{"id":87774,"date":"2024-05-04T07:08:26","date_gmt":"2024-05-04T05:08:26","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/bizkot\/"},"modified":"2024-07-02T15:03:03","modified_gmt":"2024-07-02T13:03:03","slug":"bizkot","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/es\/bizkot\/","title":{"rendered":"Bizkot"},"excerpt":{"rendered":"","protected":false},"author":4,"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-87774","etablissement","type-etablissement","status-publish","hentry","type-etablissement-panadero"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"Tradici\u00f3n francesa","presentation":"Laurent Sanchez no ha llegado aqu\u00ed por casualidad. Fue el olor a pan, los recuerdos de la infancia y una serie de maravillosos encuentros profesionales lo que hizo que Laurent Sanchez quisiera dedicarse a este trabajo.\n\nHa trabajado durante unos quince a\u00f1os con algunos de los grandes nombres de la gastronom\u00eda francesa, pero tambi\u00e9n ha viajado por todo el mundo, code\u00e1ndose con apasionados panaderos del Compagnon du devoir para acumular una s\u00f3lida experiencia. Laurent Sanchez hizo su aprendizaje en la marina en el BAP Julio Verne, con base en el oc\u00e9ano \u00cdndico, antes de cursar el CAP de panader\u00eda en la Escuela Francesa de Panader\u00eda de Aurillac con los Sres. Patrick Bourgade y Christian Vabret MOF panadero.\n\nHa participado en varios cursos de perfeccionamiento en el Institut National de la Boulangerie y en varios cursos con panaderos alsacianos, y es miembro del club Prosper Montagne desde 2013. Ha participado en varios concursos nacionales y regionales, y fue elegido \"Coup de Coeur Artisan\" por Gault et Millau como una de las 100 mejores panader\u00edas de Francia en 2015.\n\nFue con Olivier Nasti (MOF 2007) con quien naci\u00f3 la idea de convertirse en gerente y panadero jefe de la panader\u00eda C\u00f4t\u00e9 Four de Colmar durante 5 a\u00f1os.","types_prestation":false,"photo":null,"photo_bis":87761,"photo_3":87767,"adresse":{"address":"Bizkot, 2 Bd du Champ de Mars, 68000 Colmar, France","lat":48.0779011,"lng":7.354265700000001,"zoom":7,"place_id":"ChIJwyujAIVlkUcRDmXaXaxjWts","name":"Bizkot","street_number":2,"street_name":"Boulevard du Champ de Mars","street_name_short":"Bd du Champ de Mars","city":"Colmar","state":"Grand Est","post_code":68000,"country":"France","country_short":"FR"},"horaires":"Lunes: 07:30 - 18:30\nMartes: 07:30 - 18:30\nMi\u00e9rcoles: Cerrado\nJueves: 07:30 - 18:30\nViernes: 07:30 - 18:30\nS\u00e1bado: 07:30 - 18:00\nDomingo: Cerrado","tel":"03 89 41 84 74","boutons":[{"title":"Sitio de Internet","link":"https:\/\/www.bizkot.fr\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"","image":""}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/etablissement\/87774","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\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/comments?post=87774"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/etablissement\/87774\/revisions"}],"predecessor-version":[{"id":87819,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/etablissement\/87774\/revisions\/87819"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/media?parent=87774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}