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
Saint-Pierre Maturé, Purée de Charlotte à l'Ail Confit, Grenobloise, Coco-Café
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SOLE (pour 2 personnes) 152
Sole, Wasabi-Konbu, Emulsion au Gingembre
Les Fromages
Desserts
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ABRICOTS
Apricot Confit with Tahitian Vanilla, Pastillas with Kirsch, Yogurt Ice Cream
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Baba
Baba, Rose des Vents Saffron Gin, Tahitian Vanilla Crème Battue
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Exotic fruits
Exotic Fruit Salpicon, Passion-Guava Sorbet, Herbal and Spicy Infusion
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Chocolate
Costa Rica 71% NAHUA MALEKU" Warm Chocolate Tartlet, Tonka Bean Shavings, Goat's Milk and 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
