{"id":3779,"date":"2022-12-21T15:04:13","date_gmt":"2022-12-21T15:04:13","guid":{"rendered":"https:\/\/restaurant-la-barque-bleue.fr\/the-fetes-a-la-barque-bleue\/"},"modified":"2024-05-28T06:10:25","modified_gmt":"2024-05-28T06:10:25","slug":"the-fetes-a-la-barque-bleue","status":"publish","type":"page","link":"https:\/\/restaurant-la-barque-bleue.fr\/en\/the-fetes-a-la-barque-bleue\/","title":{"rendered":"the F\u00eates \u00e0 la Barque Bleue!"},"content":{"rendered":"

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Venez passer les F\u00eates \u00e0 la Barque Bleue !<\/h2>

Venez-vous r\u00e9galer dans un magnifique cadre sur le port de Nice.<\/h2>

Nos tendances festives : disponibles tout le mois de d\u00e9cembre, d\u00e9but janvier et plus si affinit\u00e9s \ud83d\ude09<\/h2> [\/vc_column][vc_column width=”2\/3″ css=”.vc_custom_1467207292391{margin-top: 10px !important;margin-bottom: 10px !important;padding-top: 0px !important;}”]
<\/div>[vc_column_text el_class=”nd_options_text_align_center_responsive”]Entries :<\/strong><\/span>
\n– Salmon and trout duo with “Maison” gravlax, blinis, tarama, and vodka granita \u20ac18<\/span>
\n– Home-made scallop and lobster puff pastry \u00e0 la Normande \u20ac19<\/span>
\n– Oysters: 6 or 12, French origin and deliciously fresh 16\u20ac…. \/ 30\u20ac….<\/span>
\n– Salade Landaise (foie gras, smoked duck breast, gizzards confit, grenailles…) 20\u20ac…..<\/span><\/p>\n

Dishes :<\/strong><\/span>
\n– Pan-fried octopus and squid with orange, coriander and ginger, sesame rice \u20ac24<\/span>
\n– Turbot with Sauternes, mashed potatoes with comt\u00e9 cheese and truffles and winter vegetables \u20ac30<\/span>
\n– Guinea fowl supreme stuffed with porcini mushrooms and foie gras, truffle jus, mashed potatoes with comt\u00e9 cheese and truffles, and winter vegetables \u20ac30<\/span>
\n– Duo of butcher’s cuts (beef and veal) confit \u00e0 la vigneronne, pan-fried mushrooms, mashed potatoes with comt\u00e9 cheese and truffles, and winter vegetables \u20ac30<\/span><\/p>\n

Pasta and Risotto :<\/strong><\/span>
\n– Risotto with gambas \u20ac22<\/span>
\n– Parpadelle de la Mer \u00e0 l’Armoricaine (Octopus, Scallops, Squid, Gambas, Mussels, Clams) \u20ac28<\/span>
\n– Vegetarian Linguini with festive vegetables and truffle oil \u20ac18<\/span><\/p>\n

Desserts :<\/strong><\/span>
\n– Buche de No\u00ebl \u00e0 notre fa\u00e7on<\/span>[\/vc_column_text]

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<\/div>[vc_column_text el_class=”nd_options_text_align_center_responsive”]Our proposal for your enjoyment: 60 euros per person<\/strong><\/p>\n