{"id":1660,"date":"2017-12-03T14:42:30","date_gmt":"2017-12-03T13:42:30","guid":{"rendered":"http:\/\/www.lefarcon.fr\/?page_id=1660\/"},"modified":"2019-01-07T18:02:49","modified_gmt":"2019-01-07T17:02:49","slug":"at-home","status":"publish","type":"page","link":"https:\/\/www.lefarcon.fr\/en\/at-home\/","title":{"rendered":"At home"},"content":{"rendered":"<div  class=\"one withsmallpadding ppb_content_half_bg \" style=\"padding:30px 0 30px 0;\" >\n<div class=\"standard_wrapper\">\n<div class=\"page_content_wrapper\">\n<div class=\"inner\">\n<div class=\"one_half_bg floatright\" style=\"background:#ffffff;background:rgb(255,255,255,1);background:rgba(255,255,255,1);\">\n<h2 class=\"ppb_title\" style=\"\"><span class=\"ppb_title_first\" >The<\/span>Far\u00e7on will come&#8230;<\/h2>\n<div class=\"page_header_sep left\" ><\/div>\n<p>to you, it is<\/p>\n<ul>\n<li><strong> a chef and a butler<\/strong> from the restaurant team.<\/li>\n<li><strong> Dishes prepared by Julien MACHET<\/strong> and prepared in his kitchen,<\/li>\n<li><strong> wines chosen by you with the sommelier<\/strong> from the Far\u00e7on.<\/li>\n<\/ul>\n<p><span style=\"color: #808000;\"><strong> BOOK at least 48 hours in advance<\/strong>,<\/span> to ensure quality service and freshness of products. <strong>+ 33 479 088 034<\/strong><\/p>\n<p><a class=\"button\" href=\"https:\/\/www.lefarcon.fr\/en\/service-provided-contact\/\">Send us an email<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div  class=\"one withsmallpadding ppb_content_half_bg \" style=\"padding:30px 0 30px 0;\" >\n<div class=\"standard_wrapper\">\n<div class=\"page_content_wrapper\">\n<div class=\"inner\">\n<div class=\"one_half_bg floatright\" style=\"background:#ffffff;background:rgb(255,255,255,1);background:rgba(255,255,255,1);\">\n<h2 class=\"ppb_title\" style=\"\"><span class=\"ppb_title_first\" >The<\/span>Far\u00e7on will come&#8230;<\/h2>\n<div class=\"page_header_sep left\" ><\/div>\n<p>to you, it is<\/p>\n<ul>\n<li><strong> a chef and a butler<\/strong> from the restaurant team.<\/li>\n<li><strong> Dishes prepared by Julien MACHET<\/strong> and prepared in his kitchen,<\/li>\n<li><strong> wines chosen by you with the sommelier<\/strong> from the Far\u00e7on.<\/li>\n<\/ul>\n<p><span style=\"color: #808000;\"><strong> BOOK at least 48 hours in advance<\/strong>,<\/span> to ensure quality service and freshness of products. <strong>+ 33 479 088 034<\/strong><\/p>\n<p><a class=\"button\" href=\"https:\/\/www.lefarcon.fr\/en\/service-provided-contact\/\">Send us an email<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div  class=\"one withsmallpadding ppb_text\" style=\"padding:30px 0 30px 0;\" >\n<div class=\"standard_wrapper\">\n<div class=\"page_content_wrapper\">\n<div class=\"inner\">\n<div style=\"margin:auto;width:100%\">\n<h2><strong>The menus cooked by the chief Julien Machet :<\/strong><\/h2>\n<h3><\/h3>\n<h3><strong>Mont Jovet 120 \u20ac<\/strong><\/h3>\n<ul>\n<li>Poached foie gras in the spirit of a Savoyard stew<\/li>\n<li>Arctic char with crispy calfs crust, winter ratatouille and hazelnut butter.<\/li>\n<li>A square of French beef with a b\u00e9arnaise like mustard sauce and charlotte potatoes au gratin.<\/li>\n<li>Roasted banana, passion fruit sorbet and coconut<\/li>\n<\/ul>\n<h3><\/h3>\n<h3><strong>Saulire 160 \u20ac<\/strong><\/h3>\n<ul>\n<li>Lobster tartare refreshed with daikon and yuzu and black pearl caviar<\/li>\n<li>Snails from Savoie with a local white wine mouss<\/li>\n<li>Just roasted line caught bass with crispy calfs crust, winter ratatouille and nut butter<\/li>\n<li>crispy veal sweetbreads, buttered potatoes and jus of saffron from Hurtieres<\/li>\n<li>creamy milk chocolate, tarragon and a note of pineapple<\/li>\n<\/ul>\n<h3><\/h3>\n<h4><strong>Julien Machet cooks at our home :<\/strong><\/h4>\n<h3><strong>Grand Bec 220 \u20ac<br \/>\n<\/strong><\/h3>\n<ul>\n<li>Black pearl caviar with daikon and yuzu<\/li>\n<li>creamy pumpkin brimming with passionfruit \u00a0and truffles<\/li>\n<li>Just roasted line caught bass with crispy calfs crust, winter ratatouille and nut butter<\/li>\n<li>oysters from l\u2019isle de Re under a cloud of Savoyard fondue with \u00a0truffle<\/li>\n<li>Langoustine with mustard seeds and a full bodied juice<\/li>\n<li>A square of French beef with a b\u00e9arnaise like mustard sauce and potato diamonds<\/li>\n<li>Passionfruit sorbet under a cloud of coconut<\/li>\n<li>creamy milk chocolate, tarragon and a note of pineapple<\/li>\n<\/ul>\n<p><a class=\"button\" href=\"https:\/\/www.lefarcon.fr\/en\/service-provided-contact\/\">Send us a mail<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>TheFar\u00e7on will come&#8230; to you, it is a chef and a butler from the restaurant team. Dishes prepared by Julien MACHET and prepared in his kitchen, wines chosen by you with the sommelier from the Far\u00e7on. BOOK at least 48 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1660","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.lefarcon.fr\/en\/wp-json\/wp\/v2\/pages\/1660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lefarcon.fr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.lefarcon.fr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.lefarcon.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lefarcon.fr\/en\/wp-json\/wp\/v2\/comments?post=1660"}],"version-history":[{"count":35,"href":"https:\/\/www.lefarcon.fr\/en\/wp-json\/wp\/v2\/pages\/1660\/revisions"}],"predecessor-version":[{"id":2639,"href":"https:\/\/www.lefarcon.fr\/en\/wp-json\/wp\/v2\/pages\/1660\/revisions\/2639"}],"wp:attachment":[{"href":"https:\/\/www.lefarcon.fr\/en\/wp-json\/wp\/v2\/media?parent=1660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}