1.0Food and Goodhttps://foodandgood.fr/en/rich600338<blockquote class="wp-embedded-content" data-secret="G9TBHjgu5K"><a href="https://foodandgood.fr/en/bio-lacoustic/">Bio l'Acoustic</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://foodandgood.fr/en/bio-lacoustic/embed/#?secret=G9TBHjgu5K" width="600" height="338" title="“Bio l'Acoustic” — Food and Good" data-secret="G9TBHjgu5K" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://foodandgood.fr/wp-includes/js/wp-embed.min.js </script> https://foodandgood.fr/wp-content/uploads/2024/04/food-and-good-bio-l-acoustique-07.jpg18001200Bio L'Acoustic, established in Sélestat in 2007 by André Gisselmann, is a pioneering restaurant offering 100% organic and vegetarian cuisine, reinventing French classics with plant-based alternatives such as seitan. Its commitment to local and seasonal produce is reflected in an evolving menu, offering an authentic culinary experience in an enchanting setting, notably on its terrace renowned for its picturesque charm.