{"id":144922,"date":"2025-03-20T10:26:36","date_gmt":"2025-03-20T09:26:36","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/letang-du-moulin\/"},"modified":"2025-04-15T07:40:42","modified_gmt":"2025-04-15T05:40:42","slug":"letang-du-moulin","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/etablissement\/letang-du-moulin\/","title":{"rendered":"L'\u00c9tang du Moulin"},"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-144922","etablissement","type-etablissement","status-publish","hentry","type-etablissement-exceptional-table","type-etablissement-gastronomic-cooking"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":["AJI","VIP"],"etoile_michelin":["1","1_green"],"titre_presentation":"Modern, refined cuisine  ","presentation":"L'\u00c9tang du Moulin welcomes you to either the Michelin-starred 1* Gastronomic Restaurant for the past 20 years, or the traditional Bistrot Restaurant.\n\nIn the kitchen, Chef Jacques Barnachon and his Brigade Blanche, and in the dining room, Sandrine Boissenin, his sister with her Brigade Noire, are there to help you discover and appreciate their friendly, gastronomic universe, and their exceptional surroundings.\n\nThe establishment is located in Bonn\u00e9tage in the Doubs (25), in the heart of a 45-hectare private park on the edge of Switzerland in the Pays Horloger region between Pontarlier, Montb\u00e9liard, Besan\u00e7on and Neuch\u00e2tel.","types_prestation":false,"photo":118665,"photo_bis":118672,"photo_3":118678,"adresse":{"address":"5 Chem. de l'Etang du Moulin, Bonn\u00e9tage, France","lat":47.1976826,"lng":6.721454,"zoom":7,"place_id":"ChIJf0QLceb2jUcR0LkJVG6HsmQ","name":"5 Chem. de l'Etang du Moulin","street_number":5,"street_name":"Chemin de l'Etang du Moulin","street_name_short":"Chem. de l'Etang du Moulin","city":"Bonn\u00e9tage","state":"Bourgogne-Franche-Comt\u00e9","post_code":25210,"country":"France","country_short":"FR"},"horaires":"","tel":"","boutons":[{"title":"Website","link":"https:\/\/www.etang-du-moulin.com\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"Jacques Barnachon had no desire to be a chef, but allowed himself to be bewitched by the magic. For over thirty years, he has steadfastly managed L'\u00c9tang du Moulin, a bastion of gastronomy in Bonn\u00e9tage, Doubs, awarded seventeen consecutive Michelin stars. \n\nWith culinary competitions, internships and collaborations of all kinds, working with foie gras to the point of winning the Masse trophy, Jacques Barnachon has made L'\u00c9tang du Moulin a landmark in \"haute cuisine\". With a passion for Asia, he accompanied the development of La Saison in Hong Kong, cooked in Madagascar, became General Secretary of the Euro Toques association created by Paul Bocuse, and campaigned tirelessly for quality, local food products. \n\nHis remarkably inventive dishes never forget the terroir that supports them, nor the season that welcomes them. In a quest for harmony that treats each dish like a masterpiece, Jacques Barnachon likes to combine river and sea fish, meat and game, with vegetables from his kitchen garden. An artist and ambassador of Franche-Comt\u00e9 taste, he follows the world in a constant, gourmet quest for coherence and inventiveness.  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