{"id":1278,"date":"2022-10-27T15:55:26","date_gmt":"2022-10-27T13:55:26","guid":{"rendered":"https:\/\/lassietteaujardin.fr\/?p=1278"},"modified":"2022-11-07T17:58:06","modified_gmt":"2022-11-07T16:58:06","slug":"menus-a-partir-du-28-octobre","status":"publish","type":"post","link":"https:\/\/lassietteaujardin.fr\/menus-a-partir-du-28-octobre\/","title":{"rendered":"Menus \u00e0 partir du 28 Octobre"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.16″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.16″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbArticle\u00a0\u00bb _builder_version=\u00a0\u00bb4.18.1″ hover_enabled=\u00a0\u00bb0″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Un nouveau menu \u00e0 partir du 28 Octobre<\/h1>\n

Menu BIB 35 euros – entr\u00e9e, plat, dessert<\/strong>
<\/strong><\/p>\n

\"\"<\/h2>\n

Entr\u00e9es<\/h2>\n
    \n
  • \n

    Hu\u00eetre Fujiyama, tartare d\u2019hu\u00eetre naturelle de chez Raymond Kadem au fruits de la passion et \u00e9chalote, kakigori de bouillon Dashi au vinaigre de Sakura fum\u00e9, cr\u00e8me mont\u00e9e au wasabi.<\/span><\/p>\n<\/li>\n

  • \n

    Carpaccio de t\u00eate de veau, sauce et Pickles Charles III, chapelure de Mimolette vieille<\/p>\n<\/li>\n<\/ul>\n

    Plats<\/h2>\n
      \n
    • \n

      Bourguignon de longe de thon, pommes grenailles et carottes fa\u00e7on b\u0153uf mode.<\/p>\n<\/li>\n

    • \n

      Pi\u00e8ce de paleron de b\u0153uf cuite \u00e0 basse temp\u00e9rature, sauce chimichurri, frites de polenta moelleuse et sucrine brais\u00e9e<\/p>\n<\/li>\n<\/ul>\n

      Desserts<\/h2>\n
        \n
      • Tartelette de l’\u00eele d’Yeu.<\/li>\n
      • Le merveilleux Paris-Brest de Julien.<\/li>\n
      • Poire poch\u00e9e aux deux sirops.<\/li>\n<\/ul>\n

        [\/et_pb_text][et_pb_divider _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_divider][et_pb_text admin_label=\u00a0\u00bbArticle\u00a0\u00bb _builder_version=\u00a0\u00bb4.18.1″ hover_enabled=\u00a0\u00bb0″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

        Menu \u00e9dition limit\u00e9 49 euros – entr\u00e9e, plat, dessert<\/strong><\/p>\n

         <\/p>\n

        Entr\u00e9e<\/h2>\n
          \n
        • \n

          Salade de Saint-Jacques fum\u00e9es, endives et pickles, oeufs d’Avruga.<\/span><\/p>\n<\/li>\n<\/ul>\n

          Plat<\/h2>\n
            \n
          • \n

            Pav\u00e9 de Saint-Pierre au beurre de caf\u00e9, mousse fine de chou-fleur au gingembre et bouchons de navets r\u00f4tis.<\/p>\n<\/li>\n<\/ul>\n

            Desserts<\/h2>\n
              \n
            • Tartelette de l’\u00eele d’Yeu.<\/li>\n
            • Le merveilleux Paris-Brest de Julien.<\/li>\n
            • Poire poch\u00e9e aux deux sirops.<\/li>\n<\/ul>\n

              [\/et_pb_text][et_pb_divider _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_divider][et_pb_text admin_label=\u00a0\u00bbArticle\u00a0\u00bb _builder_version=\u00a0\u00bb4.18.1″ hover_enabled=\u00a0\u00bb0″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

              Menu passion \u00ab\u00a0Homard\u00a0\u00bb 68 euros – entr\u00e9e, plat, dessert<\/strong><\/p>\n

               <\/p>\n

              2 Entr\u00e9es<\/h2>\n
                \n
              • \n

                Hu\u00eetre Fujiyama, tartare d\u2019hu\u00eetre naturelle de chez Raymond Kadem au fruits de la passion et \u00e9chalote, kakigori de bouillon Dashi au vinaigre de Sakura fum\u00e9, cr\u00e8me mont\u00e9e au wasabi.<\/span><\/p>\n<\/li>\n

              • Une deuxi\u00e8me entr\u00e9e au choix dans les menus BIB et Edition Limit\u00e9e<\/li>\n<\/ul>\n

                Plats<\/h2>\n
                  \n
                • \n

                  Homard grill\u00e9 ( environ 500g ) au beurre d’algues, riz v\u00e9n\u00e9r\u00e9 aux petits l\u00e9gumes<\/p>\n<\/li>\n<\/ul>\n

                  Desserts<\/h2>\n
                    \n
                  • Tartelette de l’\u00eele d’Yeu.<\/li>\n
                  • Le merveilleux Paris-Brest de Julien.<\/li>\n
                  • Poire poch\u00e9e aux deux sirops.<\/li>\n<\/ul>\n

                    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

                    Un nouveau menu \u00e0 partir du 28 Octobre Menu BIB 35 euros – entr\u00e9e, plat, dessert Entr\u00e9es Hu\u00eetre Fujiyama, tartare d\u2019hu\u00eetre naturelle de chez Raymond Kadem au fruits de la passion et \u00e9chalote, kakigori de bouillon Dashi au vinaigre de Sakura fum\u00e9, cr\u00e8me mont\u00e9e au wasabi. Carpaccio de t\u00eate de veau, sauce et Pickles Charles […]<\/p>\n","protected":false},"author":2,"featured_media":252,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"\r\n

                    Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.<\/p>\r\n","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"yoast_head":"\nMenus \u00e0 partir du 28 Octobre - L'assiette au jardin | Restaurant \u00e0 Noirmoutier<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lassietteaujardin.fr\/menus-a-partir-du-28-octobre\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menus \u00e0 partir du 28 Octobre - L'assiette au jardin | Restaurant \u00e0 Noirmoutier\" \/>\n<meta property=\"og:description\" content=\"Un nouveau menu \u00e0 partir du 28 Octobre Menu BIB 35 euros - entr\u00e9e, plat, dessert Entr\u00e9es Hu\u00eetre Fujiyama, tartare d\u2019hu\u00eetre naturelle de chez Raymond Kadem au fruits de la passion et \u00e9chalote, kakigori de bouillon Dashi au vinaigre de Sakura fum\u00e9, cr\u00e8me mont\u00e9e au wasabi. 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