[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb3.22″][et_pb_row _builder_version=\u00a0\u00bb3.25″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.25″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.0.7″ z_index_tablet=\u00a0\u00bb500″]<\/p>\n
Menu en six services<\/strong> avec champagne \u00e0 discr\u00e9tion – 80 euros<\/strong><\/p>\n Glace \u00e0 la pomme de terre de Noirmoutier Notre signature : L\u2019Hu\u00eetre Fujiyama Saint Jacques en deux mani\u00e8res Supr\u00eame de pintade , cro\u00fbtons de pain d\u2019\u00e9pice et sauce au foie gras La s\u00e9lection de fromages affin\u00e9s de Xavier Thuret Meilleur Ouvrier de France<\/p>\n B\u00fbche de la For\u00eat Noire Un R\u00e9veillon de la Saint Sylvestre tout en douceur et en effervescence Menu en six services avec champagne \u00e0 discr\u00e9tion – 80 euros Premier service Glace \u00e0 la pomme de terre de Noirmoutier Bouch\u00e9e de homard bleu \u00e0 la cr\u00e8me de Yuzu et graines de grenade Deuxi\u00e8me service Notre signature : L\u2019Hu\u00eetre Fujiyama Tartare d\u2019hu\u00eetrs […]<\/p>\n","protected":false},"author":1,"featured_media":486,"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-479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"yoast_head":"\nPremier service<\/h2>\n
\nBouch\u00e9e de homard bleu \u00e0 la cr\u00e8me de Yuzu et graines de grenade<\/p>\nDeuxi\u00e8me service<\/h2>\n
\nTartare d\u2019hu\u00eetrs naturelles de Raymond Kadem au fruti de la passion, Kakigori de bouillon dashi au vinaigre fum\u00e9 de feuilles de cerisier.
\nChantilly de wasabi frais<\/p>\nTroisi\u00e8me service<\/h2>\n
\nSaint Jacques fra\u00eeches fum\u00e9es en salade d\u2019agrumes et de tr\u00e8vise, vinaigrette
\nau pralin\u00e9\u00a0, carpaccio de Saint Jacques au Papierusse de caviar<\/p>\nQuatri\u00e8me service<\/h2>\n
\nMarrons flamb\u00e9es au Cognac, pur\u00e9e de c\u00e9leri<\/p>\nCinqui\u00e8me service<\/h2>\n
Sixi\u00e8me services<\/h2>\n
\nCaf\u00e9 et mignardises
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