{"id":191302,"date":"2026-03-24T15:46:37","date_gmt":"2026-03-24T14:46:37","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/au-relais-des-menetriers-2\/"},"modified":"2026-04-25T17:54:54","modified_gmt":"2026-04-25T15:54:54","slug":"bij-relais-des-menetriers","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/nl\/au-relais-des-menetriers-2\/","title":{"rendered":"Au Relais des M\u00e9n\u00e9triers"},"excerpt":{"rendered":"","protected":false},"author":138,"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-191302","etablissement","type-etablissement","status-publish","hentry","type-etablissement-franse-keuken","type-etablissement-gastronomisch-koken"],"acf":{"id_eta_scn":"","id_app_foodandgood":572,"id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"","presentation":"Virginie JACQUET en Anish CHOUREY, twee chef-koks met een achtergrond in de grootste Franse sterrenrestaurants, hebben zich gevestigd in Ribeauvill\u00e9, in het hart van de Elzasser wijngaarden.\r\n\r\nSinds 20 maart 2026 staat Le Relais des M\u00e9n\u00e9triers - Ribeauvill\u00e9 onder leiding van deze twee talenten en zet het nieuwe stappen om de meest veeleisende fijnproevers uit de Grand Est, de buren en bezoekers van deze prachtige regio te verwennen.\r\n\r\nIn 2003 deed Virginie Jacquet haar eerste beroepservaring op in de Elzas, in het viersterrenhotel Europe in Horbourg-Wihr. Daar leerde ze het vak en de basisprincipes van het organiseren van een keukenbrigade. In vijf jaar tijd klom ze op van leerling tot souschef \u2014 en ontmoette ze vooral Anish Chourey, afkomstig uit India, die haar levenspartner en partner in de keuken zou worden. Sindsdien vormt het duo een hecht culinair team dat de meest prestigieuze etablissementen van Frankrijk aandoet, voordat ze in 2026 terugkeren naar de Elzas.","types_prestation":false,"photo":190242,"photo_bis":190266,"photo_3":190200,"adresse":{"address":"Au Relais des M\u00e9n\u00e9triers, Avenue du G\u00e9n\u00e9ral de Gaulle, Ribeauvill\u00e9, France","lat":48.1906604,"lng":7.325029499999999,"zoom":5,"place_id":"ChIJx-SbnMRdkUcRPF-uigGMjKc","name":"Au Relais des M\u00e9n\u00e9triers","street_number":10,"street_name":"Avenue du G\u00e9n\u00e9ral de Gaulle","street_name_short":"Av. du G\u00e9n\u00e9ral de Gaulle","city":"Ribeauvill\u00e9","state":"Grand Est","post_code":68150,"country":"France","country_short":"FR"},"horaires":"maandag: Gesloten\ndinsdag: Gesloten\nwoensdag: 12:00\u201313:45, 19:00\u201321:30\ndonderdag: 12:00\u201313:45, 19:00\u201321:30\r\nvrijdag: 12:00\u201313:45, 19:00\u201321:30\nzaterdag: 12:00\u201313:45, 19:00\u201321:30\nzondag: 12:00\u201313:45","tel":"03 89 73 64 52","boutons":[{"title":"Site Internet","link":"http:\/\/www.restaurant-menetriers.com\/"},{"title":"Bons Cadeaux","link":"https:\/\/aji-box.com\/-\/au_relais_des_menetriers\/"}],"boutons_reservation":"https:\/\/www.reservations.foodandgood.fr\/restaurant\/au-relais-des-menetriers","boutons_social":null,"articles":null},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/etablissement\/191302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/etablissement"}],"about":[{"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/types\/etablissement"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/users\/138"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/comments?post=191302"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/etablissement\/191302\/revisions"}],"predecessor-version":[{"id":191303,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/etablissement\/191302\/revisions\/191303"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/media?parent=191302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}