{"id":11845,"date":"2023-04-20T14:00:33","date_gmt":"2023-04-20T12:00:33","guid":{"rendered":"https:\/\/restaurantsumac.com\/la-carta\/"},"modified":"2026-04-17T11:07:31","modified_gmt":"2026-04-17T09:07:31","slug":"la-carte","status":"publish","type":"page","link":"https:\/\/restaurantsumac.com\/fr\/la-carte\/","title":{"rendered":"La carte"},"content":{"rendered":"\t\t
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la carte<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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WAGYU EMPORD\u00c0\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Carpaccio de filet de Wagyu<\/strong>\u00a0 28 \u20ac<\/p>

roquette, fromage L’Eixart de<\/p>

Artesans dels Avalls, vinaigrette<\/p>

de son jus et huile truff\u00e9<\/p>

–<\/p>

Le Sandwich de queue de Wagyu<\/strong> 25 \u20ac<\/p>

brioche et parmentier<\/p>

–<\/p>

Cuit \u00e0 basse temp\u00e9rature:<\/strong><\/span><\/h4>

Langue de Wagyu 26 \u20ac<\/p>

En cro\u00fbte de sel:<\/strong><\/span><\/h4>

Bavettte de Wagyu 42 \u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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LES ENTR\u00c9ES<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Le ravioli\u00a0de Gambas de Roses<\/strong>\u00a0 6 \u20ac \/ unit\u00e9<\/p>

Duxelle et huile de c\u00e8pes<\/p>

–<\/p>

Les \u201cpatatas bravas\u201d<\/strong>\u00a0 12 \u20ac<\/p>

sauce brava traditionnelle et sumac<\/p>

–<\/p>

Le ceviche de Saint Jacques\u00a0<\/strong><\/p>

fa\u00e7on \u201cNayarit\u201d<\/strong>\u00a0 28 \u20ac<\/p>

Citron vert, piment Chipotle,<\/p>

coriandre et\u00a0oignon rouge<\/p>

–<\/p>

La salade de papaye verte<\/strong><\/p>

et Saint Jacques<\/strong> 20 \u20ac<\/p>

citron vert, noix de cajou, tomate, carotte,<\/p>

ail et sauce poisson (Som Tam)<\/p>

–<\/p>

Burrata Caseificio Artigiana<\/strong><\/p>

\u00ab\u00a0la meilleure burrata du monde\u00a0\u00bb<\/strong><\/p>

huile \u00ab\u00a0Ll\u00e0grimes del Canig\u00f3\u00a0\u00bb<\/p>

et sel du Taffoni<\/p>

Sans Caviar<\/strong> 15 \u20ac<\/p>

Avec Caviar Royal Beluga 30 gr.<\/strong> 80 \u20ac<\/p>

–<\/p>

Les morilles \u00e0 la cr\u00e8me<\/strong>\u00a036 \u20ac<\/p>

avec foie gras d’\u00c0nec de l’Empord\u00e0<\/p>

ou<\/p>

avec oeuf d’oie au plat<\/p>

–<\/p>

Les petit pois du Maresme \u00e0 la menthe<\/strong> 32 \u20ac<\/p>

gambas de Roses et oeuf de pintade au plat<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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LE PLAT PRINCIPAL<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Poisson<\/strong><\/span><\/h4>

Le poisson de la cri\u00e9e\u00a0<\/strong>r\u00f4ti au moment\u00a0<\/strong><\/p>

