{"id":2110,"date":"2025-03-06T14:02:28","date_gmt":"2025-03-06T13:02:28","guid":{"rendered":"https:\/\/lassietteaujardin.fr\/?p=2110"},"modified":"2025-03-06T14:24:14","modified_gmt":"2025-03-06T13:24:14","slug":"menus-a-partir-du-06-mars-2025","status":"publish","type":"post","link":"https:\/\/lassietteaujardin.fr\/menus-a-partir-du-06-mars-2025\/","title":{"rendered":"Menus \u00e0 partir du 06 MARS 2025"},"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\u00bb4.27.4″ 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 06 MARS 2025<\/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:<\/strong><\/em> tartare d\u2019hu\u00eetres naturelles 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

  • Gratin\u00e9e des Halles:<\/strong><\/em> gratin\u00e9e \u00e0 l’oignon de Roscoff au vin blanc et Comt\u00e9.<\/li>\n<\/ul>\n

     <\/p>\n

    Plats<\/h2>\n
      \n
    • L’aile de raie:<\/strong><\/em> Aile de raie de nos c\u00f4tes aux condiments catalans, accompagn\u00e9e de Pimentos del Padron et pomme de Terre \u00e0 la Su\u00e9doise.<\/li>\n
    • \n

      Pot au feu de cochon:<\/strong><\/em> Pot au feu de cochon en 3 viandes et oreilles aux saveurs d’Asie, patate douce, fenouil, carotte et radis Da\u00eekon, moutarde cacahu\u00e8tes et condiment \u00e0 l’ail noir.<\/p>\n<\/li>\n<\/ul>\n

      Desserts<\/h2>\n
        \n
      • Les saveurs de l’\u00efle:<\/strong><\/em>\u00a0 glace au mimosa, g\u00e9noise imbib\u00e9e au sirop de laurier, sorbet \u00e0 l’immortelle, tuile de caramel \u00e0 la fleur de sel.<\/li>\n
      • La Tartelette:<\/strong><\/em> tartelette caramel au beurre sal\u00e9 et chocolat.<\/li>\n
      • Le tajine:<\/strong><\/em> tajine de fruits d’hiver et fruits secs au bouillon d’\u00e9pices.<\/li>\n<\/ul>\n

         <\/p>\n

        [\/et_pb_text][et_pb_divider _builder_version=\u00a0\u00bb4.27.4″ _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

        Menu \u00a0\u00bb les petits d\u00e9lices\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

          La Saint Jacques:<\/strong><\/em> 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
          • Le ris de veau entre Terre et mer:<\/em><\/strong> ris de veau croustillant, espuma \u00e0 l’estragon..<\/li>\n<\/ul>\n

            Dessert<\/h2>\n
              \n
            • Les saveurs de l’\u00efle:<\/strong><\/em>\u00a0 glace au mimosa, g\u00e9noise imbib\u00e9e au sirop de laurier, sorbet \u00e0 l’immortelle, tuile de caramel \u00e0 la fleur de sel.<\/li>\n
            • La Tartelette:<\/strong><\/em> tartelette caramel au beurre sal\u00e9 et chocolat.<\/li>\n
            • Le tajine:<\/strong><\/em> tajine de fruits d’hiver et fruits secs au bouillon d’\u00e9pices<\/li>\n<\/ul>\n

               <\/p>\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″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

              Le menu du voyageur, escale au Japon<\/h1>\n

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

              La r\u00e9servation est imp\u00e9rative 48 heures avant, la disponibilit\u00e9 \u00e9ventuelle du menu \u00e9tant limit\u00e9e.<\/strong><\/p>\n

              En 4 services pour 2 personnes 110 euros.<\/p>\n

              \"\"<\/h2>\n

              Entr\u00e9es<\/h2>\n
                \n
              • Hu\u00eetre Fujiyama:<\/strong><\/em> tartare d\u2019hu\u00eetres naturelles 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>.<\/li>\n
              • Tempura: <\/strong><\/em>Saint Jacques, encornets et crevettes servis en Beignets.<\/li>\n<\/ul>\n

                 <\/p>\n

                Plat<\/h2>\n
                  \n
                • SHABU SHABU, fondue japonaise au bouillon Dashi: <\/strong><\/em>assiette de fruits de mer, de boeuf Wagyu et Tofu, de l\u00e9gumes et nouilles japonaises et assortiments de sauces.<\/li>\n<\/ul>\n

                  Dessert<\/h2>\n
                    \n
                  • Moshis:<\/strong><\/em>\u00a0 Sakura et Th\u00e9 Matcha.<\/li>\n<\/ul>\n

                     <\/p>\n

                     <\/p>\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 06 MARS 2025 La cheffe Dominique SORET vous propose Menu BIB 39 euros – entr\u00e9e, plat, dessert Entr\u00e9es Hu\u00eetre Fujiyama: tartare d\u2019hu\u00eetres naturelles 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. Gratin\u00e9e des […]<\/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-2110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"yoast_head":"\nMenus \u00e0 partir du 06 MARS 2025 - 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-06-mars-2025\/\" \/>\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 06 MARS 2025 - L'assiette au jardin | Restaurant \u00e0 Noirmoutier\" \/>\n<meta property=\"og:description\" content=\"Un nouveau menu \u00e0 partir du 06 MARS 2025 La cheffe Dominique SORET vous propose Menu BIB 39 euros - entr\u00e9e, plat, dessert Entr\u00e9es Hu\u00eetre Fujiyama: tartare d\u2019hu\u00eetres naturelles 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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