{"id":32222,"date":"2022-11-15T09:42:38","date_gmt":"2022-11-15T08:42:38","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/the-old-forge\/"},"modified":"2024-06-14T14:22:29","modified_gmt":"2024-06-14T12:22:29","slug":"the-old-forge","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/the-old-forge\/","title":{"rendered":"La Vieille Forge"},"excerpt":{"rendered":"","protected":false},"author":13,"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-32222","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":520,"id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"When winter comes","presentation":"In a beautiful fifteenth century house brought up to date, La Vieille Forge knows how to stand the test of time while remaining firmly anchored in the present. The award-winning chef Laurine Gutleben offers you her winter products: sweetbreads, semi-cooked foie gras and organic vegetables from the Barlin farm in Fr\u00e9land. The chef also signs a dessert with Alsace honey, greed and seasonal benefits. In agreement, the wine list presents several hundred references, some of which can be tasted by the glass thanks to the CORAVIN system.\n\nFor 5 years, their daughter Laurine was trained by Olivier Nasti, Meilleur Ouvrier de France, at the gastronomic Restaurant du Chambard, now renamed \"La Table d'Olivier\" 2* Michelin.\n\nToday, surrounded by her partner Antoine, sommelier Wilfried, second-in-command Arnaud and Chlo\u00e9 and Noha, Laurine brings you a modern, creative and gastronomic cuisine, using fresh, seasonal produce.","types_prestation":false,"photo":35248,"photo_bis":35252,"photo_3":82314,"adresse":{"address":"Restaurant La Vieille Forge Colmar Kaysersberg, Rue des \u00c9coles, Kaysersberg, France","lat":48.138752,"lng":7.262333099999999,"zoom":7,"place_id":"ChIJAVJMaOVgkUcRsU0tuSyViEM","name":"Restaurant La Vieille Forge Colmar Kaysersberg","street_number":1,"street_name":"Rue des \u00c9coles","city":"Kaysersberg","state":"Grand Est","post_code":68240,"country":"France","country_short":"FR"},"horaires":"Monday: Closed\nTuesday: 12:00 - 13:30, 19:00 - 20:00\nWednesday: 12:00 - 13:30, 19:00 - 20:00\nThursday: 12:00 - 13:30, 19:00 - 20:00\nFriday: 12:00 - 13:30, 19:00 - 20:00\nSaturday: 12:00 - 13:30, 19:00 - 20:00\nSunday: Closed","tel":"03 89 47 17 51","boutons":[{"title":"Website","link":"https:\/\/vieilleforge-kb.com\/"},{"title":"good gifts","link":"https:\/\/aji-box.com\/-\/restaurant-la-vieille-forge\/"},{"title":"La Carte","link":"https:\/\/vieilleforge-kb.com\/#la-carte"},{"title":"","link":""}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"","image":""}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/32222","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\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/comments?post=32222"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/32222\/revisions"}],"predecessor-version":[{"id":40947,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/32222\/revisions\/40947"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media\/35248"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media?parent=32222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}