{"id":1672,"date":"2022-05-16T16:30:08","date_gmt":"2022-05-16T14:30:08","guid":{"rendered":"http:\/\/restaurantdvisi.com\/menus\/carta-dvisi\/"},"modified":"2026-07-15T13:23:54","modified_gmt":"2026-07-15T11:23:54","slug":"carte-dvisi","status":"publish","type":"menus","link":"https:\/\/restaurantdvisi.com\/fr\/menus\/carte-dvisi\/","title":{"rendered":"Carte DVISI"},"content":{"rendered":"\t\t
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CARTA DVISI<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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La carte de DVISI propose diff\u00e9rents plats d\u2019auteur. Notre chef a con\u00e7u une proposition gastronomique h\u00e9doniste, pens\u00e9 pour <\/span>\u00eatre d\u00e9gust\u00e9e et partag\u00e9e<\/b>.<\/span> Tout ce qui est cuisin\u00e9 dans les fourneaux de DVISI part de la simplicit\u00e9 des produits locaux et \u00e9volue entre les mains de Jordi Sim\u00f3n pour devenir une bouch\u00e9e surprenante et tr\u00e8s agr\u00e9able. Nous vous invitons \u00e0 d\u00e9couvrir le meilleur de notre cuisine et \u00e0 vous amuser autour de la table. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tR\u00c9SERVATION<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Climax (caviar Amur Beluga)<\/h2>\r\n

Cuill\u00e8re du caviar \/ Omelette Imp\u00e9riale \/ Beignet de crevette rouge \/ \u00c9cume de foie et compote de pommes <\/p>\r\n

32,95\u20ac (10gr)<\/h3>\r\n
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    Sph\u00e8re d'olive verte farcies aux anchois (unit\u00e9) <\/h2>\r\n

    <\/p>\r\n

    1,90\u20ac<\/h3>\r\n
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      Bonbon de moules marin\u00e9es (unit\u00e9)<\/h2>\r\n

      <\/p>\r\n

      1,90\u20ac<\/h3>\r\n
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        Philippine de sobrasada (unit\u00e9)<\/h2>\r\n

        de wagyu de l'Empord\u00e0 avec miel au jalape\u00f1os<\/p>\r\n

        1,90\u20ac<\/h3>\r\n
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          Bonbons du fromage Idiaz\u00e1bal (4 unit\u00e9s)<\/h2>\r\n

          avec gel\u00e9e de piparras<\/p>\r\n

          6,90\u20ac<\/h3>\r\n
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            Hu\u00eetre Gillardeau n\u00ba2 (unit\u00e9)<\/h2>\r\n

            Au naturel: avec Bloody Mary \/ avec escab\u00e8che citrique \/ avec ponzu et pomme \/ Grill\u00e9e avec yuzu, sake et mirin<\/p>\r\n

            5,00\u20ac<\/h3>\r\n
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              Ostra gillardeau n\u00ba 2 avec real caviar (unit\u00e9) <\/h2>\r\n

              <\/p>\r\n

              10,00\u20ac<\/h3>\r\n
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                Croquette de gorgonzola, poire, noix et aubergine thai (unit\u00e9) <\/h2>\r\n

                <\/p>\r\n

                3,50\u20ac<\/h3>\r\n
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                  Croquette de jambon Arturo S\u00e1nchez (unit\u00e9)<\/h2>\r\n

                  <\/p>\r\n

                  3.80\u20ac<\/h3>\r\n
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                    Ceviche de loup de mer<\/h2>\r\n

                    au lait de coco et citron vert <\/p>\r\n

                    21,90\u20ac<\/h3>\r\n
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                      Hamachi du Japon marin\u00e9 au sel, chou-fleur, pomme, noisettes et ail noir<\/h2>\r\n

                      accompagn\u00e9 d\u2019un duo de pur\u00e9es de chou-fleur : l\u2019une aux noisettes et l\u2019autre \u00e0 l\u2019ail noir, pomme au four, vinaigrette aux noisettes et chou-fleur marin\u00e9<\/p>\r\n

                      23,50\u20ac<\/h3>\r\n
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                        Aguachile de Coquille Saint-Jacques<\/h2>\r\n

