{"id":19346,"date":"2025-04-16T13:52:11","date_gmt":"2025-04-16T11:52:11","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/dominique-gauthiers-spring-poultry\/"},"modified":"2025-04-16T13:52:11","modified_gmt":"2025-04-16T11:52:11","slug":"dominique-gauthiers-spring-poultry","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-dish\/dominique-gauthiers-spring-poultry\/","title":{"rendered":"Dominique Gauthier’s spring poultry"},"content":{"rendered":"

It’s great to be back at 49 rue du Rh\u00f4ne and to see it shine so brightly. With a front-of-house team led by Pascal Brault and Bogdan Tand as sommelier, the restaurant F.P. Journe<\/g><\/g> is in the best of health, even if it’s not easy these days to keep a business running and maintain the required standards. Seriousness, self-sacrifice, hard work and perseverance are the key words and the guarantee of success. <\/p>\n

\"{%ALT_TEXT%}\"
{%CAPTION%}<\/figcaption><\/figure>\n

Melt-in-the-mouth cooking<\/h2>\n

In the space of just a few months, chef Dominique Gauthier has succeeded in his challenge: to continue cooking with a pleasure that he is delighted to pass on to his customers, who are happy to enjoy his high-flying, generous and gourmet cuisine. Nant d’Avril poultry: a dish that sums up the chef’s career since moving to the Left Bank. After a so-called “fondant” cooking, the poultry thighs are roasted to a crisp, accompanied by morels from the Sarine, radish pickles for acidity, a few (lightly grilled) asparagus spears from the Valais, fresh peas and a creamy morel sauce. An excellent seasonal dish to enjoy in good company. <\/p>\n","protected":false},"excerpt":{"rendered":"

Spring is in full swing, and to pay homage to it, chef Dominique Gauthier proposes a poultry dish with asparagus and morels. An anthology dish! <\/p>\n","protected":false},"author":4,"featured_media":19347,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Dominique Gauthier's spring poultry | Restaurant | Edouard Amoiel","description":"Spring is in full swing, and to pay homage to it, chef Dominique Gauthier proposes a poultry dish with asparagus and morels. An anthology dish!"},"_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":[407],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19346","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-dish"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19346","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\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19346"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19346\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19347"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19346"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19346"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}