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Brasserie Le Club 15 Ajouter aux favoris

Brasserie Le Club 15
Brasserie Le Club 15
Brasserie Le Club 15
Brasserie Le Club 15
Brasserie Le Club 15
Brasserie Le Club 15
Brasserie Le Club 15
Brasserie
Brasserie Le Club 15
Brasserie Le Club 15
Brasserie Le Club 15
Brasserie Le Club 15
Brasserie Le Club 15
Brasserie Le Club 15
Brasserie Le Club 15
The Table
  • Chef : Ludivine QUENTIN
  • Card from 7 € to 28,5 €
  • Children menu 8,90 €

Come and discover this brasserie located in the heart of Nailloux Fashion Village. The decoration is based on the theme of rugby and the rugby player Fabien Pelous. The restaurant serves a light and inventive cuisine with a brasserie menu of elaborated traditional dishes prepared with local produce, and has also dishes aimed at a more feminine clientele.


Spécialités : notre club sandwich, le pain BAO du Lauragais ; cassoulet ; gravlax de saumon ; salade gourmandes ; pavlova ; glaces artisanales (les Petits Laitiers).

General information about this establishment Sébastien POUIL et Fabien PELOUS
tous les soirs, dimanche.

    • cb
    • Canal +
    • Chèques vacances
    • Climatisation
    • Boutique
    • Accès handicapés
    • Wifi
    • Terrasse
    • Animaux acceptés
    • Ascenseur
    • Salle de séminaire
    • Golf course 20 km
    • Lake 5 km
    • Nature reserve 100 km
    • Ski resort 120 km
    • Spa 150 km
    • Vineyard 50 km
    • Cross-country ski resort 120 km

    Un Chef - Un Vigneron - Recette de chef
    Ingredients :200 g de petits pois 5 feuilles de menthe 300 g de choux- fleur de différentes couleurs (romanesco, violet, jaune) 165 g de taboulé mélange de céréales 25 cl de crème végétale 50 g d’échalote 50 g de tomates séchées 20 g de ciboulette 1 c soupe de vinaigre Xérès 1 c soupe de bicarbonate alimentaire Huile d’olive, sel, poivre, piment d’Espelette à votre convenance

    Mise en bouche - Recette de chef
    Ingredients :  Oeuf cocotte au butternut, brisure de châtaigne et huile truffée- butternut (courge) 100g- lait 10 cl- châtaigne cuite 10g- oeuf 2 pces- huile pépin de raisin/truffe Oeuf cocotte au foie gras- foie gras mi-cuit 40g- oignon rouge 1- sucre 10g- oeuf 2 pces Oeuf cocotte au caviar d'aubergine, poivron mariné et roquefort- aubergine 2- ail 1/2 gousse- poivron rouge 1/2 pièce- huile d'olive 10 cl- herbe de provence 5g- oeuf 2 pces

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