[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 propose son Menu de P\u00e2ques <\/strong>au Restaurant SKAB<\/strong>.<\/p>\n Vous pouvez d’ores et d\u00e9j\u00e0 r\u00e9server votre table [\/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 Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n Fine tartelette de l\u00e9gumes printaniers, \u0153uf de caille mollet, *****<\/p>\n Crevettes du Grau du Roi justes snack\u00e9es, tortellini 100 pour 100 cresson. *****<\/p>\n Saut\u00e9 de lotte cuisin\u00e9 fa\u00e7on blanquette. *****<\/p>\n Pause Fra\u00eecheur\u00a0: Sorbet ananas et poivre rouge de kampot, *****<\/p>\n Carr\u00e9 et selle d\u2019agneau de Provence r\u00f4tis au sautoir, *****<\/p>\n P\u00e9lardon de chez \u00ab\u00a0Rio\u00a0\u00bb \u00e0 Saint B\u00e9nezet. *****<\/p>\n Le Nid de P\u00e2ques version \u00ab Skab \u00bb, \u00e9clats de mangues, sorbet aux fruits exotiques.<\/p>\n *****<\/p>\n Mignardises et confiseries<\/p>\n 140\u20ac par personne (Hors boissons)<\/strong><\/p>\n [\/vc_column_text][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_btn title=”R\u00e9server” align=”center” link=”url:https%3A%2F%2Fwww.restaurant-skab.fr%2Freservations%2F|title:R%C3%A9servation||”][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" D\u00e9couvrez le menu sp\u00e9cial P\u00e2ques du chef Damien Sanchez pour ce dimanche Pascal 2024<\/p>\n","protected":false},"author":5,"featured_media":8065,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[243,264],"tags":[307,301,291,277,312,289,272,313,314],"class_list":["post-7971","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nos-menus","category-nos-menus-2-2","tag-chef-etoile","tag-ecoresponsable","tag-evenement","tag-local","tag-menu-de-paques","tag-menu-gastronomique","tag-menu-special","tag-paques","tag-produits-de-saison"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/7971","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=7971"}],"version-history":[{"count":13,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/7971\/revisions"}],"predecessor-version":[{"id":8067,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/7971\/revisions\/8067"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/media\/8065"}],"wp:attachment":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/media?parent=7971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/categories?post=7971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/tags?post=7971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\npour le dimanche 31 mars 2024 midi & soir<\/strong>.<\/p>\n
\nSot-l’y-laisse et aileron de volaille fermiers. Sauce ancho\u00efade.<\/p>\n
\nRago\u00fbt de coquillages relev\u00e9 au curcuma.<\/p>\n
\nQuelques asperges vertes et blanches de pays.
\nR\u00e9hauss\u00e9es au caviar Baerii de chez Perle Noire.<\/p>\n
\nflanqu\u00e9 de fruits exotiques relev\u00e9 au rhum \u00ab\u00a0Gard au Gorille\u00a0\u00bb<\/p>\n
\ncr\u00e9meux de Pois chiche de Montaren au cumin, gros cube d\u2019aubergine po\u00eal\u00e9e.
\nJus d\u2019agneau \u00e0 l’harissa.<\/p>\n
\nRhubarbe fondante radoucie au miel de chez la Reine et le Loup,
\ngel\u00e9e de Miel \/ Gingembre, pignons de pins torr\u00e9fi\u00e9s.<\/p>\n
\nvariation autour des chocolats grands crus de chez Valrhona,<\/p>\n