{"id":5659,"date":"2020-08-06T13:40:49","date_gmt":"2020-08-06T11:40:49","guid":{"rendered":"http:\/\/agence-petit-gastronome.fr\/dev\/ande\/notre-carte\/"},"modified":"2024-06-13T17:40:33","modified_gmt":"2024-06-13T15:40:33","slug":"notre-carte","status":"publish","type":"page","link":"https:\/\/www.restaurant-skab.fr\/en\/notre-carte\/","title":{"rendered":"A La Carte"},"content":{"rendered":"

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A LA CARTE<\/span><\/h1>\n

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\n\t\t\t\tOur<\/span><\/span> Starters\t\t\t<\/h2>\n\t\t\t\t
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    \n\t\t\t\t\tLangoustine\t\t\t\t<\/h6>\n\t\t\t<\/div>\n\t\t\t\t\t\t
    \n\t\t\t\tSeared langoustine tails and tartare. Leek tagliatelle with a hint of coriander, shellfish marini\u00e8re with ginger butter.\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t<\/div>\n\t\t
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    55 \u20ac<\/h5>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\n\n\t\t\t\t\t<\/div>\n\t<\/div>\n\n<\/li>
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    \n\t\t\t\t\tGuy Sanchez Oyster – Signature 2015\t\t\t\t<\/h6>\n\t\t\t<\/div>\n\t\t\t\t\t\t
    \n\t\t\t\tWarm oysters from Guy Sanchez in Loupian, prepared in lasagna style, Anna potato as foam and shards, oyster-infused whipped milk, and Oscietre caviar from Ch\u00e2teau Castillone.\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t<\/div>\n\t\t
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    52 \u20ac<\/h5>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\n\n\t\t\t\t\t<\/div>\n\t<\/div>\n\n<\/li>
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    \n\t\t\t\t\tAsparagus from Galis \u2013 Mediterranean Whiting\t\t\t\t<\/h6>\n\t\t\t<\/div>\n\t\t\t\t\t\t
    \n\t\t\t\tA medley of local white and green asparagus. Mediterranean whiting confit in olive oil from the Jeanjean olive grove. Mont Bouquet almond sorbet. \t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t<\/div>\n\t\t
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    52 \u20ac<\/h5>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\n\n\t\t\t\t\t<\/div>\n\t<\/div>\n\n<\/li><\/ul><\/div>[\/vc_column][vc_column width=”1\/4″ css=”.vc_custom_1596625669458{background-color: #ffffff !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″]
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    \n\t\t\t\tMain<\/span> Courses<\/span>\t\t\t<\/h2>\n\t\t\t\t
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      \n\t\t\t\t\tMediterranean Red Mullet\t\t\t\t<\/h6>\n\t\t\t<\/div>\n\t\t\t\t\t\t
      \n\t\t\t\tFillet of locally caught red mullet roasted with Colonnata bacon, Paris mushrooms with a rich filling of caramelized shallots, spinach, and Verrecchia family cured ham. Matelote sauce with Costi\u00e8res red wine.\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t<\/div>\n\t\t
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      58 \u20ac<\/h5>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\n\n\t\t\t\t\t<\/div>\n\t<\/div>\n\n<\/li>
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      \n\t\t\t\t\tBeauregard Farm Guinea Fowl\t\t\t\t<\/h6>\n\t\t\t<\/div>\n\t\t\t\t\t\t
      \n\t\t\t\tGuinea fowl from Beauregard Farm prepared two ways \u2013 breast wrapped in green cabbage leaf and confit leg. Creamy roasted cauliflower and green cabbage cromesquis. Vegetable Ravioli Filled with Mashed Cabbage, enhanced with peanut. Guinea fowl jus with roasted peanut oil.\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t<\/div>\n\t\t
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      60 \u20ac<\/h5>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\n\n\t\t\t\t\t<\/div>\n\t<\/div>\n\n<\/li>
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      \n\t\t\t\t\tProvence Lamb\t\t\t\t<\/h6>\n\t\t\t<\/div>\n\t\t\t\t\t\t
