{"id":363,"date":"2023-11-19T21:19:29","date_gmt":"2023-11-19T20:19:29","guid":{"rendered":"https:\/\/jardindesenlis\/?page_id=363"},"modified":"2025-02-19T19:54:00","modified_gmt":"2025-02-19T18:54:00","slug":"noix-de-saint-jacques-chocolat-blanc-et-basilic-recette-de-noel","status":"publish","type":"page","link":"https:\/\/jardindesenlis.fr\/index.php\/noix-de-saint-jacques-chocolat-blanc-et-basilic-recette-de-noel\/","title":{"rendered":"Noix de Saint-Jacques Chocolat blanc et basilic"},"content":{"rendered":"\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" width=\"416\" height=\"550\" src=\"https:\/\/i0.wp.com\/jardindesenlis.fr\/wp-content\/uploads\/2024\/10\/une-recette-de-yannick-tual-restaurant-le-grain-de-folie-a-perpignan-dr-1542389952-1.jpg?resize=416%2C550&#038;ssl=1\" alt=\"Noix de saint jacques chocolat blanc huile de basilic\" class=\"wp-image-1126\" style=\"width:216px;height:auto\" srcset=\"https:\/\/i0.wp.com\/jardindesenlis.fr\/wp-content\/uploads\/2024\/10\/une-recette-de-yannick-tual-restaurant-le-grain-de-folie-a-perpignan-dr-1542389952-1.jpg?w=416&amp;ssl=1 416w, https:\/\/i0.wp.com\/jardindesenlis.fr\/wp-content\/uploads\/2024\/10\/une-recette-de-yannick-tual-restaurant-le-grain-de-folie-a-perpignan-dr-1542389952-1.jpg?resize=227%2C300&amp;ssl=1 227w\" sizes=\"(max-width: 416px) 100vw, 416px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center has-medium-font-size\"><span style=\"text-decoration: underline\">du Chef Yannick Tual<\/span><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"has-text-align-center has-eb-garamond-font-family has-medium-font-size\">&nbsp;\u00ab\u00a0J&rsquo;associe le basilic avec le chocolat blanc, le basilic tranche bien sur le cot\u00e9 gras du chocolat blanc &#8230;\u00a0\u00bb<\/p>\n<\/blockquote>\n\n\n\n<p class=\"has-text-align-center\">Restaurant \u00a0\u00bb <strong>Le grain de folie <\/strong>\u00a0\u00bb \u00e0 Perpignan<\/p>\n\n\n\n<p class=\"has-text-align-center\">Pour 4 personnes &#8211; Pr\u00e9paration 40 mn<\/p>\n\n\n\n<p class=\"has-text-align-left has-medium-font-size\"><strong>INGR\u00c9DIENTS<\/strong> :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>16 noix de Saint-Jacques<\/li>\n\n\n\n<li>20 cl de Muscat de no\u00ebl<\/li>\n\n\n\n<li>5 carr\u00e9s de chocolat blanc<\/li>\n\n\n\n<li>1 dl de cr\u00e8me<\/li>\n\n\n\n<li>150 g de beurre<\/li>\n\n\n\n<li>Quelques feuilles de basilic et huile de basilic<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">LA PR\u00c9PARATION :<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>R\u00e9duire le Muscat de No\u00ebl avec le chocolat blanc<\/li>\n\n\n\n<li>Ajouter la cr\u00e8me et monter au beurre sans faire bouillir<\/li>\n\n\n\n<li>Cuire les Saint-Jacques \u00e0 la po\u00eale avec un filet d&rsquo;huile d&rsquo;olive<\/li>\n\n\n\n<li>Dresser dans une assiette creuse&nbsp;et napper de sauce<\/li>\n\n\n\n<li>Ajouter quelques feuilles de basilic, un filet d&rsquo;huile de basilic<\/li>\n\n\n\n<li>Saler et poivrer<\/li>\n<\/ol>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-buttons is-content-justification-space-between is-layout-flex wp-container-core-buttons-is-layout-b2891da8 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-outline is-style-outline--1\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/jardindesenlis.fr\/index.php\/produit\/huile-de-basilic-grand-vert\/\">Voir le produit<\/a><\/div>\n\n\n\n<div class=\"wp-block-button is-style-outline is-style-outline--2\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/jardindesenlis.fr\/index.php\/pavlova-mangueframboises-et-huile-de-basilic\/\">Une autre recette<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>du Chef Yannick Tual &nbsp;\u00ab\u00a0J&rsquo;associe le basilic avec le chocolat blanc, le basilic tranche bien sur le cot\u00e9 gras du chocolat blanc &#8230;\u00a0\u00bb Restaurant \u00a0\u00bb Le grain de folie \u00a0\u00bb \u00e0 Perpignan Pour 4 personnes &#8211; Pr\u00e9paration 40 mn INGR\u00c9DIENTS : LA PR\u00c9PARATION :<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-363","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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