{"id":62537,"date":"2023-12-13T16:59:26","date_gmt":"2023-12-13T15:59:26","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/restaurant-de-la-rive\/"},"modified":"2025-02-14T15:47:07","modified_gmt":"2025-02-14T14:47:07","slug":"restaurant-de-la-rive","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/restaurant-de-la-rive\/","title":{"rendered":"Restaurant de la Rive"},"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-62537","etablissement","type-etablissement","status-publish","has-post-thumbnail","hentry","type-etablissement-french-cuisine"],"acf":{"id_eta_scn":"","id_app_foodandgood":518,"id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"A burst of Franc-Comtois flavors","presentation":"Among the Restaurant de la Rive's must-try specialties are fried carp and perch, an emblematic dish that delights the taste buds of fresh fish lovers. Carefully prepared and lightly fried, this specialty is a real treat for the senses, accompanied by a touch of fresh lemon and homemade tartar sauce.\n\nMorel lovers will also be delighted by the selection of dishes featuring these delicate, fragrant mushrooms. Veal filet mignon with morel mushrooms is a symphony of flavors, where the tenderness of the meat combines with the richness of the morel mushrooms to create a dish of incomparable elegance. Similarly, the mushroom and morel crust is an ode to the bounty of the earth, with its crisp pastry enveloping a savory blend of saut\u00e9ed mushrooms and fresh morels.\n\nRooted in the region's culinary tradition, Restaurant de la Rive also offers regional specialties such as Montb\u00e9liard sausage, famous for its smoky flavor and distinctive taste. Accompanied by melting potatoes and homemade sauerkraut, this specialty is a true tribute to Franc-Comtois cuisine.\n\nFor an even more authentic experience, don't miss the salade comtoise \u00e0 la cancoillotte, a comforting dish that marries the sweet, creamy flavors of cancoillotte with the crunch of seasonal crudit\u00e9s. And for those with a more adventurous palate, fresh frogs' legs, available from March to April, are a gastronomic curiosity not to be missed.","types_prestation":false,"photo":62526,"photo_bis":62518,"photo_3":"","adresse":{"address":"Restaurant de la rive, Place de Boudry, Voujeaucourt, France","lat":47.4744834,"lng":6.7654277,"zoom":7,"place_id":"ChIJ3bAEdEURkkcRzzgMj4yR3f0","name":"Restaurant de la rive","street_number":7,"street_name":"Place de Boudry","street_name_short":"Pl. de Boudry","city":"Voujeaucourt","state":"Bourgogne-Franche-Comt\u00e9","post_code":25420,"country":"France","country_short":"FR"},"horaires":"Monday: 09:00 \u2013 14:00\nTuesday: 09:00 \u2013 14:00, 19:00 \u2013 22:00\nWednesday: 09:00 \u2013 14:00\nThursday: 09:00 \u2013 14:00\nFriday: 09:00 \u2013 14:00, 19:00 \u2013 22:00\nSaturday: 09:00 \u2013 14:00, 19:00 \u2013 22:00\nSunday: 09:00 \u2013 14:00","tel":"03 81 98 44 13","boutons":[{"title":"Website","link":"https:\/\/restaurant-de-la-rive.eatbu.com\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"","image":""},{"title":"","text":"","image":""},{"title":"","text":"","image":""}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/62537","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=62537"}],"version-history":[{"count":2,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/62537\/revisions"}],"predecessor-version":[{"id":133345,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/62537\/revisions\/133345"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media\/62526"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media?parent=62537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}