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Push open the door and enter... the sumptuous Music Hall, the Royal Palace! Nestling in the Alsatian countryside, the Royal Palace offers you a voyage to a land of magic. A total change of scenery and memories to cherish guaranteed!
Excite your taste buds in one of the two restaurants where the renowned chef, Bruno Schlewitz, and his team, concoct wonderful, inventive dishes for you, a marvellous blend of Alsatian tradition, modernity and the exotic.
The restaurant, Le Majestic, can accommodate up to 800 people in an atmosphere warm with colour. On six levels, several worlds open their doors to you: the richness of Russia, the sensuality of the Orient, the wonderful world of the big top...
Enjoy one of our cocktails at the Bar du Carrousel and spend a pleasant moment among friends... Go into the prestigious, plush auditorium with its 1000 comfortable armchairs and succumb to the enchantment of the talent of 35 artistes who will excite you with their ”Passion”, the 30th-anniversary show!
Bon voyage...
Menu Fiesta
Duo of foie gras and rabbit terrine marinated
in Pinot Noir with crudités
Supreme of guinea-fowl stuffed with morels
Pan-fried vegetables
House noodles
Ice cream ‘Kugelhof’ with Kirsch d’Alsace, red fruit coulis
Menu Plaisir
Selection of hors d’œuvres “Passion”
“Terrine of foie gras, crudités, jellied egg
and smoked salmon”
Haunch of veal with herbs, roasted in olive oil
Jardinière of seasonal vegetables,
Anna potatoes
Selection of desserts and gastronomic delights
Menu Délice
Terrine of foie gras,
Plum chutney with ginger
Warm brioche
Fillet steak Chateaubriand
Pan-fried vegetables with herb butter
Potatoes ‘Maxim’
Selection of desserts and gastronomic delights
Menu Elégance
Appetiser
Terrine of foie gras,
Plum chutney with ginger
Warm brioche
‘Berawecke’ ice cream (speciality of Alsace)
sprinkled with saffron liqueur
Fillet steak Chateaubriand
Pan-fried vegetables with herb butter
Potatoes ‘Maxim’
Selection of soft and hard cheeses
Selection of desserts and gastronomic delights
Menu Royal
Appetiser
Bonbon of foie gras with Port wine,
Dried fruit compote with cinnamon
Multigrain bread
Lobster tails, artichokes and broad beans with saffron
Potato blinis
Champagne sorbet with pink wafers
Stuffed saddle of young rabbit à la Royale
Navarin of vegetables and risotto with truffle jus and Parmesan
Selection of soft and hard cheeses
Selection of desserts and gastronomic delights
Dates:
| May 2012: | | | | | |
| June 2012: | | | | | |
| July 2012: | | | |
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