{"id":37,"date":"2016-11-23T00:40:34","date_gmt":"2016-11-22T23:40:34","guid":{"rendered":"http:\/\/au-pate-truffe.com\/?page_id=37"},"modified":"2026-05-13T11:38:09","modified_gmt":"2026-05-13T09:38:09","slug":"au-pate-truffe-traiteur-a-paris","status":"publish","type":"page","link":"https:\/\/au-pate-truffe.com\/","title":{"rendered":"Au p\u00e2t\u00e9 truff\u00e9 Traiteur \u00e0 paris"},"content":{"rendered":"

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Les petits et les grands plats !<\/span><\/h1>\n

Notre fabrication reste traditionnelle, nous mettons un point d’honneur \u00e0 perp\u00e9tuer des recettes authentiques.<\/span><\/span><\/p>\n

Fabrication authentique ne signifie pas fabrication fig\u00e9e, au fil des ann\u00e9es, nous avons \u00e9tendu notre gamme de produits.<\/span><\/span><\/p>\n

Notre charcuterie<\/strong>, (jambon et jambonneau au torchon, p\u00e2t\u00e9 de campagne, la terrine du chef, notre sp\u00e9cialit\u00e9) est fabriqu\u00e9e par notre charcutier dans le respect des traditions et des normes.<\/span><\/span><\/p>\n

Le rayon \u00ab\u00a0traiteur\u00a0\u00bb<\/strong> et les crudit\u00e9s diverses rivalisent avec de petites entr\u00e9es \u00e0 l’esth\u00e9tique et au go\u00fbt sympathique (farandole \u00e0 la St-Jacques, \u0153uf Norv\u00e9gien, \u00e9ffiloch\u00e9s de l\u00e9gumes, d\u00e9lice de crabe etc…)<\/span><\/span><\/p>\n

Notre rayon \u00ab\u00a0cuisine\u00a0\u00bb <\/strong>occupe\u00a0une grande partie de notre activit\u00e9, pas moins de 10 plats diff\u00e9rents chaque jours y sont propos\u00e9s. (b\u0153uf Bourguignon, pa\u00eblla, filet de poulet \u00e0 la normande, pot-au-feu, veau \u00e0 l’ancienne, etc…)<\/span><\/span><\/p>\n

En semaine les mets sont plut\u00f4t classiques afin de satisfaire une grande partie de notre client\u00e8le qui travaille. Ceux du week-end plus \u00e9labor\u00e9s, pour satisfaire les plaisirs de fin de semaine.<\/span><\/span><\/p>\n

Notre r\u00f4tissoire saura vous r\u00e9galer les papilles avec ses poulets tout chauds, notre rayon fromage vous aidera \u00e0 terminer votre repas ainsi que nos desserts classiques, (\u00eele flottante, cr\u00e8me aux \u0153ufs, pana cotta, mousse au chocolat, etc…).<\/span><\/span><\/p>\n

Nous vous proposons la liste des plats\u00a0de fin de semaine sur ce site ou en boutique tous les mercredi, afin d’en prendre connaissance tranquillement.<\/span><\/span><\/p>\n

Notre entreprise est familiale, constitu\u00e9e de 11 personnes qui ont \u00e0 c\u0153ur de valoriser leur m\u00e9tier, un m\u00e9tier artisanal qui se perd malheureusement. C’est pour cela qu‘ \u00ab\u00a0Au P\u00e2t\u00e9 Truff\u00e9\u00a0\u00bb<\/strong>, nous sommes fiers de nos produits et que nous clamons haut et fort, notre savoir faire.<\/span><\/span><\/p>\n

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<\/h1>\n

Au p\u00e2t\u00e9 truff\u00e9<\/p>\n

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Qui sommes nous ?<\/span><\/h1>\n

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Notre boutique, Le P\u00e2t\u00e9 Truff\u00e9,\u00a0<\/strong>g\u00e9r\u00e9e Par Philippe et Laurence Compain\u00a0<\/strong>est ouverte depuis 1992 dans un quartier commer\u00e7ant et anim\u00e9 de Paris dans le 15\u00e8me arrondissement. Nous sommes situ\u00e9s au 359 rue de Vaugirard, m\u00e9tro Convention, \u00e0 500m de la porte de Versailles,\u00a0 15 mn de Montparnasse et \u00e0 20 mn de la tour Eiffel.<\/p>\n

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Le quartier a des allures de village en plein Paris. Les habitants y demeurant constituent la majeure partie de notre client\u00e8le, mais nous accueillons et servons de nombreux clients de passage ainsi que des \u00e9trangers qui logent dans les hotels alentours.<\/p>\n

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Nous sommes ouverts du mardi au samedi de 9h \u00e0 20h, ferm\u00e9s le dimanche et le lundi.<\/strong><\/p>\n

Vous pouvez nous joindre au 01 48 28 47 17. Page Facebook : Au Pat\u00e9 Truff\u00e9<\/a>\u00a0<\/strong><\/p>\n

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5<\/p>\n

Carte 2026 (sur commande)<\/h1>\n

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\u00a0 Les entr\u00e9es froides<\/span><\/h1>\n

Terrine de l\u00e9gumes : (prix au kilo) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a031,40\u20ac<\/p>\n

Crudit\u00e9s vari\u00e9es : (200g)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0\u00a0 4,60 \u20ac<\/p>\n

Pamplemousse cocktail : (200g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a05,60 \u20ac<\/p>\n

Assortiment de charcuterie : (7 sortes) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a04,60 \u20ac<\/p>\n

