{"id":24742,"date":"2025-10-13T02:41:58","date_gmt":"2025-10-13T00:41:58","guid":{"rendered":"https:\/\/new.truffenoire.com\/?page_id=24742"},"modified":"2026-03-30T19:13:13","modified_gmt":"2026-03-30T17:13:13","slug":"menus","status":"publish","type":"page","link":"https:\/\/www.truffenoire.com\/en\/menus\/","title":{"rendered":"Menus Spring 2026"},"content":{"rendered":"

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[vc_row_inner][vc_column_inner][vc_column_text css=”.vc_custom_1767881597977{padding-right: 25% !important;padding-left: 25% !important;}”]<\/p>\n

The Menu<\/h2>\n

 <\/p>\n

We offer a generous gastronomic experience, where each course provides portions designed to fully satisfy our guests, while maintaining the finesse and elegance of fine dining.<\/p>\n

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[\/vc_column][\/vc_row][vc_row row_type=”2″ blox_bgcolor=”#f7f7f7″][vc_column]

The menu,<\/span>the heart of this site!<\/span><\/h3><\/div>[vc_row_inner][vc_column_inner width=”1\/4″]
[\/vc_column_inner][vc_column_inner width=”1\/2″]
[vc_column_text css=””]<\/p>\n

To offer you an exceptional culinary experience, we present the latest seasonal edition of our Diamond Menu, refreshed every two to three months. This menu highlights the finest seasonal ingredients, carefully selected for their quality and freshness. Our \u00e0 la carte dishes also evolve at the same pace, ensuring creativity and refinement in every plate. Of course, our renowned Privilege Menu remains available for lovers of timeless classics.<\/p>\n

Vegetarian and vegan options are available.<\/p>\n

[\/vc_column_text]

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<\/i>

Find about<\/span>OUR MENU<\/span><\/h3><\/div>
[vc_row_inner][vc_column_inner width=”1\/2″ el_id=”diamondmenu”]\r\n\t\t\t\t
\r\n\t\t\t\t\t\"Diamond\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t

Diamond Menu Spring 2026<\/h3>\r\n\t\t\t\t\t\t

4 courses 150,00\u20ac \/ 5 courses 165,00\u20ac<\/h5>\r\n\t\t\t\t\t\t

Amuse-bouches
~
Sea bass tartare with artichokes and dill
~
Pan-fried foie gras with rhubarb confit and tarragon
~
Malines asparagus, egg ravioli, hazelnut butter and truffle juice emulsion
~
Veal fillet Rossini-style with a spring garnish
With grated black summer truffle + 15 \u20ac
~
Mango and Passion Fruit Cream Puffs
Coconut Sorbet
~
Fancies
~

In perfect harmony with the 4 suggested wines +45\u20ac
In perfect harmony with the 5 suggested wines +55\u20ac
<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″ el_id=”privilegemenu”]\r\n\t\t\t\t

\r\n\t\t\t\t\t\"Privilege\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t

Privilege Menu Spring 2026<\/h3>\r\n\t\t\t\t\t\t

\u20ac 200,00<\/h5>\r\n\t\t\t\t\t\t

Amuse-bouches
~
Beef carpaccio Truffe Noire style
With grated black truffle
OR
Warm salad with mushrooms, Pink Fir Apples, asparagus, hazelnuts and parmesan cheese, grated black truffle
~
Mechelen asparagus with scrambled eggs and truffle
OR
\u201cEclats de diamant noir en surprise\u201d
Ravioli filled with truffles and three celeries
~
Vend\u00e9e pigeon roasted with Norcia truffles,
P\u00e9rigourdine sauce, potato tian with truffles
~
T\u00eate de Moine flowers with acacia honey,
perfumed with white truffle oil and Cohiba tobacco leaf
AND
Cr\u00e9meux de Bourgogne with black truffles ripened by us,
raisin and walnut bread
~
Hot souffl\u00e9 with roasted Piedmont hazelnuts, Frangelico sabayon
~
Fancies
<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>[\/vc_column_inner][\/vc_row_inner]

