{"id":43507,"date":"2022-11-15T09:42:38","date_gmt":"2022-11-15T08:42:38","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/de-oude-smederij\/"},"modified":"2024-06-14T14:22:29","modified_gmt":"2024-06-14T12:22:29","slug":"de-oude-smederij","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/nl\/de-oude-smederij\/","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-43507","etablissement","type-etablissement","status-publish","has-post-thumbnail","hentry","type-etablissement-cadeaubonnen","type-etablissement-franse-keuken","type-etablissement-gastronomisch-koken"],"acf":{"id_eta_scn":"","id_app_foodandgood":520,"id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"Als de winter komt","presentation":"In een prachtig vijftiende-eeuws huis dat up-to-date is gebracht, weet La Vieille Forge de tand des tijds te doorstaan en tegelijkertijd stevig verankerd te blijven in het heden. De bekroonde chef Laurine Gutleben biedt u haar winterproducten aan: zwezeriken, halfgekookte foie gras en biologische groenten van de Barlin-boerderij in Fr\u00e9land. De chef-kok signeert ook een dessert met Elzasser honing, hebzucht en seizoensgebonden voordelen. In overeenstemming hiermee presenteert de wijnkaart enkele honderden referenties, waarvan sommige dankzij het CORAVIN-systeem per glas kunnen worden geproefd.\n\nGedurende 5 jaar werd hun dochter Laurine opgeleid door Olivier Nasti, Meilleur Ouvrier de France, in het gastronomische restaurant Chambard, nu omgedoopt tot \"La Table d'Olivier\" 2* Michelin.\n\nVandaag, omringd door haar partner Antoine, sommelier Wilfried, tweede man Arnaud, en Chlo\u00e9 en Noha, nodigt Laurine je uit om een moderne, creatieve en gastronomische keuken te ontdekken op basis van verse, seizoensgebonden producten.","types_prestation":false,"photo":35247,"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":"Maandag: Gesloten\nDinsdag: 12:00 - 13:30, 19:00 - 20:00\nWoensdag: 12:00 - 13:30, 19:00 - 20:00\nDonderdag: 12:00 - 13:30, 19:00 - 20:00\nVrijdag: 12:00 - 13:30, 19:00 - 20:00\nZaterdag: 12:00 - 13:30, 19:00 - 20:00\nZondag: Gesloten","tel":"03 89 47 17 51","boutons":[{"title":"Website","link":"https:\/\/vieilleforge-kb.com\/"},{"title":"goede gaven","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\/nl\/wp-json\/wp\/v2\/etablissement\/43507","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\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/comments?post=43507"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/etablissement\/43507\/revisions"}],"predecessor-version":[{"id":82301,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/etablissement\/43507\/revisions\/82301"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/media\/35247"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/media?parent=43507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}