{"id":1406,"date":"2020-06-04T17:17:03","date_gmt":"2020-06-04T15:17:03","guid":{"rendered":"https:\/\/www.restaurantlepetitjardin.com\/?p=1406"},"modified":"2020-10-19T12:30:51","modified_gmt":"2020-10-19T10:30:51","slug":"takeaway-menu","status":"publish","type":"post","link":"https:\/\/www.restaurantlepetitjardin.com\/en\/takeaway-menu\/","title":{"rendered":"Takeaway menu"},"content":{"rendered":"

From Thursday to Saturday lunch & dinner<\/strong><\/p>\n

Orders should be made and collected from the restaurants from Thursday to Saturday from 11am to 1.30pm and from 6.30pm to 8pm.<\/p>\n

Dishes are served cold, to be heated at home. As to respect the cold chain, we suggest diners bring along their own insulated bag. We decline any responsibility in case of a cold chain rupture.<\/em><\/p>\n

Lunch menu (same as lunch menu at the restaurant)<\/strong><\/p>\n

Set menu starter + main ou main + dessert\u00a0: 19\u20ac<\/p>\n

Set menu starter + main + dessert\u00a0: 24\u20ac<\/p>\n

-Starters-<\/strong><\/em><\/p>\n

Pumpkin and Comt\u00e9 cheese tart
\nHeat 5 min in microwave.<\/em><\/p>\n

or<\/strong><\/p>\n

Leeks with apple vinaigrette and devilled eggs
\nTake them out of the fridge 15 min ahead.<\/em><\/p>\n

-Mains-<\/strong><\/em><\/p>\n

Catch of the day, seaweed butter sauce, New Zealand spinach and swede
\nHeat the fish in the oven at 180c.\u00a0<\/em><\/p>\n

or<\/strong><\/p>\n

Pressed ox cheek with pistachio and patidou squash
\nHeat the oven at 180c, once hot switch the oven off,<\/em>\u00a0insert the meat and leave it in for 5 min. Heat the side for 2min in the microwave.<\/em><\/p>\n

-Desserts-<\/strong><\/em><\/p>\n

Our garden\u2019s apples on a tart<\/p>\n

or<\/strong><\/p>\n

Chocolate mousse and roasted and ground cacao bean crumble<\/p>\n

Enjoy!<\/em><\/p>\n

Available for lunch and dinner<\/strong><\/p>\n

– Bites to share – 7.00 \u20ac<\/strong><\/em><\/p>\n

Farmer\u2019s goat\u2019s cheese filo pastry with honey from la Chenevi\u00e8re
\nPreheat the oven at 180\u00b0c and put the filo pastries in an oven dish. Heat them for 8min.
\n
\nor<\/strong>
\n<\/em><\/p>\n

Vegetable crudit\u00e9s from our garden with tarragon cream
\nLeave at room temperature for 20min before eating.<\/em><\/p>\n

or<\/strong><\/p>\n

Savoury herb cake
\nEnjoy cold!<\/em><\/p>\n

 <\/p>\n

– The chef\u2019s burger – 18,00 \u20ac<\/strong><\/em><\/p>\n

Norman chicken burger, with Tomme cheese, red onions and tarragon cream
\n(sold as a recipe kit)<\/p>\n

Prehaeat the oven at 180\u00b0C. Cook the chicken burger and the potato for 10 minutes. Heat the buns for a minute as well. Once everything cooked and warm, build your burger by strarting with the bottom bun, then spread the tarragon sauce, then add the chopped salade, the red onions, the cucumber, the chicken burger, the cheese and finally the top bun.<\/em><\/p>\n

\n","protected":false},"excerpt":{"rendered":"

From Thursday to Saturday lunch & dinner Orders should be made and collected from the restaurants from Thursday to Saturday from 11am to 1.30pm and from 6.30pm to 8pm. Dishes are served cold, to be heated at home. As to respect the cold chain, we suggest diners bring along their own insulated bag. We decline any responsibility in case of … <\/p>\n

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