Adresse parisienne gastronomique de la mer dont la r\u00e9putation n\u2019est plus \u00e0 faire, le restaurant parisien Antoine* s\u2019appr\u00eate \u00e0 op\u00e9rer d\u2019importants travaux de d\u00e9coration.
Afin d\u2019\u00eatre en totale harmonie avec la cuisine du chef Thibault Sombardier, qui impose son style et ses cr\u00e9ations culinaires modernes, pr\u00e9cises et cr\u00e9atives au sein de l\u2019\u00e9tablissement depuis 2012, le restaurant se verra transform\u00e9 par le biais de lignes \u00e9pur\u00e9es, d\u2019une luminosit\u00e9 in\u00e9dite et d\u2019un nouveau mobilier.
Une sc\u00e9nographie repens\u00e9e jouant avec la transparence et l\u2019espace du lieu est \u00e9galement en projet, mettant toujours plus en avant la cuisine aquarium, star du restaurant.
Thibault Sombardier profitera notamment de cette impulsion pour proposer une nouvelle carte, toujours orient\u00e9 vers la mer mais ou les cr\u00e9ations terre\/mer auront \u00e9galement leur place. Une nouvelle d\u00e9coration et des cr\u00e9ations audacieuses \u00e0 d\u00e9couvrir d\u00e8s le 1er septembre 2015.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Adresse parisienne gastronomique de la mer dont la r\u00e9putation n\u2019est plus \u00e0 faire, le restaurant parisien Antoine* s\u2019appr\u00eate \u00e0 op\u00e9rer […]<\/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-4549","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-1bn","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4549","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=4549"}],"version-history":[{"count":1,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4549\/revisions"}],"predecessor-version":[{"id":4630,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4549\/revisions\/4630"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}