tag:blogger.com,1999:blog-9162543679814270322024-03-05T03:28:05.134-08:00Le Relais de Sully, auberge restaurant gastronomique à Gluiras (Ardèche - France)Monique Gamet anime un "blog" consacré aux recettes de son mari Christian; elle vous informe aussi sur les menus du jour si vous souhaitez savoir ce que Christian vous a préparé, vous trouverez dans son "blog" encore bien d'autres informations...Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-916254367981427032.post-28859110112559365742015-03-17T09:42:00.000-07:002015-03-17T09:42:05.068-07:00Le restaurant vient d'ouvrir aprés ses congés annuels, venez déguster la nouvelle carte.Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-44607424407363550902015-03-17T09:33:00.002-07:002015-03-17T09:33:03.848-07:00menu 36 et 43 €<div style="font-family: 'Snell Roundhand'; font-size: 15px; text-align: center;">
<span style="color: #ff2600; font-size: 24px; letter-spacing: 0px;"><b>36 €</b></span><span style="font-size: 20px; letter-spacing: 0px;"> </span><span style="letter-spacing: 0.0px;">entrée froide ou entrée chaude + viande ou poisson + fromage + dessert</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 15px; text-align: center;">
<span style="color: #ff2600; font-size: 23px; letter-spacing: 0px;"><b>43 €</b></span><span style="letter-spacing: 0.0px;"> trois plats + pause + fromage + dessert</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; min-height: 24px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">Mise en bouche</span></div>
<div style="color: #0433ff; font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>***</b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">Le lobe de foie gras de canard macéré à la liqueur de châtaigne</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">Le tian crémeux d’écrevisses aux aubergines grillées</span></div>
<div style="color: #0433ff; font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>***</b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="color: #00f900; font-family: Futura; font-size: 12px; letter-spacing: 0px;">GA</span><span style="color: #00f900; letter-spacing: 0.0px;"><b> </b></span><span style="letter-spacing: 0.0px;">La purée de cardon du jardin à la moelle</span><span style="color: #0433ff; letter-spacing: 0.0px;"><b> </b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">fromage de chèvre et jambon cru artisanal</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="color: #00f900; font-family: Futura; font-size: 12px; letter-spacing: 0px;">GA</span><span style="color: #00f900; letter-spacing: 0.0px;"> </span><span style="letter-spacing: 0.0px;">Les escargots de la vallée de l’Eyrieux</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">et son beurre de pistou</span></div>
<div style="color: #0433ff; font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>***</b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">La pause du Relais</span></div>
<div style="color: #0433ff; font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>***</b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">Le poisson du marché (voir le tableau)</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="color: #00f900; font-family: Futura; font-size: 12px; letter-spacing: 0px;">GA</span><span style="letter-spacing: 0.0px;"> Les petits rôtis de chevreau de lait de pays</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">à la crème de cèpes</span></div>
<div style="color: #0433ff; font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>***</b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="color: #00f900; font-family: Futura; font-size: 12px; letter-spacing: 0px;">GA</span><span style="letter-spacing: 0.0px;"> Le plateau de fromages </span><span style="font-size: 12px; letter-spacing: 0px;">AOC</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="color: #00f900; font-family: Futura; font-size: 12px; letter-spacing: 0px;">GA</span><span style="letter-spacing: 0.0px;"> La faisselle de vache ou de chèvre</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"> crème ou coulis</span></div>
<div style="color: #0433ff; font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>***</b></span></div>
<br />
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">Le choix de desserts du Relais</span></div>
<div>
<span style="letter-spacing: 0.0px;"><br /></span></div>
Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-59834459966737612532015-03-17T09:30:00.002-07:002015-03-17T09:38:15.412-07:00menu 28 €<div style="font-family: 'Snell Roundhand'; font-size: 16px;">
<span style="color: #ff2600; font-size: 24px; letter-spacing: 0px;"><b>28 € </b></span><span style="letter-spacing: 0px;">entrée + viande ou poisson + fromage + dessert</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; min-height: 24px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; min-height: 24px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">Mise en bouche</span></div>
<div style="color: #0433ff; font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>***</b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">La salade de mesclun et ses copeaux de foie gras</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">La crème d’artichaud violet, châtaignes et ses coquillages</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; min-height: 24px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="color: #0433ff; font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>***</b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">Le poisson du marché</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">(voir le tableau)</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="color: #00f900; font-family: Futura; font-size: 12px; letter-spacing: 0px;">GA</span><span style="font-size: 12px; letter-spacing: 0px;"> </span><span style="letter-spacing: 0.0px;">La pièce de boeuf de pays rôtie par nos soins</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">à la crème de Lapi</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; min-height: 24px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="color: #0433ff; font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>***</b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="color: #00f900; font-family: Futura; font-size: 12px; letter-spacing: 0px;">GA</span><span style="letter-spacing: 0.0px;"> Le plateau de fromages </span><span style="font-size: 15px; letter-spacing: 0px;">AOC</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou </span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="color: #00f900; font-family: Futura; font-size: 12px; letter-spacing: 0px;">GA</span><span style="letter-spacing: 0.0px;"> La faisselle de vache ou de chèvre</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"> crème ou coulis</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; min-height: 24px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="color: #0433ff; font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>***</b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">Le choix de desserts du Relais</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; min-height: 24px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; min-height: 24px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px;">