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<\/i>

'A la carte' Menu<\/span>Spring 2026<\/span><\/h3><\/div>
[vc_row_inner el_class=”nohide”][vc_column_inner width=”1\/2″]

Starters<\/h4><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tBeef carpaccio Truffe Noire style<\/span>\r\n\t\t\t\t\t\t\t\u20ac35<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated black summer truffle + \u20ac15<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tWarm salad with mushrooms, Pink Fir Apples, asparagus, hazelnuts and Parmesan cheese<\/span>\r\n\t\t\t\t\t\t\t\u20ac35<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated black summer truffle + \u20ac15<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tMarinated salmon butterfly<\/span>\r\n\t\t\t\t\t\t\t\u20ac39<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Truffled whipped cream<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tMalines asparagus, egg ravioli<\/span>\r\n\t\t\t\t\t\t\t\u20ac49<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Hazelnut butter and truffle juice emulsion<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tSea bass tartare<\/span>\r\n\t\t\t\t\t\t\t\u20ac41<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With artichokes and dill<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>

Fresh pasta & Risotto<\/h4><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tRisotto with Mechelen asparagusand morel mushrooms, parmesan espuma<\/span>\r\n\t\t\t\t\t\t\t\u20ac42<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated black summer truffle + \u20ac15<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tEclats de diamant noir en surprise<\/span>\r\n\t\t\t\t\t\t\t\u20ac50<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Ravioli stuffed with slices of black truffleand celeries<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tFettuccine with mushrooms, lobster and basil<\/span>\r\n\t\t\t\t\t\t\t\u20ac54<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated black summer truffle + \u20ac15<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tMechelen asparagus<\/span>\r\n\t\t\t\t\t\t\t\u20ac49<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With scrambled eggs and truffle<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

From the Sea<\/h4><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tSole fillets in a summer truffle crust<\/span>\r\n\t\t\t\t\t\t\t\u20ac58<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Served with a delicate lobster bisque<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tMinute smoked sea bass, sprinkled with julienned truffles<\/span>\r\n\t\t\t\t\t\t\t\u20ac59<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Virgin oil with truffle juice and basil<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div><\/div>

En R\u00f4tisserie<\/h4><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tVeal fillet Rossini-style<\/span>\r\n\t\t\t\t\t\t\t\u20ac69<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With a spring garnish<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tRoasted duck breast<\/span>\r\n\t\t\t\t\t\t\t\u20ac57<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With morel mushrooms and green asparagus<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tVend\u00e9e pigeon roasted with Norcia truffles<\/span>\r\n\t\t\t\t\t\t\t\u20ac78<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
P\u00e9rigourdine sauce, potato tian with truffles<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div><\/div>[vc_single_image image=”17967″ img_size=”medium” alignment=”center”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column el_id=”dessert”]

Cheeses, Desserts and Gourmandizes<\/h2><\/div>[vc_row_inner el_class=”nohide”][vc_column_inner width=”1\/2″]

Cheeses<\/h2><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tFlowers of \u00ab T\u00eate de Moine \u00bb in acacia honey<\/span>\r\n\t\t\t\t\t\t\t\u20ac 15 - \u20ac 21<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With chopped Cohiba tobacco leaves, perfumed with white truffle oil<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tHouse-refined Brillat-Savarin<\/span>\r\n\t\t\t\t\t\t\t\u20ac 18 - \u20ac 29<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Stuffed with black truffles, served with a ch\u00eane salad and shaved black truffles<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>[vc_single_image image=”17879″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″]

