{"id":7498,"date":"2022-03-08T19:20:49","date_gmt":"2022-03-08T18:20:49","guid":{"rendered":"https:\/\/www.grand-hotel-de-nimes.com\/restaurant-le-chat-noir\/"},"modified":"2022-03-17T17:22:31","modified_gmt":"2022-03-17T16:22:31","slug":"restaurant-le-chat-noir","status":"publish","type":"page","link":"https:\/\/www.grand-hotel-de-nimes.com\/en\/restaurant-le-chat-noir\/","title":{"rendered":"Restaurant Le Chat Noir"},"content":{"rendered":"

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The restaurant Le Chat Noir offers refined cuisine with tasty dishes, enhanced by our Chef for your greatest pleasure.<\/h3>

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Renowned and praised by our customers opinions, our restaurant “La chat Noir” welcomes you in its air-conditioned room or in the shade of its flowered terrace, between palm trees and oleanders.\"\"<\/span>
\nOur home-made dishes will take you through the flavours of the world.<\/span>
\nFrom cheek of ox with oriental spices or shrimp curry with basmati rice, to our red tuna cooked unilaterally or the creamy Burrata, straight from Italy with heirloom tomatoes.<\/span>
\nTo finish, the delicious Baba au Rum with homemade whipped cream, the gourmet brochette of fresh fruit or the legendary “Paris Brest”, made by Philippe Uracca, Meilleur Ouvrier de France<\/em>, for the pleasure of your taste buds.<\/span><\/p>\n

<\/p>[vc_btn title=\"Ouvert du lundi au samedi
\nde 12h - 15h & 19h - 22h
\nFerm\u00e9 le dimanche
\nR\u00e9servation au : +33 (0)4 66 29 86 87\" color=\"turquoise\" style=\"modern\" shape=\"square\" link=\"\" align=\"center\" size=\"lg\"]<\/div><\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row” content_placement=”middle” parallax=”content-moving” parallax_image=”6832″ parallax_speed_bg=”1″ css=”.vc_custom_1646842474816{background-position: center;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column width=”1\/2″ css=”.vc_custom_1645464855505{margin-top: 15px !important;margin-right: 15px !important;margin-bottom: 15px !important;margin-left: 15px !important;background-color: rgba(9,6,47,0.73) !important;*background-color: rgb(9,6,47) !important;}”][vc_custom_heading text=”Restaurant menu” font_container=”tag:h3|text_align:center|color:%23ffffff” use_theme_fonts=”yes”][vc_tta_tabs style=”outline” shape=”square” color=”white” spacing=”5″ gap=”5″ alignment=”center” active_section=”10″][vc_tta_section title=”APPETIZER” tab_id=”1645192738701-79db7c49-cb56″][vc_column_text]-> Burrata Tomatoes : 11 \u20ac<\/span>
\nBurrata, carpaccio of colored tomatoes, fresh basil, extra virgin olive oil and balsamic cream<\/small><\/em><\/span><\/p>\n

-> Shrimp and crab claws : 8 \u20ac<\/span>
\nshrimp and crab claws fried in soy sauce and sesame<\/em><\/small><\/span><\/p>\n

-> Chef\u2019s Caesar : 8 \u20ac<\/span>
\nmesclun, crispy chicken, cherry tomatoes, parmesan shaving, soft egg, Caesar sauce<\/em><\/small><\/span><\/p>\n

-> Red Label Country terrine : 7\u20ac<\/span>
\nterrine on toasted bread and gherkin<\/em><\/small><\/span><\/p>\n

-> Scallop tartar : 12 \u20ac<\/span>
\nscallops delicately sliced in fresh tartar, fresh herbs, Sicilian lime, dill<\/em><\/small><\/span><\/p>\n

-> Foie gras on brioche bread : 15 \u20ac<\/span>
\nSouthwestern foie gras oven-baked golden bread, Sichuan pepper, flower of salt of Camargue<\/em><\/small><\/span><\/p>\n

-> 6 large burgundy snails : 10 \u20ac<\/span>
\n6 large burgundy gratinated with garlic and parsley<\/em><\/small><\/span><\/p>\n

-> 12 large burgundy snails : 16 \u20ac<\/span>
\n12 large burgundy gratinated with garlic and parsley<\/em><\/small><\/span><\/p>\n

-> Homemade raw tuna : 12 \u20ac<\/span>
\nsoy, sesame sauce pili-pili<\/em><\/small><\/span><\/p>\n

