{"id":144839,"date":"2024-09-18T15:00:38","date_gmt":"2024-09-18T13:00:38","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/the-chefs-table-la-rotisserie-du-chambertin\/"},"modified":"2024-09-18T15:00:38","modified_gmt":"2024-09-18T13:00:38","slug":"the-chefs-table-la-rotisserie-du-chambertin","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/the-chefs-table-la-rotisserie-du-chambertin\/","title":{"rendered":"La Table d'H\u00f4tes- La R\u00f4tisserie Du Chambertin"},"excerpt":{"rendered":"","protected":false},"author":14,"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-144839","etablissement","type-etablissement","status-publish","hentry","type-etablissement-gastronomic-cooking"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"Burgundian Gastronomy","presentation":"La R\u00f4tisserie du Chambertin, in Gevrey, a magnificent 18th-century building, is an enchanting interlude for all those who cross the threshold of this universe imbued with authentic cuisine and products meticulously selected by its chef Thomas Collomb.\n\nChef Thomas Collomb and his entire team will introduce you to fresh and organic cuisine, made from ingredients sourced from the Dijon market.\n\nThomas and Lucie Collomb \u2013 chef and managers \u2013 have made this place the meeting point for lovers of good cuisine.\n\nThomas and his team take great pride in working with local producers who are committed, like them, to respecting nature and our environment.","types_prestation":false,"photo":null,"photo_bis":118320,"photo_3":118326,"adresse":{"address":"R\u00f4tisserie du Chambertin - H\u00f4tel & Restaurant, Rue du Chambertin, Gevrey-Chambertin, France","lat":47.22414149999999,"lng":4.969546899999999,"zoom":7,"place_id":"ChIJg06e49-a8kcRFaNTUYXiW14","name":"R\u00f4tisserie du Chambertin - H\u00f4tel & Restaurant","street_number":6,"street_name":"Rue du Chambertin","city":"Gevrey-Chambertin","state":"Bourgogne-Franche-Comt\u00e9","post_code":21220,"country":"France","country_short":"FR"},"horaires":"","tel":"03 80 34 33 20","boutons":[{"title":"Website","link":"http:\/\/www.rotisserie-chambertin.com\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"Burgundy needs them so much! Figureheads, great chefs, spokespersons for this magnificent terroir. After the golden generation of Loiseau, Meneau, Lorain, Lameloise, Billoux, the landscape has naturally evolved. Some great establishments remain, but the region no longer has quite the same gastronomic aura. Fortunately, a new generation, perhaps less focused on prestige and more on the authenticity of the product and the season, is gradually reconquering these territories.    \n\nThomas Collomb is one of them. Deeply attached to his region, he has, over the course of twenty years, left his mark on a cuisine that is rooted yet unpretentious. We first knew him at his beginnings at La Cabotte in Nuits Saint-Georges before finding him again at La Maison des Cariatides which, a few years after David Zuddas, gave Dijon a new impetus. From this momentum, a style would emerge, Burgundian without blinkers or archaism, but always proud. Thanks to Thomas Collomb, new personalities would appear, such as Angelo Ferrigno following in his footsteps, or Sylvain Gauthey today.    ","image":118334}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/144839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement"}],"about":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/types\/etablissement"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/comments?post=144839"}],"version-history":[{"count":0,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/144839\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media?parent=144839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}