{"id":5700,"date":"2015-09-07T14:57:00","date_gmt":"2015-09-07T14:57:00","guid":{"rendered":"http:\/\/www.cuisine-virtuelle.com\/wordpress\/?p=5700"},"modified":"2015-09-07T17:49:29","modified_gmt":"2015-09-07T17:49:29","slug":"lescudella-nouveau-bistrot-gastro-de-paul-arthur-berlan","status":"publish","type":"post","link":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/lescudella-nouveau-bistrot-gastro-de-paul-arthur-berlan\/","title":{"rendered":"L\u2019Escudella, nouveau bistrot gastro de Paul-Arthur Berlan"},"content":{"rendered":"

Form\u00e9 \u00e0 Carcassonne par Franck Putelat, pass\u00e9 par les cuisines de Michel Sarran ou encore de Yannick All\u00e9no au Meurice, Paul-Arthur Berlan se fait notamment conna\u00eetre du grand public gr\u00e2ce \u00e0 sa participation \u00e0 l\u2019\u00e9mission t\u00e9l\u00e9vis\u00e9e Top Chef qui lui permet d\u2019ouvrir son restaurant Le Me<\/p>\n

tropolitain dans le Marais \u00e0 Paris en 2011.
\nAujourd\u2019hui, les saveurs du Sud ch\u00e8res \u00e0 son c\u0153ur, Paul-Arthur Berlan les d\u00e9voile \u00e0 l\u2019Escudella, avenue de S\u00e9gur dans le 7\u00e8me arrondissement de la capitale.
\nLe jeune chef propose dans ce bistrot gastro une carte courte (5 ou 6 entr\u00e9es, plats et desserts), ainsi qu\u2019un plat du jour \u00e0 prix doux (14 ou 15 euros) ax\u00e9s sur des produits frais et de qualit\u00e9. Inspir\u00e9 par le souvenir des plats de sa grand-m\u00e8re, le chef rend hommage \u00e0 son terroir via des r\u00e9alisations contemporaines, g\u00e9n\u00e9reuses et go\u00fbteuses, comme la Fricass\u00e9e de girolles persill\u00e9es, \u00e9mulsion de girolles et ventr\u00e8che de Bigorre ; l\u2019\u0153uf diamant noir (\u0153uf mollet croustillant enrob\u00e9 d\u2019une chapelure noire et cern\u00e9 d\u2019une mousse de trompettes de la mort), le Merlu de ligne de Saint-Jean-de-Luz ou encore l\u2019Agneau de Sisteron d\u00e9clin\u00e9 en trois fa\u00e7ons sur un lit d\u2019aubergines confites, l\u2019\u00e9paule confite dans un samoussa, d\u2019un c\u00f4t\u00e9 grill\u00e9 au four et de la poitrine cuite \u00e0 basse temp\u00e9rature (formule compl\u00e8te entre 30 et 40 euros).
\nParis-Carcassonne ou Sph\u00e8re meringu\u00e9e, sorbet framboise et yuzu combleront les amateurs de douceurs sucr\u00e9es, et la carte des vins, v\u00e9ritable tour de France de producteurs respectueux de leur terroir, saura combler les attentes des oenophiles les plus exigeants.
\nDes saveurs \u00e0 d\u00e9couvrir au sein d\u2019un restaurant convivial aux couleurs chaudes d\u2019une trentaine de couverts, comprenant notamment une agr\u00e9able table d\u2019h\u00f4tes pour 8 convives d\u00e9di\u00e9e aux gourmets d\u00e9sireux d\u2019appr\u00e9cier la cuisine du chef en toute discr\u00e9tion.<\/p>\n

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Form\u00e9 \u00e0 Carcassonne par Franck Putelat, pass\u00e9 par les cuisines de Michel Sarran ou encore de Yannick All\u00e9no au Meurice, […]<\/p>\n","protected":false},"author":1,"featured_media":5766,"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":[185,189,192],"tags":[],"class_list":["post-5700","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-au-quotidien-lechef","category-lactu-des-chefs","category-tendances-et-conjoncture"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-content\/uploads\/2015\/09\/IMG_4149_Fotor-1024x682.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1tW","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5700","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=5700"}],"version-history":[{"count":2,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5700\/revisions"}],"predecessor-version":[{"id":5768,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5700\/revisions\/5768"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media\/5766"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}