Sebastien Bonnet Chef pour le restaurant Le Kleber<\/a> exclusivement pour Caviar de Neuvic<\/p>\nTemps de pr\u00e9paration : 1h30\u00a0
Temps de cuisson : 45 minutes
Repos \/ marinade : 0 minutes<\/p>","protected":false},"excerpt":{"rendered":"
Moelleux d\u2019Esturgeon Chaud Cr\u00e8me de Langoustine, \u0152ufs de Poisson, Tuile de Charbon et Huile Verte Recettes imagin\u00e9es et cr\u00e9es par Sebastien Bonnet Chef pour le restaurant Le Kleber exclusivement pour Caviar de Neuvic Temps de pr\u00e9paration : 1h30\u00a0Temps de cuisson : 45 minutesRepos \/ marinade : 0 minutes<\/p>","protected":false},"author":11896,"featured_media":31648,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","tags":[421,438],"recipe-type":[],"cuisine":[427],"course":[431],"skill-level":[424],"class_list":["post-27083","inspiry_recipes","type-inspiry_recipes","status-publish","has-post-thumbnail","hentry","tag-aperitif-entree","tag-esturgeon","inspiry-cuisine-2entree","inspiry-course-repas-d-exception","skill-level-les-recettes-de-chefs","entry","has-media","owp-thumbs-layout-vertical","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"acf":[],"yoast_head":"\n
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