{"id":790,"date":"2023-10-14T16:51:39","date_gmt":"2023-10-14T14:51:39","guid":{"rendered":"https:\/\/www.lurrama.org\/?page_id=790"},"modified":"2025-10-15T23:30:15","modified_gmt":"2025-10-15T21:30:15","slug":"repas-des-chefs2024","status":"publish","type":"page","link":"https:\/\/www.lurrama.org\/index.php\/fr\/repas-des-chefs2024\/","title":{"rendered":"REPAS DES CHEFS 2024"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>DIMANCHE 10 NOVEMBRE &#8211; 13:00<\/strong><\/h2>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\" style=\"text-decoration:underline\"><strong>Tickets repas en pr\u00e9-vente : 34 \u20ac<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Bayonne&nbsp;<\/strong>: Elkar<\/li>\n\n\n\n<li><strong>Ainhice<\/strong>&nbsp;<strong>Mongelos&nbsp;<\/strong>: Euskal Herriko Laborantza Ganbara<\/li>\n\n\n\n<li><strong>B\u00e9hobie&nbsp;<\/strong>: Cidrerie Xaia<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-style:normal;font-weight:600;text-decoration:underline\"><em>\u200b<\/em>Pas de vente en ligne pour ce repas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Venez changer votre billet du Repas des Chefs contre l&rsquo;entr\u00e9e, le plat et le dessert de votre choix le dimanche matin d\u00e8s 10h00 \u00e0 l&rsquo;entr\u00e9e de Lurrama.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>\u200bChaque chef pr\u00e9pare une quantit\u00e9 limit\u00e9e d&rsquo;assiettes, ceci explique que les choix sont limit\u00e9s en fin de matin\u00e9e.<\/strong><br><\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Les chefs de l\u2019\u00e9dition 2024 et leurs propositions :<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\" style=\"text-decoration:underline\"><mark style=\"background-color:#dee2e7\" class=\"has-inline-color\">ENTR\u00c9ES :<\/mark><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">CHENTOUF Maxime, Germaine \u00e0 Bayonne :<br><strong><em>Entr\u00e9e chaude autour du beurre blanc, oignon pomme de terre, laitue de mer et cro\u00fbton au sarrasin<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">LACARRA Romain, Iparla \u00e0 Bidarray&nbsp;:<br><strong><em>Gravlax de truite br\u00fbl\u00e9e \u00e0 la flamme, pur\u00e9e de betterave, betterave en vinaigrette, pickles de betterave chioggia, fromage frais aux fines herbes, mayonnaise citron vert, tuile de pain \u00e0 l&rsquo;encre de seiche, sorbet betterave &amp; moutarde<\/em><\/strong><br><br>GUILLEMOT Cl\u00e9ment, Choko ona \u00e0 Espelette :<br><strong><em>Betterave confite, truite de Banka et beurre blanc aux herbes.<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">MENARD Gr\u00e9gory  et VOISIN Lucile, Terrae \u00e0 Kanbo :<br><strong><em>Pain brioch\u00e9 fourr\u00e9 \u00e0 l\u2019\u00e9paule de cochon confite, sauce barbecue \u00e0 l\u2019anis \u00e9toil\u00e9e, chou et oignons rouges en pickles, sauce blanche<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ROGET Guillaume, Ekaitza \u00e0 Ciboure :<br><strong><em>Truite de Banca marin\u00e9e au Roo\u00efbos, condiment th\u00e9 vert et Sabayon Earl Grey<\/em><\/strong><br><br>ZOZAYA S\u00e9bastien, Zozaya S\u00e9bastien \u00e0 Bayonne :<br><strong><em>P\u00e2t\u00e9 en cro\u00fbte \u00ab\u00a0cochon-canard\u00a0\u00bb, butternut et noisettes, sucrine et chutney pommes<\/em><\/strong><\/p>\n\n\n\n<h4 class=\"wp-block-heading\" style=\"text-decoration:underline\"><mark style=\"background-color:#dee2e7\" class=\"has-inline-color has-black-color\">PLATS : <\/mark><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">DURAND Vivien, Prince Noir \u00e0 Lormont :<br><strong><em>Pastilla d\u2019agneau, cr\u00e8me de potimarron et sauce \u00e9pic\u00e9e<\/em><\/strong><br><br>THEAU Romain, KBourrut \u00e0 Ustaritz :<br><strong><em>Le Pithivier Kriaxera au ma\u00efs grand roux Arto Gorria, chou vert, noisette torr\u00e9fi\u00e9e et jus de canard au vin rouge<\/em><\/strong><br><br>BOUCHARD Nicolas, Patxamama \u00e0 Bayonne :<br><strong><em>Sasi Ardi confit et flamb\u00e9 au capucin, polenta de ma\u00efs, butternut, jus cors\u00e9<\/em><\/strong><br><br>SERRATO Scott, Chez Scott \u00e0 Biarritz :<br><strong><em>Magret de canard Kriaxera cuit \u00e0 la plantxa, figues r\u00f4ties, pousses d\u2019\u00e9pinard, sauce au vin de figues<\/em><\/strong><br><br>FELDMANN Fabian, L\u2019impertinent \u00e0 Biarritz :<br><strong><em>R<strong><em>avioles aux ch\u00e2taignes, courge Shiatsu au beurre noisette, \u00e9mulsion Shio Koji.<\/em><\/strong><\/em><\/strong><br><\/p>\n\n\n\n<h4 class=\"wp-block-heading\" style=\"text-decoration:underline\"><mark style=\"background-color:#dee2e7\" class=\"has-inline-color\">DESSERTS : <\/mark><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">CHAPELET Bixente,  (Ezkaratza \u2013 Heleta)<br><strong><em>Kakiwicolada<\/em><\/strong><br><br>ALBERT Damien, Ostape \u00e0 Bidarray :<br><em><strong>Chocolat de chez Mr Txokola, piment d&rsquo;Espelette, cacahu\u00e8te de Souston et gru\u00e9 de cacao<\/strong><\/em><br><br>BILLOTE Xan, Pari\u00e8s :<br><strong><em>Tarte Caf\u00e9 fa\u00e7on tiramisu<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">POIRIER-MARTINET Corentin et FLORIAN L\u00e9a , Gozo \u00e0 Bayonne :<br><strong><em>Tiramisu au whisky Brana, Caf\u00e9 de la maison Deuza, pralin\u00e9 aux noisettes, caramel de champignons.<\/em><\/strong><br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">TESTON Estelle et DE LA LLAVE Aur\u00e9lio, Crocodiles \u00e0 Ciboure :<br><strong><em>Coing r\u00f4ti au four, cr\u00e8me mont\u00e9e \u00e0 la liv\u00e8che, granit\u00e9 Gin Anaiak, grenade<\/em><\/strong><br><br>GRASSET Manon  et LAYSSAC Adrien, Ama \u00e0 Cambo :<br><strong><em>Agrumes et miel de la ferme Harizkazuia, m\u00e9lilot<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>DIMANCHE 10 NOVEMBRE &#8211; 13:00 Tickets repas en pr\u00e9-vente : 34 \u20ac \u200bPas de vente en ligne pour ce repas. Venez changer votre billet du Repas des Chefs contre l&rsquo;entr\u00e9e, le plat et le dessert de votre choix le dimanche matin d\u00e8s 10h00 \u00e0 l&rsquo;entr\u00e9e de Lurrama. \u200bChaque chef pr\u00e9pare une quantit\u00e9 limit\u00e9e d&rsquo;assiettes, ceci&hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[55],"tags":[],"class_list":["post-790","page","type-page","status-publish","hentry","category-4_repas"],"_links":{"self":[{"href":"https:\/\/www.lurrama.org\/index.php\/wp-json\/wp\/v2\/pages\/790","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lurrama.org\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.lurrama.org\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.lurrama.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lurrama.org\/index.php\/wp-json\/wp\/v2\/comments?post=790"}],"version-history":[{"count":29,"href":"https:\/\/www.lurrama.org\/index.php\/wp-json\/wp\/v2\/pages\/790\/revisions"}],"predecessor-version":[{"id":2070,"href":"https:\/\/www.lurrama.org\/index.php\/wp-json\/wp\/v2\/pages\/790\/revisions\/2070"}],"wp:attachment":[{"href":"https:\/\/www.lurrama.org\/index.php\/wp-json\/wp\/v2\/media?parent=790"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lurrama.org\/index.php\/wp-json\/wp\/v2\/categories?post=790"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lurrama.org\/index.php\/wp-json\/wp\/v2\/tags?post=790"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}