Desserts & Gourmandizes<\/h2><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tHot souffl\u00e9 with roasted Piedmont hazelnuts<\/span>\r\n\t\t\t\t\t\t\t\u20ac 22<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Gianduja ice cream<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tChampagne sabayon<\/span>\r\n\t\t\t\t\t\t\t\u20ac 18<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
and raspberry sorbet<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tChocolate truffle<\/span>\r\n\t\t\t\t\t\t\t\u20ac 18<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With a raspberry and yuzu filling<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tMango and Passion Fruit Cream Puffs<\/span>\r\n\t\t\t\t\t\t\t\u20ac 16<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Coconut Sorbet<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tIce creams and sorbets of the day<\/span>\r\n\t\t\t\t\t\t\t\u20ac 14<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>[\/vc_column_inner][\/vc_row_inner]
[\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16713″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”weekmenu”]
[vc_column_text]<\/p>\n

Weekday lunch<\/h2>\n

Available every lunchtime from Tuesday to Friday<\/p>\n

50,00 Euros<\/h5>\n

[\/vc_column_text]

[\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column]
Spring 2026<\/h2><\/div>[vc_column_text]<\/p>\n

Chef’s inspired 3-course or 2-course menu
\nwith water and coffee<\/h4>\n

50\u20ac<\/h4>\n

[\/vc_column_text]

[\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”17640″ blox_dark=”true” blox_class=”nohide” parallax_speed=”7″][vc_column el_id=”youngmenu”]
[vc_column_text css=””]<\/p>\n

Young Gastronomes\u2019 Menu<\/h2>\n

[\/vc_column_text]

[\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column]
[vc_column_text css=”.vc_custom_1749679830987{margin-right: 100px !important;margin-left: 100px !important;}”]<\/p>\n

The Truffe Noire offers a special
\n\u2018Young Gastronomes\u2019
\nmenu at 97 \u20ac for young people up to the age of 30.<\/h4>\n

 <\/p>\n

Practical information:<\/h5>\n
    \n
  • Each guest must be aged up to 30.<\/li>\n
  • Except public holidays and Valentine’s day<\/li>\n
  • 4-course menu with one glass of prosecco, 3 glasses of wine, one water and coffee\/tea included.<\/li>\n
  • By reservation and presentation of identity card(s).<\/li>\n<\/ul>\n

    [\/vc_column_text]

    [\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16715″ blox_dark=”true” blox_class=”nohide” parallax_speed=”7″][vc_column el_id=”bongomenu”]
    [vc_column_text css=””]<\/p>\n

    Bongo & Wonderbox Menu<\/h2>\n

    not available for Vanlentine’s Day<\/em><\/p>\n

    [\/vc_column_text]

    [\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column]
    Spring 2026<\/h2><\/div>[vc_row_inner el_class=”nohide”][vc_column_inner]\r\n\t\t\t\t
    \r\n\t\t\t\t\t\"\"\r\n\t\t\t\t\t
    \r\n\t\t\t\t\t\t

    <\/h3>\r\n\t\t\t\t\t\t

    <\/h5>\r\n\t\t\t\t\t\t

    Amuse-bouches
    ~
    Marinated salmon butterfly,
    truffled whipped cream
    ~
    Roasted duck breast with morel mushrooms and green asparagus
    With grated black summer truffle + 15 \u20ac
    ~
    Cr\u00e9meux de Bourgogne with black truffles ripened by us,
    raisin and walnut bread
    ~
    Mango and Passion Fruit Cream Puffs
    Coconut Sorbet
    ~
    Fancies
    <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>

    [\/vc_column_inner][\/vc_row_inner]
    [\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16714″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”bongo2menu”]
    [vc_column_text css=””]<\/p>\n

    Exception Bongo Menu<\/h2>\n

    not available for Vanlentine’s Day<\/em><\/p>\n

    [\/vc_column_text]

    [\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column]
    Spring 2026<\/h2><\/div>[vc_row_inner el_class=”nohide”][vc_column_inner]\r\n\t\t\t\t
    \r\n\t\t\t\t\t\"\"\r\n\t\t\t\t\t
    \r\n\t\t\t\t\t\t

