{"id":3836,"date":"2024-12-04T14:22:39","date_gmt":"2024-12-04T13:22:39","guid":{"rendered":"https:\/\/www.aubergelesmurets.com\/?page_id=3836"},"modified":"2026-04-28T13:48:14","modified_gmt":"2026-04-28T11:48:14","slug":"menus-and-menus","status":"publish","type":"page","link":"https:\/\/www.aubergelesmurets.com\/en\/restaurant-ardeche\/menus-et-cartes\/","title":{"rendered":"Menus and menus"},"content":{"rendered":"
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Menus and menus<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBreak\nfast<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tEaster menu<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tLunch menu\"<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tLocal menu<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tPleasure menu<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tChildren's menu<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDesserts<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tAllergens<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Allergen information & vegetarian suggestions<\/h6>

For each plate, the allergen is indicated by a number, with the <\/em>legend is available at the bottom of this page.<\/em><\/p>

Each vegetarian plate is identified with this symbol:<\/em> \"picto<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Break\nfast<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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18\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Gourmet buffet<\/h6>

Fresh seasonal fruit, viennoiseries, home-made pastries, speciality breads, home-made jams, homemade spreads, Ard\u00e8che honey, dried fruit, cereals, yoghurts, custards, fromage frais, cheeses, cold and hot meats, eggs... there's something for everyone!<\/p>

Breakfast (sweet, savoury, gluten-free) is served from 7.30am to 10am in the breakfast room or on the terrace depending on the weather, and is open to all!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Autumn Festival\" menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Event & meal at \u20ac50, all inclusive<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ephemeral menu served on the evening of Saturday 25 October 2025, as part of the Autumn Festival<\/strong><\/h5>
Autumn cocktail<\/strong><\/h6>
Input\u00a0<\/strong><\/h6>

Butternut & spelt cream soup, mishmash of seeds, shavings of goat's cheese and croutons<\/p>


Dishes to share
Pies and cakes made during the culinary workshop (registration required)<\/strong><\/h6>

Quiche
Spinach and fresh goat's cheese tart
Sweet potato cake<\/p>

served with a salad of lentils and seasonal vegetables
and potato salad with beetroot<\/p>


Dessert<\/strong><\/h6>

Autumn Pavlova
meringues, pears poached in spiced red wine, chestnut mousse & candied chestnuts<\/em><\/p>

***<\/p>

Wines from Domaine Salel & Renaud in Laurac-en-Vivarais will accompany this meal.
Drinks are included in the price.\u00a0<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tMore information on this event<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Sauerkraut\" temporary menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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36\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ephemeral menu served from 7 to 30 November 2025<\/strong><\/h5>

On-site menu at \u20ac36 (starter \/ main course \/ cheese or dessert)
or as a takeaway at \u20ac15 per portion\/person.<\/p>

Input\u00a0<\/strong><\/h6>

Salad with comt\u00e9 cheese and apple\u00a0<\/p>


Dish<\/strong><\/h6>

CFranc-Comtoise sauerkraut<\/span>
home-cooked, Morteau sausage, Montb\u00e9liard sausage, smoked loin, smoked bacon, white ham & potatoes<\/span><\/p>

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Cheese or dessert<\/strong><\/h6>

Platter of mature cheeses to choose from
or
Ard\u00e8che faisselle with fresh cream or chestnut cream
or organic raspberry coulis or honey
or
Dessert of your choice from the menu (see \"Dessert menu\" tab)<\/p>

***<\/p>

Restaurant open all year round, 7 days a week, except Monday and Friday lunchtimes. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \u00abhome-made\u00bb, we strongly advise you to reserve your table before you arrive.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Christmas menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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55\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Temporary menu served on 24\/12 evening and 25\/12\/2025 midday<\/strong><\/h5>
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Cocktail<\/strong><\/h6>
***<\/h6>
Appetizers<\/strong><\/h6>
\u00a0***<\/strong><\/h6>
Input<\/strong><\/h6>

Home-made duck foie gras terrine,<\/p>

fig chutney,\u00a0bread with <\/span>almonds & raisins
or<\/span>
Sweetbread vol au vent with financial sauce<\/span>
or<\/span>
Cassolette of scallops with saffron sauce <\/span>
& chickpea hummus<\/span><\/p>

