tag:blogger.com,1999:blog-26141901021259361232011-11-28T01:15:43.409+01:00Hôtel Restaurant au cœur de la champagneaux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.comBlogger341100tag:blogger.com,1999:blog-2614190102125936123.post-77889945985572992202011-09-15T13:04:00.000+02:002011-09-15T13:04:44.804+02:00<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZsON_TwYVus/TnHbJFqYacI/AAAAAAAABiw/CsvQp9HeMos/s1600/chef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ZsON_TwYVus/TnHbJFqYacI/AAAAAAAABiw/CsvQp9HeMos/s1600/chef.jpg" /></a></div><br /><br /><div align="center" style="text-align: center;"><strong><span style="color: #20124d;">Le 12 Octobre</span></strong></div><div align="center" style="text-align: center;"><span style="color: #20124d;">Carpaccio de betteraves et écrevisses</span></div><div align="center" style="text-align: center;"><span style="color: #20124d;">Côte de porcelet, purée de carottes</span></div><div align="center" style="text-align: center;"><span style="color: #20124d;">Dôme de chocolat blanc passion</span></div><div align="center" style="text-align: center;"><br /></div><div align="center" style="text-align: center;"><strong><span style="color: #20124d;">Le 19 Octobre</span></strong></div><div align="center" style="text-align: center;"><span style="color: #20124d;">Lumaconi de homard et artichauts</span></div><div align="center" style="text-align: center;"><span style="color: #20124d;">Pavé de bar et mousseline de céleri vanillé</span></div><div align="center" style="text-align: center;"><span style="color: #20124d;">Ananas Victoria rôti</span></div><div align="center" style="text-align: center;"><br /></div><div align="center" style="text-align: center;"><strong><span style="color: #20124d;">Le 2 et le 4 Novembre</span></strong></div><div align="center" style="text-align: center;"><span style="color: #20124d;">Cours de cuisine&nbsp;sur le thème de <st1:personname productid="la Saint Jacques" w:st="on">la <u>Saint Jacques</u></st1:personname><u> en 3 façons</u></span></div><div align="center" style="text-align: center;"><br /></div><div align="center" style="text-align: center;"><strong><span style="color: #20124d;">Le 9 Novembre</span></strong></div><div align="center" style="text-align: center;"><span style="color: #20124d;">Tartare de Saint Jacques</span></div><div align="center" style="text-align: center;"><span style="color: #20124d;">Côte de veau et mousseline de pommes de terre</span></div><div align="center" style="text-align: center;"><span style="color: #20124d;">Tarte fine aux pommes</span></div><div align="center" style="text-align: center;"><br /></div><div align="center" style="text-align: center;"><strong><span style="color: #20124d;">Le 16 et le 19 Novembre</span></strong></div><div align="center" style="text-align: center;"><span style="color: #20124d;">Cours de cuisine sur le thème du <u>Homard en 3 façons</u></span></div><div align="center" style="text-align: center;"><br /></div><div align="center" style="text-align: center;"><em><span style="color: #20124d; font-size: 10.0pt;">Les cours ont lieu de 15h30 à 18h.</span></em></div><div align="center" style="text-align: center;"><em><span style="color: #20124d; font-size: 10.0pt;">Tarif : 80 euros.</span></em></div><div align="center" style="text-align: center;"><em><span style="color: #20124d; font-size: 10.0pt;">Prévoyez des tenues adaptées et sans crainte, nous fournissons tablier et torchons de cuisine.</span></em></div><div align="center" style="text-align: center;"><em><span style="color: #20124d; font-size: 10.0pt;">A la fin du cours, mini dégustation des plats avec une flûte de Champagne.</span></em></div><div align="center" style="text-align: center;"><em><span style="color: #20124d; font-size: 10.0pt;">Appareil photo autorisé.</span></em></div><div align="center" style="text-align: center;"><em><span style="color: #20124d; font-size: 10.0pt;">Un cours est assuré lors de la réservation d'un minimum de 4 personnes et avec un maximum de 8 personnes.</span></em></div><div align="center" style="text-align: center;"><em><span style="color: #20124d; font-size: 10.0pt;"><br /></span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RTfC3TfwMec/TnHblbt0gBI/AAAAAAAABi0/8KtGs7t6hVw/s1600/chef2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RTfC3TfwMec/TnHblbt0gBI/AAAAAAAABi0/8KtGs7t6hVw/s1600/chef2.jpg" /></a></div><div align="center" style="text-align: center;"><em><span style="color: #20124d; font-size: 10.0pt;"><br /></span></em></div><div class="MsoNormal"><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-7788994598557299220?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-48036284208789398222011-09-14T23:59:00.000+02:002011-09-14T23:59:56.180+02:00<iframe width="425" height="344" src="http://www.youtube.com/embed/05htLszKc-8?fs=1" frameborder="0" allowfullscreen=""></iframe><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-4803628420878939822?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-21306761474973612011-08-03T12:14:00.000+02:002011-08-03T12:14:54.732+02:00<div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><span style="font-family: 'Wingdings 2';">e</span><span style="font-family: 'French Script MT';"> Le Bistrot de Christèle </span><span style="font-family: 'Wingdings 2';">f</span></span><span style="font-family: &quot;French Script MT&quot;; font-size: 72.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'Wingdings 2';">a</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"> Les entrées </span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: 'Wingdings 2';"><span style="mso-char-type: symbol; mso-symbol-font-family: &quot;Wingdings 2&quot;;">b</span></span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"><o:p></o:p></span></i></span></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"><span class="Apple-style-span" style="font-size: large;">Jambon persillé Maison, crème à la graine de moutarde</span><span class="Apple-style-span"><o:p></o:p></span></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: &quot;Wingdings 2&quot;; font-size: 20.0pt; mso-ascii-font-family: &quot;French Script MT&quot;; mso-char-type: symbol; mso-hansi-font-family: &quot;French Script MT&quot;; mso-symbol-font-family: &quot;Wingdings 2&quot;;"><span style="mso-char-type: symbol; mso-symbol-font-family: &quot;Wingdings 2&quot;;">ù</span></span><span style="font-family: &quot;French Script MT&quot;; font-size: 20.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"><span class="Apple-style-span" style="font-size: large;">Crémeux d’asperges et mouse de foies blonds</span><span class="Apple-style-span"><o:p></o:p></span></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: &quot;Wingdings 2&quot;; font-size: 20.0pt; mso-ascii-font-family: &quot;French Script MT&quot;; mso-char-type: symbol; mso-hansi-font-family: &quot;French Script MT&quot;; mso-symbol-font-family: &quot;Wingdings 2&quot;;"><span style="mso-char-type: symbol; mso-symbol-font-family: &quot;Wingdings 2&quot;;">ù</span></span><span style="font-family: &quot;French Script MT&quot;; font-size: 20.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"><span class="Apple-style-span" style="font-size: large;">Emincé de melon et bœuf séché</span><span class="Apple-style-span"><o:p></o:p></span></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'Wingdings 2';">a</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"> Les plats </span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: 'Wingdings 2';">b</span></i></span><i style="mso-bidi-font-style: normal;"><span style="font-family: &quot;French Script MT&quot;; font-size: 36.0pt;"><o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"><span class="Apple-style-span" style="font-size: large;">Pavé de saumon rôti, artichauts et févettes, sauce crémeuse</span><span class="Apple-style-span"><o:p></o:p></span></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: &quot;Wingdings 2&quot;; font-size: 20.0pt; mso-ascii-font-family: &quot;French Script MT&quot;; mso-char-type: symbol; mso-hansi-font-family: &quot;French Script MT&quot;; mso-symbol-font-family: &quot;Wingdings 2&quot;;"><span style="mso-char-type: symbol; mso-symbol-font-family: &quot;Wingdings 2&quot;;">ù</span></span><span style="font-family: &quot;French Script MT&quot;; font-size: 20.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"><span class="Apple-style-span" style="font-size: large;">Cuisse de canard confite, galette de pommes de terre, courgettes,<o:p></o:p></span></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"><span class="Apple-style-span" style="font-size: large;">jus aux olives</span><span class="Apple-style-span"><o:p></o:p></span></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: &quot;Wingdings 2&quot;; font-size: 20.0pt; mso-ascii-font-family: &quot;French Script MT&quot;; mso-char-type: symbol; mso-hansi-font-family: &quot;French Script MT&quot;; mso-symbol-font-family: &quot;Wingdings 2&quot;;"><span style="mso-char-type: symbol; mso-symbol-font-family: &quot;Wingdings 2&quot;;">ù</span></span><span style="font-family: &quot;French Script MT&quot;; font-size: 20.