Restaurant Wolf Atelier

Turbot fillet, smoked potato mousseline, samphire, and beurre blanc. A delicate and refined seafood creation.

Braised artichokes, confit tomatoes, black olives, and a light vegetable broth. A vibrant and flavorful vegetarian option.

A rotating selection of miniature desserts, showcasing seasonal ingredients and the pastry chef's creativity. A perfect ending to the meal.

Locally sourced venison, parsnip cream, red cabbage, and juniper berry sauce. A hearty and flavorful dish highlighting local ingredients.

Exquisite Wagyu beef, grilled asparagus, potato gratin, and a red wine reduction. An indulgent main course for the discerning palate.

Roasted pigeon breast, foie gras, wild mushrooms, and a rich jus. A classic French-inspired dish with a luxurious touch.

Crab salad, green apple, celeriac, and vadouvan mayonnaise. A refreshing and elegant starter.