Saint Pierre 45 \u20ac<\/p>

Bar de ligne 38 \u20ac<\/p>

–<\/p>

Le parmentier de homard<\/strong>\u00a0 45 \u20ac<\/p>

et sa bisque<\/p>

–<\/p>

Le Morue confit<\/strong> 28 \u20ac<\/p>

mini l\u00e9gumes bio de Pau<\/p>

Viande<\/strong><\/span><\/h4>

Cuisse de cochon de lait <\/strong>croustillant <\/strong><\/p>

de S\u00e9govie (2 pax.) <\/strong>\u00a030 \u20ac \/ pax<\/p>

carotte cr\u00e9meuse au cumin et salade<\/p>

–<\/p>

La joue de veau satin\u00e9e<\/strong>\u00a0 34 \u20ac<\/p>

cuisson basse temp\u00e9rature<\/p>

et parmentier de pommes de terre<\/p>

–<\/p>

Le Tourned\u00f3 Rossini<\/strong><\/p>

de veau avec os (300gr.)<\/strong>\u00a0 48 \u20ac<\/p>

foie gras po\u00eal\u00e9, sauce de c\u00e8pes<\/p>

–<\/p>

Le tartare de boeuf 130 gr.<\/strong> 30 \u20ac<\/p>

avec chips et Sumac<\/p>

–<\/p>

L’\u00e9paule d’agneau de l’Empord\u00e0<\/strong><\/p>

cuit \u00e0 basse temp\u00e9rature (2 pax)<\/strong> 35\u20ac\/pax<\/p>

mini l\u00e9gumes bio saut\u00e9s \u00e0 la sage<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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LES DESSERTS<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Les glaces et sorbets<\/strong>\u00a0 9 \u20ac<\/p>

de saison et maison<\/p>

–<\/p>

\u00ab\u00a0El Detall\u00a0\u00bb <\/strong>\u00a020 \u20ac<\/p>

bo\u00eete de chocolat SUMAC\u00a0<\/p>

Chocolat noir 99% (3 u.)<\/p>

Chocolat au lait et pralin\u00e9 feuillet\u00e9 (3 u.)<\/p>

Chocolat noir et framboise (3 u.)<\/p>

–<\/p>

Les beignets au chocolat,\u00a0<\/strong>glace coco<\/strong>\u00a0 \u00a014 \u20ac<\/p>

En hommage \u00e0 Santi Santamaria<\/p>

–<\/p>

Les raviolis\u00a0de fruits de la passion\u00a0<\/b>\u00a014 \u20ac<\/p>

Glace f\u00e8ve Tonka<\/p>

–<\/p>

Le chocolat secret \u00a0<\/strong>\u00a014 \u20ac<\/p>

Coulant au chocolat Valrhona,\u00a0Guanaja<\/p>

70% de cacao,\u00a0sorbet \u00e0 la menthe (10 min)<\/p>

–<\/p>

Naranjas Lola<\/strong> 12 \u20ac<\/p>

orange, pamplemousse et orange sanguine<\/p>

avec sorbet pamplemousse<\/p>

–<\/p>

Le pain perdu maison \u00ab\u00a0Sumac\u00a0\u00bb<\/strong> 12 \u20ac<\/p>

cr\u00e8me anglaise de citron vert et\u00a0<\/p>

sorbet pomme<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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TVA incluse<\/strong><\/p>

Toute allergie ou intol\u00e9rance, communiquer au serveur<\/em><\/p>

Nous tenons \u00e0 votre disposition les fiches techniques de chaque plat pour les allergies et intol\u00e9rances.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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le boissons<\/a><\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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le cellier<\/a><\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

la carte WAGYU EMPORD\u00c0 Carpaccio de filet de Wagyu\u00a0 28 \u20ac roquette, fromage L’Eixart de Artesans dels Avalls, vinaigrette de son jus et huile truff\u00e9 – Le Sandwich de queue de Wagyu 25 \u20ac brioche et parmentier – Cuit \u00e0 basse temp\u00e9rature: Langue de Wagyu 26 \u20ac En cro\u00fbte de sel: Bavettte de Wagyu 42 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-full-width.php","meta":{"footnotes":""},"class_list":["post-11845","page","type-page","status-publish","hentry"],"yoast_head":"\nLa carte - Sumac<\/title>\n<meta name=\"description\" content=\"Vine al Restaurant Sumac de Roses i assaboreix l'emoci\u00f3 dels nostres plats, on els sabors es converteixen en experi\u00e8ncies inoblidables.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/restaurantsumac.com\/fr\/la-carte\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La carte - 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