{"id":12951,"date":"2026-05-05T15:55:49","date_gmt":"2026-05-05T15:55:49","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=12951"},"modified":"2026-05-05T15:57:41","modified_gmt":"2026-05-05T15:57:41","slug":"recette-filet-de-veau-sabayon-au-cafe-de-pissenlit","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit","title":{"rendered":"Recette Filet de veau Sabayon au caf\u00e9 de pissenlit"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Filet de veau, sabayon au caf\u00e9 de pissenlit, lamier en \u00e9pinards et tagliatelles de carottes<\/h2>\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Recette de Yoann Hue \u00e0 l'H\u00f4tel-Restaurant \"Hohenzollern\" \u00e0 Ahrweiler (Allemagne)<\/h2>\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Filet\t\t\t\t\t\t\t\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

Photo de Yoann Hue<\/em><\/span><\/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

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

Ingr\u00e9dients pour 10 personnes (portions amuse-bouche)<\/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

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

Filet de veau<\/p>

  • 1 filet de veau<\/li>
  • Sel, poivre<\/li>
  • Garam Massala<\/li>
  • 2 c. \u00e0 s. d’huile de tournesol<\/li>
  • Fleur de sel<\/li><\/ul>

    Sauce veau<\/p>

    • 2 c. \u00e0 s. d’huile de tournesol<\/li>
    • 1 oignon<\/li>
    • 1 carotte<\/li>
    • 2 gousses d\u2019ail<\/li>
    • 1 c. \u00e0 c. de garam massala<\/li>
    • 1 c. \u00e0 s. de concentr\u00e9 de tomate<\/li>
    • 200 ml de vin rouge<\/li>
    • 500 ml de fond de veau<\/li>
    • Thym, laurier, romarin, sauge<\/li>
    • Sel et poivre<\/li>
    • Ma\u00efzena<\/li>
    • Quelques noisettes de beurre
      \u00a0<\/div><\/div><\/div><\/div>
      \u00a0<\/div><\/div><\/div><\/div><\/li><\/ul>\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
      \n\t\t\t
      \n\t\t\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t\t\t\t\t\t

      Sabayon au caf\u00e9 de pissenlit<\/p>

      • 4 jaunes d\u2019\u0153ufs<\/li>
      • 50 ml de caf\u00e9 de racines de pissenlit (1 c. \u00e0 s. de racines de pissenlit s\u00e9ch\u00e9es et torr\u00e9fi\u00e9es avec 50 ml d’eau)<\/li>
      • 130 g de beurre fondu<\/li>
      • Sel, sucre, poivre<\/li><\/ul>

        Lamier en \u00e9pinards<\/span><\/p>

        • 100 g de feuilles de lamier, blanchies et \u00e9goutt\u00e9es<\/li>
        • 1 \u00e9chalote cisel\u00e9e<\/li>
        • 2 c. \u00e0 s. de beurre<\/li>
        • Sel, poivre<\/li><\/ul>

          Tagliatelles de carottes<\/p>

          • 2 carottes fines et droites<\/li>
          • 2 c. \u00e0 s. d\u2019huile de tournesol<\/li>
          • 1 noix de beurre<\/li>
          • Sel et poivre<\/li><\/ul>

            D\u00e9cor<\/span><\/p>

            • fleurs de lamier<\/span><\/li><\/ul>\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
              \n\t\t\t
              \n\t\t\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
              \n\t\t\t\t\t\t
              \n\t\t\t\t\t
              \n\t\t\t
              \n\t\t\t\t\t\t
              \n\t\t\t\t
              \n\t\t\t\t\t\t\t\t\t

              Pr\u00e9paration de la recette<\/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

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

              Parer le filet de veau de ses nerfs. Le tailler en deux dans sa longueur. L’assaisonner de sel, poivre et garam massala et le saisir dans une po\u00eale chaude \u00e0 l\u2019huile. R\u00e9server. Faire revenir dans la m\u00eame po\u00eale les nerfs de veau, ajouter oignon, ail, carotte et faire saisir. Ajouter le garam massala et le concentr\u00e9 de tomate et faire revenir un peu. D\u00e9glacer avec le vin rouge et laisser r\u00e9duire de moiti\u00e9. Ajouter le fond de veau et les herbes aromatiques, laisser mijoter 30 minutes. Passer la sauce au travers d\u2019une \u00e9tamine fine. Assaisonner de sel et de poivre. Lier la sauce avec un peu de ma\u00efzena d\u00e9li\u00e9e \u00e0 l\u2019eau froide. Monter la sauce avec la noix de beurre. V\u00e9rifier l\u2019assaisonnement.<\/p>

