The Carte
The Entries
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SEA BASS 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
PLAT SIGNATURE "My Best Childhood Souvenirs and Truffles"
The Fishes
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SAINT-PIERRE 76
Saint-Pierre, Charlotte mashed Potatoes with confit Garlic, Grenobloise, Coco-Coffee
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SOLETTE 68
Solette, Green Sea Urchin Coral from Iceland, Sweet ans Sour Pickles and Tansy Vinaigrette
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STINGRAY 62
Breton Stingray Wing, Wasabi-Konbu, Ginger Emulsion
The Meats
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BEEF 86
Matured Beef Fillet, Alliums from Land, Sea and Terroir, Pont-Neuf Potatoes
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DUCK 72
Roast Duck Breast, Blackberry Caviar, Spiced Reduced Juice
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CALF SWEETBREAD 78
Calf Sweetbreads with Curry, Thai Lemongrass Infusion
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PIGLET (for 2 people) 168
Suckling Piglet Carré with Hay, "Alfredo" Carbonara Tartlet, Reduced Juice
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.
Appelez-nous au +33 (0)3 88 90 02 61
ou écrivez-nous à info@lamerise.alsace
