The map
Inputs
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Bar 76
Sea bass tartare, horseradish yoghurt, Caviar Kristal
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Foie Gras 88
Terrine of Late Harvest Goose Foie Gras, Morello Cherry Chutney with Plum Almond Oil
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Langoustines 84
Langoustines, raspberry vinegar cream and Osciètre caviar
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Fruit & Vegetables 62
Cocotte of Caramelized Fruits and Roasted Vegetables, Raspberry Reduced Vegetable Juice
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Truffles 74
SIGNATURE DISH "Mes Meilleurs Souvenirs d'Enfance et Truffes" (My Best Childhood Souvenirs and Truffles)
The fish
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SAINT-PIERRE 78
Dry-Aged John Dory, Eel, Rhubarb, Grilled Leek Vinaigrette
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RAIE 72
Skate Wing, Wasabi Kombu, Ginger Emulsion
Les Fromages
Desserts
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FORÊT-NOIRE
Black Forest Slice, Modern Meets Tradition, Griottine Cherry Ice Cream
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BABA
Baba, Gin with Saffron “Rose des Vents”, Tahitian Vanilla Whipped Cream
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EXOTIC FRUITS
Exotic Fruit Salpicon, Passion-Guava Sorbet, Herbal and Spicy Infusion
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CHOCOLATE
Warm Chocolate Tartlet "Costa Rica 71% Nahua Maleku", Tonka Bean Shavings, Goat’s Milk & Tahitian Vanilla Ice Cream
Discover the creations of Chef Cédric Deckert, and the unforgettable setting of La Merise restaurant.
Call us on +33 (0)3 88 90 02 61
or write to us at info@lamerise.alsace
