{"id":1040,"date":"2023-01-18T15:31:24","date_gmt":"2023-01-18T15:31:24","guid":{"rendered":"https:\/\/traiteurjohnpaquot.be\/?page_id=1040"},"modified":"2023-01-26T16:23:24","modified_gmt":"2023-01-26T16:23:24","slug":"menu-ete","status":"publish","type":"page","link":"https:\/\/migration.traiteurjohnpaquot.be\/en\/menu-ete\/","title":{"rendered":"Menu \u00e9t\u00e9"},"content":{"rendered":"
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Menu \u00e9t\u00e9<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Le soleil dans l'assiette. Les parfums parlent tout seuls.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\"0C0A6683-2\"<\/figure><\/div>
\"0C0A6706\"<\/figure><\/div>
\"11-big-2\"<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t<\/i>\t\t\t\t\t<\/div>\n\t\t\t\t\t
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<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Ap\u00e9ritif (sur cuill\u00e8re \u00e0 bouche ou en petite tasse)<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gaspacho Andalous<\/p>

(potage froid)<\/p>

***<\/p>

Cr\u00e8me Vichyssoise<\/p>

(potage froid)<\/p>

***<\/p>

Tartare de saumon<\/p>

Sauce gribiche<\/p>

***<\/p>

Scampis po\u00eal\u00e9 aux herbes<\/p>

Cr\u00e8me au Noilly<\/p>

***<\/p>

Escalope de ris de veau \u00e0 la moutarde de Meaux<\/p>

Duxelle de champignons<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Entr\u00e9es froides et ti\u00e8des<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tartare de saumon et coquilles saint-Jacques aux baies roses<\/p>

Cr\u00e8me \u00e9paisse l\u00e9g\u00e8rement acidul\u00e9e et caviar Iranien<\/p>

***<\/p>

Carpaccio de b\u0153uf \u00e0 l’huile d’olive des Baux de Provence<\/p>

Copeaux de parmesan et ciboulette<\/p>

***<\/p>

Mariage de homard et p\u00eaches de vigne<\/p>

Mesclun et \u00e9mulsion au P\u00e9ch\u00e9 Mignon<\/p>

***<\/p>

Escalopines de ris de veau meuni\u00e8re et champignons des bois<\/p>

Feuillet\u00e9 aux graines s\u00e9same, beurre blanc au Porto<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Entr\u00e9es chaudes et poissons<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Escalope de foie d’oie po\u00eal\u00e9<\/p>

Compote de rhubarbe d\u00e9glac\u00e9e au vinaigre de framboises<\/p>

***<\/p>

Bar de ligne aux herbes aromatiques<\/p>

Beurre blanc doux et brunoise de l\u00e9gumes<\/p>

***<\/p>

Po\u00eal\u00e9e de langoustines, tomb\u00e9e de tomates \u00e0 l’estragon frais<\/p>

Nid de p\u00e2tes fra\u00eeches \u00e0 l’encre de seiche<\/p>

***<\/p>

Fleurs de courgettes farcies aux crustac\u00e9s<\/p>

Coulis de tourteaux<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Plat principal<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pot-au-feu de ris de veau \u00e0 la sarriette<\/p>

F\u00e8ves des marais et \u00e9pinards en branches<\/p>

***<\/p>

Paupiette de coucou de Malines en habit de laitue<\/p>

Jus de cuisson au naturel<\/p>

***<\/p>

Pigeonneau d’Anjou farci aux truffes noires du P\u00e9rigord<\/p>

Caramel de vieux Porto mont\u00e9 au beurre<\/p>

***<\/p>

C\u00f4tes d’agneau grill\u00e9es, proven\u00e7ale de l\u00e9gumes, sauce au pistou et p\u00e2tes fra\u00eeches<\/p>

***<\/p>

Filet de canette aux figues fra\u00eeches<\/p>

Pommes rissol\u00e9es au Romarin et sauce bigarade<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Fromages<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Crottin de Chavignol chaud au miel d’acacia<\/p>

Sur un pain perdu au noix et lit de roquette<\/p>

***<\/p>

Feuillet\u00e9 au ch\u00e8vre sur un lit de salade compos\u00e9e<\/p>

Au sirop de Li\u00e8ge<\/p>

Ou Aux tomates confites<\/p>

Ou Aux herbes<\/p>

\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Dessert<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Salade de p\u00eache de vigne au naturel – Sabayon au \u00ab\u00a0P\u00e9ch\u00e9 mignon\u00a0\u00bb<\/p>

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Soupe de fruits rouges au champagne<\/p>

Glace vanille et menthe cisel\u00e9e<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Are you interested in our offers?\nContact us for more information<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tContact us<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Menu \u00e9t\u00e9 Le soleil dans l’assiette. Les parfums parlent tout seuls. Previous Next Ap\u00e9ritif (sur cuill\u00e8re \u00e0 bouche ou en petite tasse) Gaspacho Andalous (potage froid) *** Cr\u00e8me Vichyssoise (potage froid) *** Tartare de saumon Sauce gribiche *** Scampis po\u00eal\u00e9 aux herbes Cr\u00e8me au Noilly *** Escalope de ris de veau \u00e0 la moutarde de […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1040","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nTraiteur John Paquot - Menu \u00e9t\u00e9<\/title>\n<meta name=\"description\" content=\"Pour chaque saison, le traiteur John Paquot et son \u00e9quipe \u00e9laborent des menus adapt\u00e9s. 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