{"id":1469,"date":"2023-05-13T15:17:20","date_gmt":"2023-05-13T13:17:20","guid":{"rendered":"https:\/\/lassietteaujardin.fr\/?p=1469"},"modified":"2023-05-13T15:17:22","modified_gmt":"2023-05-13T13:17:22","slug":"menus-a-partir-du-13-mai-2023-2","status":"publish","type":"post","link":"https:\/\/lassietteaujardin.fr\/menus-a-partir-du-13-mai-2023-2\/","title":{"rendered":"Menus \u00e0 partir du 13 Mai 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\u00bb4.21.0″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Un nouveau menu \u00e0 partir du 12 Mai<\/h1>\n

La cheffe Dominique SORET vous propose<\/p>\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

    Couteaux au beurre persill\u00e9 et poudre d’amandes.<\/p>\n<\/li>\n

  • Cr\u00e8me d’artichaut au Haddock.<\/li>\n<\/ul>\n

    Plats<\/h2>\n
      \n
    • \n

      Tartare de B\u0153uf aux hu\u00eetres naturelles de Raymond Kadem, pommes grenailles et salade de petites pousses.<\/p>\n<\/li>\n

    • \n

      \u00ab\u00a0Margade\u00a0\u00bb; seiche au curry vert, l\u00e9gumes de printemps et riz Tha\u00ef<\/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
      • Club sandwich aux fraises, \u00ab\u00a0Ketchup\u00a0\u00bb de fraise, petites pousses.<\/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\u00bb4.21.0″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

        Un nouveau menu \u00e0 partir du 12 Mai<\/h1>\n

        La cheffe Dominique SORET vous propose<\/p>\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 vertes du Val de Loire r\u00f4ties \u00e0 l’huile d’olive, feuille de lard de Colonata, \u00e9clats de \u00ab\u00a0Parmiggiano Reggiano\u00a0\u00bb<\/p>\n<\/li>\n<\/ul>\n

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

            Filet de bar de ligne retour des Indes, aubergine pan\u00e9e, riz v\u00e9n\u00e9r\u00e9 et cr\u00e8me de poivron rouge.<\/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
            • Club sandwich aux fraises, petites pousses et \u00ab\u00a0ketchup\u00a0\u00bb de fraise.<\/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\u00bb4.21.0″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

              LE MENU \u00a0\u00bb GRAND BLEU \u00ab\u00a0<\/h1>\n

              La cheffe Dominique SORET vous propose<\/p>\n

              Le homard en 4 services et un dessert au choix, 75 euros par convive\u00a0<\/strong>( disponible selon la p\u00eache, r\u00e9servation recommand\u00e9e)<\/p>\n

              \"\"<\/h2>\n

              Service 1<\/h2>\n
                \n
              • \n

                Bisque de homard traditionnelle.<\/span><\/p>\n<\/li>\n<\/ul>\n

                Service 2<\/h2>\n
                  \n
                • \n

                  Bouch\u00e9es de homard vapeur, cr\u00e8me au Yuzu et \u00e0 la grenade.<\/p>\n<\/li>\n<\/ul>\n

                   <\/p>\n

                  Service 3<\/h2>\n
                    \n
                  • Tempura de homard sauce \u00e0 l’ail noir.<\/li>\n<\/ul>\n

                    Service 4<\/h2>\n
                      \n
                    • Le demi homard r\u00f4ti au beurre d’algues, riz v\u00e9n\u00e9r\u00e9 aux petits l\u00e9gumes.<\/li>\n<\/ul>\n

                      Dessert\u00a0<\/h2>\n
                        \n
                      • \u00e0 choisir dans les menus du moment.<\/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 12 Mai La cheffe Dominique SORET vous propose 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. Couteaux au beurre […]<\/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-1469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"yoast_head":"\nMenus \u00e0 partir du 13 Mai 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-13-mai-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 13 Mai 2023 - L'assiette au jardin | Restaurant \u00e0 Noirmoutier\" \/>\n<meta property=\"og:description\" content=\"Un nouveau menu \u00e0 partir du 12 Mai La cheffe Dominique SORET vous propose 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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