{"id":144923,"date":"2025-03-20T10:27:30","date_gmt":"2025-03-20T09:27:30","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/frederic-doucet\/"},"modified":"2025-04-15T07:40:38","modified_gmt":"2025-04-15T05:40:38","slug":"frederic-doucet","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/frederic-doucet\/","title":{"rendered":"Fr\u00e9d\u00e9ric Doucet"},"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-144923","etablissement","type-etablissement","status-publish","hentry","type-etablissement-exceptional-table","type-etablissement-gastronomic-cooking"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":["VIP"],"etoile_michelin":["1"],"titre_presentation":"A unique experience in the Charollais region","presentation":"During a stay at Maison DOUCET, near Paray-le-Monial, I invite you to take the time to experience and reconnect with this strong, unspoilt nature.\n\nChef Doucet's philosophy has guided the new decor of the restaurant: light tones of beige and white create a sober, elegant setting. Here, in the heart of the village of Charolles, a breeze of calm and well-being blows in, enhanced by rays of natural light. In the evening, discreet lighting reveals the intimacy of the setting. The tableware also combines light tones. A decorative piece from the Charolles earthenware factory adorns each table, with a delicate touch.    \n\nIn fine weather, the restaurant's terrace provides a peaceful, cosy setting for your tastings. The stone walls reveal their charm, and the kiwi trees provide natural shade from which to enjoy a gourmet break. \n\nAnd if you'd like to offer your colleagues or loved ones a peaceful, gourmet experience, Restaurant Fr\u00e9d\u00e9ric Doucet is the perfect place to organize your business meals and dinners, seminars or personal celebrations in Burgundy.","types_prestation":false,"photo":119436,"photo_bis":119423,"photo_3":119430,"adresse":{"address":"Restaurant Fr\u00e9d\u00e9ric Doucet, Avenue de la Lib\u00e9ration, Charolles, France","lat":46.4334531,"lng":4.275095200000001,"zoom":7,"place_id":"ChIJFRoL5qbq80cRkz195RCgeIY","name":"Restaurant Fr\u00e9d\u00e9ric Doucet","street_number":2,"street_name":"Avenue de la Lib\u00e9ration","street_name_short":"Av. de la Lib\u00e9ration","city":"Charolles","state":"Bourgogne-Franche-Comt\u00e9","post_code":71120,"country":"France","country_short":"FR"},"horaires":"Monday: Closed\nTuesday: Closed\nWednesday: 12:15 - 13:30, 19:30 - 20:30\nThursday: 19:30 - 20:30\nFriday: 12:15 - 13:30, 19:30 - 20:30\nSaturday: 12:15 - 13:30, 19:30 - 20:30\nSunday: 12:15 - 13:30","tel":"03 85 24 11 32","boutons":[{"title":"Website","link":"https:\/\/maison-doucet.com\/fr\/restaurant.html"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"I left home to attend the Grenoble hotel school, Lesdigui\u00e8res. With my diploma in hand, I joined Pierre ORSI's establishment in Lyon: a year and a half spent working with a demanding, rigorous and passionate chef. After the army, I discovered the world of Paul BOCUSE in Lyon, then joined Troisgros, in Roanne, for two years.  \n\nIt was on the strength of these enriching experiences with renowned chefs that I came back to work with my parents. I was 24 and thinking about leaving again, but everything tied me to the Charollais region. I stayed and learned from them every aspect of running a restaurant.  \n\nWhen they retired, and with the unfailing support of my wife Anne by my side, who supports me, advises me and surrounds me with her energy, I bought the establishment in 2007, where I share with you my love for this generous and authentic region, discovering my culinary universe in a warm and elegant home...","image":119414}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/144923","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=144923"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/144923\/revisions"}],"predecessor-version":[{"id":152148,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/144923\/revisions\/152148"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media?parent=144923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}