[vc_row css=”.vc_custom_1528379266903{padding-top: 9px !important;}”][vc_column][vc_empty_space][vc_column_text]<\/p>\n
Pour la f\u00eate des m\u00e8res<\/strong>, le chef Damien Sanchez <\/strong>vous propose un menu unique<\/strong> au Restaurant Skab, <\/strong>le Dimanche 31 Mai 2025 au tarif de 135\u20ac par personne et hors boissons.<\/strong><\/p>\n Le menu sera disponible uniquement au d\u00e9jeuner.<\/strong><\/p>\n [\/vc_column_text][vc_separator color=”custom” el_width=”10″ accent_color=”#ff6600″ css=”.vc_custom_1709633138238{padding-top: 5% !important;padding-bottom: 3% !important;}”][\/vc_column][\/vc_row][vc_row el_class=”mobilemarge”][vc_column width=”1\/4″][vc_single_image image=”10195″ img_size=”large” alignment=”center”][\/vc_column][vc_column width=”1\/2″ css=”.vc_custom_1771850972462{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_empty_space height=”20px”][vc_column_text]<\/p>\n Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n Asperges vertes de pays cuites \u00ab Al dente \u00bb, *****<\/p>\n Langoustine r\u00f4tie et hu\u00eetre chaude de chez Guy Sanchez. *****<\/p>\n Daurade de M\u00e9diterran\u00e9e cuite sur la peau. *****<\/p>\n Sorbet aux herbes et flanqu\u00e9e de fruits rouges.<\/p>\n *****<\/p>\n Supr\u00eame de pigeon des fr\u00e8res Baeza r\u00f4ti sur le coffre. *****<\/p>\n P\u00e9lardon de chez Mathieu Rio, *****<\/p>\n Le vacherin version \u00ab\u00a0Skab\u00a0\u00bb, *****<\/p>\n Mignardise et confiseries<\/p>\n [\/vc_column_text][vc_empty_space][vc_btn title=”R\u00e9server” align=”center” link=”url:https%3A%2F%2Fwww.restaurant-skab.fr%2Freservations%2F|title:R%C3%A9servation||”][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”10196″ img_size=”large” alignment=”center”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" D\u00e9couvrez notre menu sp\u00e9cial F\u00eate des m\u00e8res 2026 et offrez-lui un moment d’exception dans notre restaurant \u00e9toil\u00e9 <\/p>\n","protected":false},"author":5,"featured_media":10194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[243,264],"tags":[270,271,273,272],"class_list":["post-10192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nos-menus","category-nos-menus-2-2","tag-fete-des-meres","tag-idee-cadeau","tag-menu","tag-menu-special"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/10192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"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=10192"}],"version-history":[{"count":11,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/10192\/revisions"}],"predecessor-version":[{"id":10207,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/10192\/revisions\/10207"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/media\/10194"}],"wp:attachment":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/media?parent=10192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/categories?post=10192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/tags?post=10192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTruite des Fumades en sashimi et en tartare,
\nr\u00e9hauss\u00e9 \u00e0 la pommade de pomelos.<\/p>\n
\nBille de carotte et de navet roul\u00e9es dans un beurre d\u2019algues.
\nMousse de lait mont\u00e9e \u00e0 l\u2019hu\u00eetre.
\nCaviar Osci\u00e8tre Ch\u00e2teau Castillonne.<\/p>\n
\nPetits pois \u00e0 la fran\u00e7aise, copeau de lard de Colonnata.
\nBeurre battu au vinaigre de chez Mala\u00efgue.<\/p>\n
\nDemi artichaut poivrade farci \u00e0 la cuisse de pigeon.
\nJus de pigeon relev\u00e9 au foie gras.<\/p>\n
\nOlive de l\u2019oliveraie Jeanjean en nage et en sorbet.<\/p>\n
\nsur un biscuit vanille,
\nla cerise de pays en marmelade, en \u00e9clats au naturel,
\nbavaroise infus\u00e9e \u00e0 la baie rose,
\nsorbet griotte.<\/p>\n