{"id":1415,"date":"2023-04-04T10:05:08","date_gmt":"2023-04-04T08:05:08","guid":{"rendered":"https:\/\/lassietteaujardin.fr\/?p=1415"},"modified":"2023-04-04T10:05:12","modified_gmt":"2023-04-04T08:05:12","slug":"menus-a-partir-du-04-avril-2023-2","status":"publish","type":"post","link":"https:\/\/lassietteaujardin.fr\/menus-a-partir-du-04-avril-2023-2\/","title":{"rendered":"Menus \u00e0 partir du 04 Avril 2023"},"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\u00bb4.19.5″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Un nouveau menu \u00e0 partir du 04 Avril<\/h1>\n

Menu BIB 39 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

    Soupe de pois cass\u00e9s, glace \u00e0 la moutarde de Meaux, chips de lard fum\u00e9<\/p>\n<\/li>\n

  • Palourdade; palourdes saut\u00e9es au Muscadet, cr\u00e8me, persil et mie de pain dans la plus pure tradition de l’\u00eele.<\/li>\n<\/ul>\n

    Plats<\/h2>\n
      \n
    • \n

      Cabillaud cuit vapeur, petit pois frais et asperges, ail des ours et estragon, bouillon d’oignon blanc au beurre, \u00e9mulsion de lait ribot.<\/p>\n<\/li>\n

    • \n

      Vraiment canaille! La tentation de saint Antoine; pied de cochon d\u00e9soss\u00e9 farci de farce fine au foie gras et pan\u00e9, oreille de cochon pan\u00e9e, grosses frites au four, salade \u00e0 la vinaigrette et grenade.<\/p>\n<\/li>\n<\/ul>\n

      Desserts<\/h2>\n
        \n
      • Exp\u00e9rience extr\u00eame chocolat, sabl\u00e9, sorbet et cr\u00e9meux chocolat avec une touche de romarin.<\/li>\n
      • Pain perdu esprit de rhum, Chantilly de coco et po\u00eal\u00e9e de fruits exotiques.<\/li>\n
      • Entre la poire et le fromage: glace au roquefort sur poire poch\u00e9e au sirop l\u00e9ger de miel de s\u00e9same, tuile aux noix.<\/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\u00bb4.19.5″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

        Un nouveau menu \u00e0 partir du 04 Avril<\/h1>\n

        Menu Edition Limit\u00e9e 49\u00a0euros – 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

          Asperges du Val de Loire, sauce maltaise.<\/p>\n<\/li>\n<\/ul>\n

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

            Pomme de ris de veau po\u00eal\u00e9 au beurre, marini\u00e8re de palourdes et palourdes cr\u00e9m\u00e9es, salsifis et carottes saut\u00e9es.<\/p>\n<\/li>\n<\/ul>\n

            Desserts<\/h2>\n
              \n
            • Exp\u00e9rience extr\u00eame chocolat, sabl\u00e9, sorbet et cr\u00e9meux chocolat avec une touche de romarin.<\/li>\n
            • Pain perdu esprit de rhum, Chantilly de coco et po\u00eal\u00e9e de fruits exotiques.<\/li>\n
            • Entre la poire et le fromage: glace au roquefort sur poire poch\u00e9e au sirop l\u00e9ger de miel de s\u00e9same, tuile aux noix.<\/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\u00bb4.19.5″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

              Nouveaut\u00e9s \u00e0 venir, pour la semaine sainte et P\u00e2ques<\/h1>\n

              \"\"<\/h2>\n

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

                Le vrai p\u00e2t\u00e9 de P\u00e2ques \u00e0 partir du week-end de P\u00e2ques.<\/span><\/p>\n<\/li>\n<\/ul>\n

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

                  La morue en calalou fa\u00e7on grand m\u00e8re, pour le vendredi saint.<\/p>\n<\/li>\n

                • L’\u00e9paule d’agneau farcie, mogettes \u00e0 la cr\u00e8me et radis saut\u00e9s<\/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 04 Avril Menu BIB 39 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. Soupe de pois cass\u00e9s, glace \u00e0 la moutarde de […]<\/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-1415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"yoast_head":"\nMenus \u00e0 partir du 04 Avril 2023 - 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-04-avril-2023-2\/\" \/>\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 04 Avril 2023 - L'assiette au jardin | Restaurant \u00e0 Noirmoutier\" \/>\n<meta property=\"og:description\" content=\"Un nouveau menu \u00e0 partir du 04 Avril Menu BIB 39 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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