{"id":152158,"date":"2025-03-20T10:26:36","date_gmt":"2025-03-20T09:26:36","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/letang-du-moulin\/"},"modified":"2025-03-20T10:26:36","modified_gmt":"2025-03-20T09:26:36","slug":"letang-du-moulin","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/es\/letang-du-moulin\/","title":{"rendered":"L'\u00c9tang du Moulin"},"excerpt":{"rendered":"","protected":false},"author":14,"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-152158","etablissement","type-etablissement","status-publish","hentry","type-etablissement-cocina-gastronomica","type-etablissement-mesa-excepcional"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":["AJI","VIP"],"etoile_michelin":["1","1_green"],"titre_presentation":"Cocina moderna y refinada  ","presentation":"L'\u00c9tang du Moulin te da la bienvenida a su restaurante gastron\u00f3mico con una estrella Michelin 1* desde hace 20 a\u00f1os o a su restaurante Bistrot tradicional.\n\nEn la cocina, el Chef Jacques Barnachon y su Brigada Blanca, y en el comedor, Sandrine Boissenin, su hermana con su Brigada Negra, est\u00e1n a tu disposici\u00f3n para ayudarte a descubrir y apreciar su mundo gastron\u00f3mico acogedor y su entorno excepcional.\n\nEl restaurante est\u00e1 situado en Bonn\u00e9tage, en el Doubs (25), en el coraz\u00f3n de un parque privado de 45 hect\u00e1reas al borde de Suiza, en la regi\u00f3n del Pays Horloger, entre Pontarlier, Montb\u00e9liard, Besan\u00e7on y Neuch\u00e2tel.","types_prestation":false,"photo":118665,"photo_bis":118672,"photo_3":118678,"adresse":{"address":"5 Chem. de l'Etang du Moulin, Bonn\u00e9tage, France","lat":47.1976826,"lng":6.721454,"zoom":7,"place_id":"ChIJf0QLceb2jUcR0LkJVG6HsmQ","name":"5 Chem. de l'Etang du Moulin","street_number":5,"street_name":"Chemin de l'Etang du Moulin","street_name_short":"Chem. de l'Etang du Moulin","city":"Bonn\u00e9tage","state":"Bourgogne-Franche-Comt\u00e9","post_code":25210,"country":"France","country_short":"FR"},"horaires":"","tel":"","boutons":[{"title":"P\u00e1gina web","link":"https:\/\/www.etang-du-moulin.com\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"Jacques Barnachon no quer\u00eda ser cocinero, pero se dej\u00f3 hechizar por la magia. Desde hace m\u00e1s de treinta a\u00f1os, dirige con constancia y rigor L'\u00c9tang du Moulin, basti\u00f3n de la gastronom\u00eda en Bonn\u00e9tage, en la regi\u00f3n francesa del Doubs, galardonado con diecisiete estrellas Michelin consecutivas. \n\nCon concursos culinarios, cursos de formaci\u00f3n y colaboraciones en todos los \u00e1mbitos, trabajando con foie gras e incluso ganando el trofeo Masse, Jacques Barnachon ha hecho de L'\u00c9tang du Moulin un hito de la \"alta cocina\". Apasionado por Asia, ha acompa\u00f1ado el desarrollo de La Saison en Hong Kong, ha cocinado en Madagascar, se ha convertido en Secretario General de la asociaci\u00f3n Euro Toques creada por Paul Bocuse, y ha militado incansablemente en favor de los productos alimentarios de calidad y de origen local. \n\nSus platos de notable inventiva nunca olvidan la tierra de la que proceden ni la estaci\u00f3n en la que se sirven. En una b\u00fasqueda de la armon\u00eda que trata cada plato como una obra maestra, a Jacques Barnachon le gusta combinar pescado de r\u00edo y de mar, carne y caza con verduras de su huerto. Artista y embajador del sabor del Franco Condado, recorre el mundo en una b\u00fasqueda constante y gourmet de coherencia e inventiva.  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