***<\/strong><\/h6>
Norman hole<\/strong>
***<\/strong><\/h6>

Dish<\/strong><\/h6>

Ard\u00e8che duck with morel mushrooms and cream sauce
& gratin dauphinois
or
Fillet of sea bass with vegetables in olive oil
& small spelt risotto<\/p>

***<\/h6>
Cheese<\/strong><\/h6>

A genuine selection of mature cheeses
or
Faisselle de l'Ard\u00e8che
with fresh cream or chestnut cream
or organic raspberry coulis or honey<\/p>

\u00a0***<\/span><\/p>

Dessert<\/span><\/h6>

Home-made Yule log
Chocolate (Valrhona Cara\u00efbe chocolate ganache)
or
Gourmande (Madagascar vanilla cream, creamy caramel & caramelised dried fruit)
or
Fruity (creamy blackcurrant\/lemon & candied raspberries)<\/p>

***<\/p>

Mignardises<\/strong><\/h6>

***<\/p>

Restaurant open all year round, 7 days a week, except Monday lunchtime, Friday lunchtime and Sunday evening. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \u00abhome-made\u00bb, we strongly advise you to reserve your table before you arrive.<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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New Year's Eve menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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90\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ephemeral menu served on the evening of 31 December 2025<\/strong><\/h5>

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Glass of champagne<\/p>

***<\/p>

Appetizers<\/p>

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The perfect egg with truffles<\/span><\/p>

& truffled mashed potatoes<\/p>

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Scallop cassolette with Viognier cream
& brunoise of vegetables
***<\/span><\/p>

Norman hole
***
<\/span>Veal fillet mignon with foie gras sauce
& D\u00e9likatess potatoes<\/span><\/p>

***<\/h6>

A genuine selection of mature cheeses
& special breads
***<\/p>

Pineapple & blood orange opera
***<\/p>

Mignardises<\/p>

***<\/p>

Glass of champagne at midnight<\/p>

***<\/p>

Restaurant open all year round, 7 days a week, except Monday lunchtime, Friday lunchtime and Sunday evening. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \u00abhome-made\u00bb, we strongly advise you to reserve your table before you arrive.<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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New Year's menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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55\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ephemeral menu served at noon on 1 January 2026<\/strong><\/h6>\n
Cocktail<\/strong><\/h6>\n
***<\/strong><\/h6>\n
Appetizers<\/strong><\/h6>\n
 ***<\/strong><\/h6>\n
Input<\/strong><\/h6>\n

Home-made duck foie gras terrine,<\/p>\n

fig chutney, apricot, almond & raisin bread
or
Snail crust with Burgundy sauce<\/span><\/p>\n

***<\/strong><\/h6>\n
Norman hole<\/strong>
***<\/strong><\/h6>\n

Dish<\/strong><\/h6>\n

Ard\u00e8che capon with morel mushroom sauce
& gratin dauphinois
or
Fillet of cod with vegetables in stock<\/p>\n

& a hodgepodge of seeds<\/p>\n

***<\/h6>\n
Cheese<\/strong><\/h6>\n

A genuine selection of mature cheeses
& nut bread
or
Faisselle de l'Ard\u00e8che
with fresh cream or chestnut cream
or organic raspberry coulis or honey<\/p>\n

 ***<\/span><\/p>\n

Dessert<\/span><\/h6>\n

Pineapple & blood orange opera<\/p>\n

***<\/p>\n

Mignardises<\/strong><\/h6>\n

***<\/p>\n

Restaurant open all year round, 7 days a week, except Monday lunchtime, Friday lunchtime and Sunday evening. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \u00abhome-made\u00bb, we strongly advise you to reserve your table before you arrive.<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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End-of-year takeaway menus<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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No\u00ebl<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Dishes can be collected on site on 24\/12 from 2pm to 6pm.<\/h5>\n
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Home-made foie gras\u00ab<\/h6>\n

Slice of foie gras with fig chutney & 2 slices of fig\/apricot bread - \u20ac10<\/p>\n