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"><span class="Apple-style-span" style="font-size: large;">Encornets farcis d’un risotto crémeux, jus de crustacés émulsionné</span><span class="Apple-style-span"><o:p></o:p></span></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"><span class="Apple-style-span" style="font-size: large;">Assiette de fromages</span><span class="Apple-style-span"><o:p></o:p></span></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'Wingdings 2';">a</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"> Les desserts </span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: 'Wingdings 2';">b</span></i></span><i style="mso-bidi-font-style: normal;"><span style="font-family: &quot;French Script MT&quot;; font-size: 36.0pt;"><o:p></o:p></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"><span class="Apple-style-span" style="font-size: large;">Sablé aux abricots rôtis</span><span class="Apple-style-span"><o:p></o:p></span></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: &quot;Wingdings 2&quot;; font-size: 20.0pt; mso-ascii-font-family: &quot;French Script MT&quot;; mso-char-type: symbol; mso-hansi-font-family: &quot;French Script MT&quot;; mso-symbol-font-family: &quot;Wingdings 2&quot;;"><span style="mso-char-type: symbol; mso-symbol-font-family: &quot;Wingdings 2&quot;;">ù</span></span><span style="font-family: &quot;French Script MT&quot;; font-size: 20.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"><span class="Apple-style-span" style="font-size: large;">V</span></span><span style="font-family: 'French Script MT';"><span class="Apple-style-span" style="font-size: large;">errine de rhubarbe et fraises, glace verveine</span><span class="Apple-style-span"><o:p></o:p></span></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: &quot;Wingdings 2&quot;; font-size: 20.0pt; mso-ascii-font-family: &quot;French Script MT&quot;; mso-char-type: symbol; mso-hansi-font-family: &quot;French Script MT&quot;; mso-symbol-font-family: &quot;Wingdings 2&quot;;"><span style="mso-char-type: symbol; mso-symbol-font-family: &quot;Wingdings 2&quot;;">ù</span></span><span style="font-family: &quot;French Script MT&quot;; font-size: 20.0pt;"><o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: 'French Script MT';"><span class="Apple-style-span" style="font-size: large;">Assiette de glaces et sorbets Maison</span><span class="Apple-style-span"><o:p></o:p></span></span></i></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: &quot;French Script MT&quot;; font-size: 26.0pt;">Entrée 10 €<o:p></o:p></span></i></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: &quot;French Script MT&quot;; font-size: 26.0pt;">Plat 16 €<o:p></o:p></span></i></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: &quot;French Script MT&quot;; font-size: 26.0pt;">Dessert ou Fromage 8 €<o:p></o:p></span></i></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: &quot;French Script MT&quot;; font-size: 26.0pt;">Entrée, plat et dessert 25 €<o:p></o:p></span></i></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: &quot;French Script MT&quot;; font-size: 26.0pt;">Entrée, plat, fromage et dessert 29 €<o:p></o:p></span></i></b></div><div align="right" class="MsoNormal" style="text-align: right;"><i style="mso-bidi-font-style: normal;"><span style="font-family: &quot;French Script MT&quot;; font-size: 16.0pt;">Prix nets 2011<o:p></o:p></span></i></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-2130676147497361?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-54466700499842902192011-05-07T08:56:00.000+02:002011-05-07T08:56:54.811+02:00<div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-GExQd6aaNS4/TcTrYUlPQuI/AAAAAAAABbY/NYAbpuxQ2NU/s1600/diner+pat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-GExQd6aaNS4/TcTrYUlPQuI/AAAAAAAABbY/NYAbpuxQ2NU/s640/diner+pat.jpg" width="448" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-5446670049984290219?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-50132040616676437412011-05-07T08:40:00.000+02:002011-05-07T08:40:38.396+02:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SO0DqACI3yI/TcTmmmDdv2I/AAAAAAAABbQ/B1GjXKz7D30/s1600/img_4374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-SO0DqACI3yI/TcTmmmDdv2I/AAAAAAAABbQ/B1GjXKz7D30/s320/img_4374.jpg" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: blue; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: blue; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">En novembre dernier <b>Ludovic Puzenat </b>décidait de quitter les cuisines du Saint-Paul (à Saint Paul de Vence) et le soleil du midi pour la Champagne.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: blue; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: blue; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Il s'affaire désormais derrière les fourneaux&nbsp;de l'hôtel Restaurant Aux Armes de Champagne à l’Epine depuis la mi-avril en tant que Chef de cuisine.</span></div><br /><div style="text-align: center;"><span class="Apple-style-span" style="color: blue; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><span class="Apple-style-span" style="color: blue; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><div style="text-align: center;">Originaire de bourgogne, il à&nbsp;déjà&nbsp;officié avec les plus grands :</div></span><br /><div style="text-align: center;"><span class="Apple-style-span" style="color: blue; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Marc Meneau à l’Espérance *** de Vézelay</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: blue; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Philippe Gauvreau à La Rotonde**</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: blue; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Philippe Augé au Royal Champagne</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: blue; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: blue; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Autant d’expérience et de savoir-faire acquis durant toutes ces années, qu’il offre désormais à notre établissement.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: blue; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: blue; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">N'hésitez pas à venir découvrir sa cuisine !</span></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eWOxgqYTirw/TcTm8-9EJGI/AAAAAAAABbU/D-XbxM7Wb58/s1600/ludovic-puzenat-e1304669536332.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-eWOxgqYTirw/TcTm8-9EJGI/AAAAAAAABbU/D-XbxM7Wb58/s200/ludovic-puzenat-e1304669536332.png" width="133" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-5013204061667643741?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-71205698059077669682011-04-15T20:24:00.000+02:002011-04-15T20:24:12.876+02:00<div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color: #33cccc; font-family: 'Monotype Corsiva';"><b><u><br /></u></b></span></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">Farandole d’amuse-bouches<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color: #ffcc00;"><span class="Apple-style-span" style="font-size: 8px;"><b><br /></b></span></span></div><div align="center" class="MsoNormal" style="margin-left: 18.0pt; text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">L’asperge de l’Epine et rouelle de homard,<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">vinaigrette au vieux vinaigre Balsamique<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color: #ffcc00;"><span class="Apple-style-span" style="font-size: 8px;"><b><br /></b></span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">Aiguillette de Saint Pierre&nbsp;</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">et compotée de fenouil&nbsp;</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">et olives confites,<span style="mso-spacerun: yes;">&nbsp; </span><o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">jus de soupe réduite<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color: #ffcc00;"><span class="Apple-style-span" style="font-size: 8px;"><b><br /></b></span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">Côte d’agneau panée au pavot et sésame,&nbsp;</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">q</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">ueue de courgette,</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">tomate belle niçoise,&nbsp;</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">mini aubergine grillée,&nbsp;</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;"><span style="mso-spacerun: yes;">&nbsp;</span>jus lié à l’ail doux<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color: #ffcc00;"><span class="Apple-style-span" style="font-size: 8px;"><b><br /></b></span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">Assiette de fromages d’ici et d’ailleurs,&nbsp;</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">chutney de fruits<o:p></o:p></span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color: #ffcc00;"><span class="Apple-style-span" style="font-size: 8px;"><b><br /></b></span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">Surprise chocolatée et coulant de fruits rouges,</span></b></div><div align="center" class="MsoNormal" style="text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">&nbsp;sorbet fraise<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div align="center" class="MsoNormal" style="text-align: center;"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 20.0pt;">Menu de Pâques à 70 euros par personne<o:p></o:p></span></u></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 18.0pt;">Forfait boissons 25 euros par personne<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 18.0pt;">(Flûte de Champagne,&nbsp;</span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 18.0pt;">vins en accord avec les mets,&nbsp;</span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 18.0pt;">eau minérale et café)<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: &quot;Monotype Corsiva&quot;; font-size: 18.0pt;"><span style="mso-tab-count: 3;">&nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</span><o:p></o:p></span></b></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-7120569805907766968?