{"id":9,"date":"2023-04-18T03:34:25","date_gmt":"2023-04-18T01:34:25","guid":{"rendered":"https:\/\/www.amarante.paris\/?page_id=9"},"modified":"2026-10-05T09:52:36","modified_gmt":"2026-10-05T07:52:36","slug":"la-carte-et-le-menu-du-midi","status":"publish","type":"page","link":"https:\/\/www.amarante.paris\/?page_id=9","title":{"rendered":"le midi : (tous les jours)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>l&rsquo;ancien \u00ab\u00a0menu du travailleur \u00e0 32\u20ac\u00a0\u00bb est toujours l\u00e0 en choisissant les *<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">terrine de cochon Kintoa* 6\u20ac (\u00e0 partager 12\u20ac)<br>faites ici, cornichons Fran\u00e7ais<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">velout\u00e9 de poireaux et lentilles * 6 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">accras-blinis* 6\u20ac (\u00e0 partager 9\u20ac)<br>de lotte, sardines, grill\u00e9s \u00e0 l\u2019huile d\u2019olive, salades<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">truite de Vatierville 9 \u20ac<br>l\u00e9g\u00e8rement fum\u00e9e, \u00e0 la cr\u00e8me crue, blinis de sarrasin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">langue de veau finement tranch\u00e9e, mayonnaise et salades 15 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">foie gras de canard, toast pain de campagne 18 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">escargots sauvages au beurre d\u2019escargots, salades 17 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">cervelle de veau grill\u00e9e au beurre, salades 15 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">fraise de veau, bouillon r\u00e9duit, calvados et olives, toast et salades 15 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">pied de cochon Kintoa croustillant 15 \u20ac<br>d\u00e9soss\u00e9, salades (accord incroyable avec du caviar Prunier +34 \u20ac)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2014\u2014\u2014\u2014\u2014\u2014\u2014<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">pintade fermier de Dordogne* 21\u20ac<br>le filet cuit \u00e0 l\u2019ancienne, la peau croustillante, l\u00e9gumes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">cochon des Aldudes* 21\u20ac<br>l\u2019\u00e9paule confite puis grill\u00e9e au beurre, polente<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">andouillette de la charcuterie Thierry 23\u20ac<br>choucroute \u00e0 la bi\u00e8re<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">agneau Axuria 32 \u20ac<br>cuit en patience, \u00e9peautres<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">veau de tradition Fran\u00e7aise 34 \u20ac<br>le bas-carr\u00e9 r\u00f4tis, knepfe, jus cr\u00e9m\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ris de veau 45 \u20ac<br>r\u00f4ti entier, pur\u00e9e de pommes de terre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">lotte 39 \u20ac<br>le filet p\u00f4ch\u00e9, bouillon mont\u00e9 au beurre, panisses<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">gourmands press\u00e9s par le temps : commandez votre dessert* avant svp<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><strong> Le soir<\/strong> :<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">poireaux 15 \u20ac<br>servis ti\u00e8des, vinaigrette, pignon de pins grill\u00e9s minute<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">terrine de cochon Kintoa, faite ici, cornichons Fran\u00e7ais 14 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">langue de veau finement tranch\u00e9e, mayonnaise et salades 15 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">charcuterie de porc noir gascon 17 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">truite de Vatierville 19 \u20ac<br>l\u00e9g\u00e8rement fum\u00e9e, \u00e0 la cr\u00e8me crue, blinis de sarrasin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">foie gras de canard, toast pain de campagne 18 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">escargots sauvages au beurre d\u2019escargots, salades 17 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">cervelle de veau grill\u00e9e au beurre, salades 15 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">fraise de veau, bouillon r\u00e9duit, calvados et olives, toast et salades 15 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">pied de cochon Kintoa croustillant 15 \u20ac<br>d\u00e9soss\u00e9s, salades (accord incroyable