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[\/vc_column_text]\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1598351018533{padding-top: 6.2% !important;padding-bottom: 6.6% !important;}”][vc_column offset=”vc_col-lg-6 vc_col-md-12″][vc_empty_space height=”20px”]
In 8 services – 133 \u20ac<\/strong> [\/vc_column_text][vc_column_text]<\/p>\n Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n A medley of local white and green asparagus. *****<\/p>\n Seared langoustine tails and tartare. OR<\/p>\n Warm oysters from Guy Sanchez in Loupian, prepared in lasagna style, *****<\/p>\n Fillet of locally caught red mullet roasted with Colonnata bacon, *****<\/p>\n Refreshing Break<\/em><\/p>\n *****<\/p>\n Roasted saddle and rack of Provence lamb. *****<\/p>\n Cheese Platter from Mr Vergne & goats cheese from Mr Rio<\/em><\/p>\n *****<\/p>\n Pr\u00e9 Dessert<\/em><\/p>\n *****<\/p>\n Choice of Dessert from \u201cA la Carte\u201d<\/em><\/p>\n *****<\/p>\n Mignardise et confiseries<\/p>\n [\/vc_column_text][\/vc_column][vc_column offset=”vc_col-lg-6 vc_col-md-12″][vc_empty_space height=”20px”] In 6 services – 98 \u20ac [\/vc_column_text][vc_column_text]<\/p>\n Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n Amuse-Bouche<\/p>\n *****<\/p>\n A medley of local white and green asparagus. OR<\/p>\n Warm oysters from Guy Sanchez in Loupian, prepared in lasagna style, *****<\/p>\n Fillet of locally caught red mullet roasted with Colonnata bacon, OR<\/p>\n Guinea fowl from Beauregard Farm prepared two ways *****<\/p>\n Cheese Platter from Mr Vergne & goats cheese from Mr Rio<\/em><\/p>\n *****<\/p>\n Pr\u00e9 Dessert<\/p>\n *****<\/p>\n Choice of Dessert from \u201cA la Carte\u201d<\/em><\/p>\n *****<\/p>\n Mignardise et confiseries<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row disable_element=”yes” row_content_width=”grid” css=”.vc_custom_1772442662213{padding-top: 6.2% !important;padding-bottom: 6.6% !important;}”][vc_column offset=”vc_col-lg-6 vc_col-md-12″][vc_empty_space height=”20px”] \u00a0<\/strong>Starter & Dish or Dish and dessert – 53 \u20ac <\/p>\n Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n Free-range chicken from the Baeza brothers prepared as a galantine, *****<\/p>\n Monkfish blanquette enhanced with vinegar from \u201cMala\u00efgue\u201d. *****<\/p>\n Cheese Platter from Mr Vergne & goats cheese from Mr Rio<\/em><\/p>\n *****<\/p>\n Cr\u00eape Suzette \u201cSkab style\u201d, with mandarin marmalade and zest, *****<\/p>\n Mignardise et confiseries<\/p>\n [\/vc_column_text][\/vc_column][vc_column offset=”vc_col-lg-6 vc_col-md-12″][vc_empty_space height=”20px”] \n\t\t\t\tFrom January 6\t\t\t<\/p>\n\t\t\t<\/div>\n<\/div>[vc_column_text css=”.vc_custom_1767111282149{padding-bottom: 20px !important;}”]<\/p>\n In 7 services – 175 \u20ac [\/vc_column_text][vc_column_text]<\/p>\n Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n Agata potato cappuccino cooked in its skin and enhanced with Melanosporum truffle. Lightly seared scallops.<\/em><\/p>\n *****<\/p>\n Farm chicken from Beauregard prepared three ways *****<\/p>\n Turbot roasted in frothy butter, conchiglioni stuffed with truffled stewed leeks. *****<\/p>\n Mont Bouquet almond sorbet, *****<\/p>\n Aubrac beef fillet with truffle, slowly pan-seared. *****<\/p>\n Brillat-Savarin with Truffle.