{"id":18579,"date":"2024-10-30T17:13:54","date_gmt":"2024-10-30T16:13:54","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/lhorloge-du-f-p-journe-restaurant\/"},"modified":"2024-10-30T17:13:54","modified_gmt":"2024-10-30T16:13:54","slug":"lhorloge-du-f-p-journe-restaurant","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/dessert-food\/lhorloge-du-f-p-journe-restaurant\/","title":{"rendered":"L&#8217;Horloge du F.P. Journe restaurant"},"content":{"rendered":"<div>\n<p class=\"ydp3a76d3d1yiv3278806018ydpff267dffyiv9786202211ydp461f1651yiv7764761733ydp41823114yiv2164661954ydpd333bffcyiv2273007892msonormal\">In the kitchen, it&#8217;s all about trust: you can taste, adjust and refine every detail, but it has to be in a shared quest for excellence. Dominique Gauthier knows this, and surrounds himself with the necessary talents with the conviction that a brigade is much more than a team: it&#8217;s a ballet in which each individual aims to ensure total harmony. Together, they all move in the same direction, always at the service of good taste and good eating.  <\/p>\n<\/div>\n<div>\n<p class=\"ydp3a76d3d1yiv3278806018ydpff267dffyiv9786202211ydp461f1651yiv7764761733ydp41823114yiv2164661954ydpd333bffcyiv2273007892msonormal\">After a fine start with frog legs in tempura, one of the chef&#8217;s signature dishes since Le Chat-Bott\u00e9, we continue with Simmental beef with Voatsiperifery pepper, roasted to perfection. Then it&#8217;s time for dessert, where the young and talented Thibault Gevin, present at <g id=\"gid_0\"><g id=\"gid_1\">F.P Journe<\/g><\/g> since the opening, introduces us to the Horloge au chocolat et moka, a refined nod to the world of watchmaking. Once broken with a light tap of the spoon, the fine opaline of Orf\u00e8ve 80% Madagascar chocolate reveals a treasure to be savored: a crunchy cookie, caf\u00e9 latte ice cream for freshness, a lightly salted hazelnut-coffee praline that brings balance to every bite, and an airy, comforting espuma that sublimates the whole.  <\/p>\n<\/div>\n<div>\n<p class=\"ydp3a76d3d1yiv3278806018ydpff267dffyiv9786202211ydp461f1651yiv7764761733ydp41823114yiv2164661954ydpd333bffcyiv2273007892msonormal\">A suspended moment, out of time and perfectly orchestrated by the universe of F.P Journe, where each bite recalls the precision of a watchmaker and the passion of taste. A dessert designed for epicureans, to be savored to the very last second&#8230; <\/p>\n<figure id=\"attachment_12926\" aria-describedby=\"caption-attachment-12926\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-12926 size-large\" src=\"https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/10\/DSC04717-1440x960.jpg\" alt=\"{%ALT_TEXT%}\" width=\"1440\" height=\"960\" srcset=\"https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/10\/DSC04717-1440x960.jpg 1440w, https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/10\/DSC04717-500x333.jpg 500w, https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/10\/DSC04717-300x200.jpg 300w, https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/10\/DSC04717-600x400.jpg 600w, https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/10\/DSC04717-900x600.jpg 900w, https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/10\/DSC04717-1200x800.jpg 1200w, https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/10\/DSC04717-1600x1066.jpg 1600w\" sizes=\"auto, (max-width: 1440px) 100vw, 1440px\" \/><figcaption id=\"caption-attachment-12926\" class=\"wp-caption-text\">L&#8217;Horloge du F.P. Journe restaurant \u00a9 PAW Studio Cr\u00e9atif<\/figcaption><\/figure>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Under the watchful eye of chef Dominique Gauthier, pastry chef Thibault Gevin offers us a dessert of subtle balance.  <\/p>\n","protected":false},"author":15,"featured_media":18582,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"L'Horloge du F.P. Journe restaurant | Restaurant | Edouard Amoiel","description":"Under the watchful eye of chef Dominique Gauthier, pastry chef Thibault Gevin offers us a dessert of subtle balance."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[382],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-18579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert-food"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18579","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=18579"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18579\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/18582"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=18579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=18579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=18579"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=18579"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=18579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}