{"id":144856,"date":"2024-09-20T09:38:31","date_gmt":"2024-09-20T07:38:31","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/la-table-de-chaintre\/"},"modified":"2024-09-20T09:38:31","modified_gmt":"2024-09-20T07:38:31","slug":"la-table-de-chaintre","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/la-table-de-chaintre\/","title":{"rendered":"La table de Chaintr\u00e9"},"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-144856","etablissement","type-etablissement","status-publish","hentry","type-etablissement-gastronomic-cooking"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"La Table de Chaintre in the heart of the vineyards, 10 minutes from M\u00e2con","presentation":"A delightful address on the church square of a village nestled between two hills of the M\u00e2connais vineyard, La Table de Chaintr\u00e9 opens onto an exceptional surrounding nature. The restaurant, housed in a charming stone house, offers a refined and warm setting, ideal for an immersive culinary experience. The wine list, particularly rich, highlights biodynamic and natural references.  \n\nIn this village stone house with a refined and warm decor, S\u00e9bastien and Floriane Grospellier offer you a cuisine of products, prepared according to the market, throughout the seasons.\n\nThey invite you to travel through their culinary universe, combining unique flavors and local colors.","types_prestation":false,"photo":null,"photo_bis":119333,"photo_3":119340,"adresse":{"address":"La Table de Chaintr\u00e9, Place du Luminiaire, Chaintr\u00e9, France","lat":46.26042510000001,"lng":4.7602351,"zoom":7,"place_id":"ChIJj05vs59680cRj1KFxiZ8dTY","name":"La Table de Chaintr\u00e9","street_number":72,"street_name":"Place du Luminiaire","street_name_short":"Pl. du Luminiaire","city":"Chaintr\u00e9","state":"Bourgogne-Franche-Comt\u00e9","post_code":71570,"country":"France","country_short":"FR"},"horaires":"Monday: Closed\nTuesday: Closed\nWednesday: 12:15 \u2013 13:00, 20:00 \u2013 21:00\nThursday: 12:15 \u2013 13:00, 20:00 \u2013 21:00\nFriday: 12:15 \u2013 13:00, 20:00 \u2013 21:00\nSaturday: 12:15 \u2013 13:00, 20:00 \u2013 21:00\nSunday: 12:15 \u2013 13:00","tel":"03 85 32 90 95","boutons":[{"title":"Website","link":"https:\/\/www.latabledechaintre.com\/fr\/?utm_source=My%20Business"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"As a teenager, he was adamant, he wanted to be a cook, period. To make it his profession, the middle schooler enrolled in the hotel school of Poligny (Jura): the key that opened the doors of the prestigious H\u00f4tel de Paris in Monaco. In 1994, he entered the Grill as a commis, his eyes full of stars. After completing his military service in the kitchen in 1996, he continued at the Ch\u00e2teau de F\u00e8re (Aisne), then at the Domaine de Rochevilaine in Billiers (Morbihan), where he moved up the ranks, becoming chef de partie.   \n\nWith these experiences under his belt, S\u00e9bastien Grospellier returned to his native Vosges and joined the brigade of Jean-Paul Jeunet in Arbois (Jura). After imparting his knowledge, the chef kindly advised him to go elsewhere, to the restaurant La Pyramide in Vienne (Is\u00e8re), to enrich his skills. The sous chef took the lesson to heart. After following these recommendations, he went on to work with one of the greatest: Bernard Loiseau in Saulieu (C\u00f4te-d'Or), from 2002 to 2004.   \n\nHe left the master for the Auberge des Adrets, located in Fr\u00e9jus (Var). It was written that he would meet his future wife and associate, Floriane, with whom he went to settle in Lisbon in 2005. S\u00e9bastien Grospellier then took command of the kitchens at the Four Seasons and flourished completely.  \n\nA few weeks later, S\u00e9bastien and Floriane packed their bags, heading for Chaintr\u00e9! In 2007, the couple took over this small country house nestled in the middle of the vineyards. The chef offers a tasting menu that changes every Tuesday depending on what he finds at his local suppliers. This beneficial technique earned him 3 toques and the title of Grand de Demain in 2011.   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