Apr\u00e8s s\u2019\u00eatre exerc\u00e9e au sein des \u00e9tablissements les plus prestigieux comme Le Bristol, Le Crillon ou encore Le Saint James \u00e0 Bouilac, Sandrine Esteves \u00e9tait fin pr\u00eate pour int\u00e9grer le Pharamond (75001), class\u00e9 Monument Historique et c\u00e9l\u00e8bre rep\u00e8re des amateurs de cuisine normande.
Une fois l\u2019ouverture de l\u2019Auberge de Flora Mikula r\u00e9alis\u00e9e, la jeune femme de 36 ans devient chef ex\u00e9cutif du Pharamond en septembre 2014 aux c\u00f4t\u00e9s d\u2019Henri Boutier, qui l\u2019avait \u00e9galement form\u00e9e \u00e0 La Villa Corse durant 6 ans. Aujourd\u2019hui, elle tient seule les r\u00eanes des cuisines, respectant la tradition et la touche normande des plats embl\u00e9matiques du lieu, tout en les modernisant.
Moins de gras, plus de pr\u00e9cision : les plats s\u2019all\u00e8gent en conservant toutes leurs saveurs. Saumon Gravlax, cr\u00e8me double acidul\u00e9e et tartare d\u2019algues ; Carpaccio de Saint-Jacques \u00e0 l\u2019huile de truffes mais \u00e9galement Tripes \u00e0 la mode de Caen ou Belle Andouillette de 400 grammes : Sandrine Esteves allie cr\u00e9ativit\u00e9 et modernit\u00e9 au sein de cet \u00e9tablissement mythique qu\u2019est et restera le Pharamond.<\/p>\n","protected":false},"excerpt":{"rendered":"
Apr\u00e8s s\u2019\u00eatre exerc\u00e9e au sein des \u00e9tablissements les plus prestigieux comme Le Bristol, Le Crillon ou encore Le Saint James […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4413","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-19b","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4413"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4413\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}