{"id":31699,"date":"2022-01-13T09:35:19","date_gmt":"2022-01-13T08:35:19","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/restaurant-pies-flame-and-co-kaysersberg\/"},"modified":"2024-06-07T15:26:51","modified_gmt":"2024-06-07T13:26:51","slug":"restaurant-pies-flame-and-co-kaysersberg","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/restaurant-pies-flame-and-co-kaysersberg\/","title":{"rendered":"Flamme & Co"},"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-31699","etablissement","type-etablissement","status-publish","has-post-thumbnail","hentry","type-etablissement-alsatian-cuisine"],"acf":{"id_eta_scn":"","id_app_foodandgood":392,"id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"The tarte flamb\u00e9e in all its forms","presentation":"Located in Kaysersberg, the restaurant Flamme & Co has made tarte flamb\u00e9e its specialty by making an original and surprising approach making the dish that we all know a real discovery.<\/span>\n\nAt Flamme & CO, Kaysersberg's restaurant, tartes flamb\u00e9es is not just another dish. But the one and only dish available comes in many different versions. <\/span>\n\nThey initially offer the classic versions with natural flamm\u00e9 (onions and smoked Alsatian peasant bacon) or flamm\u00e9 munster (carrot puree, Munster farmer of Orbey, mesclun with mustard and cumin). <\/span>\n\nThe restaurant then worked on finding garnishes using quality meats and fish. The chefs explored different horizons to offer refined flammekueches at the height of the restaurant. On the fish side, you will have the choice between the delicious salmon flamm\u00e9 (farmhouse cottage cheese with dill, diced salmon, sour sauce and nougatine) or the pike-perch flamm\u00e9e (sliced pikeperch fillet, leek fondue and sour sauce). <\/span>\n\nThen for meats, we find the Basque chicken flamm\u00e9e (chicken fillet marinated on a Basque base and stewed with peppers) and the tataki-style beef flamm\u00e9e (marinated Herdshire beef steak, vegetable julienne, ginger and straw apples).<\/span>\n\nA vegetarian flamm\u00e9e as well as sweet flamm\u00e9es are also available to enjoy a complete meal regardless of your preferences.<\/span>","types_prestation":false,"photo":11775,"photo_bis":5340,"photo_3":5344,"adresse":{"address":"Flamme and co, Rue du G\u00e9n\u00e9ral de Gaulle, Kaysersberg, France","lat":48.1384205,"lng":7.2656577,"zoom":7,"place_id":"ChIJZ9n36-VgkUcR3iVhxqLPp2k","name":"Flamme and co","street_number":4,"street_name":"Rue du G\u00e9n\u00e9ral de Gaulle","city":"Kaysersberg","state":"Grand Est","post_code":68240,"country":"France","country_short":"FR"},"horaires":"Monday: 12:00 - 14:00, 19:00 - 22:00\nTuesday: 12:00 - 14:00, 19:00 - 22:00\nWednesday: Closed\nThursday: Closed\nFriday: 12:00 - 14:00, 19:00 - 22:00\nSaturday: 12:00 - 14:00, 19:00 - 22:00\nSunday: 12:00 - 14:00, 19:00 - 22:00","tel":"03 89 47 16 16","boutons":[{"title":"Website","link":"https:\/\/www.flammeandco.fr\/?utm_source=Google&utm_medium=My%20Business"},{"title":"Card","link":"https:\/\/www.flammeandco.fr\/carte\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"

Local and respectful cuisine<\/h2>\nThe tartes flamb\u00e9es restaurant supports the \"made in Alsace\" and local trade. They share on their website the names of the many partners they have in the region. We see the farm of Schoultzbach Orbey, the near Colima\u00e7ons Orbey or the butcher Loebenguth Kaysersberg. But also the TradiP\u00e2te Obernai, Ad\u00e8s Krautergersheim, Pisciculture Guidat Orbey. Or the Clarisse Sigolsheim farm.<\/span>\n\nIt is thanks to their many years of experience that they have been able to look for the products where they are best. Their menu being composed only of a traditional Alsatian dish, they would not have had a clear conscience by paying tribute to Alsace without using local products. <\/span>\n\nThis is also the case for their drink. The restaurant offers a large number of drinks from local estates and breweries. Including the brewery Bisaigu\u00eb Kaysersberg, the domain Weinbach Kaysersberg, the Domaine Boxler Niedermorschwihr. Or Domaine Boot-Geyl Beblenheim, Domaine Kappler Ammerschwihr, Emmanuel Nasti wine merchant Sausheim. And finally the Dickely drinks S\u00e9lestat. <\/span>\n\nThe drinks are diverse and precisely selected to accompany the flammekueches to perfection. <\/span>","image":2793},{"title":"","text":"

The next generation of the tarte flamb\u00e9es restaurant in Kaysersberg<\/h2>\nAfter working alongside chef Olivier Nasti, Pierre and Yoan take over the reins of Flamme & Co. The original concept of the restaurant is to offer high-end flamm\u00e9e pies. <\/span>\n\nIt was in January 2019 that Olivier Nasti sold his restaurant Le Flamme and Co to Yoan Jacquet and Pierre Moiso, two former collaborators with whom he worked for several years. <\/span>\n\nYoan Jacquet was present at the opening of the Flamme & Co in 2006, a restaurant in which he worked with Olivier Nasti for 7 years. He kept a very good memory of it. He was recently looking for a business with his colleague Pierre Moiso. Olivier Nasti, the former owner of Flamme & Co accompanied them in their search to use his experience and advise them, especially for kitchen equipment. <\/span>\n\nThen during a conversation, the two colleagues tell him their wish to take over the Flame & Co and Olivier to accept. He had no intention of selling. But he decided to seize the opportunity given the complete confidence he has in Pierre and Yoan. And the fact that he wanted to devote himself full-time to his gourmet restaurant.<\/span>\n\nOlivier Nasti is delighted with this change because it is an example of successful succession. He bequeaths his company to his former employees who know the concept and who will continue it. He remains nearby to assist them and wishes them every success.<\/span>","image":5350},{"title":"","text":"

New products all year round<\/h2>\nThe tartes flamb\u00e9es restaurant in Kaysersberg is updated throughout the year. He partly changes his menu to enjoy seasonal products and organizes events at the restaurant to celebrate different times of the year. <\/span>\n\nTo celebrate its first year, for example, the restaurant has invited you to taste the pleasures of a sweet and savory buffet. To dance in a \"Great Gatsby\" atmosphere on the occasion of New Year's Eve.<\/span>\n\nThe good atmosphere is always there with the young owners who have now gained experience at the helm of the tarte flamb\u00e9es restaurant in Kaysersberg. They managed to convince customers from the first days and continue to innovate by using their creativity to update the map. So, do not hesitate to visit their website to consult the map and book to enjoy one of the best tartes flamb\u00e9es in the region.<\/span>","image":5348}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/31699","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=31699"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/31699\/revisions"}],"predecessor-version":[{"id":32008,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/31699\/revisions\/32008"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media\/11775"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media?parent=31699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}