{"id":19613,"date":"2024-12-06T21:04:11","date_gmt":"2024-12-06T20:04:11","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/monsieur-bouillon-becomes-safre\/"},"modified":"2024-12-06T21:04:11","modified_gmt":"2024-12-06T20:04:11","slug":"monsieur-bouillon-becomes-safre","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-news\/monsieur-bouillon-becomes-safre\/","title":{"rendered":"Monsieur Bouillon becomes Safre"},"content":{"rendered":"<div>\n<p class=\"ydpd3dea330yiv5146990480ydpbbee450dyiv5977982517msonormal\">Who knows&#8230; maybe it was time to change the name and move on. Since last week, the Monsieur Bouillon restaurant has given way to a new identity under the name of <a href=\"https:\/\/safre.ch\" target=\"_blank\" rel=\"noopener noreferrer nofollow\"><strong>Safre<\/strong><\/a>. Loris Vial, the restaurant&#8217;s current manager, wants to revitalize the establishment by making a clean break with the past. Without touching the decoration, the management of the dining room has meanwhile been entrusted to Benjamin Lanta, former mainstay of the Bologne restaurant. As for the food, chef Quentin Chasseray offers authentic, market-driven cuisine, with a moderate bistro bent and a touch of originality. From now on, you can enjoy butternut squash, green papaille and roasted cashew nuts, a vol-au-vent of sweetbreads, poultry and albuf\u00e9ra sauce, a filet of cannette des Dombes, cromesquis, sweet potatoes and fermented blackberries, or a homemade profiterole with praline feuillantines and peanut ice cream.     <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>After a culinary epic under Philippe Chevrier, Monsieur Bouillon manager Loris Vial opens a new chapter for the restaurant by renaming it Safre.  <\/p>\n","protected":false},"author":4,"featured_media":19615,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Monsieur Bouillon becomes Safre | Restaurant | Edouard Amoiel","description":"After a culinary epic under Philippe Chevrier, Monsieur Bouillon manager Loris Vial opens a new chapter for the restaurant by renaming it Safre."},"_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":[351],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19613","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=19613"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19613\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19615"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19613"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19613"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}