<span style="letter-spacing: 0.0px;">Notre menu enfant </span><span style="color: #ff2600; letter-spacing: 0.0px;"><b>9,50 €</b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px;">
<span style="letter-spacing: 0.0px;">entrée + viande ou poisson + glace</span></div>
<br />
<div style="font-family: 'Snell Roundhand'; font-size: 20px;">
<span style="letter-spacing: 0.0px;">(moins de 10 ans uniquement)</span></div>
Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-4599855233846332162015-03-17T09:28:00.000-07:002015-03-17T09:37:58.837-07:00menu 16,50 et 21 €<br />
<br />
<br />
<div style="font-family: 'Snell Roundhand'; font-size: 16px;">
<span style="color: #ff2600; font-size: 24px; letter-spacing: 0px;"><b>16,50 €</b></span><span style="font-size: 18px; letter-spacing: 0px;"> </span><span style="letter-spacing: 0.0px;"> plat garni + dessert</span><span style="color: #ff2600; letter-spacing: 0.0px;"> </span></div>
<div style="color: #ff2600; font-family: 'Snell Roundhand'; font-size: 16px;">
<span style="letter-spacing: 0.0px;">ce menu n’est pas servi le soir, le dimanche et les jours fériés</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 16px;">
<span style="color: #ff2600; font-size: 24px; letter-spacing: 0px;"><b>21 €</b></span><span style="font-size: 20px; letter-spacing: 0px;"><b> </b></span><span style="letter-spacing: 0.0px;">entrée + plat garni + dessert </span></div>
<div style="color: #ff2600; font-family: 'Snell Roundhand'; font-size: 16px;">
<span style="color: black; font-size: 20px; letter-spacing: 0px;"> </span><span style="letter-spacing: 0.0px;">ce menu n’est pas servi le dimanche et les jours fériés</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; min-height: 24px;">
<span style="letter-spacing: 0.0px;"> </span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">Mise en bouche</span></div>
<div style="color: #0433ff; font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>***</b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">Petite salade d’escabèche d’anchois marinées</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="color: #00f900; font-family: Futura; font-size: 12px; letter-spacing: 0px;">GA</span><span style="letter-spacing: 0.0px;"> La terrine maison, fondue d’oignons aux châtaignes</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"> et ses condiments</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; min-height: 24px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="color: #0433ff; font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>***</b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">Le poisson du marché</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">(voir le tableau)</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="color: #00f900; font-family: Futura; font-size: 12px; letter-spacing: 0px;">GA</span><span style="letter-spacing: 0.0px;"> L’estouffade de cochon Gluirassou</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">au vin rouge de la vallée de L’Ibie</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; min-height: 24px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="color: #0433ff; font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;"><b>***</b></span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="color: #00f900; font-family: Futura; font-size: 12px; letter-spacing: 0px;">GA</span><span style="letter-spacing: 0.0px;"> Le plateau de fromages AOC</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="color: #00f900; font-family: Futura; font-size: 12px; letter-spacing: 0px;"> GA</span><span style="letter-spacing: 0.0px;"> la faisselle de vache ou de chèvre</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">crème ou coulis</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">Le dessert du jour</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<span style="color: #00f900; font-family: Futura; font-size: 12px; letter-spacing: 0px;">GA</span><span style="letter-spacing: 0.0px;"> Deux boules de glace « Terre Adélice »</span></div>
<div style="font-family: 'Snell Roundhand'; font-size: 20px; text-align: center;">
<br /></div>
<br />
<div style="color: #ff2600; font-family: 'Snell Roundhand'; font-size: 20px;">
<span style="letter-spacing: 0.0px;"> </span><span style="color: #00f900; font-family: Futura; font-size: 15px; letter-spacing: 0px;">GA</span><span style="letter-spacing: 0.0px;"> </span><span style="color: black; letter-spacing: 0.0px;">= Goûtez l’Ardèche</span></div>
<div>
<span style="color: black; letter-spacing: 0.0px;"><br /></span></div>
Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-56432729668605640582014-12-14T00:10:00.000-08:002014-12-14T00:10:06.976-08:00Menu Réveillon de la St SylvestrePensez à réserver pour votre soirée de réveillon<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpK-qpoQ3u8OvtljnaAJULuAocEc9IC3nw6lQfdXn1Mn7ovIXvXNn6EBDTAmq5XVHD-RB0n3WjbY7m5WBZzhhdwmyOTdvHe9xdP7NVppvuSGxFcAuHxZmwywSs8Z0iIgc93KiiAgxw-Sg/s1600/648_Champagne.jpg-628x250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpK-qpoQ3u8OvtljnaAJULuAocEc9IC3nw6lQfdXn1Mn7ovIXvXNn6EBDTAmq5XVHD-RB0n3WjbY7m5WBZzhhdwmyOTdvHe9xdP7NVppvuSGxFcAuHxZmwywSs8Z0iIgc93KiiAgxw-Sg/s1600/648_Champagne.jpg-628x250.jpg" height="127" width="320" /></a></div>
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04 75 66 63 41<br />
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<div style="color: #ff2600; font-family: Zapfino; font-size: 9px;">
<span style="letter-spacing: 0.0px;">La flûte de Champagne 9 €</span></div>
<div style="color: #ff2600; font-family: Zapfino; font-size: 9px;">
<span style="letter-spacing: 0.0px;"> Le kir Royal 9,50 € </span><span style="letter-spacing: 0px; text-align: center;"> </span><span style="font-size: 19px; letter-spacing: 0px; text-align: center;"> </span><span style="color: #0433ff; font-size: 19px; letter-spacing: 0px; text-align: center;">43 €</span><span style="font-size: 19px; letter-spacing: 0px; text-align: center;"> </span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;"> </span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0px;"> </span><span style="letter-spacing: 0px;">Mise en bouche</span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;"> </span><span style="color: #ff2600; letter-spacing: 0.0px;">***</span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">L’escalope de foie gras poêlée et flambée à l’Armagnac</span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">sur son mille feuille pur beurre</span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">Le mesclun de crabes et crevettes sauvages</span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">macédoine d’avocat et mangue au curry</span></div>
<div style="color: #ff2600; font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">***</span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">La mêlée de veau de pays aux truffes du Ventoux</span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">et sa crème au jus</span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">Le poisson du jour accompagné comme il se doit</span></div>
<div style="color: #ff2600; font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">***</span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">La lauze des fromages ou la faisselle de vache crème et coulis</span></div>