                        coquille Saint-Jacques marin\u00e9 au mirin, pickles, citron vert et coriandre<\/p>\r\n

                        24,50\u20ac<\/h3>\r\n
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                          Aubergine grill\u00e9e a la flamme<\/h2>\r\n

                          avec curry vert, noix de cajou et maitake au wok<\/p>\r\n

                          15,95\u20ac<\/h3>\r\n
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                            Lamin\u00e9 de pica\u00f1a Angus de boeuf de Gerona<\/h2>\r\n

                            avec sauce au miso blanc et yuzu, ail noir et crumble de cacahu\u00e8tes <\/p>\r\n

                            18,90\u20ac<\/h3>\r\n
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                              \"Xuixos de fricand\u00f3\" (2 unit\u00e9s)<\/h2>\r\n

                              xuixos grill\u00e9 farci au paleron de b\u0153uf Angus de G\u00e9rone,chanterelle et sauce de son r\u00f4ti <\/p>\r\n

                              23,50\u20ac<\/h3>\r\n
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                                Crevettes rouges de Palam\u00f3s grill\u00e9es<\/h2>\r\n

                                <\/p>\r\n

                                36,50\u20ac<\/h3>\r\n
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                                  Riz \u00e0 la \"llauna\"<\/h2>\r\n

                                  avec petites seiches, botifarra noir et a\u00efoli doux<\/p>\r\n

                                  24,50\u20ac<\/h3>\r\n
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                                    Courbine grill\u00e9e<\/h2>\r\n

                                    avec beurre blanc aux agrumes et pois mange-tout grill\u00e9<\/p>\r\n

                                    26,75\u20ac<\/h3>\r\n
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                                      Loup de mer sauvage grill\u00e9e <\/h2>\r\n

                                      avec gazpachuelo et petits l\u00e9gumes<\/p>\r\n

                                      33,50\u20ac<\/h3>\r\n
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                                        Sole sauvage grill\u00e9 a la braise \u00e0 la mode basque <\/h2>\r\n

                                        avec des poivrons de piquillo, de la pomme de terre et des oignons nouveaux<\/p>\r\n

                                        46,00\u20ac (500gr)<\/h3>\r\n
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                                          Rond de poulet \u00e0 la catalane avec tartare de homard bleu <\/h2>\r\n

                                          avec raisins secs et pignons, croustillant de poulet \u00e0 l'ast et sauce de rustido <\/p>\r\n

                                          28,90\u20ac<\/h3>\r\n
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                                            Filet de b\u0153uf \"Txogitxu Clandestino\" cuit \u00e0 la braise<\/h2>\r\n

                                            avec demi-glace de jambon Arturo S\u00e1nchez, mini bolets confits et \u00e9chalote<\/p>\r\n

                                            42,50\u20ac (200gr)<\/h3>\r\n
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                                              Plume ib\u00e9rique 100 % bellota Arturo S\u00e1nchez grill\u00e9e <\/h2>\r\n

                                              avec duxelles de boletus, romanesco et pur\u00e9e de potiron \u00e0 la vanille<\/p>\r\n

                                              24,50\u20ac<\/h3>\r\n
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                                                \u00c9paule de chevreau d\u00e9soss\u00e9e <\/h2>\r\n

                                                avec endives grill\u00e9es<\/p>\r\n

                                                36,90\u20ac<\/h3>\r\n
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                                                  Wellington de joues de veau avec foie po\u00eal\u00e9<\/h2>\r\n

                                                  ce plat est cuit au four \u00e0 la demande, le temps de service estim\u00e9 est de 20 minutes<\/p>\r\n

                                                  28,50\u20ac<\/h3>\r\n
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                                                    Classique steak tartare de wagyu de l'Empord\u00e0<\/h2>\r\n

                                                    <\/p>\r\n

                                                    22,50\u20ac<\/h3>\r\n
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                                                      Steak tartare de filet de b\u0153uf \"Txogitxu Clandestino\"<\/h2>\r\n

                                                      avec real caviar, beurre fum\u00e9 et blinis <\/p>\r\n

                                                      42,00\u20ac<\/h3>\r\n
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