G\u00e2teau de thon et tomates au citron vert : (120g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a05,60 \u20ac<\/p>\n

Foie gras de canard maison : (les 100grs) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 18,80 \u20ac<\/p>\n

Oeuf norv\u00e9gien : (150g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 7,80 \u20ac<\/p>\n

Coquille au saumon ou langouste : (190 g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a07,20\/15,20 \u20ac<\/p>\n

Avocat aux crevettes : (190 g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 5,80 \u20ac<\/p>\n

Effiloch\u00e9 de l\u00e9gumes : (120g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 6,00 \u20ac<\/p>\n

Pana cotta au parmesan jambon cru : (120g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a07,20 \u20ac<\/p>\n

Poissons froids<\/h1>\n

Terrine \u00e0 la St-Jacques : le Kg\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a075,00 \u20ac<\/p>\n

Terrine de saumon \u00e0 l’oseille : Le Kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a066,10 \u20ac<\/p>\n

Saumon frais \u00e0 la parisienne : la part (environ 110g) \u00a08,60 \u20ac<\/p>\n

Saumon fum\u00e9 \u00e9cossais : le Kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 115,00 \u20ac<\/p>\n

Saumon marin\u00e9 \u00e0 l’aneth : le Kg : \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0\u00a0 58,30 \u20ac<\/p>\n

A\u00efoli de cabillaud (7,50 \u20ac pi\u00e8ce) l\u00e9gumes le kilo : \u00a0 \u00a0 \u00a0 \u00a0 17,80 \u20ac<\/p>\n

1\/2 langouste \u00e0 la parisienne : (250g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a038,50 \u20ac<\/p>\n

Poisson chauds<\/h1>\n

Filet de \u00a0limande, sauce normande \u00a0: (130g) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 7,50 \u20ac<\/p>\n

Filet de truite au Riesling : (110g) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a07,50 \u20ac<\/p>\n

Quenelles de brochet sauce Nantua : (150g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a04,80 \u20ac<\/p>\n

Filet de sole sauce champagne : (130g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a018,20 \u20ac<\/p>\n

Lotte aux morilles aux asperges vertes : (130g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a018,20\u20ac<\/p>\n

Coquille Saint-Jacques : (180g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a08,80\u20ac<\/p>\n

Jalousie de saumon en cro\u00fbte feuillet\u00e9 : (prix au kilo) \u00a0 41,10 \u20ac<\/p>\n

Garniture de l\u00e9gumes<\/h1>\n

Environ 200g Par personne :\u00a0<\/p>\n

Gratin d’aubergines au parmesan \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 23,00 \u20ac<\/p>\n

\u00a0Pommes Dauphine : \u00a0le Kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 24,40 \u20ac\u00a0<\/p>\n

Garniture foresti\u00e8re : le Kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 29,00 \u20ac<\/p>\n

Flan de l\u00e9gumes : le Kg\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a022,00 \u20ac<\/p>\n

Epinards cuisin\u00e9s : le Kg\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a022,00 \u20ac<\/p>\n

Gratin de courgettes ou choux-fleurs : le Kg\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 22,00 \u20ac<\/p>\n

Gratin Dauphinois : le Kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a023,00 \u20ac<\/p>\n

Pur\u00e9e de c\u00e9leri \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a023,00\u20ac<\/p>\n

Pur\u00e9e carottes : le kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 23,00 \u20ac<\/p>\n

Pur\u00e9e de courgette haricot vert : le kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 23,00 \u20ac<\/p>\n

pur\u00e9e de pois cass\u00e9s : le kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 23,00 \u20ac<\/p>\n

Pur\u00e9e de brocolis haricot vert : le kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 23,00 \u20ac<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.16″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.16″ text_text_color=\u00a0\u00bb#002fbf\u00a0\u00bb text_line_height=\u00a0\u00bb1em\u00a0\u00bb header_font=\u00a0\u00bbCrafty Girls||||\u00a0\u00bb header_text_color=\u00a0\u00bb#e87b00″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb custom_padding=\u00a0\u00bb|||1px||\u00a0\u00bb use_border_color=\u00a0\u00bboff\u00a0\u00bb border_style=\u00a0\u00bbsolid\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Entr\u00e9es Chaudes<\/h1>\n

Bouch\u00e9e \u00e0 la reine : (180g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a05,60 \u20ac<\/p>\n

Boudin blanc : le Kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 35,80 \u20ac<\/p>\n

Quiche lorraine le Kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a019,80\u00a0 \u20ac<\/p>\n

proven\u00e7ale, \u00e9pinards, poireaux, fromage \u00a0 le kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 19,80 \u20ac<\/p>\n

Feuillet\u00e9 au jambon : le Kg\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 27,50 \u20ac<\/p>\n

Escargots de Bourgogne \u00a0(la douzaine) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 14,40 \u20ac<\/p>\n

Viandes<\/h1>\n

Jambon en cro\u00fbte sauce Mad\u00e8re (150g) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a012,80 \u20ac<\/p>\n

Fondant de veau aux girolles : (160g) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 15,60 \u20ac<\/p>\n

Lapin r\u00f4ti, chasseur ou \u00e0 la moutarde : le Kg\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 40,80 \u20ac<\/p>\n

Filet de canette au poivre, \u00e0 l’orange : (180g) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a011,00 \u20ac<\/p>\n

Cuisse de canard \u00e0 l’orange : (200g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 9,80 \u20ac<\/p>\n