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-36690961866846418832011-04-13T22:05:00.000+02:002011-04-13T22:05:38.005+02:00<div style="text-align: center;"><u>Accords Mets et Vins pour les jeudis d'avril 2011</u></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Après le succès de la première édition, nous renouvelons Les Jeudis d'avril.</div><div style="text-align: center;">l'idée des Jeudis d'Avril est de conserver les mêmes ingrédients culinaires pris au hasard,&nbsp;</div><div style="text-align: center;">de les sublimer avec accords mets et vins.</div><div style="text-align: center;">Ensuite chaque Jeudis, nous gardons les mêmes ingrédients et vins mais nous changeons les recettes&nbsp;</div><div style="text-align: center;">pour le plus grand plaisir de la découverte des ces accords.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: center;"><span class="Apple-style-span" style="background-color: white; color: blue;">Le veau</span>&nbsp;...&nbsp;<span class="Apple-style-span" style="color: orange;">Champagne Henri Giraud grand Cru Cuvée Hommage Ay</span></div><div style="text-align: center;"><span class="Apple-style-span" style="background-color: white; color: blue;">Le pied de cochon, écrevisses</span>&nbsp;...&nbsp;<span class="Apple-style-span" style="color: orange;">Côtes du Lubéron "Le&nbsp;Châtaignier" 2010&nbsp;</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: orange;">&nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Domaine de la Citadelle</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: blue;"><span class="Apple-style-span" style="background-color: white;">La cacahuète&nbsp;</span></span>...&nbsp;<span class="Apple-style-span" style="color: orange;">Viré Clessé E. Gillet 2007 Domaine Thévenet</span></div><div style="text-align: center;"><span class="Apple-style-span" style="background-color: white; color: blue;">Le fromage de chèvre frais</span>&nbsp;...&nbsp;<span class="Apple-style-span" style="color: orange;">Saumur Rouge "Eolithe" 2008&nbsp;</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: orange;">&nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Château de Fosse Sèche</span></div><div style="text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: blue;">Le Spéculoos</span>&nbsp;</span>...&nbsp;<span class="Apple-style-span" style="color: orange;">Ratafia "Soléra" Domaine Henri Giraud Ay</span></div><div></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pour cette deuxième édition, en plus du tarif tout compris à 50€,&nbsp;</div><div style="text-align: center;">&nbsp;nous vous réservons quelques surprises...</div><div style="text-align: center;">les places étant limités, nous vous recommandons de réserver&nbsp;</div><div style="text-align: center;">(T/ 03.26.69.30.30)</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: blue;"><br /></span></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-3669096186684641883?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-74254109516126454252011-03-11T14:35:00.000+01:002011-03-11T14:35:40.505+01:00Les "Armes de Champagne" sont dorénavant présentes sur Facebook.<br /><br />Pour visiter notre profil:<br /><i><a href="http://www.facebook.com/pages/Aux-Armes-de-Champagne/182855648403035?sk=wall">http://www.facebook.com/pages/Aux-Armes-de-Champagne/182855648403035?sk=wall</a></i><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-7425410951612645425?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-21819570802567263202011-03-11T11:35:00.000+01:002011-03-11T11:35:38.233+01:00<div style="text-align: center;">Les cours de cuisine reprennent en mars et avril avec le Chef David Marlien.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u><b>Vendredi 18 mars</b></u></div><div style="text-align: center;">Foie gras de canard poêlé au sésame, jus betterave acidulé</div><div style="text-align: center;">***</div><div style="text-align: center;">Pavé de sandre au jus d'oignons caramélisés</div><div style="text-align: center;">***</div><div style="text-align: center;">Tricorne d'ananas Victoria, gingembre et sauce au thé</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u><b>Vendredi 25 mars</b></u></div><div style="text-align: center;">Brochette de langoustines,&nbsp;saladine&nbsp;de chou rouge au&nbsp;balsamique</div><div style="text-align: center;">***</div><div style="text-align: center;">Noisette d'agneau aux dattes, marmelade d'aubergines et huile de coriandre</div><div style="text-align: center;">***</div><div style="text-align: center;">Macaron au chocolat grand cru et agrumes du moment</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><u>Vendredi 1 avril</u></b>&nbsp;</div><div style="text-align: center;">Crème de lentillons rosées de champagne et homard breton au romarin&nbsp;</div><div style="text-align: center;">***</div><div style="text-align: center;">Sait Pierre " truffé " à l'ail,&nbsp;crème de choux fleurs</div><div style="text-align: center;">***</div><div style="text-align: center;">tarte fine à la betterave rouge&nbsp;et Granny-Smith,</div><div style="text-align: center;">caramel de griottes&nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u><b>Vendredi 8 avril</b></u></div><div style="text-align: center;">Cannelloni de saumon fumé&nbsp;au fromage frais, vinaigrette oseille&nbsp;</div><div style="text-align: center;">***</div><div style="text-align: center;">Dos de cabillaud demi-sel&nbsp;en écaille de chorizo sur une socca,&nbsp;crème de courgette&nbsp;</div><div style="text-align: center;">***</div><div style="text-align: center;">Moelleux au chocolat,&nbsp;coeur&nbsp;"Mentholé"&nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u><b>Vendredi 15 avril</b></u></div><div style="text-align: center;">Ravioles de dorade et radis noirs&nbsp;aux arachides, mini pousses&nbsp;</div><div style="text-align: center;">***</div><div style="text-align: center;">Parmentier de lapin fermier&nbsp;et homard breton, jus coraillé&nbsp;</div><div style="text-align: center;">***</div><div style="text-align: center;">Fraîcheur d'orange&nbsp;et pamplemousses à la vanille</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u><b>Vendredi 22 avril</b></u>&nbsp;</div><div style="text-align: center;">Émietté&nbsp;de tourteau&nbsp;à la pomme verte, coulis d'oursin&nbsp;</div><div style="text-align: center;">***</div><div style="text-align: center;">Carré d'agneau rôti, tarte fine aux poivrons confits&nbsp;</div><div style="text-align: center;">***</div><div style="text-align: center;">Fruits secs et chocolat grand cru, glace praliné&nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b style="text-decoration: underline;">Vendredi 29 avril</b>&nbsp;</div><div style="text-align: center;">Crumble de crevette roses à la cacahuète et senteur Thaï&nbsp;</div><div style="text-align: center;">***</div><div style="text-align: center;">Noisettes de filet mignon de veau rôties, chutney de fruits secs aux sucs de tomates&nbsp;</div><div style="text-align: center;">***</div><div style="text-align: center;">Tiramisu aux fraises Tagada<span class="Apple-style-span" style="font-size: 16px;">®</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Les cours ont lieu de 15h30 à 18h,</i></div><div style="text-align: center;"><i>et à la fin de ceux-ci, dégustation des plats avec une flûte de champagne.</i></div><div style="text-align: center;"><i>Appareil photo autorisé.</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 16px;"></span><u>Tarif :</u> 80 euros&nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-2181957080256726320?