season it to your liking, fresh chips and green salad |
20,00€ |
VOL-AU-VENT |
19,50€ |
PORK CORDON BLEU |
23,50€ |
MAUS KÄTTI BURGER |
23,50€ Bacon option: +1 |
NORMANDY BEEF ENTRECÔTE 300g |
32,00€ |
MATURED BEEF |
Price per 100g |
Choice of sauce with our grilled beef pieces
Maître d'hôtel butter, Mushrooms, Green pepper
Side orders
green salad, spaghetti pasta, three-coloured quinoa, mashed potatoes, risotto, grandma’s purée, pumpkin purée
>> Side orders = 4,20€
SCALLOPS |
32€ |
COTRIADE |
24€ |
MONKFISH WITH SESAME |
28€ |
MUSSELS COOKED IN WHITE WINE |
20,50€ |
MUSSELS IN CURRY |
21,50€ |
MUSSELS IN CREAM SAUCE |
21€ |
VEGAN BURGER |
21,50€ |
FETTUCCINE VERDI |
16,50€ |
VEGETARIAN MONT D'OR CHEESE |
22,50€/pers. |
WINTER PALETTE |
18€ |
CHEF’S BURGER |
24,90€ |
CASSOULET FROM CASTELNAUDARY |
21€ |
LABEL ROUGE ALSACE POULTRY |
23,90€ |
VEAL FILET MIGNON |
32€ |
MONT D'OR CHEESE |
26€/pers. |
CHICKEN NUGGETS OR FISH AND CHIPS OR LOCAL BEEF PATTIES served with + 2 SCOOPS OF ICE-CREAM OR CREPE WITH SUGAR OR CHOCOLATE |
€13 |
All our desserts are made in-house by our Pastry Chef Bertrand Gehin and his team using fresh and seasonal products.
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PASTRY CHEF'S SUGGESTION - March
Le Brookie : Cookie aux pépites de chocolat noir et chocolat au lait, brownie cœur coulant aux cacahuètes et noix de pécan, crème anglaise et boule de glace vanille
- 9,50€
GOURMET COFFEE OR TEA 2 pieces | 6,50€ |
GOURMET COFFEE OR TEA 4 pieces |
10,50€ |
TENDERNESS |
8€ |
CRÈME BRÛLÉE WITH MULLED WINE FLAVOUR |
8,50€ |
PROFITEROLES |
9,90€ |
TARTLET MONT BLANC STYLE |
9€ |
PASTRY CHEF'S SUGGESTION |
9,90€ |
TART OF THE DAY |
7€ |
ALL OUR CREPES ARE HOME MADE
CREPE WITH SUGAR | €5.90 |
CREPE WITH HOT VALRHONA CHOCOLATE SAUCE | €6.70 |
BRETON CREPE Sugar and lemon, semi-salted butter |
€6.40 |
SUZETTE CREPE Flambee with Mandarine Napoleon or Grand Marnier |
€7.90 |
GOURMET CREPE Scoop of "Glaces des Alpes" ice cream of your choice, whipped cream, hot Valrhona chocolate sauce |
€9.50 |
DAME BLANCHE |
€9.80 |
PETIT NICOLAS |
€9.80 |
LA BELLE POIRE |
€10.50 |
CAFÉ GLACÉ |
€9.80 |
LA VELOURS |
€9.80 |
FRAISE MELBA |
€10.50 |
LE COLONEL |
€10.50 |
|
|
CREATE YOUR OWN |
|
1 SCOOP |
€2.80 €4.20 €6.10 |
SUPPLEMENTS |
€2 |
CREAM FLAVOURS |
|
SORBET FLAVOURS |
EASTER MENU
proposed on Sunday 31th March • Noon (no à la carte dishes)
Creamy cucumber with Espelette bell pepper, shortbread with Parmesan, cumin seeds, salmon pearl
Prawn
Prawn ravioli, crunchy Jerusalem artichoke, light shellfish bisque, lemongrass emulsion
OR
Egg
Perfect egg, green asparagus, reduced juice with wild garlic, salted butter soldier
Lamb
5-hour shoulder of lamb confit, tender gnocchi with coriander, round radish, crispy pink garlic petals
OR
Hake
Medallion of hake with mustard seeds, green celery, black risotto, reduced juice and mustard honey
Easter Garden
64% Manjari dark chocolate pallet, red fruit compote, cocoa shortbread and its orange-carrot cream sauce
♦
57€
Creamy cucumber with Espelette bell pepper, shortbread with Parmesan, cumin seeds, salmon pearl
Half-platter of dried sausage and cheese from the farm
Nuggets, fresh chips, green salad
OR
Chopped beef, fresh chips, green salad
OR
Fish & chips, green salad
Brookies
Cookie with dark and milk chocolate chips, brownie with melting middle, peanuts and pecans, custard and a scoop of vanilla ice cream
♦
25€
A list of allergens is available upon request.
Quality Charter awarded by the Ministry of Economic Affairs in cooperation with Horesca
The photos below are creations of our Chef, from the current and/or previous season's menu.
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