-> Royal Caviar rova (30 G) : 52 \u20ac<\/span><\/p>\n

-> Imperial caviar rova (30 G) : 69 \u20ac<\/span>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”MAIN COURSES” tab_id=”1645192738717-baf77044-6679″][vc_column_text]According to or arrival ( 170\/200 G)<\/em><\/span>
\n-> bar fillet 21 \u20ac, sea bream 21 \u20ac, Salmon 21 \u20ac, Saint Pierre 27 \u20ac<\/span>
\nGrilled fillet with plancha, melting potatoes and some roasted vegetable<\/em><\/small><\/span>
\n-> Giant burrata, old tomatoes : 19 \u20ac<\/span>
\nthe rolls Royce of burrata, carpaccio of colorful tomatoes, fresh basil, extra virgin olive oil and cream balsamic <\/em><\/small><\/span>
\n-> The chef\u2019s Caesar Gargantua : 17 \u20ac<\/span>
\nMesclun, crispy chicken fillet, cherry tomatoes, parmesan shavings, soft boiled egg, Caesar sauce<\/em><\/small><\/span>
\n-> Half cooked tuna at the unilateral : 24 \u20ac<\/span>
\nhalf cooked tuna just snacked with plancha, melting potatoes and some roasted vegetables<\/em><\/small><\/span>
\n-> Entrecote Black Angus 250g Uruguay at the grill : 22 \u20ac<\/span>
\nFrench fries, small mesclun<\/em><\/small><\/span>
\n-> Entrecote black angus 350g Uruguay at the grill : 29 \u20ac<\/span>
\nFrench fries, small mesclun<\/em><\/small><\/span>
\n-> Beef Tartare Black Angus Minced Minute 240g : 18 \u20ac<\/span>
\nBeef tartare, capres, red onions, extra virgin olive oil served with fresh fries and mesclun<\/em><\/small><\/span>
\n-> Shrimp Curry with basmati rice : 22 \u20ac<\/span>
\nShrimp with curry and coconut milk, basmati scented rice<\/em><\/small><\/span>
\n-> The Corsican Shepherd Salad : 17 \u20ac<\/span>
\nMesclun, smoked bacon, roasted goats on golden crouton, chorizo, herbs of the maquis<\/em><\/small><\/span>
\n-> The essential pasta carbonara : 18 \u20ac<\/span>
\nsecret ingredient jealousy guarded, let us know about your allergies<\/em><\/small><\/span>
\n-> Small black pig echine cooked at low temperature : 24\u20ac<\/span>
\nMelting potatoes and some vegetables<\/em><\/small><\/span>
\n-> Grilled Galician rock octopus : 32 \u20ac<\/span>
\ngrilled octopus with plancha, candied red peppers simmered, flavored with espelette pepper, melting potatoes<\/em><\/small><\/span>
\n-> Cheek of ox with oriental spices : 24\u20ac<\/span>
\ntender beef cheek simmered in its meat juice, scented with oriental spices and melting potatoes<\/em><\/small><\/span>
\n-> Royal couscous lamb, chicken merguez : 29 \u20ac<\/span>
\nin order 24 hours in advance, minimum 6 people<\/em><\/small><\/span>
\n-> 125g of rova caviar 209\u20ac | imperial 259\u20ac <\/span>[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”DESSERT” tab_id=”1645192773006-baa70218-5187″][vc_column_text]-> Ice cream cup, 3 perfumes, Chantilly : 9 \u20ac<\/span>
\nchocolate, Madagascar, vanilla, strawberry, raspberry, salted butter caramel, coffee, Sicilian lemon, lime sorbet, praline, blackcurrant, pistachio, rum grape<\/em><\/small><\/span>
\n-> The essential soft chocolate cake : 7 \u20ac<\/span>
\ndome of chocolate with a flowing heart, vanilla from Madagascar, Chantilly<\/em><\/small><\/span>
\n-> Cr\u00e8me Brul\u00e9 with bourbon vanilla : 8\u20ac<\/span>
\nbourbon vanilla scented cream, caramelized brown sugar with torch<\/em><\/small><\/span>
\n-> Il Famoso tiramisu caf\u00e9 mascarpone : 8 \u20ac<\/span>
\ntiramisu dell\u2019arte au caf\u00e9, mascarpone cream, strawberry garriguette, vanilla from Madagascar<\/em><\/small><\/span>
\n-> Lemon meringue tart : 7 \u20ac<\/span>
\nsand tart, lemon pastry cream, covered with a meringue flamb\u00e9e<\/em><\/small><\/span>
\n-> Baba with rum, vanilla from Madagascar : 8 \u20ac<\/span>
\na soft savarin soaked in rum, Chantilly cream, vanilla from Madagascar<\/em><\/small><\/span>
\n-> The caf\u00e9 gourmand of the grand hotel de Nimes : 10 \u20ac<\/span>
\nsweet baker and ice creams, coffee<\/em><\/small><\/span>[\/vc_column_text][\/vc_tta_section][\/vc_tta_tabs][\/vc_column][vc_column width=”1\/2″ css=”.vc_custom_1645464864240{background-color: rgba(9,6,47,0.73) !important;*background-color: rgb(9,6,47) !important;}”][vc_custom_heading text=”Cocktails carte” font_container=”tag:h3|text_align:center|color:%23ffffff” use_theme_fonts=”yes”][vc_tta_tabs style=”outline” shape=”square” color=”white” spacing=”5″ gap=”5″ alignment=”center” active_section=”10″ css=”.vc_custom_1645549752076{margin-top: 15px !important;margin-right: 15px !important;margin-bottom: 15px !important;margin-left: 15px !important;}”][vc_tta_section title=”Discovery” tab_id=”1645193608540-ea806f7f-8037″][vc_column_text]<\/p>\n

