" The restaurant is a fairly new building located in a more bourgeois part of town; in terms of architecture and interior design, the place imparts a contemporary vibe reminiscent of most other modern Taiwanese buildings but is surprisingly spacious inside. Most of the décor is directly culled from the pages of an IKEA catalog, however, so if you find that type of style to be prosaic, this place probably won't seem at all impressive.
Service is average for a typical restaurant in southern Taiwan, but would be considered quite a bit below average for a French-style bistro. The wait staff could probably stand to have a few more lessons in customer service; most of them are fairly passive and do not anticipate the tendencies of most customers.
In terms of cuisine, the restaurant's menu is not strictly French, but rather a hodge-podge of various pan-European dishes (some with Taiwanese localization of flavor), serving everything from duck breast to risotto, with most dishes being fairly straightforward and conventional, such as chicken caesar salad or roasted meat. Thus, Le Marée's main claim to fame is not specialization or innovative haute cuisine, but its liberal use of sous-vide cooking technique. The chicken strips in the caesar salad are cooked sous-vide, as is the seared duck breast, and chef's pork chop. Most of the meat, therefore, is cooked relatively tender and moist.
The flavors, however, were somewhat underwhelming. The duck breast, while thick and tender, could have been cooked at a slightly lower temperature to give off more redness in its meat, and seasoned ever slightly more richly with salt. Additionally, its skin could've been seared a bit more crispy. Duck breasts continue to be a mainstay of French cooking mainly because of their rich duck fat and juices; Le Marée's version was just a little too light on the palate for our tastes. On the other end of the spectrum, the Japanese fusion mentaiko sauce pasta with soft-shell crab was over-seasoned, and the crab erring on not crispy enough.
All in all, the restaurant's main issue is its pricing. The place gives an honest effort at approximating a premium restaurant experience in a sleepy country town, but falls short of its metropolitan pricing. Most locals would be loath to spend 700+ NT on dinner, even if the open floor plan is an attractive venue. "
Anynomous
" 很不錯吃啊！沙拉裡有加白色藜麥，香味特別 ~
01 May 2018我最愛「松露野菇燉飯」超香的！ "
Anynomous
" 感覺的出餐廳的用心，想將好的料理帶給新營的客人，餐點品質很不錯，附餐的南瓜濃湯很濃郁、不隨便，煙女海鮮意大利麵調味也很不錯，但海鮮的鮮甜味沒出來。整體而言用餐體驗很好，不過單價真的太高了⋯
06 March 2018比起一些在台南或高雄的義式餐廳，Le marée pull Mari的義大利麵的品質並沒有特別好，價錢卻很敢開 "
Anynomous
" 煙花女海鮮義大利麵吃了第三次，每次品質都很穩定，給料很大方，特別的是麵條不同於市面低價連鎖pasta的口感，感謝店家對於原味的堅持。座位舒適，氣氛悠閒，搭個小酒享受午後的微醺，發個呆放空也是很愜意的。 "
27 January 2018Anynomous
" 基本上因為和朋友親戚聚餐
10 January 2018吃過三次，也吃過三次不同的東西
分別是牛排、義大利麵、烤雞
牛排我給中上水準、雖然份量不多
但基本上味道鮮美沒有過度調味的牛排
義大利麵非常不推，雖然算店內最便宜
但我吃過太多更便宜又好吃的義大利麵
以這個價位而言義大利麵不及格
最後烤雞的部份我給很高的評價
雖然不便宜 但可能是我過去到現在
吃過最好吃的烤雞了
PS：有一次和朋友合點一道有湯汁的海鮮料理
味道頗為鮮美 我也給高分
結論：點肉類跟海鮮就對了，飯類我不清楚但麵味道不對 "
Anynomous
" The restaurant is a fairly new building located in a more bourgeois part of town; in terms of architecture and interior design, the place imparts a contemporary vibe reminiscent of most other modern Taiwanese buildings but is surprisingly spacious inside. Most of the décor is directly culled from the pages of an IKEA catalog, however, so if you find that type of style to be prosaic, this place probably won't seem at all impressive.
10 September 2017Service is average for a typical restaurant in southern Taiwan, but would be considered quite a bit below average for a French-style bistro. The wait staff could probably stand to have a few more lessons in customer service; most of them are fairly passive and do not anticipate the tendencies of most customers.
In terms of cuisine, the restaurant's menu is not strictly French, but rather a hodge-podge of various pan-European dishes (some with Taiwanese localization of flavor), serving everything from duck breast to risotto, with most dishes being fairly straightforward and conventional, such as chicken caesar salad or roasted meat. Thus, Le Marée's main claim to fame is not specialization or innovative haute cuisine, but its liberal use of sous-vide cooking technique. The chicken strips in the caesar salad are cooked sous-vide, as is the seared duck breast, and chef's pork chop. Most of the meat, therefore, is cooked relatively tender and moist.
The flavors, however, were somewhat underwhelming. The duck breast, while thick and tender, could have been cooked at a slightly lower temperature to give off more redness in its meat, and seasoned ever slightly more richly with salt. Additionally, its skin could've been seared a bit more crispy. Duck breasts continue to be a mainstay of French cooking mainly because of their rich duck fat and juices; Le Marée's version was just a little too light on the palate for our tastes. On the other end of the spectrum, the Japanese fusion mentaiko sauce pasta with soft-shell crab was over-seasoned, and the crab erring on not crispy enough.
All in all, the restaurant's main issue is its pricing. The place gives an honest effort at approximating a premium restaurant experience in a sleepy country town, but falls short of its metropolitan pricing. Most locals would be loath to spend 700+ NT on dinner, even if the open floor plan is an attractive venue. "