{"id":1354,"date":"2022-12-27T13:59:59","date_gmt":"2022-12-27T12:59:59","guid":{"rendered":"https:\/\/lassietteaujardin.fr\/?p=1354"},"modified":"2022-12-27T14:00:02","modified_gmt":"2022-12-27T13:00:02","slug":"menus-a-partir-du-27-decembre","status":"publish","type":"post","link":"https:\/\/lassietteaujardin.fr\/menus-a-partir-du-27-decembre\/","title":{"rendered":"Menus \u00e0 partir du 27 D\u00e9cembre"},"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″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Un nouveau menu \u00e0 partir du 27 D\u00e9cembre<\/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

    P\u00e2t\u00e9 100% Lorrain<\/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

      Coq au vin de Riesling, Spaetzle.<\/p>\n<\/li>\n<\/ul>\n

      Desserts<\/h2>\n
        \n
      • Tajine de fruits d’automne frais et secs.<\/li>\n
      • Tartelette Riviera au citron de Menton, meringue au thym, esprit de vanille.<\/li>\n
      • Le \u00ab\u00a0Queen miam miam\u00a0\u00bb ( parce que nous ne sommes pas bretons, mais fous de beurre ).<\/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″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

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

         <\/p>\n

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

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

        • Carpaccio de Saint Jacques de plong\u00e9e aux ar\u00f4mes, huile d’olive, fruits de la passion, cabosse de cacao et vanille.<\/li>\n<\/ul>\n

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

            Saint Jacques au boudin blanc et pomme Granny Smith, \u00e9mulsion fa\u00e7on sauce Nantaise, pur\u00e9e fine.<\/p>\n<\/li>\n<\/ul>\n

            Desserts<\/h2>\n
              \n
            • Tajine de fruits d’automne frais et secs.<\/li>\n
            • Tartelette Riviera, au citron de Menton, meringue au thym, esprit de vanille.<\/li>\n
            • Le \u00a0\u00bb Queen miam miam \u00a0\u00bb ( parce que nous ne sommes pas bretons mais fous de beurre ).<\/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″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

              Menu \u00a0\u00bb ESPRIT DE F\u00caTE \u00a0\u00bb 62 euros – 2 entr\u00e9es, 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

              • Le vol-au-vent d’Auguste Escoffier ou une deuxi\u00e8me entr\u00e9e au choix dans les menus BIB et Edition Limit\u00e9e<\/li>\n<\/ul>\n

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

                  Chapon de Challans aux morilles et au vin jaune, pur\u00e9e de c\u00e9leri et marrons po\u00eal\u00e9s au Cognac.<\/p>\n<\/li>\n<\/ul>\n

                  Desserts<\/h2>\n
                    \n
                  • Tajine de fruits d’automne frais et secs.<\/li>\n
                  • Tartelette Riviera au citron de Menton, meringue au thym, esprit de vanille.<\/li>\n
                  • Le \u00a0\u00bb Queen miam miam \u00a0\u00bb ( parce que nous ne sommes pas bretons mais fous de beurre ).<\/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 27 D\u00e9cembre 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. P\u00e2t\u00e9 100% Lorrain Plats Bourguignon de longe de thon, […]<\/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-1354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"yoast_head":"\nMenus \u00e0 partir du 27 D\u00e9cembre - 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-27-decembre\/\" \/>\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 27 D\u00e9cembre - L'assiette au jardin | Restaurant \u00e0 Noirmoutier\" \/>\n<meta property=\"og:description\" content=\"Un nouveau menu \u00e0 partir du 27 D\u00e9cembre 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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