{"id":31233,"date":"2022-03-18T17:53:52","date_gmt":"2022-03-18T16:53:52","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/gallic\/"},"modified":"2024-06-07T06:04:59","modified_gmt":"2024-06-07T04:04:59","slug":"gallic","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/gallic\/","title":{"rendered":"Le Gaulois <br> La Table de J\u00e9r\u00f4me Paquin"},"excerpt":{"rendered":"","protected":false},"author":1,"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-31233","etablissement","type-etablissement","status-publish","has-post-thumbnail","hentry","type-etablissement-french-cuisine","type-etablissement-gastronomic-cooking","type-etablissement-gift-vouchers"],"acf":{"id_eta_scn":"","id_app_foodandgood":494,"id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"Very close to the Michelin star with J\u00e9r\u00f4me Paquin in Bartenheim","presentation":"Spend a pleasant moment around a gastronomic meal at the restaurant Le Gaulois which makes sure to use raw and seasonal products.\n\nThe self-taught Chef J\u00e9r\u00f4me Paquin has converted the family brasserie Le Gaulois into a gastronomic restaurant. Already a <u>Master Restaurateur<\/u> , he does everything possible to win the Michelin star. Its dishes made from local or labeled products are creatively developed around colors and shapes for the pleasure of the eyes, and tastes and textures, for the pleasure of the mouth.","types_prestation":false,"photo":10898,"photo_bis":3031,"photo_3":53436,"adresse":{"address":"La table de J\u00e9r\u00f4me PAQUIN - Le Gaulois restaurant gastronomique entre B\u00e2le et Mulhouse, Rue du G\u00e9n\u00e9ral de Gaulle, Bartenheim, France","lat":47.6357611,"lng":7.4758882,"zoom":7,"place_id":"ChIJs4Rp7Z69kUcRFB6xEVS4KpI","name":"La table de J\u00e9r\u00f4me PAQUIN - Le Gaulois restaurant gastronomique entre B\u00e2le et Mulhouse","street_number":8,"street_name":"Rue du G\u00e9n\u00e9ral de Gaulle","city":"Bartenheim","state":"Grand Est","post_code":68870,"country":"France","country_short":"FR"},"horaires":"Monday: Closed\nTuesday: 12:00 - 14:30, 19:00 - 21:30\nWednesday: 12:00 - 14:30, 19:00 - 21:30\nThursday: 12:00 - 14:30\nFriday: 12:00 - 14:30, 19:00 - 21:30\nSaturday: 19:00 - 21:30\nSunday: 12:00 - 14:30","tel":"03 89 70 71 84","boutons":[{"title":"Website","link":"https:\/\/www.legaulois-bartenheim.fr\/"},{"title":"Menus","link":"https:\/\/aji-box.com\/-\/restaurant-le-gaulois\/#gastronomie"},{"title":"Gift Vouchers","link":"https:\/\/aji-box.com\/-\/restaurant-le-gaulois\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"<h2>A gourmet restaurant in the big leagues<\/h2>\n<span style=\"font-weight: 400;\">The member of the Culinary College of France and the <a href=\"https:\/\/www.chefs-alsace.fr\">Federation of Chefs of Alsace<\/a> has seen his style assert itself. Especially with very personal dishes such as pork belly prepared for 72 hours, marinated, smoked, grilled then confit. In 2020, despite the context, the room occupancy rate of the gastronomic restaurant in Bartenheim was very satisfactory. The consequent embellishment works have been completed, transforming the place into a real top-of-the-range restaurant in accordance with the vision of the Chef who continues to aim for the star.<\/span>","image":3025},{"title":"","text":"<h2>The art of visual and taste balance in Bartenheim<\/h2>\nAt the gastronomic restaurant in Bartenheim, the dishes are beautiful, worked with finesse respecting a memorable visual and taste balance. On the menu, the descriptions of the dishes leave no doubt about the contents of the plate and we are already transported by the flavors.\n\nDepending on the season, you may have the opportunity to taste hare \u00e0 la royale, or scallops roasted in butter, with a duo of parsnips in mousseline and in a salt crust, and a duo of lacto-fermented onions and emulsion. Or you will be surprised by original dishes such as \u201ceverything from a tarte flamb\u00e9e except the appearance\u201d: cottage cheese mousse in infusion, onion pickles, bacon bits to taste with sticks of tarte flamb\u00e9e.","image":3017},{"title":"","text":"<div class=\"et_pb_module et_pb_text et_pb_text_12 et_pb_text_align_left et_pb_bg_layout_light\">\n<div class=\"et_pb_text_inner\">\n<h2>A mixture of freshness<\/h2>\n<\/div>\n<\/div>\n<div class=\"et_pb_module et_pb_text et_pb_text_13 et_pb_text_align_left et_pb_bg_layout_light et_had_animation\">\n<div class=\"et_pb_text_inner\">\n\nIn this fine springtime, take advantage of their current menu with the \"Souvenir d'enfance\" dish: risotto-style ham and coquillettes, enhanced by a free-range egg cooked at \"65\u00b0C\", roasted onion and rind emulsion, truffles.\n\nFor dessert, let yourself be tempted by the \u201cTea time\u201d which is a rolled brioche filled with condensed milk and nuts, fermented milk mousse, baking powder, walnut ice cream.\n\n<\/div>\n<\/div>","image":""}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/31233","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/comments?post=31233"}],"version-history":[{"count":2,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/31233\/revisions"}],"predecessor-version":[{"id":77267,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/31233\/revisions\/77267"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media\/10898"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media?parent=31233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}