Half terrine, for 5 people - \u20ac35<\/p>\n

Whole terrine for 10 people - \u20ac70<\/p>\n

Jar of fig chutney (300gr) - \u20ac7.50<\/p>\n

***<\/p>\n

Inputs<\/h6>\n

Sweetbreads in vol au vent with financial sauce - \u20ac10<\/p>\n

Cassolette of scallops, saffron sauce & leek fondue - \u20ac12<\/p>\n

***<\/p>\n

Dishes<\/h6>\n

Ard\u00e8che poulard with morels in a cream sauce & gratin dauphinois - \u20ac17<\/p>\n

Back of cod with viognier sauce, creamy lentils & seasonal vegetables - \u20ac17<\/p>\n

***<\/p>\n

Desserts<\/h6>\n

Orange salad with oreillettes - \u20ac4<\/p>\n

Portion of Yule log (choice of flavour) - \u20ac4
- Chocolate: Valrhona Cara\u00efbe chocolate ganache
- Gourmet: Madagascar vanilla cream, creamy caramel and caramelised dried fruit
- Fruity: creamy blackcurrant\/lemon & candied raspberries<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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New Year<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Dishes can be collected on site on 31\/12 from 2pm to 6pm.<\/h5>
\u00a0<\/h6>
Home-made foie gras\u00ab<\/h6>

Slice of foie gras with fig chutney & 2 slices of fig\/apricot bread - \u20ac10<\/p>

Half terrine, for 5 people - \u20ac35<\/p>

Whole terrine for 10 people - \u20ac70<\/p>

Jar of fig chutney (300gr) - \u20ac7.50<\/p>

***<\/p>

Inputs<\/h6>

Cassolette of scallops, viognier sauce & brunoise of vegetables - \u20ac12<\/p>

\u00a0<\/p>

Ard\u00e8che snail crust with Burgundy sauce - \u20ac10<\/p>

***<\/p>

Dishes<\/h6>

Ard\u00e8che capon, morel sauce & gratin dauphinois - \u20ac17<\/p>

\u00a0<\/p>

Back of cod with vegetables in stock and a mishmash of seeds - \u20ac17<\/p>

***<\/p>

Desserts<\/h6>

Pineapple & blood orange opera - \u20ac5<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Winter Festival\" menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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50\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Temporary menu only served on the evening of Friday 30 January,
as part of the evening show<\/strong><\/h5>
\u00a0<\/h6>
Welcome drink<\/strong><\/h6>

Brut de Bournet, a 100% viognier bubble
offered by the Domaine
<\/span><\/p>


Input\u00a0<\/strong><\/h6>

Home-made chestnut terrine & ketchup, mixed salad<\/p>

& \u00abLes Ambassadeurs\u00bb white wine,
Viognier 2022, matured in acacia barrels<\/p>


Dish<\/strong><\/h6>

Stuffed guinea fowl supreme from the Ard\u00e8che,<\/p>

braised cabbage & D\u00e9likatess potatoes<\/p>

Les Ambassadeurs red wine,
Syrah 2021, aged in oak barrels<\/p>


Dessert<\/strong><\/h6>

Mirror
vanilla, chocolate & mandarin<\/p>

& \u00abMyst\u00e8re\u00bb liqueur wine,
late harvesting of Viognier<\/p>

***<\/span><\/h6>
The Domaine de Bournet<\/strong><\/h6>

Isaline and Olivier de Bournet, owner-growers, produce in the southern Ard\u00e8che<\/p>

organically-farmed wines. Faithful to their terroir, their cuv\u00e9es reveal<\/p>

the character and authenticity of the Ard\u00e8che soils.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDiscover the domaine de bournet<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Cassoulet\" menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

36\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
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Ephemeral menu served from 16 January to 1 February 2026<\/strong><\/h5>

On-site menu at \u20ac36 or takeaway at \u20ac15 per portion\/person.<\/p>

Input\u00a0<\/strong><\/h6>

Salad of smoked duck breast, green salad, apples and walnuts\u00a0<\/p>


Dish<\/strong><\/h6>

Home-made cassoulet
Ard\u00e8che white beans, pure Ard\u00e8che pork sausage,
pork shank and duck leg confit by us \"<\/p>


