{"id":30756,"date":"2018-01-05T07:10:03","date_gmt":"2018-01-05T06:10:03","guid":{"rendered":"http:\/\/www.fiftyandmemagazine.be\/fr\/?p=30756"},"modified":"2018-03-07T16:04:24","modified_gmt":"2018-03-07T15:04:24","slug":"on-a-teste-on-a-aime-nouveau-restaurant-racine-carree","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/bonnes-adresses\/on-a-teste-on-a-aime-nouveau-restaurant-racine-carree","title":{"rendered":"On a test\u00e9, on a aim\u00e9: le nouveau restaurant Racine Carr\u00e9e \u00e0 Bruxelles"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><p style=\"text-align: justify;\">Le restaurant Racine Carr\u00e9e est sans nul doute une belle d\u00e9couverte culinaire \u00e0 tester en 2018 ! Sur la Chauss\u00e9e de Waterloo, au Vert Chasseur, Thibauld Everard a ouvert il y a quelques mois avec, en salle, sa charmante \u00e9pouse\u00a0Nancy.<\/p>\n<p style=\"text-align: right;\"><a href=\"http:\/\/www.sh-opeditions.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"><em>Par Ren\u00e9 Sepul, sh-op editions<\/em><\/a><\/p>\n<h3 style=\"text-align: justify;\">A Bruxelles, un talent \u00e0 suivre&#8230;<\/h3>\n<p style=\"text-align: justify;\">A la table du restaurant Racine Carr\u00e9e, les intentions sont belles et les gestes plut\u00f4t assur\u00e9s&#8230; On sent que si les moyens suivent, les progr\u00e8s viendront. Thibauld Everard est sans conteste un nouveau talent \u00e0 suivre avec du fait main, du fait maison.<\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-30761 aligncenter\" src=\"http:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2017\/12\/racine-carre\u0301-restaurant-fiftyandme-magazine.jpg\" alt=\"nouveau restaurant uccle, racine carrr\u00e9, bonne adresse, Thibauld Everard\" width=\"743\" height=\"496\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2017\/12\/racine-carre\u0301-restaurant-fiftyandme-magazine.jpg 1280w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2017\/12\/racine-carre\u0301-restaurant-fiftyandme-magazine-768x512.jpg 768w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2017\/12\/racine-carre\u0301-restaurant-fiftyandme-magazine-450x300.jpg 450w\" sizes=\"auto, (max-width: 743px) 100vw, 743px\" \/><\/p>\n<p style=\"text-align: justify;\">En voyant les assiettes arriver en salle, j\u2019ai regrett\u00e9 ne pas avoir choisi au tableau. La liste \u00e9tait courte, mais pointue. Elle renseignait ce jour-l\u00e0 des noix de Saint-Jacques, coulis de persil (19\u20ac), les croquettes crevettes franchement tr\u00e8s bien (8\u20ac ou 11\u20ac), un \u0152uf de poule noire cuit mollet, petits gris (15\u20ac), une tagliata de b\u0153uf holstein (26\u20ac), un filet de marcassin mitonn\u00e9 de champignons (25\u20ac), des ris de veau (33\u20ac) et un dos de cabillaud, farci aux \u00e9crevisses, qui a ravi chaque convive de la table voisine (28\u20ac). Carte des vins encore trop courte \u00e0 notre go\u00fbt. Plat du jour \u00e0 18, en deux services. Un endroit \u00e0 revoir et \u00e0 d\u00e9fendre.<\/p>\n<div><\/div>\n<div style=\"text-align: center;\"><a href=\"http:\/\/racinecarree.restaurant\/\" target=\"_blank\" rel=\"noopener noreferrer\">Racine Carr\u00e9e<\/a><br \/>\nChauss\u00e9e de Waterloo 1127, 1180 Uccle.<br \/>\nFerm\u00e9 le samedi midi et le mercredi.<\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><strong>Plus d\u2019infos gourmandes sur\u00a0<a href=\"http:\/\/www.sh-opeditions.com\/blog\" target=\"_blank\" rel=\"noopener noreferrer\">le blog de Ren\u00e9 Sepul<\/a><\/strong><\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\">Vous avez aim\u00e9 cet article? Vous aimerez \u00e9galement \u00a0\u00bb\u00a0<a href=\"http:\/\/www.fiftyandmemagazine.be\/fr\/gourmandise\/29820-le-restaurant-tero-nous-ouvre-les-portes-dun-monde-plus-vegetal-et-savoureux.html\" target=\"_blank\" rel=\"noopener noreferrer\">Le restaurant Tero nous ouvre les portes d\u2019un monde plus v\u00e9g\u00e9tal et savoureux<\/a>\u00ab\u00a0<\/div>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Le chef Thibauld Everard est sans conteste un nouveau talent \u00e0 suivre avec du fait maison inspir\u00e9 par des produits de saison. <\/p>\n","protected":false},"author":9,"featured_media":30760,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1124],"tags":[1038,1039,766,1093],"class_list":["post-30756","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bonnes-adresses","tag-adresses","tag-gastronomie","tag-nouveautes","tag-rene-sepul"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>On a test\u00e9, on a aim\u00e9: le nouveau restaurant Racine Carr\u00e9e \u00e0 Bruxelles - Fifty &amp; 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