Pintadeau sauce aux c\u00e8pes : (200g) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 8,60 \u20ac<\/p>\n

Saut\u00e9 d’agneau au curry : le Kg\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 40,80 \u20ac<\/p>\n

1\/2 coquelet au citron : (180g) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a08,20 \u20ac<\/p>\n

Caille farcie : (120g) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 8,20 \u20ac<\/p>\n

R\u00e2ble de lapin farci aux pruneaux : (140g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 8,10 \u20ac<\/p>\n

R\u00f4ti de veau fa\u00e7on Orloff : (130g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 9,20 \u20ac<\/p>\n

Plat d’ambiance<\/h1>\n

\u00a0environ 8 \u00e0 10 \u20ac par personne :<\/p>\n

Chourcroute garnie : le Kg (chou :17,90 \u20ac, saucisson 33,00 \u20ac,<\/p>\n

petit sal\u00e9 cuit jarret 29,10 \u20ac, saucisse de Francfort : 24,50 \u20ac)<\/p>\n

Couscous complet : le Kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 29,80 \u20ac<\/p>\n

Cassoulet : le Kg \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 28,40 \u20ac<\/p>\n

Pa\u00eblla : le Kg\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 20,70 \u20ac<\/p>\n

Pot-au-feu : le Kg\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 32,80 \u20ac<\/p>\n

Pour vos cocktails<\/h1>\n

Pain Surprise : (60 toasts environ, soit 10 personnes)<\/p>\n

saumon fum\u00e9 : \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a065,00 \u20ac<\/p>\n

Charcuterie, fromage, poisson, m\u00e9lang\u00e9 : \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a042,00 \u20ac<\/p>\n

Toasts assortis : charcuterie, poisson, crudit\u00e9 : Pi\u00e8ce \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1,20 \u20ac<\/p>\n

Petits fours sal\u00e9s chauds, (pizza, quiche lorraine, Feuillet\u00e9, etc…)<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 54,80 \u20ac le Kg \u00a0 soit 5,50 \u20ac les 6\/7 pi\u00e8ces<\/p>\n

Croustades crudit\u00e9 : pi\u00e8ce \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01,20 \u20ac<\/p>\n

Tortue cocktail \u00e0 la charcuterie (100 minis-brochettes) : \u00a0 \u00a0 \u00a0 \u00a0 59,00 \u20ac<\/p>\n

Tortue \u00e0 la viande : \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 62,00 \u20ac<\/p>\n

Mini verrine ou cuill\u00e8re cocktail : pi\u00e8ce \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2,20 \u20ac<\/p>\n

Panier de charcuterie assortie (7 sortes) : \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a04,60 \u20ac<\/p>\n

Viande froide : rosbeef, gigot, noix de veau, r\u00f4ti de porc, de dinde<\/p>\n

jambon \u00e0 l’os, filet de poulet (le kilo) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 35,15 \u20ac \u00e0 50,80 \u20ac<\/p>\n

Salade vari\u00e9es 200 g par personne \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a016,40\u20ac \u00e0 37,40 \u20ac<\/p>\n

Salade canarienne, taboul\u00e9, chou vert,pi\u00e9montaise, ni\u00e7oise etc…<\/p>\n

L\u00e9gumes crus assortis et leurs sauces cocktails : (100g) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 3,30 \u20ac<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ custom_padding_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb disabled_on=\u00a0\u00bboff|on|off\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ background_color=\u00a0\u00bb#E02B20″ min_height=\u00a0\u00bb1074px\u00a0\u00bb custom_padding=\u00a0\u00bb0px|0px|0px|0px||\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb50px|0|50px|0″ custom_padding_phone=\u00a0\u00bb50px|0|50px|0″ transparent_background=\u00a0\u00bboff\u00a0\u00bb padding_mobile=\u00a0\u00bboff\u00a0\u00bb make_fullwidth=\u00a0\u00bboff\u00a0\u00bb use_custom_width=\u00a0\u00bboff\u00a0\u00bb width_unit=\u00a0\u00bboff\u00a0\u00bb custom_width_px=\u00a0\u00bb1080px\u00a0\u00bb custom_width_percent=\u00a0\u00bb80%\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ padding_mobile=\u00a0\u00bboff\u00a0\u00bb column_padding_mobile=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb width=\u00a0\u00bb78.2%\u00a0\u00bb min_height=\u00a0\u00bb721.7px\u00a0\u00bb custom_padding=\u00a0\u00bb0px|0px|0px|0px||\u00a0\u00bb make_fullwidth=\u00a0\u00bboff\u00a0\u00bb use_custom_width=\u00a0\u00bboff\u00a0\u00bb width_unit=\u00a0\u00bboff\u00a0\u00bb custom_width_px=\u00a0\u00bb1080px\u00a0\u00bb custom_width_percent=\u00a0\u00bb80%\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.16″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ text_text_color=\u00a0\u00bb#000000″ text_line_height=\u00a0\u00bb1em\u00a0\u00bb header_text_color=\u00a0\u00bb#0a14d3″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb min_height=\u00a0\u00bb951px\u00a0\u00bb custom_padding=\u00a0\u00bb|1px|0px|||\u00a0\u00bb use_border_color=\u00a0\u00bboff\u00a0\u00bb border_style=\u00a0\u00bbsolid\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