Desserts<\/strong><\/h6>

Dessert of your choice from the menu (see \"Dessert menu\" tab)<\/p>


Extra charge<\/strong><\/h6>

Plate of mature cheeses, to be chosen from the \u20ac8 selection
or
Ard\u00e9choise faisselle with fresh cream or chestnut cream
or organic raspberry coulis or honey for \u20ac6<\/p>

\u00a0<\/p>

***<\/p>

Restaurant open all year round, 7 days a week, except Monday and Friday lunchtimes. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \"home-made\", we strongly advise you to reserve your table before you arrive.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Valentine's Day Menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

55\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
Ephemeral menu served on Friday 13 (evening) and Saturday 14 (lunch and dinner)
and Sunday 15 February (midday) 2026<\/strong><\/h5>
\u00a0<\/h6>
Inputs\u00a0<\/strong><\/h6>

Homemade duck foie gras terrine with fig chutney and fig and apricot bread
or
Roasted scallops, butternut pur\u00e9e, viognier cream & a mishmash of seeds
or
Snail puff pastry with garlic cream and leek fondue<\/p>

\u00a0<\/h6>
Norman hole<\/strong><\/h6>

Dishes<\/strong><\/h6>

Medallion of veal with morel mushrooms & gratin dauphinois
or
Sea bass fillet, Ard\u00e8che saffron sauce, small spelt risotto & seasonal vegetables<\/p>

\u00a0<\/h6>
Cheese<\/strong><\/h6>

Platter of mature cheeses to choose from
or
Ard\u00e8che faisselle with fresh cream or chestnut cream
or organic raspberry coulis or honey<\/p>

\u00a0<\/h6>
Dessert<\/strong><\/h6>

Tender heart of raspberry vanilla<\/p>

\u00a0<\/h6>
Mignardises<\/strong><\/h6>

***<\/p>

Restaurant open all year round, 7 days a week, except Monday lunchtime, Friday lunchtime and Sunday evening. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \u00abhome-made\u00bb, we strongly advise you to reserve your table before you arrive.<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
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Valentine's takeaway menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
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35\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Temporary menu available by reservation on Saturday 14 February 2026
<\/strong>accompanied by a rose, in partnership with the florist \u00abCampagne en ville\u00bb in St Paul Le jeune<\/em><\/h5>
\u00a0<\/h6>

Input<\/strong><\/h6>

Roasted scallops, butternut pur\u00e9e, viognier cream & a mishmash of seeds<\/p>

\u00a0<\/h6>
Dish<\/strong><\/h6>

Medallion of veal with morel mushrooms & gratin dauphinois<\/p>

\u00a0<\/h6>
Cheese<\/strong><\/h6>

Selection of 2 mature cheeses (1 made from cow's milk, 1 from goat's milk)<\/p>

\u00a0<\/h6>
Dessert<\/strong><\/h6>

Tender heart of raspberry vanilla<\/p>

***<\/p>

Reservations on 04 75 39 08 32 until 12\/02\/2026. Menu to be collected on 14\/02 between 4pm and 6pm.
<\/em>Prices include all taxes. Drinks are not included.\u00a0<\/em><\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Ephemeral frog menu\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

36\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
Ephemeral menu available from 20 February to 28 March 2026<\/strong><\/h5>
Or takeaway for \u20ac15:
the dish & its accompaniment on reservation<\/em><\/h5>
\u00a0<\/h6>

Input<\/strong><\/h6>

Chicken liver cake with tomato coulis (5-9)
or
Salad of seasonal vegetables, mishmash of seeds, olive oil & balsamic vinegar \"picto<\/p>


Dish<\/strong><\/h6>

Frogs' legs in parsley sauce (served in 2 portions)* & gratin dauphinois (9)

*For gourmets, the 3rd cassolette is an additional \u20ac8.00<\/em><\/p>


Cheese or dessert<\/strong><\/h6>

Plate of mature cheeses to choose from (9)
or
Faisselle ard\u00e9choise with cr\u00e8me fra\u00eeche or cr\u00e8me de marron or organic raspberry coulis or honey (9)
or
Dessert of your choice from the menu (see \"Dessert menu\" tab)<\/p>