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-73747069307120239922011-01-13T21:33:00.001+01:002011-01-13T21:35:45.291+01:00<div style="text-align: center;"><span style="color: red;">Mise en bouche: cappuccino de châtaigne à la truffe</span></div><div style="text-align: center;"><span style="color: red;">***</span></div><div style="text-align: center;"><span style="color: red;">Saint Pierre cuit Meunière, tatin d'endives caramélisées, jus aux noix</span></div><div style="text-align: center;"><span style="color: red;">***</span></div><div style="text-align: center;"><span style="color: red;">Poitrine de pigeonneau de l'Aube et foie gras poêlé aux asperges vertes</span></div><div style="text-align: center;"><span style="color: red;">***</span></div><div style="text-align: center;"><span style="color: red;">Coeur de Bray</span></div><div style="text-align: center;"><span style="color: red;">***</span></div><div style="text-align: center;"><span style="color: red;">Coeur chocolat et passion, sorbet noix de coco</span></div><div style="text-align: center;"><span style="color: red;"><br /></span></div><div style="text-align: center;"><span style="color: red;"><br /></span></div><div style="text-align: center;"><span style="color: red;">Champagne Billecart Salmon Brut Réserve, Mareuil sur Aÿ</span></div><div style="text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_DYgekSzTj1M/TS9hpbf5ElI/AAAAAAAABbI/LUN7nPEfDOU/s1600/coupe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" n4="true" src="http://4.bp.blogspot.com/_DYgekSzTj1M/TS9hpbf5ElI/AAAAAAAABbI/LUN7nPEfDOU/s1600/coupe.jpg" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: #999999;">150 euros pour deux personnes (1 bouteille de Champagne, eau minérale et café inclus)</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-7374706930712023992?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-24808273453939247802011-01-13T21:28:00.001+01:002011-01-13T21:28:09.249+01:00Toute l'équipe des Armes de Champagne vous souhaite une très bonne année 2011 !<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-2480827345393924780?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-9579725901348085022010-11-06T15:45:00.000+01:002010-11-06T15:45:08.317+01:00<div style="text-align: center;"><span style="color: #0b5394;">Flûte offerte à l'apéritif</span></div><div style="text-align: center;"><span style="color: #0b5394;">***</span></div><div style="text-align: center;"><span style="color: #0b5394;">La mise en bouche</span></div><div style="text-align: center;"><span style="color: #0b5394;">***</span></div><div style="text-align: center;"><span style="color: #0b5394;">Noix de Saint Jacques aux pousses d'hiver, vinaigrette betterave</span></div><div style="text-align: center;"><span style="color: #0b5394;">***</span></div><div style="text-align: center;"><span style="color: #0b5394;">Joues de loup de mer et petits légumes, sauce Champagne</span></div><div style="text-align: center;"><span style="color: #0b5394;">***</span></div><div style="text-align: center;"><span style="color: #0b5394;">Dos de sanglier laqué, maki de chou vert et foie gras</span></div><div style="text-align: center;"><span style="color: #0b5394;">***</span></div><div style="text-align: center;"><span style="color: #0b5394;">Fromages frais et affinés</span></div><div style="text-align: center;"><span style="color: #0b5394;">***</span></div><div style="text-align: center;"><span style="color: #0b5394;">La première douceur de l'an</span></div><div style="text-align: center;"><span style="color: #0b5394;">***</span></div><div style="text-align: center;"><span style="color: #0b5394;">Fruits exotiques et noix de coco, sorbet passion</span></div><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_DYgekSzTj1M/TNVneMyBx3I/AAAAAAAABbA/u3-1BGxpRrs/s1600/clip_image002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="72" px="true" src="http://2.bp.blogspot.com/_DYgekSzTj1M/TNVneMyBx3I/AAAAAAAABbA/u3-1BGxpRrs/s200/clip_image002.jpg" width="200" /></a></div><br /><div style="text-align: center;"><span style="color: #666666;"><strong>70 euros prix net 2010 Hors boissons</strong></span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-957972590134808502?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-47892386327910034142010-11-06T15:30:00.000+01:002010-11-06T15:30:09.722+01:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_DYgekSzTj1M/TNVkfnLxfmI/AAAAAAAABa4/PSJLIzzlTyw/s1600/clip_image002.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="http://1.bp.blogspot.com/_DYgekSzTj1M/TNVkfnLxfmI/AAAAAAAABa4/PSJLIzzlTyw/s1600/clip_image002.gif" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: red;">Flûte de Champagne offerte à l'apéritif</span></div><div style="text-align: center;"><span style="color: red;">***</span></div><div style="text-align: center;"><span style="color: red;">Duo de foie gras de canard au magret fumé et vin rouge aux épices</span></div><div style="text-align: center;"><span style="color: red;">***</span></div><div style="text-align: center;"><span style="color: red;">Cuisses de grenouilles ou langoustines meunières, crème de châtaignes et persillade</span></div><div style="text-align: center;"><span style="color: red;">***</span></div><div style="text-align: center;"><span style="color: red;">Filet mignon de veau rôti, millefeuille de chou et sauce truffes</span></div><div style="text-align: center;"><span style="color: red;">***</span></div><div style="text-align: center;"><span style="color: red;">Fromages frais et affinés</span></div><div style="text-align: center;"><span style="color: red;">***</span></div><div style="text-align: center;"><span style="color: red;">Bûche de Noël</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: red;">70 euros TTC Hors boissons</span></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_DYgekSzTj1M/TNVk2br4AsI/AAAAAAAABa8/_VbFgCsvxCE/s1600/clip_image002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="http://1.bp.blogspot.com/_DYgekSzTj1M/TNVk2br4AsI/AAAAAAAABa8/_VbFgCsvxCE/s1600/clip_image002.jpg" /></a></div><div style="text-align: center;"><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-4789238632791003414?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-76020030642991978672010-11-05T18:36:00.000+01:002010-11-05T18:36:43.460+01:00<div style="text-align: center;"><span style="color: #3d85c6;"><strong><u>Le vendredi 03 décembre à 20h30</u></strong></span></div><div style="text-align: center;">Dans les salles du Relais</div><div style="text-align: center;"><strong><span style="background-color: #cfe2f3; color: blue;">Soirée </span><span style="background-color: #cfe2f3; color: blue;"><span style="background-color: #cfe2f3; color: blue;">Buffet</span>-Dîner Jazz avec le groupe Show Boat Quartet</span></strong></div><div style="text-align: center;">Batterie, contre-basse, guitare, saxophone</div><div style="text-align: center;">35.00€ par personne TTC en table d'hôte</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_DYgekSzTj1M/TNQ9AU3A1LI/AAAAAAAABa0/kzq_GtGLvFU/s1600/soiree_jazz_Show_Boat_Quartet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" px="true" src="http://1.bp.blogspot.com/_DYgekSzTj1M/TNQ9AU3A1LI/AAAAAAAABa0/kzq_GtGLvFU/s320/soiree_jazz_Show_Boat_Quartet.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><u><strong><span style="color: #3d85c6;">Le samedi 04 décembre à 20h30</span></strong></u></div><div style="text-align: center;">Dans le restaurant,</div><div style="text-align: center;"><span style="background-color: #cfe2f3;"><span style="color: blue;"><strong>Soirée dîner concert avec Quatuor à corde et Chocolat</strong></span>, </span></div><div style="text-align: center;">4 musiciens et un dîner tout chocolat</div><div style="text-align: center;">60€ par personne TTC en table&nbsp;d'hôte</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Renseignement par téléphone au 03 26 69 30 30 </div><div style="text-align: center;">ou par mail : <a href="mailto:accueil@aux-armes-de-champagne.com">accueil@aux-armes-de-champagne.com</a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: #999999;">Réservation obligatoire</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><em><span style="color: #999999;">Prix nets</span></em></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-7602003064299197867?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-82618793358921915902010-11-04T19:29:00.000+01:002010-11-04T19:29:16.299+01:00(48h00 à l'avance vous commandez, nous préparons)<br /><br /><u>Entrées :</u><br />-"Opéra" de foie gras, pain d'épices et figues 12.00€<br />-Fricassée d'escargots, écrevisses et boudin blanc 10.50€<br />-Emietté de tourteau sur une rémoulade de céleri et pomme Granny Smith 11.00€<br />-Tartare de potiron à l'huile de courges et gambas 8.50€<br />-Royale de topinambour et mijotée de pieds de cochon aux noix 10.00€<br />-Tarte de ris de veau aux légumes de saison 12.50€<br /><br /><u>Poissons :</u><br />-Noix de Saint Jacques poêlées au champignons, beurre fumé 11.50€<br />-Lotte cuisinée "comme une blanquette" au champagne 11.00€<br />-Dos de cabillaud rôti mousseline de topinambours et sucs de volaille 9.50€<br />-Saint Pierre cuit meunière, salsifis confits et jus d'une bisque 11.00€<br /><br /><u>Viandes :</u><br />-Selle d'agneau rôtie, boulgour aux noisettes grillées, émulsion chaource 10.50€<br />-Poitrine de canard à l'orange, boulettes de Bussy fondantes 11.00€<br />-Filet de biche aux fruits du mendiants, jus fèves de cacao, embeurrée de chou 14.00€<br />-Tête de veau, jus au vinaigre de Reims 9.50€<br />-Lapin préparé "façon cordon bleu" 14.00€<br /><br /><u>Desserts :</u><br />-Forêt noire "à ma façon" 5.50€<br />-Tarte fine aux figues fraîches et glace vanille 6.00€<br />-Millefeuille chocolat, pamplemousse rose 5.00€<br />-Macaron au pain d'épices et poires pochées au vin rouge 5.50€<br />-Coque croquante au chocolat grand cru et ananas au miel, sorbet noix de coco 5.50€<br />-Gâteau la part (minimum 4 personnes) 6.00€<br /><br />Vous prévoyer un apéritif, nous vous proposons un assortiments de canapés apéritif 0.80€ pièce <br />ou bien pour accompagner le moment du café, les petits fours 0.80€ pièce.