[vc_row css=”.vc_custom_1528379266903{padding-top: 9px !important;}”][vc_column][vc_empty_space][vc_column_text]<\/p>\n
Comme chaque ann\u00e9e, le chef Damien Sanchez<\/strong> vous pr\u00e9sente son Menu Gibier 2023 <\/strong>au Restaurant SKAB<\/strong>. Le menu sera disponible\u00a0au d\u00e9jeuner et au d\u00eener !<\/strong><\/p>\n [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row el_class=”mobilemarge”][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n Menu Gibier \u00e0 137 \u20ac<\/u><\/strong><\/p>\n Jeudi 16, Vendredi 17 et Samedi 18 Novembre<\/strong><\/p>\n \u00a0Au d\u00e9jeuner et au d\u00eener<\/strong><\/p>\n <\/p>\n <\/p>\n Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n Saucisson au sanglier brioch\u00e9 *****<\/p>\n Caillette aux deux gibiers\u00a0: li\u00e8vre et sanglier. *****<\/p>\n Pot au feu de faisan. Gros tortellini de cuisse de faisan et l\u00e9gumes oubli\u00e9s. *****<\/p>\n Colvert r\u00f4ti au four. Lentilles de chez Mala\u00efgue relev\u00e9es au citron frais. *****<\/p>\n Pause fraicheur\u00a0: Framboise \/ Chartreuse \/ Sorbet aux herbes<\/p>\n *****<\/p>\n Traditionnel Wellington de filet de chevreuil. *****<\/p>\n Sur un cr\u00e9meux au thym, figue de pays poch\u00e9e dans un sirop l\u00e9ger, cube de brioche perdue. *****<\/p>\n Biscuit fondant \u00e0 la noisette, marmelade de citron aux \u00e9clats de noisettes torr\u00e9fi\u00e9es, cr\u00e8me pralin\u00e9, sorbet citron.<\/p>\n *****<\/p>\n Mignardises et confiseries<\/p>\n [\/vc_column_text][vc_empty_space][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" D\u00e9couvrez notre menu gibier<\/p>\n","protected":false},"author":5,"featured_media":7474,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[243],"tags":[],"class_list":["post-7468","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nos-menus"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/7468","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=7468"}],"version-history":[{"count":2,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/7468\/revisions"}],"predecessor-version":[{"id":8557,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/7468\/revisions\/8557"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/media\/7474"}],"wp:attachment":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/media?parent=7468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/categories?post=7468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/tags?post=7468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nVous pouvez d\u00e9j\u00e0 r\u00e9server pour le Jeudi 16, <\/strong>Vendredi 17 ou Samedi 18 Novembre.<\/strong><\/p>\n
\nSauce marchand de vin aux \u00e9chalotes confites
\net moutarde de chez N\u00eemes Grain.
\nSalade aux herbes folles de chez Maurice.<\/p>\n
\nPo\u00eal\u00e9e de chanterelles et \u00e9cume de champignons
\nSauce civet.<\/p>\n
\nBouillon de pot au feu gingembre \/ citronnelle.<\/p>\n
\nCopeau de lard de Colonnata.
\nBeurre mont\u00e9 aux condiments.<\/p>\n
\nCr\u00e9meux d\u2019\u00e9pinard et navet de pardailhan confit.
\nSauce Grand Veneur au foie gras de chez Franck Vialle et truffe d\u2019automne.<\/p>\n
\nSorbet faisselle de ch\u00e8vre de chez Rio.<\/p>\n