***<\/p>

Bookings by calling 04 75 39 08 32, no later than 4pm the day before. Orders to be collected on site.<\/em><\/p>

Restaurant open all year round, 7 days a week, except Monday lunchtime, Friday lunchtime and Sunday evening. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \u00abhome-made\u00bb, we strongly advise you to reserve your table before you arrive.<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
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\n\t\t\t\t\t

Easter menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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55\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
Ephemeral menu served only on Sunday lunchtime 5 April 2026<\/strong><\/h5>
\u00a0<\/h6>
Appetizers<\/strong><\/h6>
\u00a0<\/h6>
Inputs<\/strong><\/h6>

Home-made duck foie gras terrine, fig chutney, toasted bread (2-6)
or
Cream of asparagus soup with scallops (9-14)
or
Tartine of snails with parsley cream, mushrooms & baby vegetables (1-9)<\/p>

\u00a0<\/h6>
Dishes<\/strong><\/h6>

Roast leg of Ard\u00e8che lamb with thyme, gratin dauphinois & braised carrots (9)
or
Filet mignon of veal, morel sauce & D\u00e9likatess potatoes (1-9)
or
Sea bass fillet with Viognier & seasonal vegetables (7-9)<\/p>

\u00a0<\/h6>
Cheese<\/strong><\/h6>

Real mature cheese platter (9)
or
Ard\u00e9choise faisselle with fresh cream or chestnut cream
or organic raspberry coulis or honey (9)<\/p>

\u00a0<\/h6>
Dessert<\/strong><\/h6>

Royal chocolate (1-2-9)<\/p>

\u00a0<\/h6>
Mignardises<\/strong><\/h6>

***<\/p>

Restaurant open all year round, 7 days a week, except Monday and Friday lunchtimes. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \"home-made\", we strongly advise you to reserve your table before you arrive.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t

Mother's Day menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

55\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
Ephemeral menu served only on Sunday lunchtime 25 May 2025<\/strong><\/h5>\n

<\/strong><\/h6>
Appetizers<\/strong><\/h6>\n
 <\/h6>\n
Inputs<\/strong><\/h6>\n

Home-made duck foie gras terrine with fig chutney
fig and apricot bread 
or
Cassolette of scallops, aubergine caviar & basil,
tomato coulis<\/p>\n

Dishes<\/strong><\/h6>\n

Filet mignon of veal, morel mushroom sauce, confit potatoes & courgettes with tomatoes 
or
Sea bass fillet, olive oil, lemon, fresh herbs, polenta & seasonal vegetables<\/p>\n

 <\/h6>\n
Cheese<\/strong><\/h6>\n

A genuine selection of mature cheeses 
or
Ard\u00e9choise faisselle with fresh cream or chestnut cream
or organic raspberry coulis or honey<\/p>\n

Dessert<\/strong><\/h6>\n

Special Mother's Day dessert<\/p>\n

 <\/h6>\n
Mignardises<\/strong><\/h6>\n

***<\/p>\n

Restaurant open all year round, 7 days a week, except Monday and Friday lunchtimes. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \"home-made\", we strongly advise you to reserve your table before you arrive.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
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\n\t\t\t\t\t

Spring Festival Menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Price for the day, including entertainment and menu: \u20ac30<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
Ephemeral menu served only on Saturday 21 March 2026, midday<\/strong><\/h5>
\u00a0<\/strong><\/h6>
Spring cocktail
<\/strong><\/h6>

A little white rum and yellow Palermo, a dash of Morello cherry liqueur, a cherry...
in syrup, a touch of lemon juice and cane sugar syrup<\/em>
<\/strong><\/p>

\u00a0<\/h6>
Ultra-local input<\/strong><\/h6>

Lentil hummus, trout gravelax,
floral touch & lemon whipped cream (7-9)<\/p>

Dish to share<\/strong><\/h6>

Blanquette of veal & vegetables, gratin dauphinois (9)<\/p>

\u00a0<\/h6>
Choice of desserts<\/strong><\/h6>

Vanilla and chocolate marble cake,
apple cake
& custard flan
(1-5-9)<\/p>

\u00a0<\/h6>
Caf\u00e9<\/strong><\/h6>
\u00a0<\/h6>
Drinks<\/strong><\/h6>

This menu will be accompanied by wines from Domaine de Mercoire des Fr\u00e8res Roy\u00e9<\/a> in Rosi\u00e8res<\/em><\/p>

