{"id":8769,"date":"2024-07-25T11:06:11","date_gmt":"2024-07-25T09:06:11","guid":{"rendered":"https:\/\/www.restaurant-skab.fr\/?p=8769"},"modified":"2024-10-30T09:39:26","modified_gmt":"2024-10-30T08:39:26","slug":"menu-gibier-2024","status":"publish","type":"post","link":"https:\/\/www.restaurant-skab.fr\/en\/actus\/nos-menus\/menu-gibier-2024\/","title":{"rendered":"Menu Gibier 2024"},"content":{"rendered":"<p>[vc_row css=&#8221;.vc_custom_1528379266903{padding-top: 9px !important;}&#8221;][vc_column][vc_empty_space][vc_column_text]<\/p>\n<p style=\"text-align: center;\">Comme chaque ann\u00e9e, le chef<strong> Damien Sanchez<br \/>\n<\/strong>vous pr\u00e9sente son <strong>Menu Gibier 2024 <\/strong>au<strong> Restaurant SKAB<\/strong>.<br \/>\nVous pouvez d\u00e9j\u00e0 r\u00e9server pour le<br \/>\n<strong>Mercredi 20, <\/strong><strong>Jeudi 21, <\/strong><strong>Vendredi 22, ou Samedi 23 Novembre<br \/>\n<\/strong>(au d\u00e9jeuner et au d\u00eener).<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=&#8221;50px&#8221;][\/vc_column][\/vc_row][vc_row el_class=&#8221;mobilemarge&#8221;][vc_column width=&#8221;1\/4&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<\/p>\n<p style=\"text-align: center;\"><strong><u>Menu unique Gibier \u00e0 137 \u20ac<\/u><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">Bouch\u00e9es Ap\u00e9ritives<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Pain fa\u00e7on Bao au cuissot de sanglier confit,<br \/>\ntraditionnelle sauce grand veneur.<br \/>\nSalade aux herbes folles de chez Maurice.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Tourte de gibier fa\u00e7on oreiller de la Belle Aurore.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Faisan sauvage cuit en deux fa\u00e7ons :<br \/>\nle blanc r\u00f4ti au sautoir et la cuisse longuement confite.<br \/>\nRavioli de blette aux \u00e9clats de graines de moutarde.<br \/>\nJus de faisan li\u00e9 \u00e0 l\u2019oignon doux des C\u00e9vennes<br \/>\net relev\u00e9 \u00e0 la moutarde de chez Nim\u2019Grain.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Colvert r\u00f4ti au four. Lentilles de chez Mala\u00efgue relev\u00e9es au citron frais.<br \/>\nCopeau de lard de Colonnata.<br \/>\nBeurre mont\u00e9 aux condiments.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Pause fraicheur\u00a0: Sorbet ananas et poivre rouge de Kampot,<br \/>\nflanqu\u00e9 de fruits exotiques relev\u00e9 au rhum \u00ab\u00a0Gard au gorille\u00a0\u00bb.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Li\u00e8vre \u00e0 la royale en deux fa\u00e7ons\u00a0:<br \/>\nAntonin Car\u00eame et S\u00e9nateur Couteaux.<br \/>\nPoire poch\u00e9e au vin rouge des Costi\u00e8res de N\u00eemes et relev\u00e9e aux \u00e9pices.<br \/>\nBetterave crapaudine confite en mille-feuille<br \/>\nSauce Royale.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Cube de baba punch\u00e9, nage aux \u00e9clats de fruits rouges.<br \/>\nSorbet \u00e0 la faisselle de chez Rio.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Choux fa\u00e7on \u00ab\u00a0Paris Brest\u00a0\u00bb version Skab,<br \/>\nCr\u00e8me mousseline au pralin\u00e9,<br \/>\nc\u0153ur acidul\u00e9 de c\u00e9drat confit aux noisettes torr\u00e9fi\u00e9es.<br \/>\nCr\u00e8me glac\u00e9e \u00e0 la noisette.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Mignardises et confiseries<\/p>\n<p>[\/vc_column_text][vc_empty_space][\/vc_column][vc_column width=&#8221;1\/4&#8243;][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=&#8221;50px&#8221;][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les 20 \/ 21 et 22 Novembre 2024, venez d\u00e9couvrir notre Menu Gibier annuel !<br \/>\nLe gibier gardois sublim\u00e9 par la cuisine \u00e9toil\u00e9e du chef Damien Sanchez : une exp\u00e9rience culinaire unique.<\/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":[322,321,319,272,320],"class_list":["post-8769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nos-menus","tag-322","tag-gibier","tag-menu-gibier","tag-menu-special","tag-menu-unique"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/8769","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=8769"}],"version-history":[{"count":11,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/8769\/revisions"}],"predecessor-version":[{"id":8895,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/8769\/revisions\/8895"}],"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=8769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/categories?post=8769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/tags?post=8769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}