{"id":385,"date":"2012-12-14T16:14:57","date_gmt":"2012-12-14T15:14:57","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/2012\/12\/la-grange-aux-dmes\/"},"modified":"2023-02-18T18:01:37","modified_gmt":"2023-02-18T17:01:37","slug":"la-grange-aux-dmes","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/la-grange-aux-dmes\/","title":{"rendered":"La Grange aux D\u00eemes"},"content":{"rendered":"
\n
\n \"La Grange aux Dîmes\"
\n <\/a><\/p>\n
\n

Quelle dr\u00f4le d\u2019id\u00e9e d\u2019appeler son restaurant la \u201cGrange aux imp\u00f4ts\u201d !<\/strong> En effet, petit rappel de cours d\u2019histoire : la d\u00eeme \u00e9tait l\u2019imp\u00f4t pr\u00e9lev\u00e9 par l\u2019Eglise sur les r\u00e9coltes. En cette p\u00e9riode de crise financi\u00e8re, il n\u2019y a pas mieux pour (ne pas) convaincre les consommateurs de manger au restaurant.<\/p>\n

Heureusement que le Chef Rapha\u00ebl Perseil<\/strong> a d\u2019autres arguments que le nom de son \u00e9tablissement. Aid\u00e9 par son jeune acolyte en salle, il propose trois menus de saison et distribue ses bonnes adresses pour se fournir en produit du terroir<\/strong>.<\/p>\n

Et puis, tant qu\u2019\u00e0 jouer les Ch\u00e2telains<\/strong> depuis deux jours<\/a>, autant aller pr\u00e9lever la d\u00eeme et festoyer \u00e0 la grange.<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n

En amuse-bouche : la cr\u00e8me froide courge butternut<\/strong> et quelques germes qui piquent pour r\u00e9veiller les papilles.<\/p>\n

En entr\u00e9e :<\/p>\n

– un vol-au-vent tout feuillet\u00e9 avec fricass\u00e9e de coques<\/strong> et des l\u00e9gumes de toutes les couleurs. J\u2019adore quand c\u2019est ludique et que le feuillet\u00e9 n\u2019est pas tout d\u00e9tremp\u00e9. Bravo \u00e0 la garniture servie sans la sauce !<\/p>\n

– un nougat de riz de veau aux noisettes<\/strong> (mama mia !) avec une \u00e9norme tuile aux s\u00e9sames<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\"Nougat de rie de veau et vol-au-vent à la fricassée de coques\"<\/a><\/div>\n

Nougat de rie de veau et vol-au-vent \u00e0 la fricass\u00e9e de coques<\/p>\n<\/div>\n

\n
\n

En plat :<\/p>\n

– un dos de cabillaud r\u00f4ti avec une cro\u00fbte de fruits secs<\/strong> (pistaches, noisettes, myrtilles, etc.), accompagn\u00e9 de courge spaghetti<\/strong>. Ce l\u00e9gume fait parti des summum que l\u2019on puisse me proposer au restaurant. (En fait, je crois m\u00eame que la courge spaguetti partage la place de number one avec la terrine de queue de boeuf.) Parce qu\u2019un cuistot aura pris la peine de gratter la chair petit \u00e0 petit pour me pr\u00e9senter un effiloch\u00e9 de courge (coeur dans mes yeux qui brillent !)<\/p>\n

– une tranche de roul\u00e9 de volaille, coeur de foie gras<\/strong> et sauce au vin jaune : la cuisson \u00e9tait juste parfaite. La petite astuce confi\u00e9e par le gar\u00e7on en salle est que la volaille finie sa cuisson tout doucement pendant la r\u00e9chauffe.<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\"Courge spaghetti et roulé de volaille\"<\/a><\/div>\n

Courge spaghetti et roul\u00e9 de volaille<\/p>\n<\/div>\n

\n
\n \"La Grange aux Dîmes\"
\n <\/a><\/p>\n
\n

Pour finir la bouteille de Ch\u00e2teau de Targ\u00e9 Saumur Champigny<\/strong> qu\u2019on nous avait conseill\u00e9, rien de mieux qu\u2019un plateau de fromages bien garni : Saint-Nectaire au lait cru, tomme, Comt\u00e9, Fourme d\u2019Ambert, Munster…<\/p>\n

La Grange aux D\u00eemes
\n place de l'Eglise, 18310 Saint-Outrille, France
\n Tel : 02 48 71 84 93<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n

What a strange idea to call a restaurant the "Barn of taxes!"<\/strong> Indeed, a small history lesson reminder: the tithe was the tax imposed by the Church on crops. In this period of financial crisis, there is no better way to (do not) convince consumers to eat at restaurant.<\/em><\/p>\n

Fortunately, the <\/em>Chef Raphael Perseil <\/strong>has better arguments than the name of his establishment. Assisted by his young sidekick in the dinning room, he offers three seasonal menus and distributes his suppliers addresse for local products. And then, as well as we have been playing Ch\u00e2telains for two days<\/a> as well go to tithe and feast in the barn.<\/em><\/p>\n

As appetizers: Cold soup of butternut<\/strong> with germinated seeds itchy to awaken the taste buds.<\/em><\/p>\n

As starters:<\/em><\/p>\n

– A puffy vol-au-vent with shells fricassee<\/strong> and colorfull vegetables. I love when it's fun and the puff is not all soggy. Congratulations to the serving without sauce!<\/em><\/p>\n

– A sweetbread nougat with hazelnuts<\/strong>(mama mia!) With a huge sesame flat cookie<\/em><\/p>\n

As dishes:<\/em><\/p>\n

– A roasted cod fillet with a crust of nuts<\/strong> (pistachios, hazelnuts, blueberries, etc.)., With spaghetti squash<\/strong>. This vegetable is part of the ultimate that you can offer me at the restaurant. (In fact, I even think the spaghetti squash is sharing the number one place with the oxtail terrine.) Because a Chef will bother to scrape gradually the flesh to present me a shredded squash (hearts shining in my eyes!)<\/em><\/p>\n

– A slice of rolled chicken breast with a heart of foie gras<\/strong> and yellow wine sauce. The cooking was just perfect. The small tip entrusted by the waiter is that the chicken ends cooking slowly during the warmer.<\/em><\/p>\n

To finish the bottle of Ch\u00e2teau de Targ\u00e9 Saumur Champigny<\/strong> we are advised, nothing better than a well-stocked cheese board: Saint-Nectaire au lait cru, tomme, Comt\u00e9, Fourme d\u2019Ambert, Munster…<\/em><\/p>\n

La Grange aux D\u00eemes
\nplace de l'Eglise, 18310 Saint-Outrille, France
\nTel : 02 48 71 84 93<\/em><\/p>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Quelle dr\u00f4le d\u2019id\u00e9e d\u2019appeler son restaurant la \u201cGrange aux imp\u00f4ts\u201d ! En effet, petit rappel de cours d\u2019histoire : la d\u00eeme \u00e9tait l\u2019imp\u00f4t pr\u00e9lev\u00e9 par l\u2019Eglise sur les r\u00e9coltes. En cette p\u00e9riode de crise financi\u00e8re, il n\u2019y a pas mieux pour (ne pas) convaincre les consommateurs de manger au restaurant. Heureusement que le Chef Rapha\u00ebl… Poursuivre la lecture La Grange aux D\u00eemes<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,9],"tags":[],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/385"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=385"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/385\/revisions"}],"predecessor-version":[{"id":1416,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/385\/revisions\/1416"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}