 <\/p>\n

 <\/p>\n

Vendredi 15 mai\u00a0<\/strong><\/p>\n

Les poissons :<\/span><\/strong><\/p>\n

– Saumon frais sauce aux petits l\u00e9gumes (61,60 \u20ac le Kg)<\/p>\n

– Quenelle de brochet sauce aurore (4,80 \u20ac pi\u00e8ce)<\/p>\n

– Morue Parmenti\u00e8re (23,80 \u20ac le Kg)<\/p>\n

– Couscous complet (29,80 \u20ac le Kg)<\/p>\n

– Dos de lieu sauce aux c\u00e2pres (7,90 \u20ac la pi\u00e8ce)<\/p>\n

– Filet de perche sauce Nantaise (7,50 \u20ac la part)<\/p>\n

– Gratin au saumon fum\u00e9 (34,60 \u20ac le Kg)<\/p>\n

– A\u00efoli de cabillaud (7,50 \u20ac pi\u00e8ce) petits l\u00e9gumes (17,80 \u20ac le Kg)<\/p>\n

– Filet de limande sauce normande (7,50 \u20ac la pi\u00e8ce)<\/p>\n

– Cannellonis au saumon sauce Normande (5,00 \u20ac pi\u00e8ce)<\/p>\n

 <\/p>\n

Les l\u00e9gumes et accompagnements :<\/span><\/strong><\/h1>\n

– Pomme Dauphine (24,40 \u20ac le Kg)<\/p>\n

– Frites (16,80 \u20ac le Kg)<\/p>\n

– Gratin Dauphinois (23,00 \u20ac le Kg)<\/p>\n

– Gratin d’aubergines au parmesan (23,00 \u20ac le Kg)<\/p>\n

– Gratin de choux-fleurs (22,00 \u20ac le Kg) Panach\u00e9 de l\u00e9gumes (22 \u20ac le Kg)<\/p>\n

– Epinards \u00e0 la cr\u00e8me (22,00 \u20ac le Kg)<\/p>\n

– Pur\u00e9e de pommes de terre (17,80 \u20ac le Kg)<\/p>\n

– Pur\u00e9e de carottes, pur\u00e9e de courgettes, pur\u00e9e de patates douces (23 \u20ac le Kg)<\/span><\/p>\n

– Flan de l\u00e9gumes (22,00 \u20ac le Kg) Flan d’asperges vertes (4,60 \u20ac la part)<\/p>\n

Autres plats :<\/span><\/strong><\/h1>\n

– Tomates farcies (5,00 \u20ac pi\u00e8ce)<\/p>\n

– Hachi Parmentier (22,50 \u20ac le Kg)<\/p>\n

– Endive au jambon (23,50 \u20ac le Kg) etc.<\/p>\n

EN ENTREE :<\/span><\/strong><\/h1>\n

– \u0152uf norv\u00e9gien (7,80 \u20ac pi\u00e8ce) D\u00e9lice au crabe (7,80 \u20ac la pi\u00e8ce)<\/p>\n

– Terrine aux poissons (66,10 \u20ac le Kg) Pamplemousse cocktail (5,60 \u20ac pi\u00e8ce)<\/p>\n

– Salade Pascaline (20,80 \u20ac le Kg)<\/p>\n

– Foie gras de canard maison (18,80 \u20ac les 100g)<\/p>\n

– Salade canarienne\u00a0 (37,40 \u20ac le Kg)<\/p>\n

<\/h1>\n

 <\/p>\n

<\/h3>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.16″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_text disabled_on=\u00a0\u00bboff|on|off\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ text_text_color=\u00a0\u00bb#000000″ text_line_height=\u00a0\u00bb1em\u00a0\u00bb header_text_color=\u00a0\u00bb#0932c4″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb width=\u00a0\u00bb99.3%\u00a0\u00bb min_height=\u00a0\u00bb933px\u00a0\u00bb use_border_color=\u00a0\u00bboff\u00a0\u00bb border_style=\u00a0\u00bbsolid\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

<\/h1>\n

\u00a0 Les propositions du week-end\u00a0<\/span><\/strong><\/h1>\n

Samedi 16 mai<\/strong><\/span><\/h1>\n

Les plats :<\/strong><\/span><\/h1>\n

– Pintade brais\u00e9e au jus (8,60 \u20ac la part)<\/p>\n

– Poulet Basquaise (28,40 \u20ac le Kg)<\/p>\n

– Saut\u00e9 de porc \u00e0 la moutarde (39,60 \u20ac le Kg)<\/p>\n

– Tournedos d’agneau confit aux girolles (14,40 \u20ac la part)<\/p>\n

– Paupiette \u00e0 la volaille sauce aux c\u00e8pes (8,10 \u20ac la pi\u00e8ce)<\/p>\n

– Saut\u00e9 de veau, jardini\u00e8re de l\u00e9gumes (34,80 \u20ac le Kg)<\/p>\n

– Mo\u00eblleux de b\u0153uf \u00e0 la proven\u00e7ale (8,20 \u20ac la part)<\/p>\n

– B\u0153uf \u00e0 la proven\u00e7ale (40,80 \u20ac le Kg)<\/p>\n

– Cuisse de canard sauce aux c\u00e8pes (9,80 \u20ac pi\u00e8ce)<\/p>\n

– A\u00efoli de cabillaud (7,50 \u20ac pi\u00e8ce) petits l\u00e9gumes cuits (28,40 \u20ac le Kg)<\/p>\n

