{"id":16,"date":"2025-09-09T14:56:17","date_gmt":"2025-09-09T14:56:17","guid":{"rendered":"https:\/\/restaurant-souslestilleuls.fr\/menu\/"},"modified":"2026-09-10T09:48:52","modified_gmt":"2026-09-10T07:48:52","slug":"carte-restaurant-perigueux","status":"publish","type":"page","link":"https:\/\/restaurant-souslestilleuls.fr\/en\/carte-restaurant-perigueux\/","title":{"rendered":"Sous les Tilleuls restaurant menu in P\u00e9rigueux"},"content":{"rendered":"\n
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La Carte restaurant Sous les Tilleuls \u00e0 P\u00e9rigueux<\/strong> propose des cr\u00e9ations maison, fra\u00eeches et de saison. Ainsi<\/strong>, chaque plat refl\u00e8te la cr\u00e9ativit\u00e9 de notre chef et la richesse du terroir.<\/mark><\/p>\n<\/div>\n\n\n\n

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Menu<\/mark><\/h2>\n\n\n\n

La cuisine comme une balade sous les tilleuls<\/mark><\/p>\n\n\n\n

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Gambas en kada\u00eff<\/strong>,<\/mark><\/p>\n\n\n\n

Sauce tartare<\/mark><\/p>\n<\/div>\n\n\n\n

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15\u20ac<\/mark><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Carpaccio de boeuf,<\/strong><\/mark><\/p>\n\n\n\n

Marinade aux baies roses<\/mark><\/p>\n<\/div>\n\n\n\n

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14\u20ac<\/mark><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Foie gras maison<\/strong>,<\/mark><\/p>\n\n\n\n

Compot\u00e9e de cerises noires, brioche ti\u00e8de<\/mark><\/mark><\/p>\n<\/div>\n\n\n\n

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17\u20ac<\/mark><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Gaspacho de petits pois \u00e0 la menthe,<\/strong><\/mark><\/p>\n\n\n\n

Chantilly de ch\u00e8vre frais<\/mark><\/p>\n<\/div>\n\n\n\n

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10\u20ac<\/mark><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Croquetas de jambon Ib\u00e9rique<\/strong>,<\/mark><\/mark><\/p>\n\n\n\n

Ossau-Iraty<\/mark><\/mark><\/mark><\/mark><\/p>\n<\/div>\n\n\n\n

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12\u20ac<\/mark><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Ris de veau,<\/strong><\/mark><\/p>\n\n\n\n

Cr\u00e8me de petits pois, sauce aux c\u00e8pes, lard grill\u00e9<\/mark><\/p>\n<\/div>\n\n\n\n

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28\u20ac<\/mark><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Risotto de gambas,<\/strong><\/mark><\/p>\n\n\n\n

Chorizo, paprika fum\u00e9<\/mark><\/p>\n<\/div>\n\n\n\n

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24\u20ac<\/mark><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Tataki de thon rouge<\/strong><\/strong>,<\/mark><\/p>\n\n\n\n

Riz sauvage, sauce vierge<\/mark><\/p>\n<\/div>\n\n\n\n

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25\u20ac<\/mark><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Filet de bar,<\/strong><\/mark><\/p>\n\n\n\n

Beurre blanc aux agrumes, cr\u00e8me d’artichaud, petits l\u00e9gumes<\/mark><\/p>\n<\/div>\n\n\n\n

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25\u20ac<\/mark><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Tagliata de b\u0153uf,<\/strong><\/mark><\/p>\n\n\n\n

Pommes de terre grenaille frite<\/mark><\/p>\n<\/div>\n\n\n\n

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22\u20ac<\/mark><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Salade tahitienne au mahi-mahi,<\/strong><\/mark><\/p>\n\n\n\n

Lait de coco, citron vert, l\u00e9gumes, riz tha\u00ef<\/mark><\/p>\n<\/div>\n\n\n\n

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28\u20ac<\/mark><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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