<\/em><\/p>\n *****<\/p>\n Truffle Trompe-l\u2019\u0152il: Melanosporum truffle mousse with a hazelnut center, *****<\/p>\n Mignardise et confiseries<\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”mobilemarge”][vc_column width=”1\/3″][\/vc_column][vc_column width=”1\/3″] \u00a0<\/strong>Starter & Dish or Dish and dessert – 53 \u20ac <\/p>\n <\/p>\n Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n Green and white asparagus with hazelnut oil, *****<\/p>\n Saut\u00e9ed monkfish medallion, *****<\/p>\n Cheese Platter from Mr Vergne & goats cheese from Mr Rio<\/em><\/p>\n *****<\/p>\n Saut\u00e9ed monkfish medallion, *****<\/p>\n Mignardise et confiseries<\/p>\n [\/vc_column_text][vc_column_text css=”.vc_custom_1672760988130{padding-bottom: 20px !important;}”][\/vc_column_text][\/vc_column][vc_column width=”1\/3″][\/vc_column][\/vc_row][vc_row el_class=”mobilemarge”][vc_column width=”1\/3″][\/vc_column][vc_column width=”1\/3″][vc_empty_space height=”20px”] The Chef propose a 10 courses menu, <\/p>\n 10 courses at – 168 \u20ac<\/strong> [\/vc_column_text][\/vc_column][vc_column width=”1\/3″][\/vc_column][\/vc_row][vc_row el_class=”mobilemarge”][vc_column width=”1\/2″][vc_empty_space height=”20px”] Children menu under 10 years old Starter \/ Meat or Fish accompaniment to seasonal vegetables or starchy foods \/<\/em> [\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”20px”] Children menu under 12 years old Amuse-bouche \/ Choice of Starter from “A la carte” \/<\/em> Please note: starter, main course and dessert in portions suitable for children.<\/p>\n [\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row content_text_aligment=”center” parallax_background_image=”6613″][vc_column][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1598351018533{padding-top: 6.2% !important;padding-bottom: 6.6% !important;}”][vc_column offset=”vc_col-lg-6 vc_col-md-12″][vc_empty_space height=”20px”][vc_column_text] In 8 services – 133 \u20ac With 4 glasses of wine – 193 \u20ac [\/vc_column_text][vc_column_text] Bouch\u00e9es Ap\u00e9ritives ***** A medley of local white and green asparagus. Mediterranean whiting confit in olive oil from the Jeanjean olive grove. Mont Bouquet almond sorbet. ***** Seared langoustine tails and tartare. Leek tagliatelle with a hint of coriander, shellfish marini\u00e8re with ginger butter. OR Warm 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. ***** Fillet […]<\/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-5673","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/pages\/5673","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=5673"}],"version-history":[{"count":65,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/pages\/5673\/revisions"}],"predecessor-version":[{"id":10412,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/pages\/5673\/revisions\/10412"}],"wp:attachment":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/media?parent=5673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nWith 4 glasses of wine – 193 \u20ac<\/strong><\/p>\n
\nMediterranean whiting confit in olive oil from the Jeanjean olive grove.
\nMont Bouquet almond sorbet. <\/em><\/p>\n
\nLeek tagliatelle with a hint of coriander,
\nshellfish marini\u00e8re with ginger butter.<\/em><\/p>\n
\nAnna potato as foam and shards, oyster-infused whipped milk,
\nand Oscietre caviar from Ch\u00e2teau Castillone.<\/em><\/p>\n
\nParis mushrooms with a rich filling of caramelized shallots,
\nspinach, and Verrecchia family cured ham.
\nMatelote sauce with Costi\u00e8res red wine.<\/em><\/p>\n
\nConfit lamb shoulder bonbon with local peas.
\nCreamy and terrine-style peas.
\nLamb jus accented with crushed tomato and olive fragments.<\/em><\/p>\n\n\t\t\t\tMenu<\/span> Plaisir<\/span>\t\t\t<\/h2>\n\t\t\t\t
\n<\/strong>With 3 glasses of wine – 143 \u20ac<\/strong><\/p>\n
\nMediterranean whiting confit in olive oil from the Jeanjean olive grove.
