{"id":124,"date":"2026-09-28T13:57:27","date_gmt":"2026-09-28T11:57:27","guid":{"rendered":"https:\/\/www.bachelorcmde2627.cipecma.link\/alycia\/?page_id=124"},"modified":"2026-09-28T15:54:50","modified_gmt":"2026-09-28T13:54:50","slug":"le-chef","status":"publish","type":"page","link":"https:\/\/www.bachelorcmde2627.cipecma.link\/alycia\/le-chef\/","title":{"rendered":"Le chef"},"content":{"rendered":"\t\t
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\u00ab Notre carte commence toujours par une rencontre : celle d\u2019un producteur, d\u2019un produit ou d\u2019une saison. \u00bb \u2014 Thomas Delattre<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Le chef de La Cour a grandi avec le go\u00fbt des repas partag\u00e9s et des recettes qui se transmettent de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration. Form\u00e9 dans plusieurs maisons fran\u00e7aises, il a appris la rigueur de la grande cuisine avant de choisir une voie plus personnelle : celle d\u2019une cuisine vivante, lisible et profond\u00e9ment attach\u00e9e au produit.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\n<\/div>\n

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Son inspiration vient autant des classiques de la gastronomie fran\u00e7aise que de ses d\u00e9couvertes, de ses rencontres avec les producteurs et de ses promenades sur les march\u00e9s. Il aime travailler les contrastes : le fondant et le croquant, la douceur et l\u2019acidit\u00e9, la richesse et la fra\u00eecheur.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\n<\/div>\n\n<\/div>\n

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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tCliquez ici<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

\u00ab Notre carte commence toujours par une rencontre : celle d\u2019un producteur, d\u2019un produit ou d\u2019une saison. \u00bb \u2014 Thomas 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