29\u20ac per person<\/strong><\/span><\/h4>\n

Welcome Kir<\/span><\/p>\n

Charcuterie Board<\/span><\/p>\n

Pan con tomatoes, vegetables from the sun, Parma ham<\/span><\/p>\n

Cheese Slate of our regions<\/span><\/p>\n

Grilled chicken crunchy, mesclun, Caesar sauce<\/span><\/p>\n

Chicken nems, mint leaf, soy sauce<\/span><\/p>\n

Delicious tuna shuttles<\/span><\/p>\n

Beef aumoni\u00e8re with spices<\/span><\/p>\n

Mini chocolate \u00e9clair praline<\/span><\/p>\n

Vittel, San Pellegrino<\/span><\/p>\n

Bottle of wine<\/span><\/p>\n

Coffee<\/span><\/p>\n

[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Gourmet” tab_id=”1645193608560-58fadfc1-cc5e”][vc_column_text]<\/p>\n

39\u20ac per person<\/strong><\/span><\/h4>\n

Welcome Kir <\/span><\/p>\n

Charcuterie Board<\/span><\/p>\n

Pan con tomatoes, vegetables from the sun, Parma ham<\/span><\/p>\n

Cheese Slate of our regions<\/span><\/p>\n

Grilled chicken crunchy, mesclun, Caesar sauce<\/span><\/p>\n

Chicken nems, mint leaf, soy sauce<\/span><\/p>\n

Delicious tuna shuttles<\/span><\/p>\n

Beef aumoni\u00e8re with spices<\/span><\/p>\n

Chicken nems, mint leaf, soy sauce<\/span><\/p>\n

Gravlax salmon blinis, lemon light foam<\/span><\/p>\n

Shrimp in potato dress, Asian sauce<\/span><\/p>\n

Hot Goat dung, honey of Provence on toasted rolls<\/span><\/p>\n

Sausage cocktails with three mustards<\/span><\/p>\n

Meat pate red label<\/span><\/p>\n

Crunchy condiment, varied bread<\/span><\/p>\n

Salmon gravlax marinade, lemon from Sicily<\/span><\/p>\n

Fresh dill, olive oil from the Alpilles<\/span><\/p>\n

Mini chocolate eclaire, coffee<\/span><\/p>\n

Bite of baba with rum, Chantilly<\/span><\/p>\n

Creamy chocolate cream<\/span><\/p>\n

Vittel, San Pellegrino<\/span><\/p>\n

Bottle of wine<\/span><\/p>\n

Coffee<\/span><\/p>\n

[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Prestige” tab_id=”1645193608585-fe3aafbf-e857″][vc_column_text]<\/p>\n

59\u20ac per person<\/strong><\/span><\/h4>\n

Island vanilla punch<\/span><\/p>\n

Charcuterie Board<\/span><\/p>\n

Pan con tomatoes, vegetables from the sun, Parma ham<\/span><\/p>\n

Cheese Slate of our regions<\/span><\/p>\n

Grilled chicken crunchy, mesclun, Caesar sauce<\/span><\/p>\n

Chicken nems, mint leaf, soy sauce<\/span><\/p>\n

Delicious tuna shuttles<\/span><\/p>\n

Beef aumoni\u00e8re with spices<\/span><\/p>\n

Chicken nems, mint leaf, soy sauce<\/span><\/p>\n

Gravlax salmon blinis, lemon light foam<\/span><\/p>\n

Shrimp in potato dress, Asian sauce<\/span><\/p>\n

Hot Goat dung, honey of Provence on toasted rolls<\/span><\/p>\n

Sausage cocktails with three mustards<\/span><\/p>\n

Meat pate red label<\/span><\/p>\n

Salmon gravlax marinade, Sicilian lemon, fresh dill<\/span><\/p>\n

Olive oil from the Alpilles<\/span><\/p>\n

Vine leaf stuffed with meat and rice<\/span><\/p>\n

Half cooked foie grs on gingerbread, chutney of figs<\/span><\/p>\n

Sliced beef roti with aromatics<\/span><\/p>\n

Crunchy vegetables from the vegetable garden, anchoiade cream, gressin<\/span><\/p>\n

