{"id":72818,"date":"2024-04-10T11:52:40","date_gmt":"2024-04-10T09:52:40","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/restaurant-chateau-r\/"},"modified":"2025-04-14T11:10:01","modified_gmt":"2025-04-14T09:10:01","slug":"restaurant-chateau-r","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/restaurant-chateau-r\/","title":{"rendered":"H\u00f4tel-Restaurant Ch\u00e2teau R"},"excerpt":{"rendered":"<p>Ghulam Mirany arrived in France at the age of 16. He studied accountancy and management in Tours and Mulhouse, before moving into a variety of sectors, including real estate, agri-food and viticulture.<\/p>\n","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-72818","etablissement","type-etablissement","status-publish","has-post-thumbnail","hentry","type-etablissement-gastronomic-cooking","type-etablissement-sleep"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"The start of great gastronomy","presentation":"As soon as you walk through the doors of Ch\u00e2teau R, you're greeted by a warm and elegant atmosphere. Traditional Alsatian architecture blends harmoniously with contemporary decor, creating a unique and refined atmosphere. The large windows let in natural light, offering stunning views of the surrounding vineyards, adding to the overall sensory experience.\n\nGhulam Mirany, who arrived in France at the age of 16, embarked on a diversified career path, working in the real estate, agri-food and wine-growing sectors after studying accounting and management in Tours and Mulhouse. One of his flagship projects was the renovation of the former Petit Wettolsheim, located between the Trois Ch\u00e2teaux and Ch\u00e2teau du Hohlandsbourg, which he transformed into Ch\u00e2teau R, taking the initial from Ch\u00e2teau de Reichenstein in Kientzheim, which he owns.\n\nIn a harmony of contrasts without false note, the modern signature of the new restaurant enhances the charm of the house. Chef Antony Djemaa, assisted by Maxime Lebon, pastry chef Camille Besson and sommelier St\u00e9phane Gonella, draw their inspiration from the magic and prestige of the site to express their creativity through refined gastronomy. Their cuisine, based on fresh, seasonal produce, goes perfectly with the region's exceptional wines. Their ultimate ambition: to win a Michelin star, a true consecration of their talent and passion for the culinary arts.","types_prestation":false,"photo":66128,"photo_bis":96816,"photo_3":96798,"adresse":{"address":"H\u00f4tel - Restaurant du Ch\u00e2teau R, Route d'Eguisheim, Wettolsheim, France","lat":48.0575458,"lng":7.307034600000001,"zoom":7,"place_id":"ChIJ24NwKaJlkUcRw4O07-q4SRw","name":"H\u00f4tel - Restaurant du Ch\u00e2teau R","street_number":57,"street_name":"Route d'Eguisheim","street_name_short":"Rte d'Eguisheim","city":"Wettolsheim","state":"Grand Est","post_code":68920,"country":"France","country_short":"FR"},"horaires":"Monday: Closed\nTuesday: Closed\nWednesday: 11:00 - 14:00, 18:00 - 21:00\nThursday: 11:00 - 14:00, 18:00 - 21:00\nFriday: 11:00 - 14:00, 18:00 - 21:00\nSaturday: 11:00 - 14:00, 18:00 - 21:00\nSunday: 11:00 - 15:00","tel":"03 89 80 80 80","boutons":[{"title":"Website","link":"https:\/\/www.chateau-r.fr\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"Ch\u00e2teau R's cuisine reflects its setting: both classic and modern, with a touch of boldness. The chef, renowned for his creativity and expertise, uses local and seasonal produce to create dishes that awaken the taste buds and delight the senses. Each plate is a work of culinary art, carefully presented and precisely crafted.\n\nThe Ch\u00e2teau R menu offers a varied selection of dishes reflecting the region's rich gastronomic heritage. Whether you like meat, fish or vegetarian dishes, you're sure to find what you're looking for among the various options on offer. Dishes are enhanced by innovative flavor combinations and impeccable cooking techniques, offering an exceptional taste experience with every bite.","image":66140},{"title":"","text":"Mr. Mirany, in collaboration with renowned Alsatian winemakers, launched his own wine brand, CH\u00c2TEAU R, in 2018. His estate has Grands Crus vineyards in Kientzheim, Turckheim and Wettolsheim, managed organically and tended by horses. The emphasis is on terroir rather than grape variety, with low yields per hectare to preserve the Alsatian terroir. At the same time, the estate owns Les Bulles de Marrakech in partnership with Jean-Marc and Annick Buecher, organizing international culinary events on Tuesdays, offering a unique taste experience.","image":75035}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/72818","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=72818"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/72818\/revisions"}],"predecessor-version":[{"id":75044,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/72818\/revisions\/75044"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media\/66130"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media?parent=72818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}