Apr\u00e8s avoir offici\u00e9 aux Cray\u00e8res \u00e0 Reims puis chez Jacques Lameloise \u00e0 Chagny en tant que second de cuisine, David Carr\u00e9 s\u2019est install\u00e9 \u00e0 Montauroux (r\u00e9gion Paca) cette ann\u00e9e, ouvrant son propre restaurant baptis\u00e9 Le Carr\u00e9 d\u2019Ange.
Le jeune Bourguignon de 36 ans, travailleur passionn\u00e9 et perfectionniste, y propose des cr\u00e9ations \u00e0 la fois g\u00e9n\u00e9reuses et gastronomiques, \u00e0 l\u2019image de son Homard bleu servi froid, cr\u00e8me l\u00e9g\u00e8re de lingots blanc bio et quelques condiments, son Foie gras IGP confit mi-cuit \u00ab mi-Figues mi-Raisins \u00bb, sa Volaille de Bresse en viennoise de c\u00e8pes, sabayon des sous-bois ou encore son Carr\u00e9 feuille d\u2019Or au trois chocolats et sorbet Cassis de Bourgogne.
Trois menus peuvent \u00eatre s\u00e9lectionn\u00e9s par la client\u00e8le : le Carr\u00e9 du March\u00e9 \u00e0 partir de 31 euros, le Carr\u00e9 Plaisir en 6 services \u00e0 80 euros et le Carr\u00e9 Gourmand d\u00e8s 55 euros.
La carte du chef change toutes les cinq semaines, mais le foie gras reste son produit de pr\u00e9dilection. Il reste donc \u00e0 retrouver au sein de toutes ses cartes, via des cr\u00e9ations \u00ab classiques et modernes \u00e0 la fois <\/i>\u00bb dixit David Carr\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"
Apr\u00e8s avoir offici\u00e9 aux Cray\u00e8res \u00e0 Reims puis chez Jacques Lameloise \u00e0 Chagny en tant que second de cuisine, David […]<\/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":[185,189],"tags":[],"class_list":["post-5718","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef","category-lactu-des-chefs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1ue","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5718","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=5718"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5718\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}