{"id":61125,"date":"2023-11-20T17:24:09","date_gmt":"2023-11-20T16:24:09","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/le-pot-detain\/"},"modified":"2024-09-23T15:24:25","modified_gmt":"2024-09-23T13:24:25","slug":"le-pot-detain","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/le-pot-detain\/","title":{"rendered":"Le Pot d'Etain"},"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-61125","etablissement","type-etablissement","status-publish","has-post-thumbnail","hentry","type-etablissement-french-cuisine","type-etablissement-gastronomic-cooking"],"acf":{"id_eta_scn":"","id_app_foodandgood":47,"id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"A warm, welcoming home!","presentation":"Located in the heart of Belfort's old town, Le Pot d'Etain is a restaurant that has been attracting gourmet connoisseurs and lovers of good food for decades. Founded over 50 years ago by Florence and Philippe Zeiger, this family-run establishment has preserved its authentic charm while evolving with contemporary culinary trends. Le Pot d'Etain takes its name from its historic building, which has retained its old-fashioned character despite the passing years. The restaurant is housed in an old house dating back to the 17th century, with exposed beams, stone walls and a warm atmosphere reminiscent of a bygone era. From the moment you step inside, you're enveloped by an ambience that's both elegant and intimate, where every detail testifies to respect for tradition and craftsmanship.","types_prestation":false,"photo":61108,"photo_bis":61112,"photo_3":120158,"adresse":{"address":"Le Pot d'Etain, Avenue de la R\u00e9publique, Danjoutin, Belfort, France","lat":47.6161343,"lng":6.859512,"zoom":7,"place_id":"ChIJL-Bz3sA8kkcRERrqMzoA6a4","name":"Le Pot d'Etain","street_number":4,"street_name":"Avenue de la R\u00e9publique","street_name_short":"Av. de la R\u00e9publique","city":"Danjoutin","state":"Bourgogne-Franche-Comt\u00e9","post_code":90400,"country":"France","country_short":"FR"},"horaires":"Monday: Closed Tuesday: 12:00 - 14:30, 19:00 - 23:00 Wednesday: 12:00 - 14:30, 19:00 - 23:00 Thursday: 12:00 - 14:30, 19:00 - 23:00 Friday: 12:00 - 14:30, 19:00 - 23:00 Saturday: 12:00 - 14:30, 19:00 - 23:00 Sunday: Closed","tel":"03 84 28 31 95","boutons":[{"title":"Website","link":"http:\/\/www.restaurant-potdetain.fr\/"},{"title":"Gift Vouchers","link":"https:\/\/aji-box.com\/-\/Le-Pot-d-Etain-Danjoutin\/"},{"title":"Menus","link":"https:\/\/restaurant-potdetain.fr\/images\/cartes\/menu-2023.pdf"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"Le Pot d'Etain's cuisine reflects its setting: authentic, refined and inspired by the region's culinary riches. The establishment's talented chefs, led by Florence Zeiger, make the most of local and seasonal produce to create tasty dishes that delight guests' taste buds. From traditional recipes revisited to contemporary creations, the Pot d'Etain menu offers an unforgettable taste journey through the flavors of Franche-Comt\u00e9 and beyond. One of the outstanding features of Pot d'Etain is the diversity of its menu. Whether you like fish or meat, you're sure to find what you're looking for in the restaurant's culinary delights. From fresh fish to tender, flavorful meats, each dish is prepared with care and expertise to deliver an unrivaled culinary experience. Customers are greeted with a smile and treated with special care, making every meal a pleasant and memorable experience. Whether for a romantic dinner, a meal with friends or a special celebration, Le Pot d'Etain offers the perfect atmosphere for sharing moments of happiness and indulgence.","image":61088},{"title":"","text":"\"Raymond Oliver passed on his passion for cooking to me. As a child, I used to watch him cook his recipes on television. He was a forerunner in this field\", recalls Philippe Zeiger.\nTo be sure he wanted to make a career of it, as a teenager he took a short training course at the restaurant Le Pot d'\u00c9tain, in Danjoutin (Territoire de Belfort).\nHe bought the establishment thirty years later.\nConvinced of his vocation, Philippe Zeiger enrolled at the Lyc\u00e9e H\u00f4telier in Luxeuil-les-Bains (Haute-Sa\u00f4ne).\nAt the age of 18, with a CAP and BEP in his pocket, he set off on an adventure to Germany, taking up his first position as a kitchen assistant at the Vater und Sohn in Stuttgart.\nBack in France, he embarked on a long tour of France's \"toqu\u00e9\" establishments: La Ferme de Mougins (Alpes-Maritimes), Le Prieur\u00e9 alongside Charles Plumex, in Thonon-les-Bains (Haute-Savoie), Jean Bardet's table in Jou\u00e9-l\u00e8s-Tours (Indre-et-Loire), Hostellerie de Levernois (C\u00f4te-d'Or) and Le Martinez, in Cannes.\nAt the end of 1994, he finished his course at Bernard Loiseau, in Saulieu, where he met Florence, his future wife, who was at the time half-chef de rang.\nUnder Patrick Bertron's management for five years, he wrote the menus and helped open the Parisian brasseries Tante Louise and Tante Marguerite.\nIn 1999, the couple moved to Ch\u00e2teau de Coudr\u00e9e, on the shores of Lake Geneva, where Philippe Zeiger took up his first position as head chef.\nSome time later, a supplier informed him that Gilles Blandin, a young Meilleur Ouvrier de France, was leaving the Armes de Champagne in L'\u00c9pine (Marne).\nAfter four years of loyal service in this 2-Toque restaurant, Philippe Zeiger learned that Le Pot d'\u00c9tain, where he took his first steps in the kitchen, was up for sale.\nIn 2008, he and his wife bought the restaurant and wrote a new culinary chapter.\n\"I wanted to differentiate myself from my colleagues. As my partner has Breton origins, I've always been keen to cook fish, razor clams or caviar, a nod to seafood.\" Gault&Millau named him Jeune Talent in 2010, awarding him 2, then 3 toques.            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