Because it combines tasting with local discovery,
This day is a selected event \u00abLes \u00e9tapes savoureuses d'Ard\u00e8che\u00bb.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tMore information on this event<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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F\u00eate de la musique menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

50\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
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Temporary menu served only on the evening of Saturday 21 June 2025<\/strong><\/h5>
Evening meal and concert with local band SONIC BLEND<\/strong><\/h6>
\u00a0<\/strong><\/h6>
Amuses bouche & cocktail symphony
<\/strong><\/h6>

Ard\u00e8che gin & apple-raspberry juice<\/em>
<\/strong><\/p>

\u00a0<\/h6>
Input<\/strong><\/h6>

Local tomato tartare with olive oil and basil,
cured ham & fresh Ard\u00e8che goat's cheese<\/p>

Dish<\/strong><\/h6>

Braised veal with olives, courgettes and tomatoes
& boiled potatoes<\/p>

Dessert<\/strong><\/h6>

Symphony of iced apricots, madeleine,
notes of honey & rosemary<\/p>

\u00a0<\/h6>
Mignardises\u00a0<\/strong><\/h6>

\u00a0<\/p>

Drinks<\/strong><\/h6>

Oh Fan\" IGP Coteaux de l'Ard\u00e8che white wine
& IGP Coteaux de l'Ard\u00e8che 'Purple Red' red wine
from Domaine de Peyre Brune in Beaulieu<\/a><\/em><\/p>

\u00a0<\/p>

\u00a0<\/p>

Because it combines tasting with local discovery,
This evening is a selected event of \"Les \u00e9tapes savoureuses d'Ard\u00e8che\".<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tMore information about this evening<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Local lunch formula<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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25\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
Formula starter + main course + coffee\u00a0
<\/span>served Tuesday, Wednesday, Thursday and Saturday lunchtimes<\/strong><\/h5>
- All proposals are also available \u00e0 la carte -<\/h6>
\u00a0<\/h5>
Input<\/strong><\/h6>

The perfect egg, courgette & tomato compote, pickled peppers <\/span>(5) \"picto
or
Home-made country terrine cooked over a wood fire & chestnut ketchup<\/p>

\u00a0<\/h6>
Dish<\/strong><\/h6>

Roast chicken with sage, pan-fried vegetables & D\u00e9likatess potatoes
<\/span>or
Ard\u00e8che trout steak,\u00a0cream of spinach & spelt risotto (9)<\/span><\/p>

\u00a0<\/h6>

***<\/p>

A local menu is available all year round. It is selected by\u00a0the Go\u00fbtez l'Ard\u00e8che quality label<\/a><\/u>.<\/h6>
Restaurant open all year round, 7 days a week, except Monday lunchtime, Friday lunchtime and Sunday evening. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \u00abhome-made\u00bb, we strongly advise you to reserve your table before you arrive.<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t

Local menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

36\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
- Based around local seasonal produce, including vegetarian options.\u00a0
<\/span>This menu is selected by the quality mark <\/span>\"Taste the Ard\u00e8che<\/span>\u201d.<\/span>\u00a0<\/span>All proposals are also available \u00e0 la carte -<\/h6>
\u00a0<\/h5>
Input<\/strong><\/h6>

Seasonal vegetable salad with olive oil & Ard\u00e8che asparagus (6) \"picto<\/span>
or
The perfect egg, courgette & tomato compote, pickled peppers (5)<\/span> \"picto
or
Caillette \u201cmaison\u201d served warm, tomato coulis & mixed salad (1-6)
or
Home-made country terrine cooked over a wood fire & chestnut ketchup<\/p>

\u00a0<\/h6>
Dish<\/strong><\/h6>

Filet mignon of pork with mustard, gratin dauphinois & courgettes with tomato (6-9)<\/span>
or
Roast chicken with sage, pan-fried vegetables & D\u00e9likatess potatoes<\/span>
or
Ard\u00e8che trout steak,\u00a0cream of spinach & spelt risotto (9)<\/span>
or
Vegetable puff pastry, fresh goat's cheese with herbs & mixed salad (1-6-9) <\/span>\"picto<\/p>