<div style="color: #ff2600; font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">***</span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">Le sabot de Cendrillon pomme acide bio</span></div>
<div style="color: #ff2600; font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">***</span></div>
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">La mini bûche aux fruits confits </span></div>
<br />
<div style="font-family: Zapfino; font-size: 10px; text-align: center;">
<span style="letter-spacing: 0.0px;">et vanille de la Martinique</span></div>
<div>
<span style="letter-spacing: 0.0px;"><br /></span></div>
Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-90086911575421951672014-12-04T08:53:00.000-08:002014-12-04T08:53:04.853-08:00Idées Cadeaux de NoëlVous n'avez pas d'idée de cadeaux pour vos parents ou amis, <div>
vous pouvez leurs offrir un repas gastronomique dans un cadre </div>
<div>
reposant et plein de charme. </div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5t2FHFd0nXjOLM49B8VlffuvF4C2GMl5_ndWNPnR9RUzEKz_vw94i1mNXteExo5gPdGYdy8mawiAEZBPMcIdkhtt0UD-SGQDNrHXLCJUOOmGorCuT3munQaqRew0uaZaYxfhWli1AoGU/s1600/lobes+de+foie+gras+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5t2FHFd0nXjOLM49B8VlffuvF4C2GMl5_ndWNPnR9RUzEKz_vw94i1mNXteExo5gPdGYdy8mawiAEZBPMcIdkhtt0UD-SGQDNrHXLCJUOOmGorCuT3munQaqRew0uaZaYxfhWli1AoGU/s1600/lobes+de+foie+gras+2.JPG" height="200" width="150" /></a></div>
<div>
<span style="color: red;">40 €</span> par personne </div>
<div>
<br /></div>
<div>
Un apéritif maison</div>
<div>
1/4 de vin par pers</div>
<div>
<br /></div>
<div>
Une entrée aux choix</div>
<div>
Une viande ou un Poisson</div>
<div>
Le plateau de fromages AOC ou la Faisselle</div>
<div>
Le dessert au choix</div>
<div>
et </div>
<div>
Café compris</div>
Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-35426618487343886252014-11-11T07:18:00.001-08:002014-11-11T07:20:27.155-08:00HORAIRES D'HIVERdu 11 Novembre au 1er Février<br />
<br />
Le restaurant est ouvert tous les midi sauf le lundi<br />
<br />
et le soir uniquement sur réservation avant 18 H<br />
<br />
Merci de votre compréhension.Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-57296154993174727402014-10-17T00:04:00.000-07:002014-10-17T00:04:06.594-07:00Le gibier est arrivé !Vous pouvez venir déguster le gibier, le Chef vous propose :<br />
<br />
CIVET DE CHEVREUIL DE CHASSE FRANCAISE<br />
AU VIN ROUGE DE LA VALLEE DE L'IBIEMonique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-50296312917315285082014-07-10T00:13:00.003-07:002014-07-10T00:13:37.769-07:00<i><span style="font-size: large;">Nos menus</span></i><br />
<br />
<span style="background-color: white;">16,50 €</span> plat garni + dessert ( servi uniquement en semaine )<br />
<br />
<span style="background-color: white;">21 € </span>entrée + viande ou poisson + fromage ou dessert (servi uniquement en semaine )<br />
<br />
<span style="background-color: white;">28 € </span>entrée + viande ou poisson + fromage + dessert<br />
<br />
<span style="background-color: white;">36 € </span>entrée froide ou entrée chaude + viande ou poisson + fromage + dessert<br />
<br />
<span style="background-color: white;">43 €</span> entrée froide + entrée chaude + viande ou poisson + fromage + dessert<br />
<br />
<br />
<i><span style="font-size: large;">exemples de plats :</span></i><br />
<span style="color: red;">28 €</span><br />
<br />
Le lobe de foie gras macéré à la liqueur de châtaigne.<br />
<br />
Le sauté d'agneau de pays et sa sauce au Lapi.<br />
<br />
<span style="color: red;">21 €</span><br />
<br />
La bobine Ardéchoise et sa charcuterie de pays.<br />
<br />
Le cuisseau de volaille du Velay et sa sauce oignons, citron.<br />
<br />
La salade de caillette de pays à la châtaigne.<br />
<br />
<span style="color: red;">36 €</span><br />
<br />
Les escargots à la provençale façon grand-mère ( anchois épinard )<br />
<br />
Le caquelon mijoté de chevreau de lait de pays aux cèpes et châtaignes.<br />
<br />
Nous avons également du poisson frais tous les jours et dans tous les menus. Nos menus changent très souvent les propositions de plats que je viens de vous faire peuvent être remplacé par d'autre produits de pays selon le marché du Chef.<br />
<br />Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-36202504950316571242014-05-06T06:07:00.001-07:002014-05-24T01:28:53.325-07:00menu fête des mères 2014<div style="font-family: Helvetica; font-size: 12px; text-align: left;">
<span style="letter-spacing: 0px;"><span style="color: blue;">Nous travaillons uniquement des produits frais transformés par le chef au moment de servir.</span></span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0px;"><span style="color: magenta;"><br /></span></span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0px;"><span style="color: magenta;">Menu 45 €</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="letter-spacing: 0px;"><span style="color: magenta;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrk8ybmj2e3hiugJ20j_1gUuf0x9lwtHF-I_e4ug5nLm311ktPC8r8Rop4Cc-OJ1q_8A7x3Mm5vLCzkicwjWsnRBfU4HRpHResbV4KHF2L-zVL4bIC13yeZEKBOPmwJkOnBELmGiTOUQI/s1600/images.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrk8ybmj2e3hiugJ20j_1gUuf0x9lwtHF-I_e4ug5nLm311ktPC8r8Rop4Cc-OJ1q_8A7x3Mm5vLCzkicwjWsnRBfU4HRpHResbV4KHF2L-zVL4bIC13yeZEKBOPmwJkOnBELmGiTOUQI/s1600/images.jpeg" /></a></span></span></div>
</div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0px;"><span style="color: magenta;"> hors boissons</span></span><br />
<span style="letter-spacing: 0px;">***</span></div>
<div style="color: #ff9000; font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="color: #ff9000; font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">Mise en bouche</span></div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">Feuilleté de brandade de morue </span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">à la truffe noire du Ventoux</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">Les escargots de pays </span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">et sa persillade</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">***</span></div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="color: #ff9000; font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">Les entrées</span></div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">La croustade de rognons de lapin fermier </span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">et sa sauce madère</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">La petite salade d’émincés de foie gras</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">magret de canard fumé et ses légumes séchés</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">***</span></div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="color: #ff9000; font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">Nos viande ou poisson</span></div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">Le pavé de veau bio grillé de pays</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">et sa crème de cêpes</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
Le filet de Beryx<br />
