{"id":72830,"date":"2024-04-10T11:54:00","date_gmt":"2024-04-10T09:54:00","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/oxalis\/"},"modified":"2024-06-03T12:05:43","modified_gmt":"2024-06-03T10:05:43","slug":"oxalis","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/es\/oxalis\/","title":{"rendered":"Oxalis"},"excerpt":{"rendered":"<p>En L&#8217;Oxalis, la chef Rosalie Gasser nos adentra en su apasionante mundo.<\/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-72830","etablissement","type-etablissement","status-publish","has-post-thumbnail","hentry","type-etablissement-bistronomia"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"La cocina de Proust","presentation":"Situado en el coraz\u00f3n de Mulhouse, l'Oxalis es mucho m\u00e1s que un restaurante: es una aut\u00e9ntica oda a la gastronom\u00eda, simbolizada a la perfecci\u00f3n por la planta ep\u00f3nima, a la vez comestible y est\u00e9tica, que encarna a la perfecci\u00f3n la cocina de la chef Rosalie Gasser. Ubicado en la antigua brasserie Chez Auguste, este emblem\u00e1tico local combina armoniosamente tradici\u00f3n y modernidad, captando tanto los relucientes vestigios del pasado como el prometedor futuro que se avecina.\n\nTras trabajar en establecimientos como Le Bistrot d'Oscar, II Cortile y 800\u00b0, un restaurante de carnes de lujo de Suiza, Rosalie hizo realidad su sue\u00f1o de la infancia y abri\u00f3 su restaurante L'Oxalis el pasado mes de octubre. La cocinera tambi\u00e9n nos transporta a sus recuerdos de infancia con platos olvidados, elaborados por instinto con los mejores productos locales recogidos de las estaciones: \"Canelones de pot-au-feu\", \"Poireaux-vinaigrette en tarte Tatin\", o \"Cromesquis d'\u00e9paule d'agneau confite\", que le recuerdan las comidas de los domingos en casa de sus padres.","types_prestation":false,"photo":66273,"photo_bis":66220,"photo_3":66178,"adresse":{"address":"L'Oxalis - Restaurant Brasserie Mulhouse Centre, Rue Poincar\u00e9, Mulhouse, France","lat":47.7456797,"lng":7.342617300000001,"zoom":7,"place_id":"ChIJcbdxz4ubkUcRWNjuJa3uy3g","name":"L'Oxalis - Restaurant Brasserie Mulhouse Centre","street_number":11,"street_name":"Rue Poincar\u00e9","city":"Mulhouse","state":"Grand Est","post_code":68100,"country":"France","country_short":"FR"},"horaires":"Lunes: 19:00 - 21:30\nMartes: Cerrado\nMi\u00e9rcoles: Cerrado\nJueves: 12:00 - 13:30, 19:00 - 21:30\nViernes: 12:00 - 13:30, 19:00 - 21:30\nS\u00e1bado: 12:00 - 13:30, 19:00 - 21:30\nDomingo: 12:00 - 13:30","tel":"03 89 46 62 71","boutons":[{"title":"Sitio de Internet","link":"https:\/\/www.brasserie-loxalis.fr\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"","image":""}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/etablissement\/72830","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=72830"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/etablissement\/72830\/revisions"}],"predecessor-version":[{"id":75032,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/etablissement\/72830\/revisions\/75032"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/media\/66273"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/media?parent=72830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}