Restaurant gastronomique La Maison des Têtes
Restaurant gastronomique La Maison des Têtes
Restaurant gastronomique La Maison des Têtes
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Restaurant gastronomique La Maison des Têtes
Restaurant gastronomique La Maison des Têtes
Restaurant gastronomique La Maison des Têtes
Restaurant gastronomique La Maison des Têtes

THE RESTAURANT GIRARDIN

THE NEW HEART OF LA MAISON DES TÊTES

Logo étoile michelin 2017 - Copie13/20 au Gault & millau/2 toques Très bon standing

“We want to write a new page in the history of la Maison des Têtes, perfectly rooted in time.” This is the stated desire of Marilyn and Eric Girardin through the opening of their new eponymous restaurant in the centre of Colmar, near the Unterlinden Museum.

From the first glance unfolds happily a special atmosphere to share. The design is inspired, the decor refined and the style contemporary. It was the desire of the mistress and master of the house to create a refined space to share a few timeless moments with their guests.

Restaurant gastronomique La Maison des Têtes
Restaurant gastronomique La Maison des Têtes
Restaurant gastronomique La Maison des Têtes
Restaurant gastronomique La Maison des Têtes
Restaurant gastronomique La Maison des Têtes
Restaurant gastronomique La Maison des Têtes
Restaurant gastronomique La Maison des Têtes
Restaurant gastronomique La Maison des Têtes
S14
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Restaurant gastronomique La Maison des Têtes

In this background of whiteness, beauty and light, everyone can feel the perfect harmony between modernity and heritage, cleverly staged by the architect duo Aurélie Fechter and Johan Fritzell (f + f architects).

In the kitchen, the chef and his team are preparing a regional and designer cuisine: roast lobster, sweetbreads, line-caught shadefish…

Between refined cuisine and discreet luxury, the Girardin Restaurant in the heart of la Maison des Têtes invents a new story to awaken the taste buds and brighten the eyes.


Opening days :
Friday, Saturday, Sunday : afternoon and evening
Monday : evening
Tuesday : evening

The restaurant is closed on Monday and Tuesday lunch
The restaurant is closed Wednesday and Thursday all day

Hours:
from 12:00 to 1:15 p.m. and from 7:30 p.m. to 9:15 p.m.

reserver une table

Menu

STARTERS

 

Semi-Cooked Goose Foie Gras Terrine39.00 Euros

Pan-Fried Frog’s Legs
Sweet garlic sauce / Walnut oil vinaigrette. 39.00 Euros

Crab Meat
Veneer of Granny Smith apples / Lemon relish / Celery milk. 36.00 Euros

Blend of Cooked and Raw Seasonal Vegetables
Varied-textured cooked & raw vegetables/ Black truffles vinaigrette.28.00 Euros

 

FISH

All our fish are bought whole and carefully filleted by our cooks.

 

Blue Lobster served in 2 dishes
Roasted tail / Herb salad / Honey-glazed turnips / Vanilla-flavoured stock.
Lobster claw ravioli / Thai lemongrass bouillon.68.00 Euros

Pan-Fried Char – Producer: C. Murgat
Roasted tuberous-rooted chervil / Citron relish / Bergamot orange emulsion.42.00 Euros

Pearly Cod
Fondant potatoes / Lemon sauce with Espelette chili pepper /
Roasted hazelnuts.39.00 Euros

French-Fished Scallops in Two Dishes
Carpaccio style / Purple-cauliflower coloured semolina / Timut pepper.
Pan-fried scallops/ Light cauliflower mousse / Veal gravy.52.00 Euros

 

MEAT

The meats served comes from animals born, raised andd slaughtered in France & the EU.