et sa sauce au curry</div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">***</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">Les garniture du jour</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">***</span></div>
<div style="color: #ff9000; font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">Nos fromages</span></div>
<div style="font-family: Helvetica; font-size: 12px; min-height: 14px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">Les délices du berger</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">ou</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">La faiselle de vache crème ou coulis de fruit</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">***</span></div>
<div style="color: #ff9000; font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">La 1ère douceur</span></div>
<div style="color: #ff9000; font-family: Helvetica; font-size: 12px; min-height: 14px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">La tuile coco </span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">et mousse au chocolat légère du Vénézuela aux épices</span></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">***</span></div>
<div style="color: #ff9000; font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">La 2 ème douceur</span></div>
<div style="color: #ff9000; font-family: Helvetica; font-size: 12px; min-height: 14px; text-align: center;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">La nage de fraises au citron vert et au basilic</span></div>
<br />
<div style="font-family: Helvetica; font-size: 12px; text-align: center;">
<span style="letter-spacing: 0.0px;">et son granité pomme citron </span></div>
Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-57821695869703419182013-06-08T07:24:00.002-07:002013-06-08T07:24:45.073-07:00La fricassée de chevreau de lait de pays à la crème de cèpes
<br />
<div class="section" style="background-color: rgb(100.000000%, 100.000000%, 100.000000%);">
<div class="layoutArea">
<div class="column">
<br />
</div>
</div>
<div class="section">
<img alt="page1image1704" height="0.591797" src="file:///page1image1704" width="326.783177" />
</div>
<div class="layoutArea">
<div class="column">
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"> pour 4 pers :</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /><u>
ingrédients
</u></span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /></span>
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">1 kg 200 de chevreau découpé par votre boucher
3 cuillères d’huile d’olive</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br />
1 petite carotte, 1 gros oignon</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br />
sel, poivre du moulin, bouquet garni
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /></span>
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">2 cuillères à soupe de farine
200 g de crème épaisse</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br />
10 dl de vin blanc de l’Ardèche
400g de cèpes sec ou frais.
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /></span>
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /></span>
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">Faire revenir dans l’huile d’olive bien chaude les morceaux</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"> de chevreau, bien colorer tous
les côtés. Sortir les morceaux. Retirer le gras de la casserole.
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /></span>
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">Mettre l’oignon et la carotte coupés finement dans la casserole, faire revenir quelques
minutes. Remettre les morceaux de viande dans le récipient mettre la farine bien remuer.</span><br />
<br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">Déglacer au vin blanc, mouiller à hauteur avec de l’eau mettre le bouquet garni<br />
Laisser mijoter en remuant de temps en temps.
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /></span>
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">Faire tremper vous cèpes secs.</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br />
Quand la viande commence à se détacher des os retirer la dans un plat en terre.
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">Égoutter vos cèpes les presser légèrement les mettre dans la sauce, laisser réduire
jusqu’à épaisseur voulue.
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /></span>
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">Crémer votre sauce, rectifier l’assaisonnement, remettre les morceaux de viande laisser
mijoter quelques minutes remettre le tout dans votre plat en terre de présentation et servir
chaud. </span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /></span>
<span style="font-family: Helvetica; font-size: 16px;">servir avec de l’épeautre de pays ou des pommes de terre nouvelles (Délicatesse ou Ratte)</span><br />
<span style="font-family: Helvetica;"><br /></span><span style="font-family: Helvetica; font-size: 16px;"></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJOHYf7pknoFxPX13S_HKxdkV-ssKLrxHCe3vd11djTu8yihJeWcILRyc_tcqbllwN33feaj8eJ6pXuXkzHhPV1pAosiVa1RtfxqRpsIjCaYP6i5DAx_9vCSWNUiVZK3yKP85_WabqsY/s1600/IMG_4201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJOHYf7pknoFxPX13S_HKxdkV-ssKLrxHCe3vd11djTu8yihJeWcILRyc_tcqbllwN33feaj8eJ6pXuXkzHhPV1pAosiVa1RtfxqRpsIjCaYP6i5DAx_9vCSWNUiVZK3yKP85_WabqsY/s200/IMG_4201.jpg" width="150" /></a></div>
<br />
</div>
</div>
</div>
Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-53675708485408185982012-11-16T23:42:00.000-08:002012-11-16T23:42:07.435-08:00meringue à la mousseline de châtaigne
<br />
<div class="column">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHviG3lSMJF6xqS3sySuzk9Twkg1BvcPesD-OymUXSfxB1s8irJALA-AuQTdZs3arlyr5iWuTn0jeOUc1_QUvZCBB_r7TwNwqz_oSPTfXsD0dMlPowoi02MNz3JAL7oKwHtDa9HkUF8hw/s1600/IMG_3928.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHviG3lSMJF6xqS3sySuzk9Twkg1BvcPesD-OymUXSfxB1s8irJALA-AuQTdZs3arlyr5iWuTn0jeOUc1_QUvZCBB_r7TwNwqz_oSPTfXsD0dMlPowoi02MNz3JAL7oKwHtDa9HkUF8hw/s320/IMG_3928.JPG" width="320" /></a></div>
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><u>Confection de la meringue</u> :</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /></span>
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">140 g de blanc d’oeuf<br />
250 g de sucre semoule
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">Monter les blancs en neige bien ferme, incorporer
le sucre doucement.
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /></span>
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">Former des ronds à l’aide d’une cuillère de la taille
d’une 1/2 pèche sur du papier sulfurisé.<br />
Cuisson, 1h30 à 2h à 100°.
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /></span>
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><u>Confection de la mousseline à la châtaigne </u>: </span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /></span>
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">125 g de confiture de châtaigne<br />
125 g de sucre<br />
125 g de beurre
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">2 oeufs entiers<br />
quelques gouttes de crème de châtaigne
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">Dans un saladier déposer la confiture,<br />
le sucre, la crème de châtaigne,<br />
le beurre à température, fouetter le tout.
