{"id":691,"date":"2018-08-01T10:02:38","date_gmt":"2018-08-01T08:02:38","guid":{"rendered":"http:\/\/quentinguillon.com\/?p=691"},"modified":"2018-08-01T10:03:07","modified_gmt":"2018-08-01T08:03:07","slug":"le-lulu-rouget-cuisine-brute","status":"publish","type":"post","link":"https:\/\/quentinguillon.com\/index.php\/2018\/08\/01\/le-lulu-rouget-cuisine-brute\/","title":{"rendered":"Le Lulu Rouget, cuisine brute"},"content":{"rendered":"<p>Ecrin moderne, lumi\u00e8res tamis\u00e9es, une premi\u00e8re salle \u00e0 l\u2019entr\u00e9e puis une seconde une fois pass\u00e9 l\u2019\u00e9tonnante cave, diaphane\u00a0: si la cuisine de Ludovic Pouzelgues est volontairement <strong>\u00ab\u00a0parfois brute\u00a0\u00bb<\/strong>, le d\u00e9cor de son Lulu Rouget l\u2019est aussi.<\/p>\n<p>Le soir, menu \u00e0 l\u2019aveugle, en quatre ou cinq s\u00e9quences. Amuse-papilles\u00a0: sabl\u00e9 parmesan \u00e0 l\u2019encre de seiche, c\u0153ur gel\u00e9e oignon, et une cuill\u00e8re de gwell travaill\u00e9e comme un tofu\u00a0; \u0153uf de truite, <strong>qui \u00e9clate malicieusement en bouche<\/strong>.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-684 size-medium\" src=\"http:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/6-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/6-300x169.jpg 300w, https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/6-768x432.jpg 768w, https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/6.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>On attaque la premi\u00e8re assiette\u00a0: chair d\u2019araign\u00e9e au naturel, et son <strong>onctueux nuage d\u2019\u00e9trilles<\/strong> (photo ci-dessus). Ensuite, asperge fa\u00e7on terre et mer, o\u00f9 le service se met \u00e0 l\u2019unisson du chef\u00a0: \u00e0 vous de d\u00e9nicher les saveurs.<\/p>\n<p>Au d\u00e9briefing\u00a0: c\u00f4t\u00e9 terre, voile de lard de colonnata, p\u00e2te de sobrasada (\u00e0 partir de chorizo et de poivron), \u00e9clat de kasha (sarrazin grill\u00e9). C\u00f4t\u00e9 mer\u00a0: voile de poulpe, pr\u00e9paration tonnato (mayonnaise, c\u00e2pre, cornichon), accompagn\u00e9 d\u2019un muscadet Luneau Papin qui manque de caract\u00e8re (6e).<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-685\" src=\"http:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/7.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/7.jpg 800w, https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/7-300x169.jpg 300w, https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/7-768x432.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>La carte promettait \u00ab\u00a0d\u00e9couvertes et pointes incisives\u00a0\u00bb. Le chef tient parole avec <strong>l\u2019association os\u00e9e mais tr\u00e9pidante<\/strong> \u00ab\u00a0hu\u00eetres chaudes de Bretagne, rhubarbe, petits pois gourmands, et jus acide \u00bb.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-686 size-medium\" src=\"http:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/8-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/8-300x169.jpg 300w, https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/8-768x432.jpg 768w, https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/8.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Quatri\u00e8me plat\u00a0: filet de maigre, gnocchis relev\u00e9 au piment, \u00e9clat de sardines, travail sur la courgette,\u00a0 <strong>boost\u00e9e avec sagacit\u00e9 par une noisette de citron<\/strong>.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-687\" src=\"http:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/9.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/9.jpg 800w, https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/9-300x169.jpg 300w, https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/9-768x432.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>La mer retir\u00e9e, le terre prend le relais avec une selle agneau d\u2019Aveyron, pommes grenailles, condiment de quenelles, agr\u00e9ment\u00e9 d\u2019un s\u00e9duisant pinot noir de Loire (5e) -photo de une.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-688\" src=\"http:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/10.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/10.jpg 800w, https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/10-300x169.jpg 300w, https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/10-768x432.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>Pr\u00e9-dessert bienvenu\u00a0: meringue l\u00e9g\u00e8re, curry corsaire de chez Roellinger et mangue -trouvaille hardie.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-689 size-medium\" src=\"http:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/11-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/11-300x169.jpg 300w, https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/11-768x432.jpg 768w, https:\/\/quentinguillon.com\/wp-content\/uploads\/2018\/08\/11.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Pour terminer, <strong>complicit\u00e9<\/strong> (m\u00eame la d\u00e9couverte est dans le texte) fraise &#8211;<strong>qui manque d\u2019un soup\u00e7on de fra\u00eecheur<\/strong>&#8211; et persil.<\/p>\n<p>C\u00f4t\u00e9 cave, <strong>seyant<\/strong> Savennieres-coul\u00e9e de serrant.<\/p>\n<p><span style=\"color: #ebb667;\"><a style=\"color: #ebb667;\" href=\"https:\/\/www.facebook.com\/lulurougetofficiel\/?rf=126075760856726\" target=\"_blank\" rel=\"noopener\"><strong>Restaurant Lulu Rouget :<\/strong> <\/a><\/span>4 Place Albert Camus, Nantes.<\/p>\n<p><strong>TELEPHONE :<\/strong> + 33 2 40 47 47 98<\/p>\n<p><strong>Photo de une :<\/strong> <a href=\"https:\/\/www.facebook.com\/pg\/lulurougetofficiel\/photos\/?ref=page_internal\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #ebb667;\">Facebook Lulu Rouget<\/span><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ecrin moderne, lumi\u00e8res tamis\u00e9es, une premi\u00e8re salle \u00e0 l\u2019entr\u00e9e puis une seconde une fois pass\u00e9 l\u2019\u00e9tonnante cave, diaphane\u00a0: si la cuisine de Ludovic Pouzelgues est volontairement \u00ab\u00a0parfois brute\u00a0\u00bb, le d\u00e9cor de son Lulu Rouget l\u2019est aussi. Le soir, menu \u00e0 l\u2019aveugle, en quatre ou cinq s\u00e9quences. Amuse-papilles\u00a0: sabl\u00e9 parmesan \u00e0 l\u2019encre de seiche, c\u0153ur gel\u00e9e [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":692,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9],"tags":[117,118],"_links":{"self":[{"href":"https:\/\/quentinguillon.com\/index.php\/wp-json\/wp\/v2\/posts\/691"}],"collection":[{"href":"https:\/\/quentinguillon.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quentinguillon.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quentinguillon.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quentinguillon.com\/index.php\/wp-json\/wp\/v2\/comments?post=691"}],"version-history":[{"count":1,"href":"https:\/\/quentinguillon.com\/index.php\/wp-json\/wp\/v2\/posts\/691\/revisions"}],"predecessor-version":[{"id":693,"href":"https:\/\/quentinguillon.com\/index.php\/wp-json\/wp\/v2\/posts\/691\/revisions\/693"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quentinguillon.com\/index.php\/wp-json\/wp\/v2\/media\/692"}],"wp:attachment":[{"href":"https:\/\/quentinguillon.com\/index.php\/wp-json\/wp\/v2\/media?parent=691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quentinguillon.com\/index.php\/wp-json\/wp\/v2\/categories?post=691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quentinguillon.com\/index.php\/wp-json\/wp\/v2\/tags?post=691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}