    <\/h3>\r\n\t\t\t\t\t\t

    <\/h5>\r\n\t\t\t\t\t\t

    Amuse-bouches
    ~
    Beef carpaccio Truffe Noire style, grated black truffle
    OR
    Warm salad with mushrooms, Pink Fir Apples, asparagus,
    hazelnuts and parmesan cheese, grated black truffle
    ~
    \u201cEclats de diamant noir en surprise\u201d:
    Ravioli stuffed with slices of truffle and celeries
    ~
    Veal fillet Rossini-style with a spring garnish
    ~
    Hot souffl\u00e9 with roasted Piedmont hazelnuts, Frangelico sabayon
    ~
    Fancies
    <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>

    [\/vc_column_inner][\/vc_row_inner]
    [\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

    [vc_row row_type=”3″ blox_image=”8726″ page_title=”page-title-x” blox_dark=”true”][vc_column][vc_row_inner][vc_column_inner][vc_column_text css=”.vc_custom_1767881597977{padding-right: 25% !important;padding-left: 25% !important;}”] The Menu   We offer a generous gastronomic experience, where each course provides portions designed to fully satisfy our guests, while maintaining the finesse and elegance of fine dining. [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=”2″ blox_bgcolor=”#f7f7f7″][vc_column][vc_row_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css=””] To offer you an exceptional culinary experience, we present the latest seasonal edition of our Diamond Menu, refreshed every two to three months. This menu highlights the finest seasonal ingredients, carefully selected for their quality and freshness. Our \u00e0 la carte dishes also evolve at the same pace, ensuring creativity and refinement in every plate. Of course, our renowned Privilege Menu remains available for lovers of timeless classics. Vegetarian and vegan options are available. [\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=”1\/2″ el_id=”diamondmenu”][\/vc_column_inner][vc_column_inner width=”1\/2″ el_id=”privilegemenu”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column el_id=”alacarte”][vc_row_inner el_class=”nohide”][vc_column_inner width=”1\/2″][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”17967″ img_size=”medium” alignment=”center”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column el_id=”dessert”][vc_row_inner el_class=”nohide”][vc_column_inner width=”1\/2″][vc_single_image image=”17879″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16713″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”weekmenu”][vc_column_text] Weekday lunch Available every lunchtime from Tuesday to Friday 50,00 Euros [\/vc_column_text][\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column][vc_column_text] Chef’s inspired 3-course or 2-course menu with water and coffee 50\u20ac [\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”17640″ blox_dark=”true” blox_class=”nohide” parallax_speed=”7″][vc_column el_id=”youngmenu”][vc_column_text css=””] Young Gastronomes\u2019 Menu [\/vc_column_text][\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column][vc_column_text css=”.vc_custom_1749679830987{margin-right: 100px !important;margin-left: 100px !important;}”] The Truffe Noire offers a special \u2018Young Gastronomes\u2019 menu at 97 \u20ac for young people up to the age of 30.   Practical information: Each guest must be aged up to 30. Except public holidays and Valentine’s day 4-course menu with one glass of prosecco, 3 glasses of wine, one water and coffee\/tea included. By reservation and presentation of identity card(s). [\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16715″ blox_dark=”true” blox_class=”nohide” parallax_speed=”7″][vc_column el_id=”bongomenu”][vc_column_text css=””] Bongo & Wonderbox Menu not available for Vanlentine’s Day [\/vc_column_text][\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column][vc_row_inner el_class=”nohide”][vc_column_inner][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16714″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”bongo2menu”][vc_column_text css=””] Exception Bongo Menu not available for Vanlentine’s Day [\/vc_column_text][\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column][vc_row_inner el_class=”nohide”][vc_column_inner][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-24742","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages\/24742","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/comments?post=24742"}],"version-history":[{"count":7,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages\/24742\/revisions"}],"predecessor-version":[{"id":28446,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages\/24742\/revisions\/28446"}],"wp:attachment":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/media?parent=24742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}