{"id":5859,"date":"2020-12-17T15:30:04","date_gmt":"2020-12-17T14:30:04","guid":{"rendered":"https:\/\/rivegauche-magazine.ch\/?page_id=5859"},"modified":"2020-12-17T15:30:08","modified_gmt":"2020-12-17T14:30:08","slug":"fletan","status":"publish","type":"page","link":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/gastronomie-recettes\/fletan\/","title":{"rendered":"Fl\u00e9tan"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb3.22.7″][et_pb_row _builder_version=\u00a0\u00bb3.25″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.25″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ admin_label=\u00a0\u00bbArticles 1 colonne\u00a0\u00bb _builder_version=\u00a0\u00bb3.22.7″ custom_margin=\u00a0\u00bb||\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb2_5,3_5″ admin_label=\u00a0\u00bbrecette\u00a0\u00bb _builder_version=\u00a0\u00bb3.25″][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb3.25″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/rivegauche-magazine.ch\/wp-content\/uploads\/2020\/12\/FLETAN2C.jpg\u00a0\u00bb title_text=\u00a0\u00bbFLETAN2C\u00a0\u00bb align=\u00a0\u00bbright\u00a0\u00bb align_tablet=\u00a0\u00bbcenter\u00a0\u00bb align_phone=\u00a0\u00bb\u00a0\u00bb align_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.6″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb3.25″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbtitre\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.6″ header_font=\u00a0\u00bb|||||on|||\u00a0\u00bb header_text_color=\u00a0\u00bb#000000″ header_font_size=\u00a0\u00bb48px\u00a0\u00bb custom_margin=\u00a0\u00bb|||\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ header_font_size_tablet=\u00a0\u00bb36px\u00a0\u00bb header_font_size_phone=\u00a0\u00bb24px\u00a0\u00bb header_font_size_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Carpaccio de Fl\u00e9tan<\/strong>
au foie gras et truffes<\/h1>\n

[\/et_pb_text][et_pb_text admin_label=\u00a0\u00bbIngr\u00e9dients\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.6″ text_font=\u00a0\u00bb||||||||\u00a0\u00bb header_font=\u00a0\u00bb||||||||\u00a0\u00bb text_orientation=\u00a0\u00bbjustified\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

\u00a0<\/h4>\n

INGR\u00c9DIENTS<\/h4>\n
    \n
  • 800 g de fl\u00e9tan elbot<\/li>\n
  • 400 g de foie gras de canard frais mi-cuit<\/li>\n
  • 4 truffes<\/li>\n
  • 10 cl de jus de truffes<\/li>\n
  • 6 brins de ciboulette<\/li>\n
  • 10 cl d\u2019huile d\u2019olive<\/li>\n
  • Fleur de sel et poivre du moulin<\/li>\n<\/ul>\n

     <\/p>\n

    [\/et_pb_text][et_pb_text admin_label=\u00a0\u00bbPr\u00e9paration\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.6″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

    PR\u00c9PARATION<\/h3>\n
      \n
    1. Coupez votre fl\u00e9tan elbot en tr\u00e8s fines tranches. Vous pouvez \u00e9ventuellement demander \u00e0 votre poissonnier de le faire lors de l\u2019achat.<\/li>\n
    2. Coupez le foie gras de canard frais en tranches d\u2019\u00e9paisseur moyenne et disposez-les sur les assiettes.<\/li>\n
    3. R\u00e9partissez les fines tranches de fl\u00e9tan elbot sur les tranches de foie gras.<\/li>\n
    4. D\u00e9taillez les truffes en fines lamelles et disposez-les dans les assiettes.<\/li>\n
    5. Dans un bol, m\u00e9langez ensemble le jus de truffes et l\u2019huile d\u2019olive.<\/li>\n
    6. Arrosez le carpaccio de fl\u00e9tan au foie gras et truffes avec la sauce obtenue.<\/li>\n
    7. Ciselez la ciboulette puis assaisonnez vos assiettes avec la ciboulette cisel\u00e9e, la fleur de sel et le poivre.<\/li>\n
    8. Recouvrez les assiettes avec du papier cellophane et r\u00e9servez au moins 15 min au r\u00e9frig\u00e9rateur.<\/li>\n
    9. Servez le carpaccio de fl\u00e9tan au foie et truffes bien frais.<\/li>\n<\/ol>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ disabled_on=\u00a0\u00bboff|off|off\u00a0\u00bb admin_label=\u00a0\u00bbAgenda\u00a0\u00bb _builder_version=\u00a0\u00bb3.22.7″ custom_margin=\u00a0\u00bb||\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb3.25″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.25″ custom_padding=\u00a0\u00bb|||\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

      Carpaccio de Fl\u00e9tanau foie gras et truffes \u00a0 INGR\u00c9DIENTS 800 g de fl\u00e9tan elbot 400 g de foie gras de canard frais mi-cuit 4 truffes 10 cl de jus de truffes 6 brins de ciboulette 10 cl d\u2019huile d\u2019olive Fleur de sel et poivre du moulin   PR\u00c9PARATION Coupez votre fl\u00e9tan elbot en tr\u00e8s fines […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":1141,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-5859","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/pages\/5859","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/comments?post=5859"}],"version-history":[{"count":3,"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/pages\/5859\/revisions"}],"predecessor-version":[{"id":5864,"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/pages\/5859\/revisions\/5864"}],"up":[{"embeddable":true,"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/pages\/1141"}],"wp:attachment":[{"href":"https:\/\/geneve-et-vous-magazine.ch\/index.php\/wp-json\/wp\/v2\/media?parent=5859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}