{"id":9349,"date":"2025-08-05T09:00:07","date_gmt":"2025-08-05T07:00:07","guid":{"rendered":"https:\/\/www.restaurant-skab.fr\/?p=9349"},"modified":"2025-10-29T11:52:01","modified_gmt":"2025-10-29T10:52:01","slug":"menu-gibier-2025","status":"publish","type":"post","link":"https:\/\/www.restaurant-skab.fr\/en\/uncategorized\/menu-gibier-2025\/","title":{"rendered":"Menu Gibier 2025"},"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 2025 <\/strong>au<strong> Restaurant SKAB<\/strong>.<br \/>\nVous pouvez d\u00e9j\u00e0 r\u00e9server<br \/>\n<strong>Du Mardi 18 au soir<br \/>\net du Mercredi 19 au Samedi 22 Novembre midi et soir.<\/strong><\/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 139 \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;\">Saucisson au sanglier brioch\u00e9,<br \/>\njus de civet de sanglier au vin rouge des Costi\u00e8res de N\u00eemes,<br \/>\nrelev\u00e9 aux \u00e9chalotes confites.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Tourte de gibier \u00ab\u00a0\u00e0 plume\u00a0\u00bb fa\u00e7on oreiller de la Belle Aurore.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Dos de colvert r\u00f4ti au four et cuisse confite en cannelloni.<br \/>\nPoires en deux fa\u00e7ons\u00a0:<br \/>\npoch\u00e9es au vin chaud et poch\u00e9es au miel et au safran de chez Manjolive.<br \/>\nJus de colvert au Sichuan.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Tournedos de chevreuil au c\u0153ur fondant de blettes,<br \/>\ntomb\u00e9e de blettes en Barbajuan.<br \/>\nBeurre battu \u00e0 la moutarde de chez N\u00eem\u2019Grain.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Pause fraicheur\u00a0: Sorbet \u00e0 l\u2019amande du Mont Bouquet<br \/>\nflanqu\u00e9 aux \u00e9clats d\u2019olive picholine de chez JeanJean.<\/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 \/>\nPanais r\u00f4ti et en chips.<br \/>\nSauce royale.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Dans l\u2019esprit d\u2019une trop\u00e9zienne,<br \/>\nnage fruits rouges rafra\u00eechie au combawa,<br \/>\nsorbet fruits noirs.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Interpr\u00e9tation d\u2019un mille-feuille vanille par notre chef p\u00e2tissier Micha\u00ebl Rabadan<br \/>\nFines feuilles de feuilletage caram\u00e9lis\u00e9es,<br \/>\ncr\u00e8me l\u00e9g\u00e8re et glace \u00e0 la vanille de Madagascar.<\/p>\n<p style=\"text-align: center;\">*****<\/p>\n<p style=\"text-align: center;\">Mignardise 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>Du Mardi 18 au Samedi 22 Novembre 2025, 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":[244],"tags":[327,321,319,285,320],"class_list":["post-9349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-327","tag-gibier","tag-menu-gibier","tag-menu-special-2","tag-menu-unique"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/9349","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=9349"}],"version-history":[{"count":4,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/9349\/revisions"}],"predecessor-version":[{"id":9717,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/posts\/9349\/revisions\/9717"}],"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=9349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/categories?post=9349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.restaurant-skab.fr\/en\/wp-json\/wp\/v2\/tags?post=9349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}