<br /><br />Profitez également de notre boutique de l'hôtel la Z'épicerie Gourmande pour faire votre sélection de vins et champagne ...<br /><br />Toute une équipe se mobilise pour que votre instant de table soit un moment de gourmets.<br /><br />Pour passer vos commandes tout simplement par téléphone : 03.26.69.30.30<br />Informations sur notre site : <a href="http://www.aux-armes-de-champagne.com/">http://www.aux-armes-de-champagne.com/</a><br />Commande par mail : <a href="mailto:accueil@aux-armes-de-champagne.com">accueil@aux-armes-de-champagne.com</a><br />Aux Armes de Champagne<br />31, avenue du Luxembourg<br />51460 l'Epine<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-8261879335892191590?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-2193546550118171522010-11-04T18:43:00.000+01:002010-11-04T18:43:55.390+01:00Les cours de cuisine reprennent cette semaine avec le chef&nbsp;&nbsp;David Marlien<br /><br />Voici le programme ...<br /><br /><div style="text-align: center;"><u>Vendredi 5 Novembre :</u></div><div style="text-align: center;">-Fondant de topinambours, fricassée d'escargots et écrevisses</div><div style="text-align: center;">-Lotte cuite au plat, cuisinée façon "terre et mer"</div><div style="text-align: center;">-Le carré chocolat passion au poivre</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u>Mercredi 10 et vendredi 12 novembre :</u></div><div style="text-align: center;">-Marbré de foie gras, pain d'épices et figues en "Opéra"</div><div style="text-align: center;">-Pigeonneau rôti aux fruits du mendiant, polenta crémeuse et chou vert</div><div style="text-align: center;">-Sablé pignons de pin au miel et nougat</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u>Mercredi 17 et vendredi 19 novembre :</u></div><div style="text-align: center;">-Royale de laitues et rillettes au saumon fumé, émulsion vitelotte</div><div style="text-align: center;">-Noisette de biche, coing et navets fondants, jus comme un vin chaud</div><div style="text-align: center;">-Forêt noire "à ma façon"</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u>Mercredi 24 et vendredi 26 novembre :</u></div><div style="text-align: center;">-Huîtres et chou-fleur en alliance</div><div style="text-align: center;">-Langoustines rôties, châtaignes et girolles</div><div style="text-align: center;">-Millefeuille caramel façon Tatin</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u>Mercredi 1 et vendredi 3 décembre :</u></div><div style="text-align: center;">-Cocktail de gambas, gelée d'agrumes et avocat</div><div style="text-align: center;">-Saint Jacques et saucisses champenoise, risotto aux lentillons rosés</div><div style="text-align: center;">-Financier pistache et fruits de saison, crème mascarpone</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u>Mercredi 8 et vendredi 10 décembre :</u></div><div style="text-align: center;">-Ravioles de tourteau au soja, champignons et coriandre</div><div style="text-align: center;">-Poitrine de canard croustillante au miel et épices</div><div style="text-align: center;">-Pomme et coing confit, crémeux réglisse, sorbet pomme cidre</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><u>Mercredi 15 et vendredi 17 décembre :</u></div><div style="text-align: center;">-Homard breton en rémoulade et caviar d'Aquitaine</div><div style="text-align: center;">-Selle et carré d'agneau, palets de pommes de terre fondant et légumes</div><div style="text-align: center;">-L'ananas dans tous ses états</div><br /><em>Les cours ont lieu de 15h15 à 18h et à la fin de ceux-ci, </em><br /><em>dégustation des plats avec une flûte de champagne.</em><br /><em>Tarif : 80 euros</em><br /><em>Un cours est assuré lors de la réservation d'une personne </em><br /><em>avec un maximum de six personnes.</em><br /><br />Pour réserver, <br />la réception est à votre disposition au 03.26.69.30.30 <br />ou par e-mail à <a href="mailto:accueil@aux-armes-de-champagne.com">accueil@aux-armes-de-champagne.com</a><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_DYgekSzTj1M/TNLwTlaAktI/AAAAAAAABaw/0w5S52GLweo/s1600/casserole+bis+web.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" px="true" src="http://2.bp.blogspot.com/_DYgekSzTj1M/TNLwTlaAktI/AAAAAAAABaw/0w5S52GLweo/s320/casserole+bis+web.JPG" width="320" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-219354655011817152?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-87515774977976613362010-04-28T14:01:00.000+02:002010-04-28T14:01:17.107+02:00<div style="text-align: center;"><b>Menu du jeudi 29 avril (les Jeudis d'Avril)</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">A l'apéritif : <b>Boeuf </b>saisi et mariné, émulsion d'<b>huître</b></div><div style="text-align: center;">***</div><div style="text-align: center;"><b>Foie gras de canard</b> poêlé, marmelade de fraises au balsamique, jus acidulé</div><div style="text-align: center;">***</div><div style="text-align: center;">Râble de lapin confit aux 5 baies, crème de laitue et glace au <b>poivre</b> de Sechuan</div><div style="text-align: center;">***</div><div style="text-align: center;">Millefeuilles de <b>Langres</b> et ratafia</div><div style="text-align: center;">***</div><div style="text-align: center;">Crème brûlée à la <b>bergamote</b> et sa madeleine tiède</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Menu et vins compris à 50€</b></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Détail des accords mets et vins dans le post du 12 mars</i></div><div style="text-align: center;"><i><br /></i></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-8751577497797661336?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-7964704629860172932010-04-21T20:27:00.000+02:002010-04-21T20:27:31.977+02:00<div style="text-align: center;"><b>Menu du jeudi 22 avril (les Jeudis d'Avril)</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">A l'apéritif : Boeuf "Burger" aux huîtres et beurre d'algues</div><div style="text-align: center;">***</div><div style="text-align: center;">Carpaccio de foie gras de canard au naturel éclats de nougat et raisins</div><div style="text-align: center;">***</div><div style="text-align: center;">Sole croustillante au lard, crème de poivre vert, galette de carotte et céleri</div><div style="text-align: center;">***</div><div style="text-align: center;">Eclair au Langres et ratafia</div><div style="text-align: center;">***</div><div style="text-align: center;">Fraîcheur d'agrumes du moment, gelée à la bergamote, glace vanille ou sorbet orange</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Menu et vins compris à 50€</b></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i>Détail des accords mets et vins dans le post du 12 mars</i></div><div style="text-align: center;"><i>Prochaine recette le 29 avril</i></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-796470462986017293?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-43653831045528143242010-03-26T17:48:00.000+01:002010-03-26T17:48:59.975+01:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_DYgekSzTj1M/S6zk4TXdfmI/AAAAAAAABaU/HZNMu83JkQk/s1600/BAT+LES+ARMES+01-04-10.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="http://1.bp.blogspot.com/_DYgekSzTj1M/S6zk4TXdfmI/AAAAAAAABaU/HZNMu83JkQk/s640/BAT+LES+ARMES+01-04-10.png" width="640" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-4365383104552814324?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-46648364174220289012010-03-26T16:59:00.000+01:002010-03-26T16:59:18.442+01:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_DYgekSzTj1M/S6zZJ3wTt5I/AAAAAAAABaM/6scmEJY0UKg/s1600/recette+crevettes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_DYgekSzTj1M/S6zZJ3wTt5I/AAAAAAAABaM/6scmEJY0UKg/s320/recette+crevettes.jpg" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-4664836417422028901?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-65034524810685280022010-03-26T16:52:00.000+01:002010-03-26T16:52:21.578+01:00<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_DYgekSzTj1M/S6zYGC4v8NI/AAAAAAAABaE/KihDXrO7Jns/s1600/CCI26032010_00001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_DYgekSzTj1M/S6zYGC4v8NI/AAAAAAAABaE/KihDXrO7Jns/s320/CCI26032010_00001.jpg" width="285" /></a></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-6503452481068528002?