{"id":4605,"date":"2017-06-24T22:53:59","date_gmt":"2017-06-24T20:53:59","guid":{"rendered":"http:\/\/flashmode.tn\/magazine\/sorties\/agenda\/france\/evenement-lexperience-gastronomique-coloree-de-luc-pradal\/"},"modified":"2017-06-24T22:53:59","modified_gmt":"2017-06-24T20:53:59","slug":"evenement-lexperience-gastronomique-coloree-de-luc-pradal","status":"publish","type":"post","link":"https:\/\/flashmode.tn\/magazine\/evenement-lexperience-gastronomique-coloree-de-luc-pradal\/","title":{"rendered":"\u00c9v\u00e8nement : l’exp\u00e9rience gastronomique color\u00e9e de Luc Pradal"},"content":{"rendered":"

l’exp\u00e9rience gastronomique color\u00e9e de Luc Pradal <\/h2>\n
\n

\n\t\t\t\t\tLe Muselet \u00e0 Saint-Georges change de chef et de carte: exit la cuisine Japonaise du chef Sato, bonjour l’audace et les associations de couleurs de Luc Pradal, un jeune cuisinier au parcours atypique et \u00e0 la cuisine surprenante. Menu en 6 services avec accord mets \/ champagne \u00e9x\u00e9cut\u00e9 seul pour une exp\u00e9rience totale.<\/strong>\n\t\t\t\t<\/p>\n

\t\t\t\t\t<\/p>\n

De l’\u00e9cole de la deuxieme chance de Thierry Marx jusqu’au poste de chef du Nomos de Guillaume Sanchez en 4 ans, le parcours de Luc Pradal<\/strong> est singulier. Une ascension fulgurante qui se poursuit aujourd’hui en reprenant seul la cuisine du minuscule Muselet dans le 9\u00e8me arrondissement. Il y exprime ici librement sa cr\u00e9ativit\u00e9 d\u00e9bordante et des associations de produits improbables.<\/p>\n

\"\"<\/p>\n

Il se destinait \u00e0 une carri\u00e8re de philosophe, pourtant apr\u00e8s de longues \u00e9tudes dans ce domaine il d\u00e9cide de faire un virage a 180\u00b0C et s’inscrit dans l’\u00e9cole de cuisine de Thierry Marx<\/strong>. Apr\u00e8s 2 mois de formation il commence \u00e0 travailler au Mamma Shelter mais rapidement il int\u00e8gre la brigade du Nomos<\/strong> de Guillaume Sanchez<\/strong>, connu pour avoir derni\u00e8rement particip\u00e9 \u00e0 l’\u00e9mission Top Chef. <\/p>\n

\"\"
\u00ab\u00a0au d\u00e9but j’y croyais pas, apr\u00e8s 2 mois de cuisine seulement je pouvais pas avoir ma place l\u00e0 bas. Et puis finalement j’ai quand m\u00eame envoy\u00e9 un CV, j’ai eu un entretien. Je suis devenu chef de partie, puis second, puis chef au bout de 2 ans\u00a0\u00bb<\/em><\/p>\n

\"\"<\/p>\n

Aujourd’hui au Muselet il est seul aux manettes pour nous proposer un menu en 6 services spectaculaire, v\u00e9ritable feu d’artifices de couleurs et de gouts.
\u00ab\u00a0Je fonctionne par association de couleurs, g\u00e9n\u00e9ralement les produits qui ont la m\u00eame couleur vont bien ensemble. Je goute tout s\u00e9par\u00e9ment et apr\u00e8s j’assemble\u00a0\u00bb<\/em><\/p>\n

\"\"<\/p>\n

Le r\u00e9sultat dans l’assiette est aussi magnifique visuellement que bluffant de cr\u00e9ativit\u00e9 : l\u2019\u0153uf au plat trompe l\u2019\u0153il avec jaune cuit basse temp\u00e9rature pos\u00e9 sur du lait ferment\u00e9 et saupoudr\u00e9 de poutargue rapp\u00e9e, le ruban de pommes ferment\u00e9es <\/strong>ses langoustines<\/strong> et son jus tandoori, asperges blanches<\/strong> cr\u00e8me de miel sarrasin et lavande, une association folle entre un carr\u00e9 de past\u00e8que<\/strong> du caviar<\/strong> et de l’huile de langoustines vous donnant l’impression de d\u00e9guster un pav\u00e9 de saumon, le cabillaud basse temp\u00e9rature<\/strong> choux fleur et lait de caviar, volaille de Chalans<\/strong> sauce noisette et p\u00e2te \u00e0 pain dess\u00e9ch\u00e9e, glace ananas carottes et moutarde<\/strong> (oui vous avez bien lu, moutarde. Et \u00e7a fonctionne) et enfin une glace au lait cr\u00e8me coco<\/strong> et risotto au sak\u00e9 pour atterrir tout en douceur.<\/p>\n

\"\"<\/p>\n

Non vraiment la cuisine de Luc Pradal ne ressemble \u00e0 aucunes autres et sublim\u00e9e par les accords mets \/ champagnes propos\u00e9s vous vivrez \u00e0 n’en pas douter un voyage que vous n\u2019oublierez pas de sit\u00f4t.<\/p>\n

Informations pratiques:<\/strong><\/em>
Le Muselet<\/em>
48, rue Saint-Georges<\/em>
75009 Paris<\/em>
R\u00e9servation : 01 85 15 25 83<\/span><\/em><\/p>\n

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

l’exp\u00e9rience gastronomique color\u00e9e de Luc Pradal Le Muselet \u00e0 Saint-Georges change de chef et de carte: exit la cuisine Japonaise du chef Sato, bonjour l’audace et les associations de couleurs de Luc Pradal, un jeune cuisinier au parcours atypique et \u00e0 la cuisine surprenante. Menu en 6 services avec accord mets \/ champagne \u00e9x\u00e9cut\u00e9 seul […]<\/p>\n","protected":false},"author":6,"featured_media":4606,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[963],"tags":[],"class_list":["post-4605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-france"],"yoast_head":"\n\u00c9v\u00e8nement : l'exp\u00e9rience gastronomique color\u00e9e de Luc Pradal - Flashmode Magazine | Magazine de mode et style de vie Num\u00e9ro un en Tunisie et au Maghreb<\/title>\n<meta name=\"description\" content=\"l'exp\u00e9rience gastronomique color\u00e9e de Luc Pradal Le Muselet \u00e0 Saint-Georges change de chef et de carte: exit la cuisine Japonaise du chef Sato, bonjour\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flashmode.tn\/magazine\/evenement-lexperience-gastronomique-coloree-de-luc-pradal\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c9v\u00e8nement : l'exp\u00e9rience gastronomique color\u00e9e de Luc Pradal - 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