Tataki of raw tuna, exotic marinade, sesame seed<\/span><\/p>\n

Real Italian raw ham by cutting<\/span><\/p>\n

Buffet of colorful mignardises<\/span><\/p>\n

Gourmet candy of Chantilly<\/span><\/p>\n

Vittel, San Pellegrino<\/span><\/p>\n

Bottle of wine<\/span><\/p>\n

Coffee<\/span><\/p>\n

[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Ultimate” tab_id=”1645193911932-6c43f9a5-6154″][vc_column_text]<\/p>\n

79\u20ac per person<\/strong><\/span><\/h4>\n

El loco mojito with mint<\/span><\/p>\n

Charcuterie Board<\/span><\/p>\n

Pan con tomatoes, vegetables from the sun, Parma ham<\/span><\/p>\n

Cheese Slate of our regions<\/span><\/p>\n

Grilled chicken crunchy, mesclun, Caesar sauce<\/span><\/p>\n

Chicken nems, mint leaf, soy sauce<\/span><\/p>\n

Delicious tuna shuttles<\/span><\/p>\n

Beef aumoni\u00e8re with spices<\/span><\/p>\n

Chicken nems, mint leaf, soy sauce<\/span><\/p>\n

Gravlax salmon blinis, lemon light foam<\/span><\/p>\n

Shrimp in potato dress, Asian sauce<\/span><\/p>\n

Hot Goat dung, honey of Provence on toasted rolls<\/span><\/p>\n

Sausage cocktails with three mustards<\/span><\/p>\n

Meat pate red label<\/span><\/p>\n

Salmon gravlax marinade, Sicilian lemon, fresh dill<\/span><\/p>\n

Olive oil from the Alpilles<\/span><\/p>\n

Vine leaf stuffed with meat and rice<\/span><\/p>\n

Half cooked foie grs on gingerbread, chutney of figs<\/span><\/p>\n

Sliced beef roti with aromatics<\/span><\/p>\n

Crunchy vegetables from the vegetable garden, anchoiade cream, gressin<\/span><\/p>\n

Tataki of raw tuna, exotic marinade, sesame seed<\/span><\/p>\n

Salmon gravlax marinade, Sicilian lemon, fresh dill<\/span><\/p>\n

Olive oil from the Alpilles<\/span><\/p>\n

Asian beef carpaccio, mesclun<\/span><\/p>\n

Delicious gravlax salmon shuttles, lemon pearl<\/span><\/p>\n

Real Italian raw ham by cutting<\/span><\/p>\n

Skewer of duck breast, marinade with orange<\/span><\/p>\n

Alpilles honey fillet<\/span><\/p>\n

Buffet of colorful mignardises<\/span><\/p>\n

Gourmet candy of Chantilly<\/span><\/p>\n

Candy bar<\/span><\/p>\n

Vittel, San Pellegrino<\/span><\/p>\n

Bottle of wine<\/span><\/p>\n

Coffee<\/span><\/p>\n

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LUNCH<\/h4>Lunch : 12 \u20ac
\nLunch & dessert : 15\u20ac
\nChildren's menu : 12 \u20ac<\/span><\/div><\/div>
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DINNER<\/h4>Dinner : \u20ac14
\nDinner & dessert : 18\u20ac
\nChildren's menu : \u20ac12<\/span><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row equal_height=”yes” css=”.vc_custom_1645808808817{background-color: #09062f !important;}”][vc_column width=”2\/3″ css=”.vc_custom_1646920856303{border-right-width: 1px !important;border-right-color: #ffffff !important;border-right-style: solid !important;}”][vc_single_image image=”6758″ img_size=”200×125″ alignment=”center”][vc_empty_space][vc_column_text]<\/p>\n

Leave your review on Tripadvisor<\/span><\/h3>\n

[\/vc_column_text][vc_empty_space][vc_btn title=”Click here” style=”outline” shape=”square” color=”chino” align=”center” i_icon_fontawesome=”far fa-edit” add_icon=”true” link=”url:https%3A%2F%2Fwww.tripadvisor.fr%2FRestaurant_Review-g187154-d17540610-Reviews-Le_Chat_Noir-Nimes_Gard_Occitanie.html|target:_blank”][\/vc_column][vc_column width=”1\/3″ offset=”vc_hidden-sm vc_hidden-xs”][vc_single_image image=”6841″ img_size=”medium” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https:\/\/www.tripadvisor.fr\/Restaurant_Review-g187154-d17540610-Reviews-Le_Chat_Noir-Nimes_Gard_Occitanie.html”][\/vc_column][\/vc_row][vc_row][vc_column]

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    Book a table\n\t<\/h3>\n\t