{"id":87776,"date":"2024-05-04T07:08:26","date_gmt":"2024-05-04T05:08:26","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/bizkot\/"},"modified":"2024-07-02T15:03:04","modified_gmt":"2024-07-02T13:03:04","slug":"bizkot","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/de\/bizkot\/","title":{"rendered":"Bizkot"},"excerpt":{"rendered":"","protected":false},"author":4,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"beyondwords_generate_audio":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"class_list":["post-87776","etablissement","type-etablissement","status-publish","hentry","type-etablissement-backer"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"Franz\u00f6sische Tradition","presentation":"Laurent Sanchez ist nicht zuf\u00e4llig hier gelandet. Der Geruch von Brot, Kindheitserinnerungen, aber auch sch\u00f6ne berufliche Begegnungen haben bei Laurent Sanchez den Wunsch geweckt, diesen Beruf auszu\u00fcben.\n\nEr hat 15 Jahre lang bei gro\u00dfen Namen der franz\u00f6sischen Gastronomie gearbeitet, ist aber auch um die Welt gereist und hat mit leidenschaftlichen B\u00e4ckerei- und Konditoreifachleuten zusammengearbeitet, um sich eine solide Erfahrung anzueignen. Laurent Sanchez absolvierte seine Ausbildung bei der Marine auf der BAP Jules Verne, die im Indischen Ozean stationiert war. Patrick Bourgade und Christian Vabret MOF B\u00e4cker.\n\nEr hat verschiedene Fortbildungslehrg\u00e4nge am Institut National de la Boulangerie und verschiedene Lehrg\u00e4nge bei els\u00e4ssischen B\u00e4ckern absolviert und ist seit 2013 Mitglied im Club Prosper Montagne. Er hat an zahlreichen nationalen und regionalen Wettbewerben teilgenommen und wurde 2015 von Gault et Millau unter den 100 besten B\u00e4ckereien Frankreichs zum Coup de Coeur Artisan gew\u00e4hlt.\n\nBei Olivier Nasti (MOF 2007) entstand der Plan, f\u00fcnf Jahre lang der Leiter und Chefb\u00e4cker der B\u00e4ckerei C\u00f4t\u00e9 Four in Colmar zu werden.","types_prestation":false,"photo":null,"photo_bis":87761,"photo_3":87767,"adresse":{"address":"Bizkot, 2 Bd du Champ de Mars, 68000 Colmar, France","lat":48.0779011,"lng":7.354265700000001,"zoom":7,"place_id":"ChIJwyujAIVlkUcRDmXaXaxjWts","name":"Bizkot","street_number":2,"street_name":"Boulevard du Champ de Mars","street_name_short":"Bd du Champ de Mars","city":"Colmar","state":"Grand Est","post_code":68000,"country":"France","country_short":"FR"},"horaires":"Montag: 07:30 - 18:30\nDienstag: 07:30 - 18:30\nMittwoch: Geschlossen\nDonnerstag: 07:30 - 18:30\nFreitag: 07:30 - 18:30\nSamstag: 07:30 - 18:00\nSonntag: Geschlossen","tel":"03 89 41 84 74","boutons":[{"title":"Webseite","link":"https:\/\/www.bizkot.fr\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"","image":""}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/etablissement\/87776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/etablissement"}],"about":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/types\/etablissement"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/comments?post=87776"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/etablissement\/87776\/revisions"}],"predecessor-version":[{"id":87821,"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/etablissement\/87776\/revisions\/87821"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/de\/wp-json\/wp\/v2\/media?parent=87776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}