Brasserie Marie - Carta

"There are these restaurants, of which there is always talk – a recommendation here, an overwhelming posting there. And at the latest, when dear friends start to swarm from the gastronomy and then also mention that the two chefs and owners also bring “Le Moissonnier” experience, it is clear that the way to Sülz is indispensable. So we find ourselves on a lukewarm summer evening on the terrace with excellent, yet warm bread, excellent Palatinate wormwood and champagne and grump over the map, which offers so much tempting that the decision simply does not want to fall easily. Bread butter oysters, vineyard snails, fish soup, steak frites, calf livers, rabbit lobes – Anselm Thaut and Stefan Englert offer everything you could see in France on a brasserie map. We start with some oysters that are served pure on ice and with lemon. Fresh and delicious and obviously good. The man is happy. During a second visit a few weeks later, I also enjoy oysters, but in the congratulated version with Spinat and Sauce Hollandaise. This is just as classic and also compatible with non-oyster eaters I don't even belong to. But I often get a more refined version. Gratined oyster · Leaf spinach · Sauce Hollandaise For me, the salmon statue is available, which is embed on two slices of oxen heart tomato. The Tatar itself is relatively creamy and taken very well. Significantly above the average, the co-players lift the court. Avocado cream, swollen fennel, bread chips, minicroutons and a sparingly dosed, viscous vinaigrette ensure spicy taste and lots of variety on the plate. Lachstatar · Ochsenherztomate · Avocado · Fenchel Among the standards that always find themselves on the map, the foie grass belongs as a terrine, classically accompanied by brioche and grape jelly. The fact that impeccable craftsmanship, well tasted, comes to the table is hardly to be expected in the experience in the kitchen. The recommended spicetraminer from Alsace fits perfectly. Foie Gras Maisôn · Brioche · Grape jelly With the urgent recommendation to order the Pulpo, if there is it on the day card, the following course is also set for me. And for that, I don't even have to overcome myself, especially since I love Pulpo about all dimensions anyway. And with these specimens I am very happy. Delicious and with beautiful roasted aromas, the two handsome arms present themselves with swollen, skinned peppers, spicy cream of white beans, a strong mayonnaise and a salad of rocket and beans. Very much more Mediterranean is hardly possible. Fried pulpo · white bean cream · grilled paprika · Rough And much more French it can hardly become with the main course for which my better half decides. The Boeuf Bourgignon convinces with very delicate meat, a strong ruffle sauce, carrots and champignons and a stump as it is. Also the mixed salad is made as a fresh supplement beautiful. The portion is also so lush that you could have given yourself the appetizers. Boeuf Bourgignon Supplemental Salad However, I also take a lot. But the Cordon Bleu from the calf, another classic in the “Brasserie Marie”, is almost one of the indispensable dishes, but he is ahead of the call to be the best of the city. To make it short, it's true. The meat is filled with boiled ham and a strong cheese, crispy panned and roasted. In the characterful filling alone, one can see that there is another claim to this court. The same also applies to the carefully made Mesclun salad and the good Pommes frites with delicious mayonnaise. A great dish with addiction factor! Cordon Bleu from the calf Pommes Frites · homemade mayonnaise Meanwhile it has become a bit cool and so we switch inside. We are already satt under the hat crest. But without dessert, letting our first visit here end up, doesn't feel right. Therefore, it should be the Rhabarber tart with yogurt and pot foam, as well as for me the Brasserie-typical Café Gourmand, which combines a coffee with four sweet little things. Among them is also the Rhabarber tart, which is very finely worked with thin and crispy dough. The ice is also very good. In addition, there is a Crème Brûlée, a Strawberry Rhabarber Ragout, which in this case is accompanied by yogurt and pot foam, as well as a chocolate macaron. Everything is delicious and above average well worked. Rhabarber Tarte Yoghurteis Café Gourmand During our second visit we will take another classic of the house, the South French fish soup with roast bread, cheese and aioli. Unlike a bouillabaisse, this is a creamy soup, which, however, also brings distinctive and intense taste. Southern French fish soup · Aioli · matured Gruyère · roasted bread As fish weeks are just, the day map is oriented in accordance with the maritime and so I choose the scallops with peas, pea cream and a blood sausage splinter baked in the crèche. The scallops emanate their adorable scent with noticeable roasting aromas and are also the most powerful players on this plate. The blood sausage is pleasingly mild, but provides a defensive counterpart without overtoning. A lush and tasty dish that would have worked as a main course. Roasted mussels · roasted blood sausage splint · Peas cream From the special card comes also the wild boiled stone butt as a capital goose, which is also quite encircled with potato tamps, smugs and a mustard sauce. But at the same time this is also a nice example of how underestimated Schmorgurken are as a supplement. This is also in any case a dish, as it could hardly fit a brasserie card. Steinbutt-Kotelette (Wildfang) · Potato-Schnittlauch-Stampf · Schmorgurke · Senfvelouté The wine map in the “Brasserie Marie” cultivates German-French friendship and offers something suitable from all regions and in all prices. Most of them, after all more than 30 varieties, are also openly available. And Daniel, who leads the service kindly and carefully, has a suitable alternative even if the originally selected wine is no longer available. Also noteworthy is the offer of the other beverages that have been selected with a lot of understanding and quality awareness. Starting from the already mentioned wormwood over the fabulous Poiré by Eric Bordelet or our favorite champion by André Clouet. The independent digestifs do not follow this. They bring us the experience of a original aquavit from Ferroni from Provence to a recipe from the 18th century Century. The result is, well, interesting, more with medical character and far from what you connect to Aquavit nowadays. Not necessarily repeatable, but definitely an exciting experience. Interior Definitely repeatable is everything else in the “Brasserie Marie”. Fabulous food that not only delights Frankophile, an unpretentious, cozy ambience and an attentive, friendly service. What more do you want? La vie est belle! Report and more pictures on my blog:[here link]"