Meroir · The table · Plan an event
The table
Three suppers, and the season around them.
Every Meroir menu is composed for its occasion, around three suppers this coast knows by heart.
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.
How it’s served
As each occasion calls for: a fixed menu served at table, a tasting menu, a grazing table, or a buffet line. A wedding supper and a company gala ask different things of a kitchen, and Meroir answers each on its own terms.
Five kitchens, one table
Meroir composes with the other kitchens of the collection:
- Le Moque-Tortue’s bistro, for the plates Shediac already comes to Main Street for
- Morse et Marteaux’s smokehouse, for the brisket, low and slow over maple
- WitZuit’s raw bar and seafood, from downstairs
- Adorable Chocolat’s pâtisserie, chocolates, and desserts
The week decides
What reaches the plate follows the season: what the boats land, and what the growers bring that week. The menu you plan in winter is finished by the water in summer.
Allergies
Tell us when you book, for every guest who needs it. You’ll get an exact answer, never a guess.
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.