1.0Food and Goodhttps://foodandgood.fr/en/rich600338<blockquote class="wp-embedded-content" data-secret="OFf0n6mNrT"><a href="https://foodandgood.fr/en/press-release-foodgood-spring-2025/">Press release <br> food&good Spring 2025</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://foodandgood.fr/en/press-release-foodgood-spring-2025/embed/#?secret=OFf0n6mNrT" width="600" height="338" title="“Press release <br> food&good Spring 2025” — Food and Good" data-secret="OFf0n6mNrT" 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/2025/03/communique-de-presse-printemps-2025-1.jpg13041830Food and Good, Alsace's quarterly magazine of gastronomy and tourism, is back with a new issue scheduled for April 2025. Available at newsstands throughout Alsace, and at railway stations and airports in France, Belgium and Luxembourg. In this spring edition, we're highlighting the amusement and entertainment parks in Alsace and the Black Forest. We're offering an exceptional carte blanche to Michelin-starred chef Chatchai Klanklong, who will share his vision of the season through exclusive recipes and gourmet inspirations, blending the fusion of modern French and Thai cuisine. Find out more about our recommendations for the region's best culinary addresses.