{"id":218,"date":"2020-02-05T12:19:01","date_gmt":"2020-02-05T03:19:01","guid":{"rendered":"http:\/\/jlec-pr.jp\/?page_id=218"},"modified":"2021-03-18T17:00:25","modified_gmt":"2021-03-18T08:00:25","slug":"beef-menu","status":"publish","type":"page","link":"https:\/\/jlec-pr.jp\/fr\/beef\/beef-menu\/","title":{"rendered":"Menu autour du b\u0153uf Wagyu japonais compos\u00e9 par des grands chefs en France"},"content":{"rendered":"<h2>Menu autour du b\u0153uf Wagyu japonais compos\u00e9 par des grands chefs en France<\/h2>\n<ul class=\"menu mnav2 clearfix\">\n<li><a href=\"\/fr\/beef\/beef-menu\/beef-menu3\/\">vol.03<\/a><\/li>\n<li><a href=\"\/fr\/beef\/beef-menu\/beef-menu2\/\">vol.02<\/a><\/li>\n<li><a href=\"\/fr\/beef\/beef-menu\">vol.01<\/a><\/li>\n<\/ul>\n<div class=\"row\">\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_01.jpg\" alt=\"Boeuf Wagyu au jus iod\u00e9 et puntarelles,bouillon et fines tranches de Wagyu fum\u00e9.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Boeuf Wagyu au jus iod\u00e9 et puntarelles,bouillon et fines tranches de Wagyu fum\u00e9.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_1.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_02.jpg\" alt=\"Boeuf Wagyu, topinambour, caf\u00e9, oranges.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Boeuf Wagyu, topinambour, caf\u00e9, oranges.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_2.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_03_.jpg\" alt=\"Rumsteck de Wagyu, \u00e9chalotes griselles confites, citron,coriandre, c\u00f4tes de blettes, condiment ail noir, pomelo.Comme un carpaccio juste saisi, pistaches, raifort,comt\u00e9, c\u00e2pres, olives, anchois.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Rumsteck de Wagyu, \u00e9chalotes griselles confites, citron,coriandre, c\u00f4tes de blettes, condiment ail noir, pomelo.Comme un carpaccio juste saisi, pistaches, raifort,comt\u00e9, c\u00e2pres, olives, anchois.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_3.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<\/div>\n<div class=\"row\">\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_04.jpg\" alt=\"Quand le soleil couchant se l\u00e8ve sur l\u2019ancien comt\u00e9 de Nice et de Savoie.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Quand le soleil couchant se l\u00e8ve sur l\u2019ancien comt\u00e9 de Nice et de Savoie.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_4.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_05.jpg\" alt=\"Entrec\u00f4te de boeuf Wagyu, frite de semoule de gaudes,f\u00e8ves aux jus.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Entrec\u00f4te de boeuf Wagyu, frite de semoule de gaudes,f\u00e8ves aux jus.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_5.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_06.jpg\" alt=\"Le faux-filet de boeuf Wagyu, quelques tranches marin\u00e9es au sel sur un fin sabl\u00e9 aux oignons rouges et la pi\u00e8ce simplement dor\u00e9e au sautoir, un jus simple aux olives noires Taggiasca et un lait mousseux au parmesan.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Le faux-filet de boeuf Wagyu, quelques tranches marin\u00e9es au sel sur un fin sabl\u00e9 aux oignons rouges et la pi\u00e8ce simplement dor\u00e9e au sautoir, un jus simple aux olives noires Taggiasca et un lait mousseux au parmesan.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_6.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<\/div>\n<div class=\"row\">\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_07.jpg\" alt=\"Boeuf Wagyu tende de tranche \u00e0 notre fa\u00e7on Stroganov,brandade d\u2019anguille fum\u00e9e de Loire.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Boeuf Wagyu tende de tranche \u00e0 notre fa\u00e7on Stroganov,brandade d\u2019anguille fum\u00e9e de Loire.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_7.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_08.jpg\" alt=\"Wagyu r\u00f4ti, champignons ferment\u00e9s, truffe noire,bouillon de pomme de terre.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Wagyu r\u00f4ti, champignons ferment\u00e9s, truffe noire,bouillon de pomme de terre.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_8.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_09.jpg\" alt=\"Entrec\u00f4te de Wagyu r\u00f4tie \u00e0 la poudre d\u2019ail noir d\u2019Aomori &amp; anchois, mousseline et peau de burrata artisanale au balsamique tradition, saut\u00e9 de truffe noire fa\u00e7on bouillon de shabu-shabu.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Entrec\u00f4te de Wagyu r\u00f4tie \u00e0 la poudre d\u2019ail noir d\u2019Aomori &amp; anchois, mousseline et peau de burrata artisanale au balsamique tradition, saut\u00e9 de truffe noire fa\u00e7on bouillon de shabu-shabu.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_9.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<\/div>\n<div class=\"row\">\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_10.jpg\" alt=\"Wagyu en 2 pr\u00e9parations : - tartare aux hu\u00eetres Ronce N\u00b02 en fine gel\u00e9e de concombre. - bouillon de l\u00e9gumes au naturel, ail noir et raifort.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Wagyu en 2 pr\u00e9parations : &#8211; tartare aux hu\u00eetres Ronce N\u00b02 en fine gel\u00e9e de concombre. &#8211; bouillon de l\u00e9gumes au naturel, ail noir et raifort.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_10.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_11.jpg\" alt=\"No Sushi\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>No Sushi<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_11.