{"id":2221,"date":"2023-11-08T14:02:47","date_gmt":"2023-11-08T14:02:47","guid":{"rendered":"https:\/\/www.beleristorante.com\/?page_id=2221"},"modified":"2026-06-22T14:01:56","modified_gmt":"2026-06-22T14:01:56","slug":"menu-a-la-carte","status":"publish","type":"page","link":"https:\/\/www.beleristorante.com\/fr\/menu\/menu-alla-carta\/","title":{"rendered":"Menu \u00e0 la carte"},"content":{"rendered":"

MENU \u00c0 LA CARTE<\/h1><\/h1><\/div>

D\u00e9couvrez le nouveau <\/span><\/strong>Menu d'\u00e9t\u00e9 \u2014 Un \u00e9t\u00e9 \u00e0 savourer<\/strong><\/p>\n

L'\u00e9t\u00e9 a son propre rythme, ses propres parfums et ses propres saveurs. Dans ce menu, nous avons r\u00e9uni tout ce que nous aimons de cette saison\u00a0: des ingr\u00e9dients \u00e0 leur apog\u00e9e, des accords l\u00e9gers et surprenants, et des plats con\u00e7us pour \u00eatre partag\u00e9s en toute tranquillit\u00e9, autour d'un verre de vin et d'une conversation.
\nLaissez-vous guider par votre curiosit\u00e9 et composez votre propre itin\u00e9raire parmi nos suggestions : chaque plat raconte une histoire d'\u00e9t\u00e9 \u00e0 savourer jusqu'\u00e0 la derni\u00e8re bouch\u00e9e.<\/p>\n\n\n\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/div><\/div><\/div><\/div>
\"Entr\u00e9es<\/span><\/div><\/div><\/div><\/div><\/div>

Ap\u00e9ritifs<\/h2><\/h2><\/div><\/div><\/div>
\n

<\/h3>\n
\n
\n
\n
\n

Veau de dessus<\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>
\n

avec cr\u00e8me de pois chiches au citron et salade de concombre, cacahu\u00e8tes et menthe<\/p>\n<\/div>\n<\/div>

<\/div>

\u20ac 18<\/strong><\/h3><\/div><\/div><\/div>
\n
\n
\n
\n
\n

Bar po\u00eal\u00e9<\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>
\n
\n
\n
\n
\n

avec un gaspacho de past\u00e8que, une salade de past\u00e8que, des tomates et de la marjolaine<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/div>

\u20ac 17<\/strong><\/h3><\/div><\/div><\/div>
\n
\n
\n
\n
\n

Abricots et prunes \u00e9pic\u00e9es<\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>
\n
\n
\n
\n
\n

avec fondant \u00e0 l'oignon et \u00e0 la cannelle, raifort<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/div>

\u20ac 15<\/strong><\/h3><\/div><\/div><\/div>
<\/div><\/div>
<\/div><\/div>
<\/div><\/div><\/div><\/div>
\"entr\u00e9es<\/span><\/div><\/div><\/div><\/div><\/div>

PREMIERS COURS<\/h2><\/h2><\/div><\/div><\/div>
\n

Risotto au tamarin<\/h3>\n<\/div>\n<\/div>
\n
\n
\n
\n

avec de la cr\u00e8me aux pignons de pin et \u00e0 la rhubarbe<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/div>

\u20ac 18<\/strong><\/h3><\/div><\/div><\/div>
\n

tagliolini \u00e0 la cr\u00e8me
\navec 'nduja<\/h3>\n<\/div>\n<\/div>
\n
\n
\n
\n

\u00e0 la cr\u00e8me \u00e0 l'ail,
\ncaf\u00e9 \u00e0 la chicor\u00e9e
\net des citrons sal\u00e9s<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/div>

\u20ac 18<\/strong><\/b><\/h3><\/div><\/div><\/div>
\n
\n
\n
\n
\n

soupe froide au ma\u00efs
\navec du citron vert<\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>
\n
\n
\n
\n
\n

servi avec de la ciboulette
\net du ma\u00efs au paprika<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/div>

\u20ac 16<\/strong><\/b><\/h3><\/div><\/div><\/div>

Spaghettoni \u201cCavalieri\u201d<\/h3>\n<\/div>

avec sauce tomates fra\u00eeches et basilic<\/p>\n<\/div>

<\/div>

\u20ac 15<\/strong><\/h3><\/div><\/div><\/div><\/div><\/div>
\"secondes<\/span><\/div><\/div><\/div><\/div><\/div>

DEUXI\u00c8ME COURS<\/h2><\/h2><\/div><\/div><\/div>
\n

Tataki de b\u0153uf<\/h3>\n<\/div>\n<\/div>
\n
\n
\n
\n

avec de la stracciatella fum\u00e9e, des courgettes scapece et une cr\u00e8me de courgettes au poivre noir<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/div>

\u20ac 28<\/strong><\/h3><\/div><\/div><\/div>
\n
\n
\n
\n

Poulpe r\u00f4ti<\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>
\n
\n
\n
\n

avec de la cr\u00e8me de patate douce, des poivrons au romarin et du pesto au saindoux<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/div>

\u20ac 26<\/strong><\/h3><\/div><\/div><\/div>
\n
\n
\n
\n

p\u00eaches cuites au four<\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

avec de la cr\u00e8me de caroube, de l'extrait de basilic et de l'ail noir<\/p>\n<\/div>

<\/div>

\u20ac 22<\/strong><\/h3><\/div><\/div><\/div>
\n
\n
\n
\n

Poulet grill\u00e9<\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>
\n
\n
\n
\n

avec du baba ganoush, des figues et une mayonnaise \u00e0 l'huile de feuille de figuier<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/div>

\u20ac 24<\/strong><\/h3><\/div><\/div><\/div><\/div><\/div>
\"desserts<\/span><\/div><\/div><\/div><\/div><\/div>

BONBONS<\/h2><\/h2><\/div><\/div><\/div>
\n
\n
\n
\n

Cr\u00e8me au th\u00e9 Earl Grey<\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>
\n
\n
\n
\n

Crumble aux p\u00eaches \u00e0 la cannelle et au safran<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/div>

\u20ac 10<\/strong><\/h3><\/div><\/div><\/div>
\n
\n
\n
\n

G\u00e2teau aux noisettes et aux abricots<\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

avec une mousse \u00e0 l'estragon et un gel au rhum<\/p>\n<\/div>

<\/div>

\u20ac 10<\/strong><\/h3><\/div><\/div><\/div>
\n
\n
\n
\n

Cr\u00e8me de past\u00e8que et de framboise<\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>
\n
\n
\n
\n

avec des poivrons verts, du poivre du Sichuan, des olives noires et du gel de citron vert<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

<\/div>

\u20ac 10<\/strong><\/h3><\/div><\/div><\/div><\/div><\/div>
<\/i>Menu d\u00e9gustation<\/span><\/a><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":1475,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-2221","page","type-page","status-publish","hentry"],"yoast_head":"\nMenu alla carta \u2014 Ristorante Bel\u00e9 Navigli Milano<\/title>\n<meta name=\"description\" content=\"Il menu alla carta del Bel\u00e9: piatti stagionali tra tradizione italiana e tecnica contemporanea. Ristorante ai Navigli di Milano. 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