{"id":2219,"date":"2015-04-15T16:45:43","date_gmt":"2015-04-15T14:45:43","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=2219"},"modified":"2018-03-29T13:04:35","modified_gmt":"2018-03-29T11:04:35","slug":"un-passage-oblige","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/bonnes-adresses\/un-passage-oblige","title":{"rendered":"Un passage… oblig\u00e9 !"},"content":{"rendered":"Reading Time: <\/span> 3<\/span> minutes<\/span><\/span>

I<\/span>l est de ces endroits o\u00f9 l’on passe et repasse… avec d\u00e9lectation. Le restaurant \u00ab\u00a0Le Passage\u00a0\u00bb, aur\u00e9ol\u00e9 d’une \u00e9toile Michelin en 2000, r\u00e9invente avec panache les grands classiques de la gastronomie fran\u00e7aise jusqu’\u00e0 \u00e9blouir les plus fins gourmets.<\/strong><\/p>\n

\"TIB_5900\"<\/a><\/p>\n

Un chef d’oeuvres culinaires<\/strong><\/p>\n

A la simple lecture de la carte,\u00a0nos papilles papillonnent dans un palais de saveurs … \u00a0Petit coup d’oeil scintillant sur son menu saisonnier et raffin\u00e9 :<\/p>\n

Il y a d’abord et sans doute le meilleur Foie<\/strong> Gras d\u2019oie cuit au torchon, \u00e9pices douces<\/b>,\u00a0c<\/strong><\/em>h<\/strong>utney poires et safran, brioche toast\u00e9e <\/em><\/strong>qu’il nous ai \u00e9t\u00e9 donn\u00e9 de go\u00fbter jusqu’\u00e0 ce jour. Ou un\u00a0Saumon \u00ab\u00a0Label rouge \u00e9cossais\u00a0\u00bb marin\u00e9 au gros sel et aneth, m<\/em><\/strong>anoa de petits l\u00e9gumes croquants, fraises et noisettes. <\/em><\/strong>S<\/em>urprenant. Mais encore\u00a0Les 6 hu\u00eetres chaudes gratin\u00e9es au champagne <\/strong><\/em>ou les atypiques\u00a0<\/strong><\/em>3 Croquettes aux crevettes grises de nos c\u00f4tes, j<\/em><\/strong>ardin de l\u00e9gumes et cr\u00e8me \u00e9paisse aux citrons combawa.\u00a0<\/em><\/strong>\"LH6FCESB\"<\/p>\n

Pour suivre, un parfait\u00a0Carr\u00e9 d\u2019agneau r\u00f4ti au four au thym citronn\u00e9, c<\/em><\/strong>aviar d\u2019aubergines et houmous <\/em><\/strong>ou l’excellent\u00a0<\/em><\/strong>Blanc de turbotin, a<\/em><\/strong>sperges du pays et sauce mousseline au Riesling. <\/em><\/strong>Mais encore ? L’ind\u00e9tr\u00f4nable\u00a0R<\/em><\/strong>is de veau en escalopines croustillantes aux morilles,<\/strong><\/em>\u00a0\u00ab\u00a0une signature\u00a0\u00bb depuis une vingtaine d’ann\u00e9es ! Et ce n’est qu’un avant-go\u00fbt…<\/p>\n

Une table d’exception<\/strong><\/p>\n

Le repas s’ouvre sur des mises en bouches fines et inventives. Le sommelier, ce savant arrangeur, prodigue d’excellents conseils pour un mariage parfait …\u00a0Tout est mis en oeuvre pour que vous passiez un d\u00e9licieux moment. Les serveurs sont aimables et souriants. Le service est minutieusement orchestr\u00e9. Il n’y a point d’attente. Peut-\u00eatre juste une pointe de suspense qui rythme ce d\u00e9fil\u00e9 d’assiettes qui \u00e9merveillent… Et se mangent d’abord avec les yeux.\u00a0(Soupir de contentement). En cuisine, Rocky Renaud po\u00e9tise ses mets avec talent en accordant autant de soin \u00e0 la pr\u00e9sentation qu’aux textures (on fond litt\u00e9ralement pour son Sabayon de pommes de terre aux truffes !). Il les sublime \u00e0 coup de m\u00e9lange d’\u00e9pices \u00ab\u00a0secr\u00e8tes\u00a0\u00bb, quelques herbes du march\u00e9, une mousse (d)\u00e9tonnante,… Le bouquet final ? Des desserts d’artiste. Et des mignardises \u00e0 profusion, pour un pousse-caf\u00e9 ultra gourmand.<\/p>\n

\"Passage<\/a><\/p>\n

Avec tout cela, nous en oublions presque le d\u00e9cor… Contemporain mais chaleureux. Feutr\u00e9, discret et cosy \u00e0 la fois. Comme s’il ne voulait pas faire d’ombre au principal (les plats, bien s\u00fbr !). La grande et verdoyante terrasse est particuli\u00e8rement appr\u00e9ciable.<\/p>\n

\"Capture<\/p>\n

Sans aucun doute, le restaurant \u00ab\u00a0Le Passage\u00a0\u00bb se compte parmi les grandes maisons de r\u00e9f\u00e9rence… Et l’addition est sans sel ajout\u00e9. Une adresse rare, sans emphase, pour tous les amoureux des plaisirs de la table.<\/p>\n

\u00a0www.lepassage.be\u00a0<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Reading Time: <\/span> 3<\/span> minutes<\/span><\/span>Le restaurant \u00ab\u00a0Le Passage\u00a0\u00bb, aur\u00e9ol\u00e9 d’une \u00e9toile Michelin, r\u00e9invente avec panache les grands classiques de la gastronomie fran\u00e7aise. Po\u00e8me culinaire. <\/p>\n","protected":false},"author":2,"featured_media":2577,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1124],"tags":[],"class_list":["post-2219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bonnes-adresses"],"yoast_head":"\nUn passage... oblig\u00e9 !<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/bonnes-adresses\/un-passage-oblige\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Un passage... oblig\u00e9 !\" \/>\n<meta property=\"og:description\" content=\"Reading Time: 3 minutesLe restaurant "Le Passage", aur\u00e9ol\u00e9 d'une \u00e9toile Michelin, r\u00e9invente avec panache les grands classiques de la gastronomie fran\u00e7aise. 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