{"id":16592,"date":"2026-02-28T09:40:53","date_gmt":"2026-02-28T08:40:53","guid":{"rendered":"https:\/\/le-garden.com\/?page_id=16592"},"modified":"2026-04-30T16:20:53","modified_gmt":"2026-04-30T14:20:53","slug":"menu-le-garden","status":"publish","type":"page","link":"https:\/\/le-garden.com\/index.php\/menu-le-garden\/","title":{"rendered":"Menu Le Garden"},"content":{"rendered":"
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Laissez vous tenter par une exp\u00e9rience culinaire rythm\u00e9e au fil des saisons et inspirations de notre Chef Florian Pl\u00e9 et de ses \u00e9quipes.<\/em><\/h3>\n

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Menu Le Garden \n
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r\u00e9servez votre table<\/span><\/a>\n <\/span>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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Menu Gourmet<\/span> \n
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72 euros <\/h2>\n

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MISES EN BOUCHE \n
ENTREE\n
PLAT\n
DESSERT<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Menu Essentiel *<\/span>\n
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63 euros <\/h2>\n

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*<\/em>Disponibe uniquement du mercredi au vendredi & hors jours f\u00e9ri\u00e9s<\/em><\/p>\n

MISES EN BOUCHE\n
ENTREE – PLAT ou <\/em>PLAT – DESSERT<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n

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menu d\u00e9gustation<\/span><\/a>\n <\/span>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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carte des vins<\/span><\/a>\n <\/span>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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carte des vins au verre<\/span><\/a>\n <\/span>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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Les entr\u00e9es<\/h2>\n <\/div>\n <\/div>\n
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SAINT-JACQUES EN CRUDO GRILL\u00c9ES, radis multicolores, pickles de radis Da\u00efkon, cr\u00e8me mont\u00e9e au raifort, extraction concombre aneth Ponzu – 31\u20ac\n
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RAVIOLES (GYOZA) DE HADDOCK, jeunes pousses d\u2019\u00e9pinard, \u00e9mulsion de cr\u00e8me de coco au gochujang et citronnelle, amandes torr\u00e9fi\u00e9es – 30\u20ac\n
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OEUF MOLLET TI\u00c8DE PAN\u00c9, extraction de c\u00e9leri branche en siphon, lentilles du Puy, tuile de pain dentelle – 29\u20ac\n
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MILLEFEUILLE DE FOIE GRAS PO\u00cbL\u00c9 TRUFF\u00c9 (suppl\u00e9ment 6\u20ac), pur\u00e9e d\u2019artichaut, poire r\u00f4tie au beurre demi-sel, jus brun cors\u00e9 \u00e0 la truffe, tuile dentelle – 35\u20ac<\/h3>\n <\/div>\n <\/div>\n
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Les plats<\/h2>\n <\/div>\n <\/div>\n
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PLUMA IB\u00c9RIQUE FUM\u00c9E 24H (suppl\u00e9ment 8 \u20ac), farce fine de volaille et morilles, espuma de pur\u00e9e fum\u00e9e, chips de pomme de terre, sauce au vin jaune – 58\u20ac\n
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QUASI DE VEAU BASSE TEMP\u00c9RATURE, d\u00e9clinaisons de betteraves color\u00e9es, jus brun mont\u00e9 \u00e0 l\u2019extraction de betterave – 46\u20ac\n
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WELLINGTON DE SAUMON, palet de c\u00e9leri, pur\u00e9e de c\u00e9leri au s\u00e9same noir, beurre blanc chartreuse, chips de c\u00e9leri – 42\u20ac\n
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FILET DE BAR EN PORTEFEUILLE, asperges blanches au Mibrasa, pur\u00e9e de carottes bicolores, croquant de carottes, condiment citron-kumquat, tuile \u00e0 l\u2019encre de seiche – 44\u20ac<\/h3>\n <\/div>\n <\/div>\n
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Fromages<\/h2>\n <\/div>\n <\/div>\n
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ASSIETTE DE FROMAGES (+15 \u20ac)<\/h3>\n <\/div>\n <\/div>\n
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 ASSIETTE DE BRIE DE MEAUX DU MOMENT (+16 \u20ac)<\/h3>\n <\/div>\n <\/div>\n
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Desserts<\/h2>\n <\/div>\n <\/div>\n
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BANANE CORIANDRE NOIX DE MACADAMIA, finger cr\u00e8me chibouste coriandre, cr\u00e9meux banane, granola macadamia, sorbet banane citron vert – 23\u20ac\n
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CHOCOLAT JIVARA CARAMEL WHISKY, fondant Jivara, parfait vanille c\u0153ur coulant caramel, cr\u00e8me glac\u00e9e vanille-whisky, siphon Jivara whisky – 24\u20ac\n
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ORANGE SANGUINE C\u00c9DRAT CAMPARI SAFRAN, sabl\u00e9 breton au safran, cr\u00e9meux orange sanguine, sorbet orange-Campari, marmelade de c\u00e9drat – 22\u20ac\n
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PANAIS TONKA MIEL NOISETTE, panais confit, ganache mont\u00e9e tonka, \u00e9mulsion noisette, cr\u00e8me glac\u00e9e panais-vanille, pralin\u00e9 noisette – 21\u20ac<\/h3>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Laissez vous tenter par une exp\u00e9rience culinaire rythm\u00e9e au fil des saisons et inspirations de notre Chef Florian Pl\u00e9 et de ses \u00e9quipes. 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