\u00a0<\/h6>
Cheese or dessert<\/strong><\/h6>

Plate of mature cheeses, to be chosen from the selection (9)
or
Ard\u00e9choise faisselle with fresh cream or chestnut cream
or organic raspberry coulis or honey (9)
or
Dessert of your choice from the menu (see \"Dessert menu\" tab)<\/p>

\u00a0<\/h6>

***<\/p>

A local menu is available all year round. It is selected by\u00a0the Go\u00fbtez l'Ard\u00e8che quality label<\/a><\/u>.<\/h6>
Restaurant open all year round, 7 days a week, except Monday lunchtime, Friday lunchtime and Sunday evening. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \u00abhome-made\u00bb, we strongly advise you to reserve your table before you arrive.<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
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\n\t\t\t\t\t

Pleasure menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

50\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
- All proposals are also available \u00e0 la carte -<\/h6>
\u00a0<\/h5>
Input<\/strong><\/h6>

Home-made duck foie gras terrine, home-made fig chutney & toasted bread (1-6)
or
Cassolette of scallops and Ard\u00e8che asparagus (9-14)
<\/span>or
Snail puff pastry Proven\u00e7al style (1-14)<\/span><\/p>

\u00a0<\/h6>
Dish<\/strong><\/h6>

Fillet of beef with morel mushroom sauce, gratin dauphinois & braised carrots (1-9)<\/span>
or
Roast chicken with sage, pan-fried vegetables & D\u00e9likatess potatoes
or
Cod fillet in olive oil, fennel & fresh herbs (7-9)
<\/span><\/p>

\u00a0<\/h6>
Cheese<\/strong><\/h6>

Plate of mature cheeses to choose from (9)
or
Ard\u00e8che faisselle with fresh cream or chestnut cream
or organic raspberry coulis or honey (9)<\/p>

\u00a0<\/h6>
Dessert<\/strong><\/h6>

Dessert of your choice from the menu (see \"Dessert menu\" tab)<\/p>

***<\/p>

Restaurant open all year round, 7 days a week, except Monday lunchtime, Friday lunchtime and Sunday evening. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \u00abhome-made\u00bb, we strongly advise you to reserve your table before you arrive.<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Children's menu
\n\"Like the big boys\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We offer our young guests a delightful alternative: do as the grown-ups do and be able to choose the same menus as their parents. It's a way of educating the palates of those who - who knows! - fine gourmets in the near future...<\/p>

The child chooses from the menus presented.
The menu is served in \u00bd portion at \u00bd price!<\/strong><\/h6>

***<\/em><\/p>

Restaurant open all year round, 7 days a week, except Monday lunchtime, Friday lunchtime and Sunday evening. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \u00abhome-made\u00bb, we strongly advise you to reserve your table before you arrive.<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Dessert menu<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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8\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Desserts currently on offer<\/strong><\/h5>

Strawberry tartlet (1-5-9)
<\/span>or
Strawberry melba
fresh strawberries, Madagascar vanilla ice cream, strawberry sorbet, strawberry coulis & chantilly (5-9)<\/em><\/span>
<\/span>or
Pavlova cappuccino
cocoa meringue, Valrhona Cara\u00efbe 66% chocolate mousse, creamy coffee & whipped cream<\/em> (5-9)<\/span><\/span>
<\/span><\/span><\/em>or
Fresh fruit salad
or
Madagascar vanilla cr\u00e8me br\u00fbl\u00e9e (5-9)
or
Glazed Vacherin with pears, raspberries & apricots, organic raspberry coulis from Ard\u00e8che (5)<\/p>

\u00a0<\/h6>
Ice cream sundaes<\/strong><\/h6>

Ard\u00e9choise Cup (2-9)
vanilla ice cream, chestnut sorbet, chestnut cream from Maison Imbert <\/em>and homemade whipped cream<\/em>
or
Apple and Calvados sorbet
or
Blackcurrant sorbet & Velay verbena liqueur<\/p>