Les l\u00e9gumes et accompagnements :<\/span><\/strong><\/h1>\n

– Pommes Dauphine\u00a0 (24,40 \u20ac le Kg)<\/p>\n

– Pur\u00e9e de carottes (23 \u20ac le Kg)<\/p>\n

– Pur\u00e9e de courgettes (23,00 \u20ac le Kg)<\/span><\/p>\n

– Pommes de terre foresti\u00e8re (16,70 \u20ac le Kg)<\/p>\n

– Epinards \u00e0 la cr\u00e8me (22,00 \u20ac le Kg)<\/p>\n

– Gratin de choux-fleurs (22,00 \u20ac le Kg)<\/p>\n

– Gratin Dauphinois (23,00 \u20ac le Kg)<\/p>\n

– Flan de l\u00e9gumes (22,00 \u20ac le Kg) Panach\u00e9 de l\u00e9gumes (22,00 \u20ac le Kg)<\/p>\n

Autres plats :<\/span><\/strong><\/h1>\n

– Tomates farcies (5,00 \u20ac la pi\u00e8ce)<\/p>\n

– Hachi Parmentier (22,50 \u20ac le Kg)<\/p>\n

– endives au jambon (23,50 \u20ac le Kg)<\/p>\n

EN DESSERT :<\/span><\/strong><\/h1>\n

– Cheese cake (29,90 \u20ac le Kg) Tiramisu aux fraises (3,80 \u20ac pi\u00e8ce)<\/p>\n

– Ile flottante (3,70 \u20ac pi\u00e8ce) Tarte aux fraises (4,60 \u20ac la pi\u00e8ce)<\/p>\n

– Far aux pruneaux (24,60 \u20ac le Kg)<\/p>\n

– Mousse au chocolat (3,80 \u20ac pi\u00e8ce)\u00a0<\/span><\/p>\n

– Tarte aux pommes (23,75 \u20ac le Kg)<\/p>\n

– Pana cotta aux framboises ou mangue (2,60 \u20ac pi\u00e8ce)<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

<\/h2>\n

<\/h2>\n

<\/h2>\n

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Effiloch\u00e9 de l\u00e9gumes<\/strong><\/p>\n

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Eclat des saveurs<\/p>\n

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Foie gras de canard entier maison<\/strong><\/p>\n

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saumon frais aux petits l\u00e9gumes<\/strong><\/p>\n

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<\/h1>\n

<\/h1>\n

<\/h1>\n

<\/h1>\n

La carte des f\u00eates 2025\u00a0<\/span><\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb80.9%\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_layout=\u00a0\u00bbdark\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb inline_fonts=\u00a0\u00bbAbhaya Libre,Allerta\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Plaisirs sal\u00e9s en bouch\u00e9es :<\/span><\/span><\/h3>\n

Petits fours sal\u00e9s (1 pers= 6 \u00e0 7 Pi\u00e8ces environ, prix aux 100g) \u00a05,50 \u20ac<\/span><\/p>\n

Toasts assortis : 1,20 \u20ac<\/span><\/p>\n

Pain surprise : 8\/10 personnes : environ 60\/65 canap\u00e9s* Charcuterie, fromage, poisson ou m\u00e9lang\u00e9\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a042,00 \u20ac<\/span><\/p>\n

* Au saumon fum\u00e9 : 65,00 \u20ac<\/span><\/p>\n

Saucisses cocktails noires\/ blanches ou orange (prix au Kg)\u00a0 \u00a027,80 \u20ac<\/span><\/p>\n

Foie gras entier maison :<\/span><\/h2>\n

Foie gras de canard \u00a0 \u00a0(1 pers=60g)\u00a0 \u00a0 11,30 \u20ac<\/span><\/h3>\n

Foie gras d’oie entier (1 pers=60g)\u00a0 \u00a0 \u00a012,90 \u20ac<\/span><\/p>\n

Foie gras de canard ou d’oie truff\u00e9 (1 pers=60g) 15,70 \u20ac<\/span><\/p>\n

Foie gras de canard aux figues (1 pers =60g) 11,30 \u20ac<\/span><\/p>\n

Symphonie d’entr\u00e9es :<\/span><\/h2>\n

L’\u00e9clat des saveurs- Foie gras, pain d’\u00e9pices, fruits confits (110g)<\/span><\/p>\n

7,40 \u20ac<\/span><\/p>\n

Demi-langouste \u00ab\u00a0en Bellevue\u00a0\u00bb (250g)\u00a0 38,50 \u20ac<\/span><\/p>\n

Saumon fum\u00e9 \u00e9cossais ou gravlax (prix au 100g)\u00a0 11,50\u20ac \u20ac<\/span><\/p>\n

Verrine au crabe en fra\u00eecheur de cresson (110g)\u00a0 \u00a07,20 \u20ac<\/span><\/p>\n

L’\u0153uf Norv\u00e9gien (160g)\u00a0 7,80 \u20ac<\/span><\/p>\n

Terrine de poissons au crabe, bouqueti\u00e8re v\u00e9g\u00e9tale (les 100g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a07,50 \u20ac<\/span><\/p>\n

\u00a0Terrine de la mer aux St-Jacques (les 100g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 7,50 \u20ac\u00a0 <\/span><\/p>\n

Nos p\u00e2t\u00e9s en cro\u00fbte de no\u00ebl<\/span> :\u00a0<\/span><\/h3>\n

\u00a0(la tranche de 100g environ)<\/em><\/span><\/h3>\n

\u00b0\u00a0 \u00a0<\/span><\/strong>La <\/span>volaille \u00e0 la pistache (44,50 \u20ac le Kg)\u00a0 4,50 \u20ac<\/span><\/p>\n

