{"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":"

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Comme chaque ann\u00e9e, le chef Damien Sanchez
\n<\/strong>vous pr\u00e9sente son Menu Gibier 2025 <\/strong>au Restaurant SKAB<\/strong>.
\nVous pouvez d\u00e9j\u00e0 r\u00e9server
\nDu Mardi 18 au soir
\net du Mercredi 19 au Samedi 22 Novembre midi et soir.<\/strong><\/p>\n

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Menu unique Gibier \u00e0 139 \u20ac<\/u><\/strong><\/p>\n

 <\/p>\n

Bouch\u00e9es Ap\u00e9ritives<\/p>\n

*****<\/p>\n

Saucisson au sanglier brioch\u00e9,
\njus de civet de sanglier au vin rouge des Costi\u00e8res de N\u00eemes,
\nrelev\u00e9 aux \u00e9chalotes confites.<\/p>\n

*****<\/p>\n

Tourte de gibier \u00ab\u00a0\u00e0 plume\u00a0\u00bb fa\u00e7on oreiller de la Belle Aurore.<\/p>\n

*****<\/p>\n

Dos de colvert r\u00f4ti au four et cuisse confite en cannelloni.
\nPoires en deux fa\u00e7ons\u00a0:
\npoch\u00e9es au vin chaud et poch\u00e9es au miel et au safran de chez Manjolive.
\nJus de colvert au Sichuan.<\/p>\n

*****<\/p>\n

Tournedos de chevreuil au c\u0153ur fondant de blettes,
\ntomb\u00e9e de blettes en Barbajuan.
\nBeurre battu \u00e0 la moutarde de chez N\u00eem\u2019Grain.<\/p>\n

*****<\/p>\n

Pause fraicheur\u00a0: Sorbet \u00e0 l\u2019amande du Mont Bouquet
\nflanqu\u00e9 aux \u00e9clats d\u2019olive picholine de chez JeanJean.<\/p>\n

*****<\/p>\n

Li\u00e8vre \u00e0 la royale en deux fa\u00e7ons\u00a0:
\nAntonin Car\u00eame et S\u00e9nateur Couteaux.
\nPanais r\u00f4ti et en chips.
\nSauce royale.<\/p>\n

*****<\/p>\n

Dans l\u2019esprit d\u2019une trop\u00e9zienne,
\nnage fruits rouges rafra\u00eechie au combawa,
\nsorbet fruits noirs.<\/p>\n

*****<\/p>\n

Interpr\u00e9tation d\u2019un mille-feuille vanille par notre chef p\u00e2tissier Micha\u00ebl Rabadan
\nFines feuilles de feuilletage caram\u00e9lis\u00e9es,
\ncr\u00e8me l\u00e9g\u00e8re et glace \u00e0 la vanille de Madagascar.<\/p>\n

*****<\/p>\n

Mignardise et confiseries<\/p>\n

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Du Mardi 18 au Samedi 22 Novembre 2025, venez d\u00e9couvrir notre Menu Gibier annuel !
\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":[],"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