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-54587969738354798162010-03-20T14:56:00.000+01:002010-03-20T14:56:53.696+01:00<div style="background-color: #fff2cc; color: red; text-align: center;"><br /></div><div style="background-color: #fff2cc; color: red; text-align: center;"><span style="font-size: large;"><b>Dimanche 30 mai 2010</b></span></div><div style="background-color: #fff2cc; text-align: center;"><br /></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;">Mise en bouche</span></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;"><span style="color: red;">***</span></span></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;">Tourteau et Fenouil assaisonnés à l'huile de pignons de pin,&nbsp;</span></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;">sorbet avocats</span></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;"><span style="color: red;">***</span></span></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;">Filet de barbue rôti, penne au confit de tomates,&nbsp;</span></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;">sauce d'une daube de boeuf</span></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;"><span style="color: red;">***</span></span></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;">Pavé de veau servi rosé aux asperges blanches meunières,</span></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;"> jus naturel</span></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;"><span style="color: red;">***</span></span></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;">Fromages frais et affinés</span></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;"><span style="color: red;">***</span></span></div><div style="background-color: #fff2cc; color: #660000; text-align: center;"><span style="font-size: small;">Variation autour de la fraise</span></div><div style="background-color: #fff2cc;"><br /></div><div style="background-color: #fff2cc;"><br /></div><div style="background-color: #fff2cc; color: #cc0000;"><b>Menu de la Fête des Mères à 70euros par personne</b></div><div style="background-color: #fff2cc;"><br /></div><div style="background-color: #fff2cc;">Forfait boissons 25 euros par personne</div><div style="background-color: #fff2cc;">(Flûte de Champagne, vins en accord avec les mets, eau minérale et café)</div><div style="background-color: #fff2cc;"><br /></div><div style="background-color: #fff2cc;"><i>Renseignement et Réservation au 03.26.69.30.30</i></div><div style="background-color: #fff2cc;"><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-5458796973835479816?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-1760135311369532142010-03-12T20:16:00.000+01:002010-03-12T20:16:29.225+01:00<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 11" name="Generator"></meta><meta content="Microsoft Word 11" name="Originator"></meta><link href="file:///C:%5CDOCUME%7E1%5CRECEPT%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><o:smarttagtype name="PersonName" namespaceuri="urn:schemas-microsoft-com:office:smarttags"></o:smarttagtype><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:595.3pt 841.9pt; margin:42.55pt 1.0cm 42.55pt 1.0cm; mso-header-margin:35.45pt; mso-footer-margin:35.45pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <br /><b><u><span style="font-size: 22pt;"><o:p></o:p></span></u></b><br /><br /><br /><b>Qu'est ce que c'est ?</b><br /><br />C'est l'envie au Chef David Marlien, le Sommelier Christian Rubler et moi-même d'approcher et de communier les accords mets et vins.<br /><br />Avec pour but de découvrir des vins et des produits en les gardant comme dénominateur commun sur ces 4 jeudis.<br /><br />Bien sur des recettes différentes à chaque jeudi...<br /><br /><br /><b>Les vins et les ingrédients</b><br /><br /><br />-Champagne Esprit Blanc de H. Giraud = Huître et boeuf<br /><br />-Auxey Duresses Blanc 2007 Dom. Agnès Paquet = Le foie gras de canard<br /><br />-Coteaux du Ventoux "Nadal" 2006 Dom. De Fondrèche = Les poivres<br /><br />-Ratafia Dom.H. Giraud Aÿ = Le Langres<br /><br />-Côtes de GASCOGNE 2008 "Soleil d'automne" Dom. De Chiroulet = La bergamote<br /><br /><br />Menu et vins à 50 euros TTC par personne et par jeudi<br />Ces menus seront proposés les jeudis d'avril midi et soir<br /><br />Prolonger le plaisir et rester avec nous à l'hôtel en profitant de 50% de remise sur le prix de la chambre.<br /><br />Partager les 4 jeudis avec nous et recevez un cadeau surprise.<br />Réservation au 03 26 69 30 30 <br /><br /><br /><br /><br /><br /><i><span style="font-size: 11pt;"><br /><o:p></o:p></span></i><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-176013531136953214?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-5390446574342464402010-03-12T18:08:00.000+01:002010-03-12T18:08:58.883+01:00<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_DYgekSzTj1M/S5p0hhOacTI/AAAAAAAABZc/3NNGMJXxmQo/s1600-h/article+presse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="http://1.bp.blogspot.com/_DYgekSzTj1M/S5p0hhOacTI/AAAAAAAABZc/3NNGMJXxmQo/s400/article+presse.jpg" width="400" /></a></div><br /><div style="text-align: center;"><b style="color: #999999;"><span style="font-size: small;">Le nouveau chef du restaurant "Aux Armes de Champagne" à l'Epine s'active devant les fourneaux depuis deux ans pour retrouver peut-être, un jour, les étoiles du guide Michelin.</span></b></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-539044657434246440?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-66445377519753388822010-03-04T13:02:00.002+01:002010-03-04T13:04:15.269+01:00<div style="background-color: #cfe2f3; color: orange; text-align: center;"><span style="font-size: large;"><b>Dimanche 4 avril 2010</b></span></div><div style="background-color: #cfe2f3;"><br /></div><div style="background-color: #cfe2f3;"><br /></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><b>Mise en Bouche</b></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><b><br /></b></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><b>Le crabe Royal sur une rémoulade de céleri,&nbsp;</b></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><b>Granny Smith </b><span style="font-size: small;"><b>et coulis de châtaigne de mer</b></span></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><b><br /></b></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><b>Saint Jacques poêlées à la moutarde violette de Brive</b></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><b><br /></b></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><b>Noisettes d'agneau à la sauge, asperges "lardées",&nbsp;</b></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><span style="font-size: small;"><b>sorbet tomate gingembre</b></span></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><b><br /></b></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><b>Brie de Meaux aux éclats de fruits du mendiant</b></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><b><br /></b></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><b>L'œuf de Pâques au chocolat blanc et abricots confits,&nbsp;</b></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><span style="font-size: small;"><b>sorbet cacao</b></span></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><br /></div><div style="background-color: #cfe2f3; color: #999999; text-align: center;"><i><span style="font-size: small;"><b>Menu à 70euros par personne</b></span></i></div><div style="background-color: #cfe2f3; color: #999999; text-align: center;"><i><span style="font-size: small;"><b>Forfait boissons 25euros par personne</b></span></i></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><i><span style="font-size: small;"><b><span style="color: #999999;">(Flûte de Champagne, vins en accord avec les mets,&nbsp;</span></b></span></i><br /><i><span style="font-size: small;"><b><span style="color: #999999;">eau minérale et café)</span></b></span></i></div><div style="background-color: #cfe2f3; color: #666666; text-align: center;"><br /></div><div class="separator" style="background-color: #cfe2f3; clear: both; text-align: center;"></div><div class="separator" style="background-color: #cfe2f3; clear: both; text-align: center;"><a href="http://idata.over-blog.com/1/19/46/58/images-6/coloriages-paques-21c.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="http://idata.over-blog.com/1/19/46/58/images-6/coloriages-paques-21c.gif" width="200" /></a></div><div style="background-color: #cfe2f3; text-align: center;"><br /></div><div style="background-color: #cfe2f3; text-align: center;"><br /></div><div style="background-color: #cfe2f3; color: #999999; text-align: center;"><i><span style="font-size: x-small;">Hôtel et Restaurant ouvert exceptionnellement dimanche et lundi</span></i></div><div style="background-color: #cfe2f3; text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-6644537751975338882?