Meroir · The table · Plan an event
Parlee Beach · Pointe-du-Chêne
The taste of this water.
Meroir is the events kitchen at Le Pavillon Parlee, at the west end of Parlee Beach. It cooks for the long table: weddings, galas, company suppers, and every gathering the hall upstairs holds.
Meroir, n.
The terroir of the sea
Wine people speak of terroir, the taste a place leaves in what it grows. Oyster people coined the seaside answer: meroir, the taste of a bay.
A kitchen this close to the Northumberland Strait could carry no truer name, and the name is the whole policy. Meroir cooks what the strait and the province hand it: lobster landed three kilometres away, oysters from the bays along this shore, what the season’s growers bring, and the Acadian table this coast was raised on. Served simply, generously, and at table.
Three suppers
What comes to the table
I
The lobster supper
The strait’s most famous guest, landed down the shore and served at table.
II
The Acadian Table
Fricot, râpure, and poutine à trou: the dishes this coast was raised on.
III
The smokehouse plate
From our sister house, Morse et Marteaux: brisket smoked at least sixteen hours over maple.
To a confirmed headcount
Everything is prepared for the number of guests you confirm, never to a guess. Every plate comes from the kitchen next to the room.
Meroir, the events kitchen at Le Pavillon Parlee, 221 Parlee Beach Road, Pointe-du-Chêne, New Brunswick E4P 4P1, inside Parlee Beach Provincial Park. Events by booking through the Book of Wonders.