1.0Food and Goodhttps://foodandgood.fr/en/La Cuiller à Potrich600338<blockquote class="wp-embedded-content" data-secret="cWPJJ9xXnK"><a href="https://foodandgood.fr/en/la-cuiller-a-pot/">La Cuiller à Pot</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://foodandgood.fr/en/la-cuiller-a-pot/embed/#?secret=cWPJJ9xXnK" width="600" height="338" title="“La Cuiller à Pot” — Food and Good" data-secret="cWPJJ9xXnK" 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/2023/11/210436587_444817826947571_4356765631903761983_n.jpg1920591La Cuiller à Pot, founded by Grégory Reich and Pauline George in Strasbourg in 2010, offers an authentic culinary experience in tune with the seasons, with an ephemeral menu based on fresh produce and the chef's mood. Nestled in the picturesque Finkwiller district, this establishment combines contemporary charm and conviviality, also offering tailor-made events and oeno-gastronomic evenings in partnership with wine-maker Benoît de l'Oenosphère.