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
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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 : lunch and dinner
Monday : dinner
Tuesday : dinner

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

To ensure a perfect harmony with the aesthetic and elegant atmosphere of our house, we kindly ask our guests to dress properly.

reserver une table

Menu

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 105 Euros.

A journey in the VEGETABLE world

(Last order lunch 1:15 pm and diner 9:00 pm)

 

Blend of Cooked and Raw Seasonal Vegetables
Medley of various-textured cooked & raw vegetables/
Cauliflower pannacotta/ Vinaigrette with squash seed oil.

Radish & Citrus Fruits
Various-textured…

Salsify
Seasonal Mushrooms / Veal sauce with marjoram.

Soft Boiled Eggs
Textured button mushrooms/Baby green salad.

Braised Endive
Roasted pears/ Cocoa nibs/ Cider apple-juice.

Lightly-Smoked Cube of Celeriac
Vegetable broth/ Julienne-sliced celery.

Oat Milk Mousse
Hibiscus/ Marigold flowers.

Seasonal Fruit… Please ask us…             

Mini-patisseries & sweet delights at the end of the meal…

TASTING MENU 115 Euros

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

(Last order lunch 1:15 pm and diner 9:00 pm)

 

Blend of Cooked and Raw Seasonal Vegetables
Medley of various-textured cooked & raw vegetables/
Cauliflower pannacotta/ Vinaigrette with squash seed oil.

French-Fished Langoustines
Carpaccio style/ Citrus fruits/ Lemon pearls.

Pan-Fried Frogs’ Legs
Sweet garlic cream/ Nut oil vinaigrette.

Pan-Fried Halibut
Pak choi cabbage/ Aniseed bouillon/
Fennel salad with citrus fruits.

Soft Boiled Eggs
Textured button mushrooms/ Baby green salad.
                                                                                                                                                                                     
Pigeon
Deboned pigeon breast/ Mini beets/ Red cabbage & spices/ Pigeon jus.

Cheese emulsion dish: Light Munster Mousse
with Marc de Gewurztraminer/ grapes & cumin.
Or   Cheese Plate
With a supplement of 12.00€uros.

Seasonal Fruit… Please ask us…

Mini-patisseries & sweet delights at the end of the meal…

MENU Seas and Oceans 95 Euros

Menu in 5 dishes.

 

French-Fished Langoustines
Carpaccio style/ Citrus fruits/ Lemon pearls.

Pearly Skrei 
Fondant potatoes/ Lemon sauce with Espelette chilli pepper/ Roasted hazelnuts.

French-Fished Scallops
Braised endives/ Caramelized pears/ Apple Cider juice.

Oat Milk Mousse
Hibiscus/ Marigold flowers.

Coffee
Arabica coffee ganache/ Crispy hazelnut praliné/
Muscovado sugar ice cream.

Mini-patisseries & sweet delights at the end of the meal…

We kindly advise that the menus above are based on fresh products, and are therefore likely to be modified.

Prices are all inclusive.