The Carte
The Entries
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SAUERKRAUT 72
Candied Sauerkraut Tartlet, Smocked Trout and Kristal Caviar, Piglet Juice with Hay
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BAR 86
Sea Bass Tartare, Horseradish Yoghurt, Kristal Caviar
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LANGOUSTINES 82
Langoustines, Raspberry Vinegar Cream and Osciètre Caviar
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TOMATOES 70
Thin Tart of semi-Confit Tomatoes, Acacia Honey and Pomelo Vinaigrette, Quintessence of Tomato
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TRUFFLES 72
"My Best Childhood Souvenirs"
The Fishes
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SAINT-PIERRE 76
Matured Saint-Pierre, Charlotte Mashed Potatoes and Black Olive, Elderflower and Kumquat Vinaigrette
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PERCHETTE 68
Perchette, Smoked Eel, Red Rhubarb and Grilled Leek Vinaigrette
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STINGRAY 62
Breton Stingray Wing, Wasabi-Konbu, Ginger Emulsion
The Meats
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BEEF 88
Matured Beef Fillet, Alliums from Land, Sea and Terroir, Pont-Neuf Potatoes
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DUCK 72
Duck Breast, Red Beetroot and Rhubarb, Black Olives and Reduced Juice with Lime Zest
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CALF SWEETBREAD 78
Calf Sweetbreads with Curry, Thai Lemongrass Infusion
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PIGLET (for 2 people) 176
Suckling Piglet Carré with Hay and Flowers from our Meadow, Reduced Juice, Pea and Savory Tartlet
The Cheeses
Desserts
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CHOCOLATE & MORELLO CHERRIES WITH KIRSCH
A slice of Black Forest Cake between Modernity and Tradition, Morello Cherries Ice Cream
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BABA
Baba, Rose des Vents Saffron Gin, Tahitian Vanilla Cream
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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 at +33 (0)3 88 90 02 61
or Write to us at info@lamerise.alsace
