{"id":8153,"date":"2026-06-30T16:49:07","date_gmt":"2026-06-30T14:49:07","guid":{"rendered":"https:\/\/restaurantdvisi.com\/menus\/menu-degustacion-indvisible\/"},"modified":"2026-07-21T11:38:17","modified_gmt":"2026-07-21T09:38:17","slug":"menu-degustacion-indvisible","status":"publish","type":"menus","link":"https:\/\/restaurantdvisi.com\/fr\/menus\/menu-degustacion-indvisible\/","title":{"rendered":"Men\u00fa degustaci\u00f3n inDVISIble"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\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
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MENU D\u00c9GUSTATION \"INDVISIBLE\"<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Notre grand menu d\u00e9gustation, propos\u00e9 aussi bien au d\u00e9jeuner qu’au d\u00eener, est servi \u00e0 l’ensemble de la table et met en lumi\u00e8re l’offre culinaire la plus compl\u00e8te de DVISI : dix amuse-bouches, six plats et trois desserts.<\/p>

Un voyage gastronomique tout en douceur et en surprises, \u00e9labor\u00e9 \u00e0 partir d’ingr\u00e9dients locaux et de pr\u00e9parations alliant tradition et modernit\u00e9. Chaque plat d\u00e9voile de nouvelles saveurs, textures et nuances, fa\u00e7onnant une exp\u00e9rience qui \u00e9volue et se transforme au fil du menu.<\/p>

\u00c0 travers cette proposition, le chef Jordi Sim\u00f3n invite ses convives \u00e0 s’immerger dans son univers culinaire et \u00e0 d\u00e9couvrir la r\u00e9gion sous un angle personnel, sensible et cr\u00e9atif. Une invitation au l\u00e2cher-prise et \u00e0 savourer chaque instant, faisant de la table un v\u00e9ritable lieu d’\u00e9motion.<\/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\tCADEAU<\/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
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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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Assiettes<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Il se compose de 10 entr\u00e9es, 6 plats et 3 desserts<\/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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\"PRELUDIO\" <\/h2>\r\n

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    Shot de vermouth noir Dos d\u00e9us<\/h2>\r\n

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      Sph\u00e8re d'olive gordal farcie d'anchois et de caviar oli <\/h2>\r\n

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        Bonbon de moules marin\u00e9es avec sauce espinaler <\/h2>\r\n

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          Mim\u00e9tique cacahu\u00e8te<\/h2>\r\n

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            Philippine de sobrasada <\/h2>\r\n

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

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              COEUR<\/h2>\r\n

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                La russe<\/h2>\r\n

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                  Sardines marin\u00e9es<\/h2>\r\n

                  salmorejo de cerises, \u00e9cume de recuit de \"Ca la Nuri\" et glace \u00e0 l'huile d'olive<\/p>\r\n

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                    \"La oreo\" <\/h2>\r\n

                    cookie de truffe avec cr\u00e8me d'asperges blanches<\/p>\r\n

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                      CLIMAX<\/h2>\r\n

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                        Cuill\u00e8re du caviar<\/h2>\r\n

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                          Omelette Imp\u00e9riale<\/h2>\r\n

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                            Beignet de crevette rouge <\/h2>\r\n

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                              \u00c9cume de foie avec compote de pommes <\/h2>\r\n

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                                PLATS PRINCIPAUX <\/h2>\r\n

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                                  Hu\u00eetre Gillardeau n\u00b02 au lait de coco, aj\u00ed et yuzu<\/h2>\r\n

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                                    Aguachile de crevettes de la Costa Brava<\/h2>\r\n

                                    aguachile de crevettes marin\u00e9es au mirin, cornichons, citron vert et coriandre<\/p>\r\n

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                                      \"Xuixo de fricand\u00f3\"<\/h2>\r\n

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

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                                        Rond de poulet \u00e0 la catalane <\/h2>\r\n

                                        cuisse de poulet farcie \u00e0 la viande hach\u00e9e, raisins secs et pignons, accompagn\u00e9e d'un tartare de homard bleu de Galice et d'un croustillant de poulet \u00e0 l'ast <\/p>\r\n

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                                          Morue de Rafols confit<\/h2>\r\n

                                          avec sa brandade, salade de fenouil, orange sanguine et olives de Kalamata<\/p>\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

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                                              PR\u00c9DESSERT <\/h2>\r\n

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                                                Satorra <\/h2>\r\n

                                                citron glac\u00e9, vodka infus\u00e9e \u00e0 l'hibiscus et shots de framboise<\/p>\r\n

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                                                  DESSERTS <\/h2>\r\n

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                                                    Choco blanc, yaourt et mandarine<\/h2>\r\n

                                                    cr\u00e8me de chocolat blanc et yaourt, chocolat blanc caram\u00e9lis\u00e9, glace et gel\u00e9e de mandarine, croustillant et marshmallows de yaourt<\/p>\r\n

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                                                      Beignet au chocolat 70% de cacao et Baileys<\/h2>\r\n

                                                      avec glace \u00e0 l'abricot<\/p>\r\n

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                                                        \n\t\t\t\t\t\t\t\t\tMenu inadapt\u00e9 aux personnes souffrant d’allergies ou d’intol\u00e9rances alimentaires.<\/strong>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                        Menu d\u00e9gustation complet (13 h 00 \u2013 13 h 30 et 20 h 00 \u2013 20 h 30) \u00b7 120 \u20ac par personne<\/strong><\/p>

                                                        Option accord mets et vins disponible. Veuillez consulter notre \u00e9quipe.<\/p>\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","protected":false},"featured_media":0,"template":"elementor_header_footer","class_list":["post-8153","menus","type-menus","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/restaurantdvisi.com\/fr\/wp-json\/wp\/v2\/menus\/8153"}],"collection":[{"href":"https:\/\/restaurantdvisi.com\/fr\/wp-json\/wp\/v2\/menus"}],"about":[{"href":"https:\/\/restaurantdvisi.com\/fr\/wp-json\/wp\/v2\/types\/menus"}],"version-history":[{"count":27,"href":"https:\/\/restaurantdvisi.com\/fr\/wp-json\/wp\/v2\/menus\/8153\/revisions"}],"predecessor-version":[{"id":8818,"href":"https:\/\/restaurantdvisi.com\/fr\/wp-json\/wp\/v2\/menus\/8153\/revisions\/8818"}],"wp:attachment":[{"href":"https:\/\/restaurantdvisi.com\/fr\/wp-json\/wp\/v2\/media?parent=8153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}