              Laver puis blanchir les feuilles de lamier dans de l\u2019eau bouillante sal\u00e9e pendant quelques minutes jusqu\u2019\u00e0 ce qu\u2019elles soient tendres, puis rafra\u00eechir. \u00c9goutter le lamier et le hacher grossi\u00e8rement. Dans une casserole, faire revenir l\u2019\u00e9chalote cisel\u00e9e avec le beurre. Ajouter le lamier, \u00e9tuver doucement quelques minutes et assaisonner de sel et poivre.<\/p>

              Pour les tagliatelles de carottes, tailler les carottes en fines lamelles \u00e0 l\u2019aide d\u2019une mandoline ou d\u2019un \u00e9conome. Les blanchir quelques secondes dans de l\u2019eau bouillante sal\u00e9e puis les rafra\u00eechir dans de l\u2019eau froide. Les \u00e9goutter. Faire chauffer l\u2019huile et le beurre dans une casserole. Ajouter les tagliatelles de carottes. Assaisonner de sel et poivre.<\/p>

              Mettre le filet de veau au four et le cuire \u00e0 180 \u00b0C environ 12 minutes puis laisser reposer autant de temps.<\/p>

              Pour le sabayon, torr\u00e9fier les racines de pissenlit, ajouter l’eau et porter \u00e0 \u00e9bullition. Laisser infuser 10 min. Passer au travers d’un tamis fin. Mettre les jaunes d\u2019\u0153ufs, le caf\u00e9 de pissenlit, une pinc\u00e9e de sucre et une pinc\u00e9e de sel puis fouetter \u00e9nergiquement au bain-marie (sans d\u00e9passer 65\u00b0C) jusqu’\u00e0 l’obtention d’une mousse \u00e9paisse et onctueuse qui forme un ruban. Ajouter alors le beurre fondu petit \u00e0 petit et v\u00e9rifier l’assaisonnement.<\/p>

              Dresser les diff\u00e9rents ingr\u00e9dients sur des petites assiettes comme vous pouvez le voir sur la photo.<\/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\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":"