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">Mettre les oeufs et fouetter à nouveau
comme pour monter les blancs,
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">dès que l’ensemble<br />
est crémeux laisser reposer au frais 2 h
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br /></span>
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><u>Montage de la recette</u> :</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;"><br />
100 g d’amandes effilées et grillées<br />
150 g d’abricotine ou de confiture d’abricot
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">Tartiner généreusement la meringue délicatement avec
la mousseline de châtaigne.
</span><br />
<span style="font-family: 'Helvetica'; font-size: 12.000000pt;">Eplucher et dénoyauter une pèche bien mûre,<br />
la trancher finement et la déposer sur la meringue,
napper d’abricotine et décorer d’amandes effilées </span><br />
</div>
Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com1tag:blogger.com,1999:blog-916254367981427032.post-34933860705965445012012-07-05T04:35:00.002-07:002012-07-05T04:35:10.959-07:00Création du Relais de Sully<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrKeqNn8tXly8yaMFtWhfFYYIZXsOuhLwsNbOY-7iwws_ScYtzpNAhavP7oywEiEOE-5VMs9k11Hrb7uMIVPW0GRZSmQs80gSQO7by1oZoHWtMh_ztUq-jtq3DEBEmQDpeNf_lhxC3TI/s1600/IMG_3928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrKeqNn8tXly8yaMFtWhfFYYIZXsOuhLwsNbOY-7iwws_ScYtzpNAhavP7oywEiEOE-5VMs9k11Hrb7uMIVPW0GRZSmQs80gSQO7by1oZoHWtMh_ztUq-jtq3DEBEmQDpeNf_lhxC3TI/s320/IMG_3928.JPG" width="320" /></a></div>
<img src="webkit-fake-url://FE383BB1-A9FE-4C82-A6B0-990967661DD3/image.tiff" />Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-30324323682150623012011-12-06T07:13:00.000-08:002011-12-06T07:25:01.294-08:00Foie gras<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIob7Udw3mxvRYLNedgF2cpySP4nwdrYntMnC_0tNF11bEe_IyCW_Myneb_IGQVfGNzY7lyOHxQj0TCKW5Y6lc-Ook4tjrAGMykPEB2kidy0TZHCNGHZ5gfCSFt2IjYpjRgz7-myaUn8/s1600/lobes+de+foie+gras+6.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIob7Udw3mxvRYLNedgF2cpySP4nwdrYntMnC_0tNF11bEe_IyCW_Myneb_IGQVfGNzY7lyOHxQj0TCKW5Y6lc-Ook4tjrAGMykPEB2kidy0TZHCNGHZ5gfCSFt2IjYpjRgz7-myaUn8/s200/lobes+de+foie+gras+6.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5683036362531490290" /></a><br /><span class="Apple-style-span" style="color:#FF0000;">Pensez à commander votre foie gras </span><div><span class="Apple-style-span" style="color:#FF0000;">fait maison pour les fêtes de Noël</span></div><div><span class="Apple-style-span" style="color:#FF0000;">ou du nouvel an.</span></div><div><span class="Apple-style-span" style="color:#FF0000;">65 € le kg sous vide</span></div><div><br /></div><div>Le restaurant sera fermé du 18 décembre</div><div>au soir au 28 décembre 2011 au soir.</div>Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-25242289781245643602011-10-25T06:23:00.000-07:002011-10-25T07:19:54.487-07:00menu Châtaignes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLSbJAdz8lxpgXh9f7T8YgZC4ENzPU6hOIw5lGWY8Vnw56e3yDfjC-VIGJR6jm53JNYKLriiN_aC4mJvFxuVpi5EMyc2zNOd-vc-hSrFIF0gNp27sLQKqMgOhrKEpALS-zT75OFeaP7o/s1600/ch%25C3%25A2taignes.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 127px; height: 90px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLSbJAdz8lxpgXh9f7T8YgZC4ENzPU6hOIw5lGWY8Vnw56e3yDfjC-VIGJR6jm53JNYKLriiN_aC4mJvFxuVpi5EMyc2zNOd-vc-hSrFIF0gNp27sLQKqMgOhrKEpALS-zT75OFeaP7o/s200/ch%25C3%25A2taignes.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5667434092224406290" /></a><br />Le Dimanche 30 octobre nous vous proposons <div>un menu Châtaignes<span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:14px;"> </span></div> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"> 31 € entrée chaude ou entrée froide + viande ou poisson + fromage + dessert </p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"> 37 € 3 plats</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; min-height: 17.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; min-height: 17.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica"><span style="text-decoration: underline">mise en bouche</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">Soupe de bombine châtaignes et champignons</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; min-height: 17.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">***</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; min-height: 17.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; min-height: 17.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica"><span style="text-decoration: underline">entrées froides</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; min-height: 17.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">Le foie gras à la liqueur de châtaigne</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">ou</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">La mélée de lentilles du puys </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">aux queues d’écrevisses et truite à la scandinave maison</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">*****</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica"><span style="text-decoration: underline">entrées chaudes</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; min-height: 17.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">Le clafouti de cèpes et de châtaignes</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">mijoté dans ses feuilles de châtaignier</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">ou</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">Les escargots frais de la vallée de l’Eyrieux</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">en croûte</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">*****</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">La pause du relais</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">*****</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica"><span style="text-decoration: underline">viande ou poisson</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; min-height: 17.