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LES MORILLES Lo Mérile

西餐 · ⭐ 4.6

No. 37 Maizidian West Street, 1st Floor, Shengfu Building

Dishes

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  Canadian 5-Year Whole Scallop

  Canadian 5-year whole scallop uses premium Canadian scallops, naturally dried and slowly cooked at low temperature to preserve its shape and fresh taste. Main ingredient is fresh scallop, no preservatives added—flavor locked by physical methods only.
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  Imperial Crab Salad

  King crab salad mainly consists of fresh king crab meat, lettuce, cucumber, and tomato. After peeling the crab meat, mix it with diced vegetables and dress with salad sauce. No heating is involved in preparation, emphasizing freshness and original flavor.
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  Pistachio Soufflé

  Pistachio soufflé is made primarily from eggs, milk, flour, and pistachio powder, crafted by whipping egg whites and yolks together before baking. The finished product is soft and light, with a slightly golden surface and a delicate, fluffy interior that carries a subtle nutty aroma.
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  Breton Blue Lobster

  Fresh blue lobsters from Brittany, France, are typically steamed or pan-fried in butter. The tails are kept intact, then seasoned with butter, garlic, white wine, and herbs for a tender, rich flavor.
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  French Traditional Filo Pastry

  French traditional puff pastry made by layering thin dough and butter, baked to create a crisp, flaky texture. The dough is repeatedly folded and rolled for rich flavor and texture. Typically served dusted with powdered sugar or with jam and cream.
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  Australian M5 Wagyu Tenderloin

  Premium Australian M5 Wagyu tenderloin, tender with even marbling. Simply marinated and seared or grilled to desired doneness, preserving its natural flavor.
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  Classic Burgundy Wine Braised Beef

  Classic Burgundy wine braised beef is made with beef short ribs and slow-cooked in Burgundy wine. Carrots, onions, and spices are added for a rich flavor and tender texture.
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  Aged Eight-Head Yellow Croaker Gelatin

  Aged eight-head fish maw is a dried delicacy made primarily from high-quality fish maw, naturally stored for a long time. It requires soaking, cleaning, then stewing or steaming to become soft and flavorful while preserving its natural gelatin.
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  Lime Sea Urchin Tart

  A cold appetizer featuring fresh sea urchin mixed with lime juice and a touch of olive oil, served on a tart shell with lime zest garnish. Refreshing and highlighting the umami of sea urchin and citrus aroma.
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  Buttered Bread

  Dinner bread and butter consists of baked bread and softened butter at room temperature. The bread is typically French baguette or rolls, toasted until crisp on the outside and soft inside; the butter is spread directly on the bread or used as a dipping sauce.
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  Abalone

  Abalone is a precious seafood. It is usually cleaned first, then stewed or steamed until fully cooked. Its flesh is tender and nutritious, often served as a main dish at high-end banquets.
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  Foie Gras Trio

  Foie gras trio featuring three preparation methods: pan-seared, marinated, and foie gras pâté. Made with fresh foie gras and seasoned with salt and black pepper to highlight distinct textures.

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