{"id":2379,"date":"2026-04-17T15:11:49","date_gmt":"2026-04-17T13:11:49","guid":{"rendered":"https:\/\/lassietteaujardin.fr\/?p=2379"},"modified":"2026-04-17T15:11:52","modified_gmt":"2026-04-17T13:11:52","slug":"menus-a-partir-du-17-avril-2026","status":"publish","type":"post","link":"https:\/\/lassietteaujardin.fr\/menus-a-partir-du-17-avril-2026\/","title":{"rendered":"Menus \u00e0 partir du 17 Avril 2026"},"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\u00bb4.27.5″ hover_enabled=\u00a0\u00bb0″ z_index_tablet=\u00a0\u00bb500″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Nouveau menu \u00e0 partir du vendredi 17 avril !<\/span><\/h2>\n

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

Menu BIB 39 euros – entr\u00e9e, plat, dessert \/ \u00e0 midi UNIQUEMENT entr\u00e9e, plat ou plat, dessert 33 euros.<\/strong>
<\/strong><\/p>\n

\"\"<\/h2>\n

[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/lassietteaujardin.fr\/wp-content\/uploads\/2026\/04\/04-14-Menu-A4.jpg\u00a0\u00bb title_text=\u00a0\u00bb04-14-Menu-A4″ url=\u00a0\u00bbhttps:\/\/lassietteaujardin.fr\/wp-content\/uploads\/2026\/04\/04-14-Menu-A4.pdf\u00a0\u00bb url_new_window=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text disabled_on=\u00a0\u00bbon|on|on\u00a0\u00bb admin_label=\u00a0\u00bbArticle\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ z_index_tablet=\u00a0\u00bb500″ disabled=\u00a0\u00bbon\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Un nouveau menu \u00e0 partir du jeudi 12 f\u00e9vrier au soir 19h<\/h1>\n

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

Menu BIB 39 euros – entr\u00e9e, plat, dessert \/ \u00e0 midi UNIQUEMENT entr\u00e9e, plat ou plat, dessert 33 euros.<\/strong>
\n<\/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

  • Le Poulpe.:<\/strong><\/em> Terrine de poulpe et cr\u00e8me d’ail noir, salade de pois chiches d’Ang\u00e8le au chorizo piquant.<\/li>\n<\/ul>\n

     <\/p>\n

    Plats<\/h2>\n
      \n
    • Le Merlu:<\/strong><\/em> Filet de Merlu, cuit \u00e0 la po\u00eale au beurre clarifi\u00e9, sauce \u00ab\u00a0petit sacril\u00e8ge\u00a0\u00bb beurre blanc boulevers\u00e9 par du caf\u00e9 moulu, pomme de terre vapeur, po\u00eal\u00e9e de girolles..<\/li>\n
    • \n

      L’agneau:<\/strong> Brochettes d’agneau en trois mani\u00e8res\u00a0 MPL ( Mykonos, Palerme, Londres)\u00a0:
      \n\u00e9paule d’agneau marin\u00e9e au paprika et \u00e0 l’origan, boulettes d’agneau \u00e0 la menthe, persil, oignon nouveau et feta et rognon d’agneau au cumin.
      \nSauce \u00e0 la menthe fraiche, caponata ( aubergines, c\u00e9leri, tomates, oignon rouge), pommes de terre grenaille r\u00f4ties,
      \nail nouveau r\u00f4t<\/em><\/p>\n

      \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
      • Le \u00ab\u00a0Finger\u00a0\u00bb:<\/strong><\/em> Finger ganache au chocolat noir et fraises gariguettes.<\/li>\n
      • Le Jama\u00efcan Baba Coffee:<\/strong><\/em> Baba au rhum du tonneau, caf\u00e9 ou d\u00e9ca, chantilly \u00e0 la vanille, zeste d’orange et brin d’Ang\u00e9lique confites.<\/li>\n<\/ul>\n

        [\/et_pb_text][et_pb_text disabled_on=\u00a0\u00bbon|on|on\u00a0\u00bb admin_label=\u00a0\u00bbArticle\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ z_index_tablet=\u00a0\u00bb500″ disabled=\u00a0\u00bbon\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

        Menu \u00a0\u00bb les petits d\u00e9lices\u00a0\u00bb<\/h1>\n

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

        Menu 52 euros .<\/strong>
        \n<\/strong><\/p>\n

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

        \"\"<\/h2>\n

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

          Le Carpaccio<\/strong>
          \nCarpaccio de b\u0153uf Waygu 5A venu du Japon pour vous, ciboulette et s\u00e9same, sauce Ponzu Yuzu.<\/p>\n<\/li>\n<\/ul>\n

           <\/p>\n

          Plat<\/h2>\n
            \n
          • Le ris de veau d’\u00e9t\u00e9.<\/strong>
            \nRis de veau croustillant, \u00e9mulsion et huile aux herbes fra\u00eeches, courgettes r\u00f4ties du jardin de Morgan \u00e0 Barb\u00e2tre et pommes grenailles.<\/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
            • Le \u00ab\u00a0Finger\u00a0\u00bb:<\/strong><\/em> Finger ganache chocolat noir et fraises gariguettes.<\/li>\n
            • Le Jama\u00efcan Baba Coffee:<\/strong><\/em> Baba au rhum du tonneau, caf\u00e9 ou d\u00e9ca, chantilly \u00e0 la vanille, zeste d’orange et brin d’Ang\u00e9lique confites.<\/li>\n<\/ul>\n

              [\/et_pb_text][et_pb_text disabled_on=\u00a0\u00bbon|on|on\u00a0\u00bb admin_label=\u00a0\u00bbArticle\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ z_index_tablet=\u00a0\u00bb500″ disabled=\u00a0\u00bbon\u00a0\u00bb 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

                    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

                    Nouveau menu \u00e0 partir du vendredi 17 avril ! La cheffe Dominique SORET vous propose Menu BIB 39 euros – entr\u00e9e, plat, dessert \/ \u00e0 midi UNIQUEMENT entr\u00e9e, plat ou plat, dessert 33 euros. Un nouveau menu \u00e0 partir du jeudi 12 f\u00e9vrier au soir 19h La cheffe Dominique SORET vous propose Menu BIB 39 […]<\/p>\n","protected":false},"author":1,"featured_media":393,"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-2379","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"yoast_head":"\nMenus \u00e0 partir du 17 Avril 2026 - 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-17-avril-2026\/\" \/>\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 17 Avril 2026 - L'assiette au jardin | Restaurant \u00e0 Noirmoutier\" \/>\n<meta property=\"og:description\" content=\"Nouveau menu \u00e0 partir du vendredi 17 avril ! La cheffe Dominique SORET vous propose Menu BIB 39 euros - entr\u00e9e, plat, dessert \/ \u00e0 midi UNIQUEMENT entr\u00e9e, plat ou plat, dessert 33 euros. 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La cheffe Dominique SORET vous propose Menu BIB 39 euros - entr\u00e9e, plat, dessert \/ \u00e0 midi UNIQUEMENT entr\u00e9e, plat ou plat, dessert 33 euros. 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