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-32381412540030102362009-12-01T22:28:00.000+01:002009-12-01T22:28:01.300+01:00<div style="text-align: center;"><span style="color: blue; font-size: large;">Ouverture du centre de soins à deux pas de l'hôtel</span></div><div style="color: blue; text-align: center;"><span style="font-size: large;">"Le temps d'un Voyage"</span></div><div style="color: blue; text-align: center;"><span style="font-size: large;">&nbsp;</span></div><div style="color: blue; text-align: center;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Profitez de votre séjour et réservez votre moment de détente</span></span></span></div><div style="color: blue; text-align: center;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">vous y serez accueilli et choyé</span></span></span></div><div style="color: blue; text-align: center;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">du maquillage, épilation, manucure en passant par la balnéo, spa, sauna et différents massages&nbsp;</span></span></span></div><div style="color: blue; text-align: center;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">&nbsp;</span></span></span></div><div style="color: blue; text-align: center;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Vous pourrez ensuite profiter des espaces de l'hôtel, cocooning en chambres, détente feutrée autour</span></span></span></div><div style="color: blue; text-align: center;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">d'un verre de champagne, visite de la cave-boutique ou bien la cuisine</span></span></span></div><div style="color: blue; text-align: center;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">suivi d'un repas dans notre restaurant gastronomique &nbsp;</span></span></span></div><div style="color: blue; text-align: center;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">&nbsp;</span></span></span></div><div style="color: blue; text-align: center;"><b><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Profitez de nos offres "package"</span></span></span></b></div><div style="color: blue; text-align: center;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">ou bien d'une <b>remise de 10% </b>sur tous les soins ou programmes au centre directement</span></span></span></div><div style="color: blue; text-align: center;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">&nbsp;</span></span></span></div><div style="color: blue; text-align: center;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">n'hésitez pas à nous contacter ou bien visitez notre site web</span></span></span></div><div style="color: blue; text-align: center;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">www.aux-armes-de-champagne.com</span></span></span></div><div style="color: blue; text-align: center;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">rubrique hôtel&nbsp;</span></span> <br /></span></div><div style="text-align: center;"><span style="font-size: large;">&nbsp;</span></div><div style="text-align: center;"><span style="font-size: large;">&nbsp;</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-3238141254003010236?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-30827045630100579372009-11-21T19:28:00.000+01:002009-11-21T19:28:40.665+01:00<div style="background-color: #b4a7d6; color: #660000; text-align: center;"><span style="font-size: large;">Hier, réalisation de différents légumes, mais aussi de coquilles</span><br /></div><div style="background-color: #b4a7d6; color: #660000; text-align: center;"><span style="font-size: large;">Saint-Jacques et Gambas en Tempura</span><br /></div><div style="background-color: #b4a7d6; color: #660000; text-align: center;"><span style="font-size: large;"><br /></span><br /></div><div style="background-color: #b4a7d6; color: #660000; text-align: center;"><span style="font-size: large;">le cours fut passionné et passionnant dans une ambiance bon enfant</span><br /></div><div style="background-color: #b4a7d6; color: #660000; text-align: center;"><span style="font-size: large;">et conviviale</span><br /></div><div style="background-color: #b4a7d6; color: #660000; text-align: center;"><span style="font-size: large;">assidu tout de même et du plus jeune âge...</span><br /></div><div style="background-color: #b4a7d6; color: #660000; text-align: center;"><span style="font-size: large;">Ce futur bébé encore dans le ventre de sa maman et déjà devant le piano de cuisine</span><br /></div><div style="text-align: center;"><span style="background-color: #b4a7d6; color: #660000; font-size: large;">surement un futur chef !!!</span><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-3082704563010057937?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-63983309021290019852009-11-21T18:11:00.002+01:002009-11-21T19:35:13.950+01:00<div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;">Aujourd'hui, Christian et moi avons mis en place une carte</span><br /></div><div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;">de vins au verre</span><br /></div><div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;">avec les commentaires de chaque vins<br /></span><br /></div><div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;">nous allons offrir ce service, étoffer la gamme et nos propositions</span><br /></div><div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;">de vins au verre<br /></span><br /></div><div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;">gardons le plaisir d'un bon verre de vin avec un bon plat</span><br /></div><div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;">***<br /></span><br /></div><div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;">juste en respectant les lois...</span><br /></div><div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;">il est quand même possible de se faire plaisir</span><br /></div><div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;">et donc nous proposons pas moins de 15 vins au verre</span><br /></div><div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;">plus des forfaits</span><br /></div><div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;"><br /></span><br /></div><div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;">à consommer quand même avec modération,</span><br /></div><div style="background-color: #ea9999; text-align: center;"><span style="font-size: large;">parce qu'ils sont bons ces vins !!!</span><br /></div><div style="background-color: #ea9999; text-align: center;"><br /></div><div style="background-color: #ea9999; text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-6398330902129001985?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-4887191981299005372009-11-20T16:33:00.000+01:002009-11-20T16:33:05.646+01:00<div style="text-align: center;">Au réveillon comme au jour de l'an,<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">le diner et le déjeuner seront animés par de la magie, du close up et plus encore...<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">nous aurons le plaisir d'accueillir Mime et Tysme<br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-488719198129900537?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-7456460835442388072009-11-20T16:04:00.001+01:002009-11-20T16:29:45.041+01:00Le 14 novembre au Château du Clos de Vougeot en Bourgogne,<br /><br />j'ai eu l'immense privilège grâce à mes parrains, de me voir reconnu digne de faire partie de la Confrérie des Chevaliers du Tastevin avec le grade de Chevalier<br /><br />Soirée mémorable et magnifique, presque irréelle...Chapitre des Trois Glorieuses<br /><br />effectivement je suis passionné des vins et notament des vins de la Bourgogne et de la Champagne<br />c'est un grand honneur de représenter la Bourgogne<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_DYgekSzTj1M/Swav0cc2v3I/AAAAAAAABXs/obIWpvUjWak/s1600/DSC0037pour+mail.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_DYgekSzTj1M/Swav0cc2v3I/AAAAAAAABXs/obIWpvUjWak/s320/DSC0037pour+mail.JPG" /></a><br /></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_DYgekSzTj1M/SwavraehQsI/AAAAAAAABXk/KQRhZ-5Kvj0/s1600/sacre+cevalier+web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_DYgekSzTj1M/SwavraehQsI/AAAAAAAABXk/KQRhZ-5Kvj0/s320/sacre+cevalier+web.jpg" /></a><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-745646083544238807?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-92096379890421059242009-11-20T13:15:00.001+01:002009-11-21T19:33:57.311+01:00<div style="color: #0b5394; text-align: center;"><b>La mise en bouche de l'Année</b><br /></div><div style="color: #0b5394; text-align: center;"><b>---<br /></b><br /></div><div style="color: #0b5394; text-align: center;"><b>Crème d'asperges vertes et tourteau à l'émulsion d'amandes</b><br /></div><div style="color: #0b5394; text-align: center;"><b>&nbsp;---</b><br /></div><div style="color: #0b5394; text-align: center;"><b>Lotte rôtie, chutney de fruits secs aux sucs de tomates</b><br /></div><div style="color: #0b5394; text-align: center;"><b>--- <br /></b><br /></div><div style="color: #0b5394; text-align: center;"><b>Parmentier de lapin fermier et homard breton, jus corail</b><br /></div><div style="color: #0b5394; text-align: center;"><b>---<br /></b><br /></div><div style="color: #0b5394; text-align: center;"><b>Plateau de fromages frais et affinés</b><br /></div><div style="color: #0b5394; text-align: center;"><b>---<br /></b><br /></div><div style="color: #0b5394; text-align: center;"><b>La première douceur de l'an</b><br /></div><div style="color: #0b5394; text-align: center;"><b>---<br /></b><br /></div><div style="color: #0b5394; text-align: center;"><b>Granité Champagne et citron, soupe aux agrumes</b><br /></div><div style="color: #0b5394; text-align: center;"><b><br /></b><br /></div><div style="text-align: center;"><b style="color: #0b5394;">75€ prix net 2009</b><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-9209637989042105924?