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La Pente Douce Ajouter aux favoris

La Pente Douce
La Pente Douce
TG
La Pente Douce
La Pente Douce
The Table
  • Chef : Hamid MISS
  • Number of places : 30
  • Menus from 28 € to 46 €
  • Lunch menu entrée + plat + dessert 28 €
  • Brunch
  • Menu végétarien
  • Mention Fait maison

Here, the cuisine is creative, full of emotions, reinvented and sublime, thanks to the savoir-faire of Chef Hamid MISS and especially to his mastery of the spices of the world. In this contemporary restaurant the welcome is friendly and the service attentive while being relaxed. Excellent value. A place where gourmet cuisine is truly popular!

General information about this establishment Typhaine et Hamid MISS
Dimanche, lundi, mardi midi, mercredi midi, jeudi midi. Ouvert le 1er dimanche du mois pour le brunch.
  • en
  • es

  • cb
  • Climatisation
  • Accueil motards
  • Animaux acceptés
  • Terrasse
  • Wifi
  • Accès handicapés

Un Chef - Un Vigneron - Recette de chef
Ingredients : Recette pour 15 macarons

Un Chef - Un Vigneron - Recette de chef
Ingredients :1 carré de 6 côtes d’agneau 200 g betterave rouge fraîche 4 artichauts de Bretagne 2 carottes 1 oignon 1 feuille de laurier Jeunes pousses 100 g abricot secs 1 cs tahina (purée de sésame) 2 cc citron confit haché 1 cc gingembre haché 4 feuilles d’ail des ours Jus d’un demi citron 50 cl fond de veau 10 cl vin blanc 2 cs beurre demi sel Sel, poivre

Viande - Recette de chef
Ingredients : 2 cailles fermières 2 champignons de Paris, 1 oignon rouge, 50 gr de chou romanesco, 50 gr de chou-fleur, 6 tomates cocktail ou cerise, olives (environ 10), caprons ou cornichons (4), herbettes fraiches (thym, sauge, pimprenelle, persil, coriandre; selon la saison) 2 Reine-Claude cannelle (1 baton + 1cc de poudre), gingembre (1 cc de poudre), curcuma( 1cc), sésame blanc 1 cc fond de veau ou bouillon de volaille, 70cl. Huile d'olive 2cs

Un Chef - Un Vigneron - Recette de chef
Ingredients :1 pigeonneau 50 g de pleurotes, 50 g de girolles Mini-légumes primeurs : carotte, courgette, aubergine, betterave fraîche Fleurs (facultatif) 1 bouquet garni 1 oignon blanc 1 gousse d’ail en chemise 10 g de beurre 4 cs d’huile végétale 1 l d’eau Fleur de sel Poivre du moulin 1 dl de vin de Fronton Château Joliet

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