\u00b0 Le canard au foie gras (52,00 \u20ac le Kg)\u00a0 \u00a0 \u00a0 5,20 \u20ac<\/span><\/p>\n

\u00b0 Le faisan au foie gras (52,00 \u20ac le Kg)\u00a0 \u00a0 \u00a0 \u00a0 5,20 \u20ac<\/span><\/p>\n

<\/strong><\/span><\/p>\n

Nos supr\u00eames et cochon de lait de no\u00ebl<\/span>\u00a0:<\/span><\/h5>\n

\u00a0(la tranche de 100g environ)<\/em><\/span><\/h3>\n

\u00b0 Le cochon de lait farci au foie gras (85,60 \u20ac le Kg).\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 8,60 \u20ac<\/span><\/p>\n

\u00b0 La ballottine \u00e0 la volaille ou au faisan (min 3 pers) (prix au 100g) 4,45 \u20ac\u00a0\u00a0<\/span><\/p>\n

\u00b0 Le supr\u00eame \u00e0 la volaille ou au faisan (78,15 \u20ac le Kg)\u00a0 \u00a0 \u00a0 \u00a07,80 \u20ac \u00a0<\/span><\/p>\n

\u00a0<\/strong><\/p>\n

Menu du chef<\/span><\/h1>\n

Symphonie \u00e9picurienne : 47,10 \u20ac<\/span><\/h4>\n

<\/h4>\n

6 petits fours sal\u00e9s<\/span><\/p>\n

Foie gras de canard<\/span><\/p>\n

Chapon de no\u00ebl, farce fine, cr\u00e8me de morilles<\/span><\/p>\n

Gratin de pommes de terre aux c\u00e8pes<\/span><\/p>\n

Fromage<\/span><\/p>\n

B\u00fbche de No\u00ebl<\/span><\/p>\n

Le bal des saveurs : 39,70 \u20ac<\/span><\/h4>\n

6 petits fours sal\u00e9s<\/span><\/p>\n

Verrine au crabe en fra\u00eecheur de cresson<\/span><\/p>\n

Le chevreuil \u00ab\u00a0gigue\u00a0\u00bb Douceur grand veneur des f\u00eates<\/span><\/p>\n

Pur\u00e9e de c\u00e9leri, pommes Dauphine<\/span><\/p>\n

Fromage<\/span><\/p>\n

B\u00fbche de No\u00ebl<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0…………………………………………………….<\/span><\/p>\n

\u00a0<\/span>Les poids sont donn\u00e9s \u00e0 titre indicatif ***<\/span><\/p>\n

En plus de nos horaires habituels, nous serons ouverts\u00a0<\/span><\/p>\n

Les lundis 22 et 29\/12 de 9h \u00e0 19h30<\/span><\/p>\n

Les\u00a0 mercredis 24 et 31\/12 de 9h \u00e0 19h30<\/span><\/p>\n

Le jeudi 25\/12 de 9h \u00e0 13h.<\/span><\/p>\n

Les commandes seront prises jusqu’au 22\/12 pour no\u00ebl<\/span><\/p>\n

Jusqu’au 29\/12 pour la fin de l’ann\u00e9e.<\/span><\/p>\n

Merci d’anticiper.<\/span><\/p>\n

<\/span><\/p>\n

<\/h3>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_layout=\u00a0\u00bbdark\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

S\u00e9lection d’entr\u00e9es chaudes :<\/span>
<\/span><\/h3>\n

Vol au vent aux \u00e9crevisses et crustac\u00e9s, fondue d’\u00e9pinards<\/span><\/p>\n

( 170g) \u00a09,80 \u20ac<\/span><\/p>\n

Bouch\u00e9e \u00e0 la reine, volaille et ris de veau (170g)\u00a0 5,60 \u20ac\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/p>\n

Coquille St-Jacques \u00e0 la normande (150g)\u00a0 \u00a08,80 \u20ac<\/span><\/p>\n

Escargots de bourgogne ( la Douzaine)\u00a0 14,40 \u20ac<\/span><\/p>\n

Le traditionnel boudin blanc (au kilo)\u00a0 \u00a035,80 \u20ac<\/span><\/p>\n

Voyage en mer\/Poissons chauds<\/span><\/h2>\n

La lotte sur turban de sole et saumon sauce champagne (250g)\u00a0 \u00a0 18,20 \u20ac\u00a0 \u00a0 \u00a0<\/span><\/p>\n

\u00a0La sole sur fondant d’asperges vertes, saveur du sud-m\u00e9dit\u00e9ran\u00e9en\u00a0 (250g) 18,20 <\/span>\u20ac \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/span><\/strong><\/p>\n

\u00a0La St-Jacques \u00ab\u00a0noix\u00a0\u00bb gambas, cr\u00e9meux au risotto, velout\u00e9 au Chablis (250g) 18,20 \u20ac \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/span><\/p>\n

Le saumon et la sole en feuillet\u00e9, m\u00e9lange color\u00e9 de l\u00e9gumes (250g) 12,60 \u20ac \u00a0 <\/span><\/p>\n

Voyage en terroir : Viandes et gibiers<\/span><\/h2>\n

Le marcassin \u00ab\u00a0tournedos confit\u00a0\u00bb cuisson d’antan (160g)\u00a0 15,60 \u20ac<\/span><\/p>\n

Le chevreuil \u00ab\u00a0gigue\u00a0\u00bb Douceur grand veneur des f\u00eates (160) 15,6<\/span>0 \u20ac<\/span><\/p>\n