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_12.jpg\" alt=\"Tende de tranche Wagyu comme un tartare, crumble de beaufort,arros\u00e9 d'un jus de langoustines et condiment de chou-fleur.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Tende de tranche Wagyu comme un tartare, crumble de beaufort,arros\u00e9 d&rsquo;un jus de langoustines et condiment de chou-fleur.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_12.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<\/div>\n<div class=\"row\">\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_13.jpg\" alt=\"Faux-filet de boeuf Wagyu et consomm\u00e9 de betterave.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Faux-filet de boeuf Wagyu et consomm\u00e9 de betterave.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_13.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_14.jpg\" alt=\"L\u2019entrec\u00f4te de boeuf Wagyu en tranche \u00e9paisse, royale de moelle et compote d\u2019\u00e9chalotes, jardin de l\u00e9gumes d\u2019hiver, r\u00e9duction de Porto au foie gras et truffes.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>L\u2019entrec\u00f4te de boeuf Wagyu en tranche \u00e9paisse, royale de moelle et compote d\u2019\u00e9chalotes, jardin de l\u00e9gumes d\u2019hiver, r\u00e9duction de Porto au foie gras et truffes.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_14.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_15.jpg\" alt=\"Boeuf Wagyu, caviar, c\u00e9leri branche et raifort.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Boeuf Wagyu, caviar, c\u00e9leri branche et raifort.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_15.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<\/div>\n<div class=\"row\">\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_16.jpg\" alt=\"Pi\u00e8ce de boeuf Wagyu laqu\u00e9e, condiment aux lies de pinot noir d\u2019Alsace, betterave et orange sanguine.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Pi\u00e8ce de boeuf Wagyu laqu\u00e9e, condiment aux lies de pinot noir d\u2019Alsace, betterave et orange sanguine.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_16.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_17.jpg\" alt=\"Carpaccio de boeuf Wagyu,pickles de l\u00e9gumes, coulis de roquette.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Carpaccio de boeuf Wagyu,pickles de l\u00e9gumes, coulis de roquette.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_17.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_18.jpg\" alt=\"Pi\u00e8ce de boeuf Wagyu r\u00f4ti \u00ab raifort et cardamome \u00bb,soubise d\u2019oignon rouge, jus r\u00e9duit.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Pi\u00e8ce de boeuf Wagyu r\u00f4ti \u00ab raifort et cardamome \u00bb,soubise d\u2019oignon rouge, jus r\u00e9duit.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_18.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<\/div>\n<div class=\"row\">\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_19.jpg\" alt=\"Pain perdu \u00e0 la truffe noire, tartare de Wagyu.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Pain perdu \u00e0 la truffe noire, tartare de Wagyu.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_19.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<div class=\"col-md-4\">\n<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-bottom: 10px;\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/beef-french-recipe_20.jpg\" alt=\"Boeuf Wagyu fum\u00e9 aux \u00e9pineux, \u00e9mulsion beaufort d\u2019alpage,graines de carvi sauvage.\" width=\"335\" height=\"250\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Boeuf Wagyu fum\u00e9 aux \u00e9pineux, \u00e9mulsion beaufort d\u2019alpage,graines de carvi sauvage.<\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_20.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Menu<\/a><\/p>\n<\/div>\n<\/div>\n<p><a class=\"btn-pdf\" href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2020\/02\/french-recipe_fr_menu_0.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"><i class=\"far fa-file-pdf\"><\/i>T\u00e9l\u00e9chargez toutes les recettes (PDF)<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Menu autour du b\u0153uf Wagyu japonais compos\u00e9 par des grands chefs en France vol.03 vol.02 vol.01 Boeuf Wagyu au jus iod\u00e9 et puntarelles,bouillon et fines tranches de Wagyu fum\u00e9. Menu Boeuf Wagyu, topinambour, caf\u00e9, oranges. Menu Rumsteck de Wagyu, \u00e9chalotes griselles confites, citron,coriandre, c\u00f4tes de blettes, condiment ail noir, pomelo.Comme un carpaccio juste saisi, pistaches, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":222,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-template\/beef-fr-template.php","meta":{"_acf_changed":false,"_locale":"fr_FR","_original_post":"148","footnotes":""},"class_list":["post-218","page","type-page","status-publish","hentry","fr-FR"],"acf":[],"_links":{"self":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/comments?post=218"}],"version-history":[{"count":13,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/218\/revisions"}],"predecessor-version":[{"id":10333,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/218\/revisions\/10333"}],"up":[{"embeddable":true,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/222"}],"wp:attachment":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/media?parent=218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}