 

Pigeon – in 2 Dishes
Deboned pigeon breast / Beetroots with cardamom
Confit legs / Tangy baby greens salad.42.00 Euros

Pan-Fried Sweetbreads
Medley of squashes / Veal gravy.46.00 Euros

Alsace Chicken – in 2 dishes
Roasted poultry breast / Braised salsify & black truffles / Pearled poultry gravy.
Confit leg / Baby greens / Creamy Riesling sauce.46.00 Euros

Roasted Venison Loin
Roasted parsnips / Seared pears / Tasmanian pepper / Spicy venison gravy.48.00 Euros

 

Cheese

 

Cheese plate 18,00€

Cheese emulsion dish
Light Munster mousse with Marc de Gewurztraminer, grapes & cumin.13,00€

 

DESSERTS

 

Chocolate
Caraïbe chocolate ganache/ Coffee ice-cream / Spiced caramel.16,00€

Almond/Hazelnut
Soft hazelnut biscuit / Almond cream / Kumquat purée / Almond ice-cream.16,00€

Seasonal fruit – please ask us… 16,00€

To be ordered at the beginning of the meal :

Bourbon Vanilla – For 2 people
Traditional Mille-feuille.30,00€

 

Prices are all inclusive.

MENUS

“A Journey in the VEGETABLE world” Menu

 

With this vegetable menu we wanted to express the alliance between the raw produce of our region and the know-how of Chef Eric Girardin & his brigade.

This vegetable menu seemed to us as simply and naturally obvious, with each person playing their part:

– the producers, both men and women lovingly growing their products to deliver us exceptional raw produce.

– the chefs, both men and women, for embellishing this produce with their know-how allowing the tastes to be as they should.

And to this reality we wanted to add our own subjectivity, our “sensitivity” which is the hallmark of our establishment.

Throughout this menu, Chef Eric Girardin & his brigade have provided paramount consideration to deliver individual dishes which are obvious:

Obviously perfect seasoning.

Obviously perfect temperature.

Obviously easy to enjoy…

TASTING MENU 99 Euros.

A journey in the VEGETABLE world

Seasonal Menu in 8 dishes.
Menu served for the whole table.

 

Confit beetroots with cardamom
Blackcurrant / Red fruit sauce.

Blend of Cooked and Raw Seasonal Vegetables
Varied-textured cooked & raw vegetables /
Black truffles vinaigrette.

Textured Cauliflower and Mustard Seed
Grilled cauliflower / Cauliflower semolina / Cauliflower purée.

Squashes
Confit & seared quarters / Squashes and fresh herbs/
Caraway-reduced carrot juice.

Roasted Salsify & Black Truffles.

Lightly-smoked Cube of Celeriac
Vegetable broth/ Julienne-stripped celery.

Coconut Milk Fondant/ Figs / Ginger.

Seasonal Fruit … please ask us!

Mini-pâtisseries and sweet delights at the end of the meal…

TASTING MENU 110 Euros

Seasonal Menu in 8 dishes.
Menu served for the whole table.

 

Crab Meat
Veneer of Granny Smith apples / Lemon relish / Celery milk.

Blend of Cooked and Raw Seasonal Vegetables
Varied-textured cooked & raw vegetables /
Black truffles vinaigrette.

Pan-Fried Frog’s Legs
Sweet garlic sauce / Walnut oil vinaigrette.

French-Fished Scallops
Seared / Light cauliflower mousse / Veal gravy.

Pan-Fried Char – Producer: C. Murgat
Roasted tuberous-rooted chervil / Citron relish / Bergamot orange emulsion

Pigeon
Deboned pigeon breast / Beetroots with cardamom.
Confit legs / Tangy baby greens salad.

Cheese dish: Light Munster mousse
with Marc de Gewurztraminer, grapes & cumin.

Seasonal fruit … please ask us!

Mini-pâtisseries and sweet delights at the end of the meal…

Seas and Oceans Menu 90 Euros

Menu in 4 dishes.

 

French-Fished Scallops
Carpaccio-style / Purple-coloured cauliflower semolina /
Timut pepper.

Pearled Cod
Fondant potatoes / Lemon sauce with Espelette chili pepper / Roasted hazelnuts.

Lobster Served in 2 Dishes
Roasted tail / Herb salad / Honey-glazed turnips /
Vanilla-flavoured stock.
Lobster claw ravioli / Thai lemongrass bouillon.

Almond/Hazelnut
Soft hazelnut biscuit / Almond cream / Kumquat purée / Almond ice-cream.

Mini-pâtisseries and sweet delights at the end of the meal…

Prices are all inclusive.