      \n\t\t\t\tRoasted saddle and rack of Provence lamb. Confit lamb shoulder bonbon with local peas. Creamy and terrine-style peas. Lamb jus accented with crushed tomato and olive fragments.\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t<\/div>\n\t\t
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      60 \u20ac<\/h5>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\n\n\t\t\t\t\t<\/div>\n\t<\/div>\n\n<\/li><\/ul><\/div>[\/vc_column][vc_column width=”1\/4″ css=”.vc_custom_1596625669458{background-color: #ffffff !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″]
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      \n\t\t\t\tOur<\/span> desserts<\/span>\t\t\t<\/h2>\n\t\t\t\t
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        \n\t\t\t\t\tCheese Platter\t\t\t\t<\/h6>\n\t\t\t<\/div>\n\t\t\t\t\t\t
        \n\t\t\t\tfrom Monsieur Vergne and goat\u2019s cheese from Monsieur Rio.\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t<\/div>\n\t\t
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        28 \u20ac<\/h5>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\n\n\t\t\t\t\t<\/div>\n\t<\/div>\n\n<\/li>
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        \n\t\t\t\t\tStrawberry & Rhubarb\t\t\t\t<\/h6>\n\t\t\t<\/div>\n\t\t\t\t\t\t
        \n\t\t\t\tOn an almond macaron, rhubarb prepared as a jam and lightly poached segments, local strawberry pieces, light cream, strawberry rhubarb ice cream.\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t<\/div>\n\t\t
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        28 \u20ac<\/h5>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\n\n\t\t\t\t\t<\/div>\n\t<\/div>\n\n<\/li>
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        \n\t\t\t\t\tMr. Comte\u2019s Chocolate\t\t\t\t<\/h6>\n\t\t\t<\/div>\n\t\t\t\t\t\t
        \n\t\t\t\tMr. Comte\u2019s Chocolate: \u201cHacienda El\u00e9onore\u201d chocolate from Monsieur Comte, Sacher biscuit with milk and dark chocolate cream, crispy ivory shortbread, cocoa sorbet.\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t<\/div>\n\t\t
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        28 \u20ac<\/h5>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\n\n\t\t\t\t\t<\/div>\n\t<\/div>\n\n<\/li>
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        \n\t\t\t\t\tThe SKAB Signature Hazelnut Souffl\u00e9\t\t\t\t<\/h6>\n\t\t\t<\/div>\n\t\t\t\t\t\t
        \n\t\t\t\t\u2018Skab\u2019 signature hazelnut souffl\u00e9 with a tangy center, soft lemon and Buddha\u2019s hand biscuit, hazelnut pieces and ice cream.\t\t\t<\/div>\n\t\t\t\t\t\t\n\t\t<\/div>\n\t\t
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        28 \u20ac<\/h5>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\n\n\t\t\t\t\t<\/div>\n\t<\/div>\n\n<\/li><\/ul><\/div>[\/vc_column][vc_column width=”1\/4″ css=”.vc_custom_1596625669458{background-color: #ffffff !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

        [vc_row content_text_aligment=”center” parallax_background_image=”5281″][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][\/vc_column][vc_column width=”1\/4″ css=”.vc_custom_1596625669458{background-color: #ffffff !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][\/vc_column][vc_column width=”1\/4″ css=”.vc_custom_1596625669458{background-color: #ffffff !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][\/vc_column][vc_column width=”1\/4″ css=”.vc_custom_1596625669458{background-color: #ffffff !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-5659","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/pages\/5659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/comments?post=5659"}],"version-history":[{"count":1,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/pages\/5659\/revisions"}],"predecessor-version":[{"id":8577,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/pages\/5659\/revisions\/8577"}],"wp:attachment":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/media?parent=5659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}