Le ris de veau dor\u00e9, gratin aux c\u00e8pes, au parfum de saison (160g) 22,80 \u20ac<\/span><\/p>\n

Le veau \u00ab\u00a0duo de filet\u00a0\u00bb au c\u0153ur aromatique, esprit harissa (160g) 15,60 \u20ac<\/span><\/p>\n

Le porcelet r\u00f4ti, carr\u00e9 et filet Orloff, cr\u00e9meux aux girolles (160g) 14,20 \u20ac<\/span><\/p>\n

Le traditionnel jambon en cro\u00fbte sauce Mad\u00e8re (la part) 14,20 \u20ac\u00a0 \u00a0 \u00a0 \u00a0<\/span><\/p>\n

Voyage \u00e0 la ferme et volailles sauvages<\/span><\/h3>\n

L’oie, farce fine aux girolles, sce miel et oranges confites (200g) 17,80 \u20ac<\/span><\/p>\n

La dinde de No\u00ebl, farce fine aux marrons et son jus r\u00e9duit (200) 17,80 \u20ac<\/span><\/p>\n

Le Chapon de No\u00ebl, farce fine, cr\u00e8me de morilles (200g)\u00a0 \u00a0 \u00a0<\/span><\/p>\n

17,80 \u20ac<\/span><\/p>\n

La caille \u00ab\u00a0filet\u00a0\u00bb sur mille-feuilles de pommes (fruit) et c\u00e9leri (250g) 14,80 \u20ac<\/span><\/p>\n

Le faisan sur gratin de pommes de terre aux c\u00e8pes, foie gras (160g) 14,80 \u20ac<\/span><\/p>\n

La canette Vend\u00e9enne \u00ab\u00a0en filet\u00a0\u00bb \u00e0 l’orange (160g)\u00a0 \u00a012,60 \u20ac<\/span><\/p>\n

Le bal des l\u00e9gumes :<\/span><\/h3>\n

Prix pour 200g :<\/span><\/p>\n

Pur\u00e9e de marrons\/c\u00e9leri\/carottes\/potimarron (23,00 \u20ac le Kg) 4,60 \u20ac \u00a0<\/span><\/p>\n

Gratin Dauphinois (23,00 le Kg)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a04,60 \u20ac\u00a0 \u00a0<\/span><\/p>\n

Fondant d’asperges vertes au c\u0153ur cr\u00e9meux (150g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a04,60 \u20ac\u00a0 <\/span><\/p>\n

Gratin de pommes de terre aux c\u00e8pes (150g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a05,80 \u20ac\u00a0 <\/span><\/p>\n

Champignons saveur des bois (29,00 \u20ac le Kg)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 5,80 \u20ac\u00a0 <\/span><\/p>\n

Pommes dauphine (24,30 \u20ac le Kg)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 4,80 \u20ac\u00a0<\/span><\/p>\n

Marrons brais\u00e9s au jus (29 \u20ac le Kg)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 5,80<\/span>\u00a0\u20ac<\/span><\/p>\n

Risotto au parmesan (150g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 4,50 \u20ac\u00a0<\/span><\/span><\/p>\n

Mille-feuilles de pommes (fruit) et c\u00e9leri (150g)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 4,50 \u20ac <\/span><\/p>\n

Notre brie de Meaux affin\u00e9 \u00e0 la truffe (50g).\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a06,50 \u20ac\u00a0 \u00a0 <\/span>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong>\u00a0 \u00a0 \u00a0 \u00a0 <\/strong>\u00a0 \u00a0 \u00a0 \u00a0<\/strong><\/strong><\/p>\n

Menu du chef<\/span><\/h1>\n

D\u00e9lices de la mer de no\u00ebl : 71,20 \u20ac<\/span><\/h4>\n

6 fours sal\u00e9s<\/span><\/p>\n

1\/2 langouste en Bellevue<\/span><\/p>\n

La sole sur fondant d’asperges vertes<\/span><\/p>\n

Pur\u00e9e de potimarron<\/span><\/p>\n

Fromage<\/span><\/p>\n

B\u00fbche de No\u00ebl<\/span><\/p>\n

Traditions gourmandes: 36,80 \u20ac<\/span><\/h4>\n

6 petits fours sal\u00e9s<\/span><\/p>\n

P\u00e2t\u00e9 en cro\u00fbte au foie gras de canard<\/span><\/p>\n

Le porcelet, carr\u00e9 et filet Orloff, cr\u00e9meux aux girolles<\/span><\/p>\n

