Café Méricourt


Liran Tal
May
16
to May 17

Liran Tal

Chef consultant Liran Tal (Balagan, Dersou, Chiche) is coming to Café Mericourt for a 2-day Pop-Up special, sharing with you his take on seasonal ingredients, Tel-Aviv style. 

Entering the kitchen world at the young age of 15, Liran is passionate about creating original, market-based food experiences, inspired by flavors from around the world.

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MENU

Celeri perdu 8€

Long cooked, caramelised celeri rave / young labane cheese / za’atar from Israel /olive oil

 

Hummus with fresh homemade pita bread 7€

Galilee style hummus/ titebile sauce / thina / pois chiches / warm pita bread

 

Minute steak 12€

Paleron steak / sucrine lettuce / sweet tomato pulp / green “harrif” / thina

 

Sambusak 10€                                                       

Iraqaian pastries filled with burned aubergine meat and feta cheese

 

Minced meat cigars 12€

Deep fried cigars / labane / chimichurri sauce / Nigella seeds   

 

Fish kebab 15€

Fish kebab / roasted broccoli / radishes / sweet tomato pulp / labane / crispy bulgur / fresh herbs salad

 

Calamari and lamb 17€

Grilled calamari / roasted peppers / leeks / lamb porchetta / labane / pickled green plum sauce / coriandre /persil

 

Sweet moist basbousa cake 8€

Basbousa cake / thyme grilled apricot / creme fraiche / olive oil

 

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Lise & Eric
Apr
11
to Apr 12

Lise & Eric

Bonjour ! Nous sommes Eric et Lise, deux cuisiniers partis sur les routes à la découverte des producteurs de notre pays. Nous vous proposons de venir découvrir certains de leurs produits en cours de deux dîners chez Café Méricourt le 11 et 12 avril. Si vous voulez savoir plus sur nos, ne hésitez pas d’aller sur notre site BonFond.fr, notre Instagram @bon.fond, ou sinon notre page Facebook Bon Fond//Saveurs et Savoir Faire

Hello! We are Eric and Lise, two cooks on a journey across the country to meet French food artisans and farmers. Join us for two evenings at Café Méricourt, the 11th and 12th of April, to taste a few of the items made by these talented producers. If you’d like to learn more about our project, take a peak at our website BonFond.fr, our Instagram @bon.fond, or our Facebook page Bon Fond//Saveurs et Savoir Faire

Menu - 11/04

Entrée

Mini poireaux et mini carottes, beurre à l’orange, noisettes torréfiées, oeuf mollet 

Miniature leeks and carrots, orange butter emulsion, toasted hazelnuts, perfectly runny egg

Plat

Poulet de la ferme avec sa peau croustillante, légumes de saison, condiment Mixtelle

Farm raised chicken with crispy skin, seasonal vegetables, Mixtelle condiment

Dessert 

Mousse au chocolat, amandes grillées, crème montée, confiture de fraise, rhum, vanille

Chocolate mousse, toasted almonds, whipped cream, strawberry, rum, vanilla jam

 

Carte Végétarienne - 12/04 

Entrée

Mini poireaux et mini carottes, beurre à l’orange, noisettes torréfiées, oeuf mollet 

Miniature leeks and carrots, orange butter emulsion, toasted hazelnuts, perfectly runny egg

Plat

Tarte tatin des legumes de saison, pistou cerfeuil, salade, vinaigrette de framboise 

Seasonal vegetable tart, chervil pistou, salad, raspberry vinaigrette 

Dessert

Mousse au chocolat, amandes grillées, crème montée, confiture de fraise, rhum, vanille

Chocolate mousse, toasted almonds, whipped cream, strawberry, rum, vanilla jam

 

RESERVER ICI

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Pop-Up by Ruby Khoury
Mar
29
7:30 PM19:30

Pop-Up by Ruby Khoury

Azimeh /noun/ : - native Palestinian word defined as {an invitation to} a festive occasion, usually a gathering amongst friends and family. It is an expression of hospitality, generosity, and soul focused on bringing people together around a table laden with food.

Palestinian native turned Paris-trained chef, Ruba Khoury combines her refined technical skills with the rustic essence of her ancestral palate to create an elevated form of Middle Eastern soul food. Born and raised away from her home country, Ruba has now circled back to her roots in an effort to find her voice as a chef and her place in the world as a member of the Palestinian diaspora. She uses her unique take on food as a bridge to better discover, preserve and share her Palestinian identity.


Menu 39€ per person

Spiced Jordanian olives & Palestinian Olive oil + French bread

1st course – Sharing Plates

White Zucchini/ Labneh/ Pomegranate/ Mint

Roasted Carrots/ Tahini/ Grains/Coriander

PDT/ Walnuts/ Harissa

2nd course – Sharing Plate

 Burnt Eggplant/ Sumac/ Purslane

3rd course – Individual Portion

Poulard Jaune/ Freekeh/ Almonds

(Vegetarian option with Grilled Halloumi)

4th course – Individual Portion

Carob molasses cake, fruit and crème fraîche

 

Book here

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An evening with David Lebovitz
Feb
23
7:30 PM19:30

An evening with David Lebovitz

"Come feast on a menu curated by celebrated chef and cookbook author David Lebovitz, with recipes from his best-selling book My Paris Kitchen.

Signed copies of My Paris Kitchen and his newest book, L’Appart, will be available for purchase and signing. "


Menu 45€ per person

- Appetizer: Green olive and almond tapenade, cherry tomato crostini and baba ganoush with crackers/bread, radishes and roasted almonds with Crémant, or rosé

- Main: Brandade with salade d'hiver (perhaps frisée, trevise, escarole)

- Dessert: Individual chocolate cakes with confiture de lait and "housemade" coffee ice cream

(no changes or modifications possible)

 

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