{"id":43497,"date":"2022-11-15T09:42:38","date_gmt":"2022-11-15T08:42:38","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/la-vieja-fragua\/"},"modified":"2024-06-14T14:22:28","modified_gmt":"2024-06-14T12:22:28","slug":"la-vieja-fragua","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/es\/la-vieja-fragua\/","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-43497","etablissement","type-etablissement","status-publish","has-post-thumbnail","hentry","type-etablissement-cocina-francesa","type-etablissement-cocina-gastronomica","type-etablissement-vales-regalo"],"acf":{"id_eta_scn":"","id_app_foodandgood":520,"id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"Cuando llega el invierno","presentation":"En una hermosa casa del siglo XV actualizada y La Vieille Forge sabe c\u00f3mo resistir el paso del tiempo sin dejar de estar firmemente anclada en el presente. La galardonada chef Laurine Gutleben le ofrece sus productos de invierno: mollejas, foie gras semicocido y verduras org\u00e1nicas de la granja Barlin en Fr\u00e9land. El chef tambi\u00e9n firma un postre con miel de Alsacia, codicia y beneficios de temporada. De acuerdo, la carta de vinos presenta varios cientos de referencias, algunas de las cuales se pueden degustar por copa gracias al sistema CORAVI.\n\nDurante 5 a\u00f1os, su hija Laurine recibi\u00f3 formaci\u00f3n de Olivier Nasti, Meilleur Ouvrier de France, en el restaurante gastron\u00f3mico Chambard, ahora rebautizado como \"La Table d'Olivier\" 2* Michelin.\n\nHoy, rodeada de su socio Antoine, el sumiller Wilfried, el segundo de a bordo Arnaud, as\u00ed como de Chlo\u00e9 y Noha, Laurine te invita a descubrir una cocina moderna, creativa y gastron\u00f3mica basada en productos frescos y de temporada.","types_prestation":false,"photo":35251,"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":"Lunes: Cerrado\nMartes: 12:00 - 13:30, 19:00 - 20:00\nMi\u00e9rcoles: 12:00 - 13:30, 19:00 - 20:00\nJueves: 12:00 - 13:30, 19:00 - 20:00\nViernes: 12:00 - 13:30, 19:00 - 20:00\nS\u00e1bado: 12:00 - 13:30, 19:00 - 20:00\nDomingo: Cerrado","tel":"03 89 47 17 51","boutons":[{"title":"Sitio de Internet","link":"https:\/\/vieilleforge-kb.com\/"},{"title":"buenos regalos","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\/es\/wp-json\/wp\/v2\/etablissement\/43497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/etablissement"}],"about":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/types\/etablissement"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/comments?post=43497"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/etablissement\/43497\/revisions"}],"predecessor-version":[{"id":82299,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/etablissement\/43497\/revisions\/82299"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/media\/35251"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/media?parent=43497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}