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">Le poisson du jour </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">accompagné comme il se doit</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">ou</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">L’onglet de veau grillé</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">sauce cévenole</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">*****</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">La lauze des fromages AOC</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">ou</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">La faisselle de vache Bio </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">de pays</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">*****</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica">Le choix de desserts du Relais</p>Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-83200510402379463812011-10-25T06:12:00.000-07:002011-10-25T06:22:41.096-07:00FESTIVAL INTERNATIONAL D'ART DE GLUIRAS<span class="Apple-style-span" style="color:#FF0000;">Du 27 au 30 octobre 2011</span><div><br /></div><div>25 ème édition</div><div><br /></div><div><span class="Apple-style-span" style="color:#3333FF;">jeudi 27 octobre</span> : soirée musique classique</div><div>récital de "Sopiko Simsive"</div><div><br /></div><div><span class="Apple-style-span" style="color:#3333FF;">Vendredi 28 octobre</span> : soirée cabaret</div><div>concert de "Un nerf de swing"</div><div><br /></div><div><span class="Apple-style-span" style="color:#3333FF;">samedi 29 octobre</span> : matinée jeune public</div><div>la compagnie "Gafalu"</div><div><br /></div><div><span class="Apple-style-span" style="color:#3333FF;">Samedi soir</span> : soirée bretagne :</div><div>concert de "Philippe Ribaut et Stéphane Blanchard"</div><div><br /></div><div><span class="Apple-style-span" style="color:#3333FF;">Dimanche 30 octobre</span> : Grand marché des producteurs de pays "couleur châtaigne"</div><div><br /></div><div>pour tous renseignements téléphoner au <span class="Apple-style-span" style="color:#CC33CC;">04 75 66 74 32</span></div>Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-39306944946564999592011-07-02T00:06:00.000-07:002011-07-02T00:11:21.159-07:00PHOTOS DU VILLAGE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtMTgGBGaSglCQwnu9XFyDE6tzAmy5a2Sm6hdIffwq4oM0niZ8DnT8ckot6eqhKGAw23z_mRwY3haZaUrhmHur2MXwMGWep_Stj2lCZlM28_WgfJlEFJDnHxhrRdESp6vhSdYCfRHc64/s1600/village+vue+de+Charrier.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtMTgGBGaSglCQwnu9XFyDE6tzAmy5a2Sm6hdIffwq4oM0niZ8DnT8ckot6eqhKGAw23z_mRwY3haZaUrhmHur2MXwMGWep_Stj2lCZlM28_WgfJlEFJDnHxhrRdESp6vhSdYCfRHc64/s200/village+vue+de+Charrier.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624648963711497842" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJp0gWy4CAGdSazRN31wwKK9ZXQPPJmCACpUJtI_2VsVZI1osBRuRTVafdl_ZjrZaqCE8kssTdq5pX8sqnZMv0QU5-7jpHbcEhHepa13tC_hdF4nFnXrJnFMbTS0HrM5SMUS4GsXN68r8/s1600/village+rue+apollinaire.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJp0gWy4CAGdSazRN31wwKK9ZXQPPJmCACpUJtI_2VsVZI1osBRuRTVafdl_ZjrZaqCE8kssTdq5pX8sqnZMv0QU5-7jpHbcEhHepa13tC_hdF4nFnXrJnFMbTS0HrM5SMUS4GsXN68r8/s200/village+rue+apollinaire.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624648684439506642" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3aNKQKf0VzFkEZMtqawa0njr797dZ2UpSfgEWHqjWf5l7cVHcdwQsEpBvn2h40dvq2qWkTAfP2RlRARh9EHK0QykQ4t_U4B0AE4BecLPaCAK4vkKel0BXY3xhVGMqzPJ_t3AfSvTkuE/s1600/village+c%25C3%25B4t%25C3%25A9+chapelle.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3aNKQKf0VzFkEZMtqawa0njr797dZ2UpSfgEWHqjWf5l7cVHcdwQsEpBvn2h40dvq2qWkTAfP2RlRARh9EHK0QykQ4t_U4B0AE4BecLPaCAK4vkKel0BXY3xhVGMqzPJ_t3AfSvTkuE/s200/village+c%25C3%25B4t%25C3%25A9+chapelle.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624648335628139906" /></a>Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-49497531921524219132011-07-01T23:58:00.000-07:002012-12-15T03:28:49.575-08:00HORAIRES D'ÉTÉ<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb91uUag0aPGuv556jR9x3zDSiqda6E_WYw-cCnZtuv7Jridyw5-gTqaGykZu6a60Jaczx5u0az2WZpNJKATFPiTvgO-Uw7SEdQ2rfKvvyvkuomcOIeOte-ZVnKTmpQ5keElNmN_2DFLQ/s1600/place+%252B+fontaine.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5624647591025719234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb91uUag0aPGuv556jR9x3zDSiqda6E_WYw-cCnZtuv7Jridyw5-gTqaGykZu6a60Jaczx5u0az2WZpNJKATFPiTvgO-Uw7SEdQ2rfKvvyvkuomcOIeOte-ZVnKTmpQ5keElNmN_2DFLQ/s200/place+%252B+fontaine.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a><br />
le restaurant est ouvert tous les jours midi et soir <br />
<div>
jusqu'au 31 Août.</div>
<div>
<br /></div>
<div>
Étant donné que nous travaillons uniquement des </div>
<div>
produits frais pensez à réserver votre table par souci</div>
<div>
de qualité.</div>
<div>
<br /></div>
<div>
Venez vous désaltérer ou déguster nos glaces artisanales "Terre Adélice "</div>
<div>
sur notre terrasse ombragée.</div>
Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-42221636931695187812011-04-10T00:07:00.000-07:002011-04-10T00:12:35.987-07:00Les escargots façon grand-mère<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOEqNi3Rg3ujTF0IXz2znhmP2SefX95R-j6RjRPlxBrb1bPVXJYNOgjFSHeNH1FnBGBxiPcQnogsn-Y4ECFdUqXsssHQHc8uRMb0f4btXroQC9YHtQoICUqwv7iQ_hdQQLKZUHYfhceU/s1600/IMG_2762.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOEqNi3Rg3ujTF0IXz2znhmP2SefX95R-j6RjRPlxBrb1bPVXJYNOgjFSHeNH1FnBGBxiPcQnogsn-Y4ECFdUqXsssHQHc8uRMb0f4btXroQC9YHtQoICUqwv7iQ_hdQQLKZUHYfhceU/s200/IMG_2762.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5593849290060263554" /></a><br /><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">entrée chaude pour 6 pers </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">100 g de filet d’anchois dont 6 pour le décor</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">800 g d’épinard frais ou congelé </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">20 cl de vin blanc ( Domaine du Mas d’Intras Valvignière cuvée la Montagnière )</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">36 gros escargots ( Helix eyrieux )</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">10 cl de crème fraîche</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">2 ou 3 feuille de Lapi (hache des montagne ou Livèche )</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">6 gousses d’ail </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">sel et poivre</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Mettre à cuire les épinards avec le vin blanc assaisonner en sel et en poivre légèrement.