Gratin Dauphinois, champignons saveur des bois<\/span><\/p>\n

Fromage<\/span><\/p>\n

B\u00fbche de No\u00ebl<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ custom_padding_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ custom_padding_tablet=\u00a0\u00bb50px|0|50px|0″ custom_padding_phone=\u00a0\u00bb50px|0|50px|0″ transparent_background=\u00a0\u00bboff\u00a0\u00bb padding_mobile=\u00a0\u00bboff\u00a0\u00bb make_fullwidth=\u00a0\u00bboff\u00a0\u00bb use_custom_width=\u00a0\u00bboff\u00a0\u00bb width_unit=\u00a0\u00bboff\u00a0\u00bb custom_width_px=\u00a0\u00bb1080px\u00a0\u00bb custom_width_percent=\u00a0\u00bb80%\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row padding_mobile=\u00a0\u00bboff\u00a0\u00bb column_padding_mobile=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb make_fullwidth=\u00a0\u00bboff\u00a0\u00bb use_custom_width=\u00a0\u00bboff\u00a0\u00bb width_unit=\u00a0\u00bboff\u00a0\u00bb custom_width_px=\u00a0\u00bb1080px\u00a0\u00bb custom_width_percent=\u00a0\u00bb80%\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.16″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.16″ header_font_size=\u00a0\u00bb50px\u00a0\u00bb background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb use_border_color=\u00a0\u00bboff\u00a0\u00bb border_style=\u00a0\u00bbsolid\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Avis de nos clients<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ padding_mobile=\u00a0\u00bboff\u00a0\u00bb column_padding_mobile=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb make_fullwidth=\u00a0\u00bboff\u00a0\u00bb use_custom_width=\u00a0\u00bboff\u00a0\u00bb width_unit=\u00a0\u00bboff\u00a0\u00bb custom_width_px=\u00a0\u00bb1080px\u00a0\u00bb custom_width_percent=\u00a0\u00bb80%\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_testimonial author=\u00a0\u00bbAnne-Marie et G\u00e9rard\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb use_border_color=\u00a0\u00bboff\u00a0\u00bb border_style=\u00a0\u00bbsolid\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

\u00ab\u00a0Le P\u00e2t\u00e9 truff\u00e9\u00a0\u00bb est le charcutier-traiteur d’exellence du quartier Vaugirard Convention. On y trouve, \u00e0 c\u00f4t\u00e9 d’une cuisine familiale et di\u00e9t\u00e9tique, des plats traditionnels d\u00e9clin\u00e9s en fonction des saisons et des compositions plus \u00e9labor\u00e9es pour les fins de semaine et les jours de f\u00eate.
\nA cette cuisine de qualit\u00e9 et raffin\u00e9e, Mr et Mme Compain, ainsi que toute leur \u00e9quipe, ajoutent un service souriant et une grande gentill\u00e8sse.<\/p>\n

[\/et_pb_testimonial][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_testimonial author=\u00a0\u00bbYannick et Val\u00e9rie Issy les moulineaux\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb use_border_color=\u00a0\u00bboff\u00a0\u00bb border_style=\u00a0\u00bbsolid\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Au p\u00e2t\u00e9 truff\u00e9, les petits plats sont aussi bien trait\u00e9s que les grands !<\/p>\n

Client depuis de nombreuses ann\u00e9es, nous appr\u00e9cions le grand choix de plats et le renouvellement fr\u00e9quent de la carte.<\/p>\n

De l’entr\u00e9e au dessert, un tr\u00e8s bon rapport qualit\u00e9 \/prix.<\/p>\n

L’\u00e9quipe est sympathique, l’accueil est familial, une vraie boutique de quartier qui aime ses clients.<\/p>\n

[\/et_pb_testimonial][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.16″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_testimonial author=\u00a0\u00bbPatrick et Liane Paris\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb use_border_color=\u00a0\u00bboff\u00a0\u00bb border_style=\u00a0\u00bbsolid\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

AU P\u00c2TE TRUFFE
\nLE TRAITEUR A NE PAS MANQUER DANS LE 15EME ARRONDISSEMENT DE PARIS<\/p>\n

Au P\u00e2t\u00e9 Truff\u00e9, une adresse qui s’inscrit dans la belle tradition de table fran\u00e7aise. On appr\u00e9cie aussi bien les plats cuisin\u00e9s \u00ab\u00a0comme \u00e0 la maison\u00a0\u00bb des plus simples aux plus \u00e9labor\u00e9s : poissons, viandes et gibiers sont \u00e0 l’honneur. La charcuterie_ p\u00e2t\u00e9s, saucisses, saucissons_sont dignes de grands professionnels. Garnitures, volailles, saumons, foie gras et enfin d’excellents desserts nous ont aussi conquis.
\nSans oublier l’accueil toujours chaleureux de Mr et Mme Compain ainsi que de leur personnel.
\nNous recommandons vivement le traiteur \u00a0\u00bb AU P\u00c2TE TRUFFE\u00a0\u00bb que ce soit pour un en-cas rapide, un repas sur le pouce ou des menus d’invitation plus recherch\u00e9s.<\/p>\n

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\n

\u00a0Nous sommes ouverts du mardi au samedi de 9h \u00e0 19h45.<\/u><\/h3>\n<\/blockquote>\n

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Les petits et les grands plats ! Notre fabrication reste traditionnelle, nous mettons un point d’honneur \u00e0 perp\u00e9tuer des recettes authentiques. Fabrication authentique ne signifie pas fabrication fig\u00e9e, au fil des ann\u00e9es, nous avons \u00e9tendu notre gamme de produits. Notre charcuterie, (jambon et jambonneau au torchon, p\u00e2t\u00e9 de campagne, la terrine du chef, notre sp\u00e9cialit\u00e9) […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-template-blank.php","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-37","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/au-pate-truffe.com\/index.php?rest_route=\/wp\/v2\/pages\/37","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/au-pate-truffe.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/au-pate-truffe.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/au-pate-truffe.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/au-pate-truffe.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37"}],"version-history":[{"count":2979,"href":"https:\/\/au-pate-truffe.com\/index.php?rest_route=\/wp\/v2\/pages\/37\/revisions"}],"predecessor-version":[{"id":4118,"href":"https:\/\/au-pate-truffe.com\/index.php?rest_route=\/wp\/v2\/pages\/37\/revisions\/4118"}],"wp:attachment":[{"href":"https:\/\/au-pate-truffe.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}