Pour c\u00e9l\u00e9brer la Nouvelle Ann\u00e9e 2025, le Chef Ludovic Turac et toute son \u00e9quipe du restaurant d’une Table au Sud, vous invitent \u00e0 d\u00e9couvrir son menu sp\u00e9cialement pens\u00e9 pour cette occasion.<\/p>\n
Coupe de Champagne
& Frivolit\u00e9s<\/p>\n
\u2022 L\u2019HUITRE DE L\u2019ETANG DE THAU<\/strong> \u2022 LE SAINT-PIERRE LE HOMARD BLEU LA BAUDROIE \u2022 LA VOLAILLE DE BRESSE \u2022 LA CLEMENTINE CORSE POUR LA SAINT SYLVESTRE, AU D\u00ceNER<\/strong> POUR LE JOUR DE L’AN, AU D\u00c9JEUNER<\/strong> R\u00e9servation par t\u00e9l\u00e9phone au : <\/p>","protected":false},"excerpt":{"rendered":" Pour c\u00e9l\u00e9brer la Nouvelle Ann\u00e9e 2025, le Chef Ludovic Turac et toute son \u00e9quipe du restaurant d\u2019une Table au Sud, vous invitent \u00e0 d\u00e9couvrir son menu sp\u00e9cialement pens\u00e9 pour cette occasion.<\/p>","protected":false},"author":1,"featured_media":80,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-79","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.unetableausud.com\/en\/wp-json\/wp\/v2\/posts\/79","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unetableausud.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unetableausud.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unetableausud.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unetableausud.com\/en\/wp-json\/wp\/v2\/comments?post=79"}],"version-history":[{"count":2,"href":"https:\/\/www.unetableausud.com\/en\/wp-json\/wp\/v2\/posts\/79\/revisions"}],"predecessor-version":[{"id":83,"href":"https:\/\/www.unetableausud.com\/en\/wp-json\/wp\/v2\/posts\/79\/revisions\/83"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unetableausud.com\/en\/wp-json\/wp\/v2\/media\/80"}],"wp:attachment":[{"href":"https:\/\/www.unetableausud.com\/en\/wp-json\/wp\/v2\/media?parent=79"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unetableausud.com\/en\/wp-json\/wp\/v2\/categories?post=79"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unetableausud.com\/en\/wp-json\/wp\/v2\/tags?post=79"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Caviar Oscietre, concombre ferment\u00e9<\/p>\n
<\/strong>Gravlax
Agrumes, cryste marine, huile de fleur<\/p>\n
<\/strong>Agnolotti
C\u00e8pes & condiments<\/p>\n
<\/strong>Marini\u00e8re iod\u00e9e
Coquillages et foie gras<\/p>\n
<\/strong>L\u00e9gumes d\u2019hiver et truffe noire
sauce Albufera<\/p>\n
<\/strong>Anis vert, ch\u00e2taigne<\/p>\n
Menu complet, avec coupe de Champagne – 220\u20ac<\/p>\n
Menu complet, avec coupe de Champagne – 220 \u20ac
\u2022 Menu en 4 \u00e9tapes, avec coupe de champagne – 165\u20ac<\/p>\n
04 91 90 63 53\u00a0<\/p>\n\n\n