              Filet de veau, sabayon au caf\u00e9 de pissenlit, lamier en \u00e9pinards et tagliatelles de carottes Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 10 personnes (portions amuse-bouche) Filet de veau 1 filet de veau Sel, poivre Garam Massala 2 c. \u00e0 s. d’huile de tournesol Fleur de […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":0,"footnotes":""},"class_list":["post-12951","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Filet de veau Sabayon au caf\u00e9 de pissenlit - Cuisine la Nature<\/title>\n<meta name=\"description\" content=\"Une recette de filet de veau, sabayon au caf\u00e9 de pissenlit en amuse-bouche pour un retour de randonn\u00e9e botanique\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette Filet de veau Sabayon au caf\u00e9 de pissenlit - Cuisine la Nature\" \/>\n<meta property=\"og:description\" content=\"Une recette de filet de veau, sabayon au caf\u00e9 de pissenlit en amuse-bouche pour un retour de randonn\u00e9e botanique\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit\/\" \/>\n<meta property=\"og:site_name\" content=\"Cuisine la Nature\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-05T15:57:41+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2026\/05\/Pissenlitrecette3.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit\",\"name\":\"Recette Filet de veau Sabayon au caf\u00e9 de pissenlit - Cuisine la Nature\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/cuisine-la-nature.com\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/Pissenlitrecette3.jpg\",\"datePublished\":\"2026-05-05T15:55:49+00:00\",\"dateModified\":\"2026-05-05T15:57:41+00:00\",\"description\":\"Une recette de filet de veau, sabayon au caf\u00e9 de pissenlit en amuse-bouche pour un retour de randonn\u00e9e botanique\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit#primaryimage\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/Pissenlitrecette3.jpg\",\"contentUrl\":\"https:\\\/\\\/cuisine-la-nature.com\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/Pissenlitrecette3.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/cuisine-la-nature.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recette Filet de veau Sabayon au caf\u00e9 de pissenlit\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/#website\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/\",\"name\":\"Cuisine la Nature\",\"description\":\"Inspirez-vous de ce que vous offre la nature au fil des saisons et r\u00e9galez-vous !\",\"publisher\":{\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/cuisine-la-nature.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/#organization\",\"name\":\"Cuisine la Nature\",\"url\":\"https:\\\/\\\/cuisine-la-nature.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/i0.wp.com\\\/cuisine-la-nature.com\\\/wp-content\\\/uploads\\\/2022\\\/11\\\/cropped-Logo11.jpg?fit=937%2C200&ssl=1\",\"contentUrl\":\"https:\\\/\\\/i0.wp.com\\\/cuisine-la-nature.com\\\/wp-content\\\/uploads\\\/2022\\\/11\\\/cropped-Logo11.jpg?fit=937%2C200&ssl=1\",\"width\":937,\"height\":200,\"caption\":\"Cuisine la Nature\"},\"image\":{\"@id\":\"https:\\\/\\\/cuisine-la-nature.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Recette Filet de veau Sabayon au caf\u00e9 de pissenlit - Cuisine la Nature","description":"Une recette de filet de veau, sabayon au caf\u00e9 de pissenlit en amuse-bouche pour un retour de randonn\u00e9e botanique","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit\/","og_locale":"fr_FR","og_type":"article","og_title":"Recette Filet de veau Sabayon au caf\u00e9 de pissenlit - Cuisine la Nature","og_description":"Une recette de filet de veau, sabayon au caf\u00e9 de pissenlit en amuse-bouche pour un retour de randonn\u00e9e botanique","og_url":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit\/","og_site_name":"Cuisine la Nature","article_modified_time":"2026-05-05T15:57:41+00:00","og_image":[{"url":"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2026\/05\/Pissenlitrecette3.jpg","type":"","width":"","height":""}],"twitter_card":"summary_large_image","twitter_misc":{"Dur\u00e9e de lecture estim\u00e9e":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/cuisine-la-nature.com\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit","url":"https:\/\/cuisine-la-nature.com\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit","name":"Recette Filet de veau Sabayon au caf\u00e9 de pissenlit - Cuisine la Nature","isPartOf":{"@id":"https:\/\/cuisine-la-nature.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/cuisine-la-nature.com\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit#primaryimage"},"image":{"@id":"https:\/\/cuisine-la-nature.com\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit#primaryimage"},"thumbnailUrl":"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2026\/05\/Pissenlitrecette3.jpg","datePublished":"2026-05-05T15:55:49+00:00","dateModified":"2026-05-05T15:57:41+00:00","description":"Une recette de filet de veau, sabayon au caf\u00e9 de pissenlit en amuse-bouche pour un retour de randonn\u00e9e botanique","breadcrumb":{"@id":"https:\/\/cuisine-la-nature.com\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/cuisine-la-nature.com\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/cuisine-la-nature.com\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit#primaryimage","url":"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2026\/05\/Pissenlitrecette3.jpg","contentUrl":"https:\/\/cuisine-la-nature.com\/wp-content\/uploads\/2026\/05\/Pissenlitrecette3.jpg"},{"@type":"BreadcrumbList","@id":"https:\/\/cuisine-la-nature.com\/recette-filet-de-veau-sabayon-au-cafe-de-pissenlit#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/cuisine-la-nature.com\/"},{"@type":"ListItem","position":2,"name":"Recette Filet de veau Sabayon au caf\u00e9 de pissenlit"}]},{"@type":"WebSite","@id":"https:\/\/cuisine-la-nature.com\/#website","url":"https:\/\/cuisine-la-nature.com\/","name":"Cuisine la Nature","description":"Inspirez-vous de ce que vous offre la nature au fil des saisons et r\u00e9galez-vous !","publisher":{"@id":"https:\/\/cuisine-la-nature.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/cuisine-la-nature.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/cuisine-la-nature.com\/#organization","name":"Cuisine la Nature","url":"https:\/\/cuisine-la-nature.com\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/cuisine-la-nature.com\/#\/schema\/logo\/image\/","url":"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2022\/11\/cropped-Logo11.jpg?fit=937%2C200&ssl=1","contentUrl":"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2022\/11\/cropped-Logo11.jpg?fit=937%2C200&ssl=1","width":937,"height":200,"caption":"Cuisine la Nature"},"image":{"@id":"https:\/\/cuisine-la-nature.com\/#\/schema\/logo\/image\/"}}]}},"jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/cuisine-la-nature.com\/fr_fr\/wp-json\/wp\/v2\/pages\/12951","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine-la-nature.com\/fr_fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cuisine-la-nature.com\/fr_fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine-la-nature.com\/fr_fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine-la-nature.com\/fr_fr\/wp-json\/wp\/v2\/comments?post=12951"}],"version-history":[{"count":20,"href":"https:\/\/cuisine-la-nature.com\/fr_fr\/wp-json\/wp\/v2\/pages\/12951\/revisions"}],"predecessor-version":[{"id":12977,"href":"https:\/\/cuisine-la-nature.com\/fr_fr\/wp-json\/wp\/v2\/pages\/12951\/revisions\/12977"}],"wp:attachment":[{"href":"https:\/\/cuisine-la-nature.com\/fr_fr\/wp-json\/wp\/v2\/media?parent=12951"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}