Menu découverte at restaurant le Meurice alain ducasse
Experience a culinary journey like no other at this exquisite Parisian dining gem, where every dish highlights exceptional ingredients and innovative flavor combinations. The Menu Découverte offers a refined selection perfect for food lovers seeking elegant and creative French cuisine.
starters
Asperge verte du domaine de Roques-Haut – vibrant green asparagus paired beautifully with the nuttiness of pistachio, the tang of capers, and the peppery freshness of nasturtium leaves.
Daurade de Noirmoutier à peine cuite – delicately cooked sea bream from Noirmoutier, complemented by tender Allonnes carrots, vibrant tagetes petals, and a hint of smoky yogurt for depth.
Langoustine de la baie de Quiberon – succulent langoustines from Quiberon Bay served with pink peppercorns, rich fatty tuna, and luxurious caviar, creating an exquisite seafood starter.
Petit pâté chaud de pintade et foie gras – a warm and savory guinea fowl pâté enriched with sumptuous foie gras, served alongside a bitter green salad to balance the richness.
mains
Saint-Pierre de Bretagne confit – tender confit John Dory from Brittany paired with aromatic fennel, mild sweet peppers, and fresh dill, delivering a delicate yet flavor-packed dish.
Bar de la Côte d'Opale saisi – seared sea bass from the Opal Coast served with turnips, cured mullet roe (poutargue), and the intriguing Buddha's hand citrus for a burst of aroma.
Homard bleu croustillant – crispy blue lobster paired with red onion, earthy beetroot, and the tartness of rose hips, offering a sophisticated play on textures and flavors.
Agneau Lacaune rôti – roasted Lacaune lamb served with abalone, seaweed from Croisic, and maceron, creating a luxurious dish with oceanic nuances.
Poularde de Culoiseau à l'ail des ours – free-range Culoiseau chicken cooked with wild garlic, tender broccoletti, and escargot, combining rustic flavors with refined execution.
Veau « grain de soie » grillé – grilled silky veal accompanied by crisp celtuce, cracked olives, and fresh mint, exemplifying delicate textures and bright herbaceous notes.
desserts
- Fromages frais et affinés – a selection of fresh and aged cheeses showcasing the best of French dairy craftsmanship.
- Noix de coco / poivre des cîmes – creamy coconut paired with the subtle spice of alpine pepper, a tropical yet refined finish.
- Gousse de vanille de Madagascar – pure Madagascar vanilla bean, an indulgent, aromatic classic.
- Cabosse de cacao – a rich cocoa pod-inspired dessert for chocolate lovers seeking depth and complexity.
- Pamplemousse / amer – grapefruit paired with bitters, a refreshing and sophisticated palate cleanser.
- Baba au rhum de votre choix – classic rum baba with your choice of rum, a luscious and traditional French dessert.