***<\/p>

Restaurant open all year round, 7 days a week, except Monday lunchtime, Friday lunchtime and Sunday evening. Choice \u00e0 la carte available. Service from 12:15 to 13:30 and from 19:15 to 20:30. Prices include all taxes. Drinks are not included. As all our dishes are \u00abhome-made\u00bb, we strongly advise you to reserve your table before you arrive.<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Allergens<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Legend for allergens on our plates<\/strong><\/h5>
1 - Cereals containing gluten<\/strong> (wheat, rye, barley, oats, spelt, kamut or their hybridised strains), and products based on these cereals with the exception of wheat-based glucose syrups including dextrose, wheat-based maltrodextrins, barley-based glucose syrups, ethyl alcohol of agricultural origin.<\/h6>
2 - Nuts<\/strong> Almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, Macadamia nuts, Queensland nuts and nut-based products, with the exception of nuts used in the manufacture of alcoholic distillates.<\/h6>
3 - Crustaceans<\/strong>, shellfish products.<\/h6>
4 - Celery<\/strong>, celery products.<\/h6>
5 - Eggs<\/strong>, egg-based products.<\/h6>
6 - Mustard<\/strong>, mustard-based products.<\/h6>
7 - Pisces<\/strong>, Fish products, with the exception of fish gelatin used as a carrier for vitamin or carotenoid preparations; fish or isinglass gelatin used as a clarifying agent in beer and wine.<\/h6>
8 - Soya<\/strong>, Soya-based products, with the exception of fully refined soya oil and fat, natural mixed tocopherols (E306), natural D-alpha-tocopherol, natural D-alpha-tocopherol acetate and natural D-alpha-tocopherol succinate derived from soya, phytosterols and phytosterol esters derived from oils.<\/h6>
9 - Milk and lactose<\/strong>, Milk-based products, with the exception of whey, ethyl alcohol of agricultural origin and lactitol.<\/h6>
10 - Sulphur dioxide and sulphites<\/strong> in concentrations of more than 10 mg\/kg or 10 mg\/L in terms of total SO2 for products offered ready to eat or reconstituted in accordance with the manufacturer's instructions.<\/h6>
11 - Sesame seeds<\/strong>, sesame seed products.<\/h6>
12 - Lupin<\/strong>, lupin-based products.<\/h6>
13 - Peanuts<\/strong>, peanut-based products.<\/h6>
14 - Molluscs<\/strong>, shellfish products.<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Menus et cartes Petit d\u00e9jeuner Menu de P\u00e2ques Formule \u00ab\u00a0midi\u00a0\u00bb Menu local Menu plaisir Menu enfants Desserts Allerg\u00e8nes Informations allerg\u00e8nes & propositions v\u00e9g\u00e9tariennes Pour chaque assiette, l’allerg\u00e8ne est mentionn\u00e9 par un chiffre, dont la l\u00e9gende est disponible en bas de cette page. Chaque assiette v\u00e9g\u00e9tarienne est identifi\u00e9e avec ce symbole : Petit d\u00e9jeuner 18\u20ac Buffet […]<\/p>\n","protected":false},"author":13,"featured_media":0,"parent":61,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-3836","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.aubergelesmurets.com\/en\/wp-json\/wp\/v2\/pages\/3836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.aubergelesmurets.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.aubergelesmurets.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.aubergelesmurets.com\/en\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aubergelesmurets.com\/en\/wp-json\/wp\/v2\/comments?post=3836"}],"version-history":[{"count":778,"href":"https:\/\/www.aubergelesmurets.com\/en\/wp-json\/wp\/v2\/pages\/3836\/revisions"}],"predecessor-version":[{"id":7968,"href":"https:\/\/www.aubergelesmurets.com\/en\/wp-json\/wp\/v2\/pages\/3836\/revisions\/7968"}],"up":[{"embeddable":true,"href":"https:\/\/www.aubergelesmurets.com\/en\/wp-json\/wp\/v2\/pages\/61"}],"wp:attachment":[{"href":"https:\/\/www.aubergelesmurets.com\/en\/wp-json\/wp\/v2\/media?parent=3836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}