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">A 3/4 de cuisson ajouter les filets d’anchois, la crème et laisser mijoter jusqu’à la cuisson total des épinards.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Ajouter les escargots, le Lapi + l’ail finement haché. Faire mijoter quelques minutes et rectifier l’assaisonnement;</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Répartir dans les caquelons individuels faire gratiner et servir bien chaud.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Bon appétit</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">servir le reste de la bouteille de vin blanc pour le repas</p>Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-1531973769023141352011-03-24T04:21:00.000-07:002011-03-24T04:30:04.134-07:00Cannelé à la tomme de vache à la châtaigne<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDy74cjGuLXCILsZlE1b1QdsJ8rsYcBpQTEAzv4Q-t0qlU49vFzRQR_M5QOakNQ_yWGcrYlLKs-ghVwHdw5d6gDnfWiRT9r6tC-bDiMBOoHrgx3Zo1s2JNPsK65A27V1KPA4uRlNFYnVs/s1600/IMG_2748.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDy74cjGuLXCILsZlE1b1QdsJ8rsYcBpQTEAzv4Q-t0qlU49vFzRQR_M5QOakNQ_yWGcrYlLKs-ghVwHdw5d6gDnfWiRT9r6tC-bDiMBOoHrgx3Zo1s2JNPsK65A27V1KPA4uRlNFYnVs/s200/IMG_2748.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587607170538772242" /></a><br /><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Four chaud 180 °</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">30 mn de cuisson</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">- 100 g de tomme à la châtaigne coupé en petit dés</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">- 1 cuillère à soupe de Lapi ( livèche ) haché</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">- 1 cuillère à café d’herbes de Provence</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">- 80 g de farine de châtaigne</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">- 80 g de farine de blé</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">- 1/2 sachet de levure alsacienne </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">- 10 cl de crème liquide `</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">- 2 oeufs entier</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">- 5 cl d’huile d’olive</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Mélanger les deux farines et la levure.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Délayer les oeufs, ajouter l’huile + la crème.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Une fois la pâte homogène incorporer les dès de tomme de châtaigne, le Lapi et les herbes de Provence.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Placer le tout dans les moules à cannelés.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Servir tiède en apéritif ou en entrée avec une salade verte.</p>Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-17429848995260117272010-07-03T23:35:00.000-07:002010-07-03T23:44:29.300-07:00tiramissu à la châtaigne<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAUh_eoYCRS9Eq2ZwsLvKpFYFXPBGA1XFLfBSph5UUAe8iHr51bjE8MCpmQAO87IV5rtL98i7hEkUszAEg3_RYD1PKhj04wKfLPs60W_WN5InLTPq_A81IE2NmzhYt9cr0DX8QvugDLE/s1600/relais+de+sully+3+tiramisu.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAUh_eoYCRS9Eq2ZwsLvKpFYFXPBGA1XFLfBSph5UUAe8iHr51bjE8MCpmQAO87IV5rtL98i7hEkUszAEg3_RYD1PKhj04wKfLPs60W_WN5InLTPq_A81IE2NmzhYt9cr0DX8QvugDLE/s200/relais+de+sully+3+tiramisu.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5489937838879250466" /></a><br /><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">pour 8 pers.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">3 oeufs</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">120 g de sucre roux</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">250 g de mascarpone</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">biscuit à la cuillère ou génoise</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">50 cl de sirop à la châtaigne </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">4 cl de crème de châtaigne (facultatif)</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">30 g de cacao amer au 100 %</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">8 belles châtaignes au naturelle</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">confiture de châtaigne</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">8 feuilles de menthe</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Séparer les blancs des jaunes dans un saladier. </p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Blanchir le sucre et les jaunes à l’aide d’un fouet.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Incorporer le mascarpone + 15 cl de sirop de châtaigne.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Monter les blancs en neige bien ferme avec une pincée de sel ou quelques gouttes de citron.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Incorporer le mélange de mascarpone au blanc avec une spatule bien aérer le tout.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Prendre 8 verres mettre au fond la génoise ou les biscuits à la cuillère imbibés de sirop à volonté</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">ensuite répartir une cuillère de confiture sur la génoise et remplir avec la préparation.</p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Mettre au frais au moins 6 heures à la sortie sou poudrer généreusement de cacao la surface poser une châtaigne et une feuille de menthe puis servir rapidement</p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><br /></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica">Bonne dégustation</p>Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com1tag:blogger.com,1999:blog-916254367981427032.post-59900168953760352762010-04-07T23:04:00.000-07:002010-04-07T23:17:47.777-07:00Menu de printemps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1usqTG6lvBn5DFCIMiHYffRWB9zgg5WM-SF9F8HYp1UbpJSQMXUsEzO3YzOlZRkeFpvXYVrydJ7WxbQ4xZPb41HT2MDQe9JHOJRutS45ATqcYC-gZ2B3NTHp4owcA4qa0dX54xDBFub8/s1600/ts.