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-68820362620869735872009-11-19T17:46:00.000+01:002009-11-19T17:46:05.070+01:00<div style="text-align: center;">Le Chef David Marlien<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">pour les habits de Saveurs a été sélectionné par tirage au sort avec sa recette en association avec la Maison de Champagne Mercier à Epernay<br /></div><div style="text-align: center;">à découvrir bientôt<br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-6882036262086973587?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-72975393201300983572009-11-19T13:27:00.000+01:002009-11-19T13:27:24.983+01:00<div style="color: blue; font-family: &quot;Trebuchet MS&quot;,sans-serif; text-align: center;"><span style="font-size: large;"><b>Adieu 2009, bonjour 2010</b></span><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>Spectacle humoristique, magie de table en table, show de télépathie et chanson Française&nbsp;</i><br /></div><div style="text-align: center;"><i>au programme de ce réveillon entrelacé de plats de fêtes...</i><br /></div><a name='more'></a><div style="text-align: center;">Apéritif<br /></div><br /><div style="color: blue; text-align: center;">Champagne Fouassier-Ménard et Fils "Cuvée Christèle" à Sacy<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Mise en bouche<br /></div><div style="color: black; text-align: center;">Langoustine et escargots champenois en persillade aux asperges vertes<br /></div><div style="color: black; text-align: center;"><br /></div><div style="color: black; text-align: center;">Foie gras de canard de la ferme Saint Saturnin poêlée au sésame, coulis de betteraves et maïs<br /></div><div style="color: blue; text-align: center;">Ratafia de Champagne Aÿ<br /></div><div style="color: black; text-align: center;"><br /></div><div style="color: black; text-align: center;">Lotte à la vapeur de citronnelle, pommes rôties vanille-gingembre<br /></div><div style="color: blue; text-align: center;">Une surprise ... en vin blanc 2007<br /></div><div style="color: black; text-align: center;"><br /></div><div style="color: black; text-align: center;">Noisette de chevreuil aux frites de céleri, coing et navet fondants, jus façon vin chaud<br /></div><div style="color: black; text-align: center;"><span style="color: blue;">Nuits Saint Georges Aux Chouillets 2005 Domaine Lecheneau</span><br /></div><div style="color: black; text-align: center;"><br /></div><div style="color: black; text-align: center;">Fromages frais et affinés<br /></div><div style="color: black; text-align: center;"><br /></div><div style="color: black; text-align: center;">Pastilla aux agrumes<br /></div><div style="color: blue; text-align: center;">Granité Grand Marnier Cuvée Alexandre<br /></div><div style="color: black; text-align: center;"><br /></div><div style="color: black; text-align: center;">Palet au chocolat Guayaquil à l'infusion de menthe fraîche<br /></div><div style="color: black; text-align: center;"><span style="color: blue;">Café Mignardises</span><br /></div><div style="color: black; text-align: center;"><br /></div><div style="color: black; text-align: center;"><b>Prix net <strike style="color: red;">190,00</strike> 168,00€ ttc<br /></b><br /></div><div style="color: black; text-align: center;"><br /></div><div style="color: black; text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-7297539320130098357?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0tag:blogger.com,1999:blog-2614190102125936123.post-13030429514561429052009-11-18T20:43:00.008+01:002009-11-18T20:47:14.924+01:00<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CUsers%5CPERSO%5CAppData%5CLocal%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="PersonName"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:hyphenationzone>21</w:HyphenationZone> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:"Monotype Corsiva"; panose-1:3 1 1 1 1 2 1 1 1 1; mso-font-charset:0; mso-generic-font-family:script; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} h3 {mso-style-next:Normal; margin:0cm; margin-bottom:.0001pt; text-align:center; mso-pagination:widow-orphan; page-break-after:avoid; mso-outline-level:3; mso-layout-grid-align:none; punctuation-wrap:simple; text-autospace:none; font-size:26.0pt; mso-bidi-font-size:10.0pt; font-family:"Monotype Corsiva"; color:#339966; mso-bidi-font-weight:normal;} a:link, span.MsoHyperlink {color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {color:purple; text-decoration:underline; text-underline:single;} @page Section1 {size:595.3pt 841.9pt; margin:36.85pt 2.0cm 36.85pt 2.0cm; mso-header-margin:35.45pt; mso-footer-margin:35.45pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Tableau Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style="color: rgb(51, 51, 153);font-family:Arial;font-size:18pt;" >AUX ARMES DE CHAMPAGNE à l’Epine<o:p></o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style=";font-family:Arial;font-size:18pt;" ><o:p> </o:p></span></i></p> <h3><i style=""><span style="color: rgb(51, 51, 153); font-weight: normal;font-family:Arial;font-size:18pt;" >Menu<span style=""> </span>du<span style=""> </span>Jour<span style=""> </span>de<span style=""> </span>Noël<span style=""> </span>2009<o:p></o:p></span></i></h3> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" >75 euros<o:p></o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style="color: rgb(153, 51, 102);font-family:Arial;font-size:18pt;" ><o:p> </o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" >Mise en bouche<o:p></o:p></span></i></p> <p class="MsoNormal"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" ><o:p> </o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" >Foie gras de canard de <st1:personname productid="la Ferme St Saturnin" st="on">la Ferme St Saturnin</st1:personname> en terrine,<o:p></o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" >Hoummos et dattes au cumin<o:p></o:p></span></i></p> <p class="MsoNormal"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" ><o:p> </o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" >Noix de Saint Jacques poêlées, petits légumes <o:p></o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" >et topinambours au safran<o:p></o:p></span></i></p> <p class="MsoNormal"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" ><o:p> </o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" >Pigeonneau de Fromentières rôti, terrine de potiron Butternut et pommes de terre en croquette<o:p></o:p></span></i></p> <p class="MsoNormal"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" ><o:p> </o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" >Chariot de fromages frais et affinés<o:p></o:p></span></i></p> <p class="MsoNormal"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" ><o:p> </o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" >Bûche de Noël<o:p></o:p></span></i></p> <p class="MsoNormal"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" ><o:p> </o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" >Pavé au chocolat et citron vert, glace à la banane flambée<o:p></o:p></span></i></p> <p class="MsoNormal"><i style=""><span style=";font-family:Arial;font-size:18pt;color:navy;" ><o:p> </o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style="color: rgb(153, 51, 102);font-family:Arial;font-size:18pt;" ><o:p> </o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style="color: rgb(153, 51, 102);font-family:Arial;font-size:18pt;" ><o:p> </o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style="color: rgb(153, 51, 102);font-family:Arial;font-size:18pt;" ><o:p> </o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style="color: rgb(153, 51, 102);font-family:Arial;" >Renseignements et réservation au 03.26.69.30.30. <o:p></o:p></span></i></p> <p class="MsoNormal" style="text-align: center;" align="center"><i style=""><span style="color: rgb(153, 51, 102);font-family:Arial;" ><a href="http://www.aux-armes-de-champagne.com/">www.aux-armes-de-champagne.com</a> ou courriel <a href="mailto:accueil@aux-armes-de-champagne.com">accueil@aux-armes-de-champagne.com</a> <o:p></o:p></span></i></p> <div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2614190102125936123-1303042951456142905?l=auxarmesdechampagne.blogspot.com' alt='' /></div>aux armes de champagnehttp://www.blogger.com/profile/18063749488052232259noreply@blogger.com0