The map
Inputs
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Bar 86
Sea bass tartare, horseradish yoghurt, Caviar Kristal
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Foie Gras 62
Terrine of Late Harvest Goose Foie Gras, Morello Cherry Chutney with Plum Almond Oil
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Langoustines 82
Langoustines, raspberry vinegar cream and Osciètre caviar
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Fruit & Vegetables 58
Cocotte of Caramelized Fruits and Roasted Vegetables, Raspberry Reduced Vegetable Juice
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Truffles 72
SIGNATURE DISH "Mes Meilleurs Souvenirs d'Enfance et Truffes" (My Best Childhood Souvenirs and Truffles)
The fish
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Saint-Pierre 76
Saint-Pierre, Charlotte purée with garlic confit, Grenobloise, Coco-Café
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Perch 66
Perch, Potato Purée with Iceland Green Sea Urchin Coral, Tansy Vinaigrette
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Stingray 62
Breton Skate Wing, Wasabi-Konbu, Ginger Emulsion
Meats
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Beef 86
Matured Beef Tenderloin Heart, Shallot Compote with Hazelnut Butter, Aomori Black Garlic, Choron Sauce
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Pigeon 72
Roast Pigeon Breast, Reduced Coffee Juice, Celery, Beetroot and Horseradish Nem
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Calf sweetbread 78
Calf sweetbreads with hay, Thai lemongrass broth
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Piglet (serves 2) 168
Rack of Piglet with Hay and Flowers from our Meadow, Reduced Juice, Field Tomato and Cantabrian Anchovy Tart
The cheeses
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.
Appelez-nous au +33 (0)3 88 90 02 61
ou écrivez-nous à info@lamerise.alsace