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 128px; height: 83px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1usqTG6lvBn5DFCIMiHYffRWB9zgg5WM-SF9F8HYp1UbpJSQMXUsEzO3YzOlZRkeFpvXYVrydJ7WxbQ4xZPb41HT2MDQe9JHOJRutS45ATqcYC-gZ2B3NTHp4owcA4qa0dX54xDBFub8/s200/ts.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457646520966800194" /></a><br />Bonjour,<div>Le printemps est arrivé, c'est la saison du<span class="Apple-style-span" style="color:#33CC00;"> chevreau.</span></div><div>Venez déguster les préparations du Chef. </div><div><br /></div><div>"Le mesclun et son émincée de caillette </div><div>de <span class="Apple-style-span" style="color:#33CC00;">chevreau</span> aux noisettes torréfiées"</div><div><br /></div><div>ou </div><div><br /></div><div>La fricassée de <span class="Apple-style-span" style="color:#33CC00;">chevreau</span> de lait de pays </div><div>et sa crème au pistou de lapi"</div><div><br /></div><div>Le lapi étant une herbe aromatique ardèchoise </div><div>qui pousse dans les jardins ( autre nom </div><div>ache de montagne ou livèche )</div><div><br /></div>Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-8964148431937599622009-11-27T23:12:00.001-08:002009-11-27T23:24:42.032-08:00CARTE GIBIERS 2009<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDerabZgcb60WRdnhvJ_DySMwAN-v_GcsFffG58xxWDHQp5jXzoC3B7KW8L29b1YfmvPOFAA2m5UFlq4B9czHtUBZJP7y25ODQJuvuYxHifrSv546tkSSzqIqPvUgr-DDbuyNgBu7xFI/s1600/sanglier.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 165px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDerabZgcb60WRdnhvJ_DySMwAN-v_GcsFffG58xxWDHQp5jXzoC3B7KW8L29b1YfmvPOFAA2m5UFlq4B9czHtUBZJP7y25ODQJuvuYxHifrSv546tkSSzqIqPvUgr-DDbuyNgBu7xFI/s200/sanglier.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5409052002057712866" /></a><br />Vous pouvez venir déguster notre carte gibier dès à présent.<div><br /></div><div>Dans chacun de nos menus vous avez le choix entre une viande, un poisson ou un gibier.</div><div><br /></div><div>en ce moment nous vous proposons au :</div><div> menu à <span class="Apple-style-span" style="color:#CC6600;">18 €</span></div><div><br /></div><div><span class="Apple-style-span" style="color:#FF6600;">une caillette de cerf maison </span></div><div><span class="Apple-style-span" style="color:#FF6600;">au vin blanc de l'Ardèche</span></div><div><br /></div><div>menu à <span class="Apple-style-span" style="color:#009900;">24 €</span></div><div><span class="Apple-style-span" style="color:#009900;"><br /></span></div><div><span class="Apple-style-span" style="color:#009900;">un civet de sanglier </span></div><div><span class="Apple-style-span" style="color:#009900;">au vin rouge de l'Ardèche</span></div><div><br /></div><div>menu à <span class="Apple-style-span" style="color:#000099;">31 €</span></div><div><span class="Apple-style-span" style="color:#000099;"><br /></span></div><div><span class="Apple-style-span" style="color:#000099;">un civet de lièvre </span></div><div><span class="Apple-style-span" style="color:#000099;">à la st Hubert.</span></div><div><br /></div><div>ainsi qu'une entrée gibier dans chaque menu.</div><div><br /></div><div><br /></div>Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-11739315623710025342009-11-27T22:57:00.000-08:002009-11-27T23:09:52.048-08:00RECETTE DE GIBIER<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjToNTbkhnLmpPwwA9aEaYm2kfSquHr61QJk4yKbehROEpdOjJKiZxG9mqK0O_GOCu1T2xx0ab5oe4tvPxBL-aW8rgVW9ayXvG_3GTZ1GhyH7GqyYSlUx1SSuxlkxJV6W78PJv0D4URyw/s1600/Scansully.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 100px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjToNTbkhnLmpPwwA9aEaYm2kfSquHr61QJk4yKbehROEpdOjJKiZxG9mqK0O_GOCu1T2xx0ab5oe4tvPxBL-aW8rgVW9ayXvG_3GTZ1GhyH7GqyYSlUx1SSuxlkxJV6W78PJv0D4URyw/s200/Scansully.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5409048184075426978" /></a><br />Nous avons eu la chance d'être sélectionné par le magazine <div>SANGLIER PASSION "hors-série"<div>spécial gastronomie pour élaborer une recette de gibier.</div><div><br /></div><div style="text-align: center;">Le Chef a choisi pour vous </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#006600;">LA CAILLETTE DE CHEVREUIL AUX CHATAIGNES DE L'ARDECHE</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">www.sanglier-passion.com</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div>Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0tag:blogger.com,1999:blog-916254367981427032.post-70722504037294192892007-05-29T06:06:00.000-07:002007-05-29T06:19:30.298-07:00Madeleine Ardèchoise<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQapxoO_54-O_YzXHRE0TRI-3gZZCHenD3sHufiAAcuBTMSbitALNOOXorL8K9kNR8qvd06FbRqZ8YOvKgUf6gkZaLoC6Vpkf2RjY5yRRjcETyoMs6DppDtVuZ8cug9BJC084_5kUHU4/s1600-h/ts-5.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQapxoO_54-O_YzXHRE0TRI-3gZZCHenD3sHufiAAcuBTMSbitALNOOXorL8K9kNR8qvd06FbRqZ8YOvKgUf6gkZaLoC6Vpkf2RjY5yRRjcETyoMs6DppDtVuZ8cug9BJC084_5kUHU4/s200/ts-5.jpg" alt="" id="BLOGGER_PHOTO_ID_5069971236277026226" border="0" /></a><br /><span style="font-style: italic; color: rgb(102, 51, 255);font-size:130%;" >Ingrédients :</span><br /><br /><span style="color: rgb(204, 51, 204);">100 g Beurre mou , 100 g de Sucre, 85 g de Farine, 15 g de Farine de châtaigne, 3 oeufs, 5 cl de crème ou liqueur de châtaigne, 1 sachet de levure Alsacienne, 200 g de confiture de marron.</span><br /><br />Mélanger la farine + le sucre + la levure.<br /><br />Ajouter le beurre mou, mélanger au fur et à mesure, incorporer les oeufs 1 par 1 quand la pâte est homagène incorporer la confiture et la liqueur de châtaigne.<br /><br />au choix mettre dans un moule à madeleine ou dans un moule de diamètre 22.<br /><br /><span style="font-style: italic; color: rgb(102, 51, 255);font-size:130%;" >cuisson :</span><br /><br />moule à madeleine environ 15 minutes à 200 °<br /><br />moule diamètre 22, environ 25 minutes à 200 °<br /><br />à four chaud.Monique Gamethttp://www.blogger.com/profile/01335444429711140615noreply@blogger.com0