{"id":2009,"date":"2024-11-26T15:35:40","date_gmt":"2024-11-26T14:35:40","guid":{"rendered":"https:\/\/lassietteaujardin.fr\/?p=2009"},"modified":"2024-12-13T14:08:59","modified_gmt":"2024-12-13T13:08:59","slug":"menu-a-partir-du-27-novembre-2024","status":"publish","type":"post","link":"https:\/\/lassietteaujardin.fr\/menu-a-partir-du-27-novembre-2024\/","title":{"rendered":"Menu \u00e0 partir du 27 Novembre 2024"},"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\u00bb4.24.2″ 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\u00bb4.27.0″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Un nouveau menu \u00e0 partir du 28 Novembre 2024<\/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

  • Velout\u00e9 Du Barry \u00e0 la fourme d’Ambert, sommit\u00e9 de chou fleur et noix torr\u00e9fi\u00e9es.<\/li>\n<\/ul>\n

     <\/p>\n

    Plats<\/h2>\n
      \n
    • Poulet de Challans fa\u00e7on Gaston G\u00e9rard ( le d\u00e9lice du prince des gastronomes : Auguste Curnonsky ) .<\/li>\n
    • \n

      Matelote de poissons du port au cidre de Normandie ( Encornet, vieille, mulet noir, rouget grondin, roussette ).<\/p>\n<\/li>\n<\/ul>\n

      Desserts<\/h2>\n
        \n
      • Les saveurs de l’\u00efle: mimosa, laurier, immortelle, fleur de seul en p\u00e2tisserie et glaces.<\/li>\n
      • La nuit \u00e0 Essaouira: Dattes Medjoul, glace lait frais et miel.<\/li>\n
      • Le duo de nems aux chocolats; chocolat au lait et chocolat noir.<\/li>\n
      • Feuille \u00e0 feuille croustillante \u00e0 la poire r\u00f4tie \u00e0 la vanille et cr\u00e8me de cacahu\u00e8te.<\/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\u00bb4.27.0″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

        La \u00ab\u00a0Belle Coquille\u00a0\u00bb<\/h1>\n

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

        Menu 49 euros .<\/strong>
        <\/strong><\/p>\n

        Entr\u00e9e \/ Plat \/ Dessert<\/p>\n

        \"\"<\/h2>\n

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

          Salade de Saint-Jacques fum\u00e9es par nos soins, pousses d’\u00e9pinard, condiment de pistache et graines de grenade, Pickles de radis.<\/p>\n<\/li>\n<\/ul>\n

           <\/p>\n

          Plat<\/h2>\n
            \n
          • Saint Jacques Rossini et pur\u00e9e de c\u00e8leri.<\/li>\n<\/ul>\n

            Dessert<\/h2>\n
              \n
            • \u00e0 choisir dans les desserts du moment du menu \u00ab\u00a0Bib\u00a0\u00bb<\/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\u00bb4.27.4″ hover_enabled=\u00a0\u00bb0″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

              Le GRAND BLEU<\/h1>\n

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

              Menu Grand Bleu NON DISPONIBLE – Homard en 4 services<\/strong>
              <\/strong><\/p>\n

              La r\u00e9servation est imp\u00e9rative. La disponibilit\u00e9 \u00e9ventuelle du menu est limit\u00e9e<\/strong><\/p>\n

              \"\"<\/h2>\n

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

                Bisque de homard<\/p>\n<\/li>\n

              • Salade de queue et pince de homard vapeur, pousses d’\u00e9pinard, cr\u00e8me mont\u00e9e au Yuzu.<\/li>\n
              • Beignets de homard en tempura, mayonnaise \u00e0 l’ail noir.<\/li>\n<\/ul>\n

                 <\/p>\n

                Plat<\/h2>\n
                  \n
                • Homard entier r\u00f4ti au beurre d’estragon, pommes grenailles.<\/li>\n<\/ul>\n

                  Dessert<\/h2>\n
                    \n
                  • \u00e0 choisir dans les desserts du moment du menu \u00ab\u00a0Bib\u00a0\u00bb<\/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 Novembre 2024 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. Velout\u00e9 Du […]<\/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-2009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"yoast_head":"\nMenu \u00e0 partir du 27 Novembre 2024 - 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\/menu-a-partir-du-27-novembre-2024\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menu \u00e0 partir du 27 Novembre 2024 - L'assiette au jardin | Restaurant \u00e0 Noirmoutier\" \/>\n<meta property=\"og:description\" content=\"Un nouveau menu \u00e0 partir du 28 Novembre 2024 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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