[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 26 Mai 2024 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_column][vc_column width=”1\/2″ css=”.vc_custom_1709633091489{background-image: url(https:\/\/www.restaurant-skab.fr\/wp-content\/uploads\/2024\/03\/Menu-Fete-des-meres-fond-1.png?id=8094) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_single_image image=”8082″ img_size=”full” alignment=”center”][vc_empty_space][vc_column_text]<\/p>\n Bouch\u00e9es Ap\u00e9ritives<\/p>\n *****<\/p>\n Tranche d\u2019aile de Raie au c\u0153ur cr\u00e9meux de choux fleur, *****<\/p>\n Crevettes du Grau du Roi justes po\u00eal\u00e9es. *****<\/p>\n Filet de Saint Pierre r\u00f4ti, *****<\/p>\n Pause Fra\u00eecheur\u00a0: Sorbet ananas et poivre rouge de Kampot, *****<\/p>\n M\u00e9daillon de carr\u00e9 de veau cuit au sautoir. *****<\/p>\n Eclats de Vieux Gouda s\u00e9lection \u00ab\u00a0Vincent Vergne\u00a0\u00bb *****<\/p>\n Dans l’esprit d’un vacherin, biscuit aux amandes, *****<\/p>\n Mignardises 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_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" D\u00e9couvrez notre menu sp\u00e9cial F\u00eate des m\u00e8res 2024 et offrez-lui un moment d’exception dans notre restaurant \u00e9toil\u00e9 <\/p>\n","protected":false},"author":5,"featured_media":8100,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[243,264,244],"tags":[270,282,271,283,273,284,272,285],"class_list":["post-8078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nos-menus","category-nos-menus-2-2","category-uncategorized","tag-fete-des-meres","tag-fete-des-meres-2","tag-idee-cadeau","tag-idee-cadeau-2","tag-menu","tag-menu-2","tag-menu-special","tag-menu-special-2"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
\nd\u00e9licatement pos\u00e9e sur une nage de bouillon de l\u00e9gumes.
\nSalicorne en gel et au naturel.
\nCaviar Baeri de chez Perle Noire.<\/p>\n
\nAsperges de pays,
\nPommade de citron confit relev\u00e9e au safran de chez Manjolive.
\nSauce au velours d\u2019\u00e9pinard.<\/p>\n
\nTube craquant au cr\u00e9meux d\u2019aubergine et coriandre.
\nBeurre Battu au Teriyaki.<\/p>\n
\nflanqu\u00e9 de fruits exotiques relev\u00e9 au Rhum \u00ab Gard au Gorille\u00a0\u00bb.<\/p>\n
\nPetit pois de chez Mr Tournaire \u00e0 la fran\u00e7aise.
\nBouchon de navet longuement confit.
\nJus de veau aux \u00e9clats de carottes nouvelles
\nrafra\u00eechi au vin blanc des Costi\u00e8res de N\u00eemes.<\/p>\n
\ncr\u00e9meux d\u2019oignon en chutney rehauss\u00e9 au cumin.<\/p>\n
\nmarmelade et \u00e9clats \u00e0 la cerise de Beaucaire, sorbet griotte.<\/p>\n