\nMont Bouquet almond sorbet. <\/em><\/p>\n
\nAnna potato as foam and shards,
\noyster-infused whipped milk,
\nand Oscietre caviar from Ch\u00e2teau Castillone.<\/em><\/p>\n
\nParis mushrooms with a rich filling of caramelized shallots,
\nspinach, and Verrecchia family cured ham. Matelote sauce with Costi\u00e8res red wine.<\/em><\/p>\n
\n\u2013 breast wrapped in green cabbage leaf and confit leg.
\nCreamy roasted cauliflower and green cabbage cromesquis.
\nVegetable Ravioli Filled with Mashed Cabbage, enhanced with peanut.
\n<\/em>Guinea fowl jus with roasted peanut oil.<\/em><\/p>\n\n\t\t\t\tGourmet<\/span> Moment<\/span> Menu\t\t\t<\/h2>\n\t\t\t\t
\n<\/strong>Starter, Dish, Dessert – \u00a058 \u20ac
\n<\/strong>Starter, Dish, Dessert & Cheese – 63 \u20ac\u00a0<\/strong><\/p>\n
\nAvailable Wednesday to Saturday,
\nexcluding Sundays and public holidays. Lunch service only.<\/strong><\/p>\n
\nshiitake mushrooms from \u201cGard au Champi\u201d in a light mousse,
\nassorted pickled vegetables,
\nPomelo sauce.<\/em><\/p>\n
\nPumpkin served as a foam, ravioli, and in its natural form.
\nCreamed Swiss chard.<\/em><\/p>\n
\nchestnut cream, candied mandarin peel,
\nand chestnut chip ice cream.<\/em><\/p>\n\n\t\t\t\tMenu<\/span> Truffle<\/span>\t\t\t<\/h2>\n\t\t\t\t
\n<\/strong>With 4 glasses of wine + 70 \u20ac<\/strong><\/p>\n
\nlightly seared oyster, tempura-fried wing,
\nand low-temperature poached supr\u00eame enhanced with truffle.
\nParsnip roasted and as a truffle-infused cream.<\/em><\/p>\n
\nMini steamed leek.
\nBeaten truffle butter.<\/em><\/p>\n
\nsprinkled with grated truffle.<\/em><\/p>\n
\nCelery remoulade and in black truffle diamond.
\n<\/em>Truffle-infused beef jus.<\/em><\/p>\n
\nhazelnut custard with grated black truffle,
\nblack truffle ice cream.<\/em><\/p>\n\n\t\t\t\tGourmet<\/span> Moment<\/span> Menu\t\t\t<\/h2>\n\t\t\t\t
\n<\/strong>Starter, Dish, Dessert – \u00a058 \u20ac
\n<\/strong>Starter, Dish, Dessert & Cheese – 63 \u20ac\u00a0<\/strong><\/p>\n
\nFree-range poultry prepared three ways:
\nwing in tempura, “sot-l’y-laisse” roasted, and boned roulade breaded with hazelnut.<\/em><\/p>\n
\nStewed peas and creamy peas flavored with tarragon.
\nHerb-infused whipped butter.<\/em><\/p>\n
\nStewed peas and creamy peas flavored with tarragon.
\nHerb-infused whipped butter.<\/em><\/p>\n\n\t\t\t\tMenu<\/span> Inspiration<\/span>\t\t\t<\/h2>\n\t\t\t\t
\ncreated from the A la Carte and his inspiration !
\nThis menu will be served to the whole table,
\nit is served for lunch until 12h45 and for dinner until 20h45<\/p>\n
\nWith 5 glasses of wine – 238 \u20ac<\/strong><\/p>\n\n\t\t\t\tKid's<\/span> Menu<\/span>\t\t\t<\/h2>\n\t\t\t\t
\nTwo formulas to choose according to their appetite
\n2-course meal <\/strong>at 30 \u20ac
\n3-course meal<\/strong> at 38 \u20ac<\/p>\n
\n2 scoops of ice cream of your choice<\/p>\n\n\t\t\t\tLittle<\/span> Gourmet's<\/span> Menu<\/span>\t\t\t<\/h2>\n\t\t\t\t
\nFormula <\/strong>at 55 \u20ac
\nCheeses extra<\/strong> +15 \u20ac<\/p>\n
\nChoice of Dish from “A la carte” \/<\/em>
\nPr\u00e9-dessert \/ Choice of Dessert from “A la carte”<\/em><\/p>\n