avec du caviar Prunier +34 \u20ac)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2014\u2014<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">agneau Axuria 32 \u20ac<br>cuit en patience, \u00e9peautres<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">pintade de Dordogne 32 \u20ac<br>r\u00f4tie \u00e0 l\u2019ancienne, l\u00e9gumes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">veau de tradition Fran\u00e7aise 34 \u20ac<br>le bas-carr\u00e9 r\u00f4tis, knepfe, jus cr\u00e9m\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">cochon des Aldudes 32 \u20ac<br>l\u2019\u00e9chine grill\u00e9e au beurre, polente<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ris de veau 45 \u20ac<br>r\u00f4ti entier, pur\u00e9e de pommes de terre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">joue de veau confite&nbsp;\u00ab ros\u00e9e \u00bb et croustillante, choucroute 29 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">canard challandais 78 \u20ac (pour 2 personnes) le filet, la cuisse, les abats et abatis en boudin, betteraves choggia et pani<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">lotte 39 \u20ac<br>le filet p\u00f4ch\u00e9, bouillon mont\u00e9 au beurre, panisses<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">b\u0153uf de Charolles AOP 110 \u20ac (pour 2 personnes 650g)<br>le contre-filet grill\u00e9 au beurre, pur\u00e9e de pomme de terre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">le couvert qui ne commande rien \u00e0 manger 20 \u20ac (voir le pr\u00e9ambule)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8212;&#8212;&#8211;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">le midi et le soir<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">saint nectaire&nbsp;fermier (lait cru) 7 \u20ac, verre de cidre brut +3 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">snidre fermier (tome au lait cru de brebis) 9 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">fondant 100% Cacao de l\u2019archipel Sao Tom\u00e9-et-Principe 12 \u20ac<br>tr\u00e8s tr\u00e8s peu sucr\u00e9, tr\u00e8s nature, iod\u00e9, sous bois, f\u00e8ves ferment\u00e9es, humus, fleurs exotiques, fum\u00e9, cuir<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">citron 12 \u20ac<br>tr\u00e8s peu sucr\u00e9, comme une cr\u00e8me brul\u00e9e, l\u00e9g\u00e8rement am\u00e8re, assez acide, bien fruit\u00e9e<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">vanilles 12 \u20ac<br>glace turbin\u00e9e minute, tr\u00e8s tr\u00e8s peu sucr\u00e9e<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">uniquement au d\u00e9jeuner :<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">petite boule de glace* 5 \u20ac<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">fromage blanc, confiture de Madame Ferber* 5 \u20ac<\/p>\n","protected":false},"excerpt":{"rendered":"<p>l&rsquo;ancien \u00ab\u00a0menu du travailleur \u00e0 32\u20ac\u00a0\u00bb est toujours l\u00e0 en choisissant les * terrine de cochon Kintoa* 6\u20ac (\u00e0 partager 12\u20ac)faites ici, cornichons Fran\u00e7ais velout\u00e9 de poireaux et lentilles * 6 \u20ac accras-blinis* 6\u20ac (\u00e0 partager 9\u20ac)de lotte, sardines, grill\u00e9s \u00e0 l\u2019huile d\u2019olive, salades truite de Vatierville 9 \u20acl\u00e9g\u00e8rement fum\u00e9e, \u00e0 la cr\u00e8me crue, blinis [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":30,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"template","meta":{"footnotes":""},"class_list":["post-9","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.amarante.paris\/index.php?rest_route=\/wp\/v2\/pages\/9","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amarante.paris\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.amarante.paris\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.amarante.paris\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amarante.paris\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9"}],"version-history":[{"count":184,"href":"https:\/\/www.amarante.paris\/index.php?rest_route=\/wp\/v2\/pages\/9\/revisions"}],"predecessor-version":[{"id":859,"href":"https:\/\/www.amarante.paris\/index.php?rest_route=\/wp\/v2\/pages\/9\/revisions\/859"}],"up":[{"embeddable":true,"href":"https:\/\/www.amarante.paris\/index.php?rest_route=\/wp\/v2\/pages\/30"}],"wp:attachment":[{"href":"https:\/\/www.amarante.paris\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}