{"id":189,"date":"2022-05-14T12:05:01","date_gmt":"2022-05-14T10:05:01","guid":{"rendered":"http:\/\/sentiersdetoiles.fr\/?page_id=189"},"modified":"2022-05-14T17:40:30","modified_gmt":"2022-05-14T15:40:30","slug":"veloute-de-radis-blanc-acidule-aux-sucs-de-yuzu","status":"publish","type":"page","link":"https:\/\/sentiersdetoiles.fr\/?page_id=189","title":{"rendered":"3\u00e8me \u00e9dition – No\u00ebl 2020"},"content":{"rendered":"\n

Velout\u00e9 de Radis blanc acidul\u00e9 aux sucs de yuzu<\/p>\n\n\n\n

\"\"
Philippe BRAUN<\/strong>, neveu d’\u00c9mile JUNG et ancien bras droit de
Jo\u00ebl ROBUCHON<\/figcaption><\/figure><\/div>\n\n\n\n

Velout\u00e9 de Topinambour aux Marrons Glac\u00e9s et au poivre de Kampot<\/p>\n\n\n\n

\"\"
\u00a0Nicolas STAMM<\/strong>
La Fourchette des Ducs**<\/a>
\u00e0 Obernai<\/figcaption><\/figure><\/div>\n\n\n\n

Velout\u00e9 de Potiron au Ribeaupierre \u00e0 l\u2019ail des ours<\/p>\n\n\n\n

\"\"
Guillaume GOMEZ<\/strong>
Plus jeune Meilleur Ouvrier de France,
Ancien chef des cuisines de l\u2019Elys\u00e9e<\/a>,
Repr\u00e9sentant personnel du Pr\u00e9sident de la R\u00e9publique pour la Gastronomie et l’Alimentation<\/figcaption><\/figure><\/div>\n\n\n\n

Velout\u00e9 Vichyssois aux ar\u00f4mes de Truffe<\/p>\n\n\n\n

\"\"
Marc HAEBERLIN
<\/strong>L’Auberge de l\u2019Ill **<\/a>
\u00e0 Illhaeusern<\/figcaption><\/figure><\/div>\n\n\n\n