{"id":14740,"date":"2020-11-12T14:34:36","date_gmt":"2020-11-12T13:34:36","guid":{"rendered":"http:\/\/www.larusee.com\/larusee-distinguished-by-gaultmillau\/"},"modified":"2020-11-12T14:34:37","modified_gmt":"2020-11-12T13:34:37","slug":"larusee-distinguished-by-gaultmillau","status":"publish","type":"post","link":"https:\/\/www.larusee.com\/en\/larusee-distinguished-by-gaultmillau\/","title":{"rendered":"Larus\u00e9e distinguished by GaultMillau"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">GaultMillau Channel is an inexhaustible source of gourmet addresses, gastronomic information, Chef&#8217;s recipes and culinary tips.<\/p>\n\n<p class=\"wp-block-paragraph\"><p>Thus, the GaultMillau Channel will talk to you &#8211; pell-mell &#8211; about how to make a lemon cream, Franck Giovannini and Andreas Caminada, the Culinary Merit awarded to Mathieu Bruno and St\u00e9phane D\u00e9cotterd, high-end hotels and you will offer a host of exceptional addresses in a section entitled &#8220;Romandie Gourmande&#8221;.<\/p><\/p>\n\n<p class=\"wp-block-paragraph\"><p>In the midst of these prestigious addresses and names, we have the honor to find our absinthe distillery there! Written by Damien Vaucher, the\u00a0<a href=\"https:\/\/www.gaultmillau.ch\/fr\" target=\"_blank\" rel=\"noreferrer noopener\">GaultMillau Channel<\/a> devotes an\u00a0<a href=\"https:\/\/www.gaultmillau.ch\/fr\/le-bar\/le-monde-feerique-de-labsinthe\" target=\"_blank\" rel=\"noopener noreferrer\">article full of praise<\/a> to Larus\u00e9e, telling our story and our products.<\/p><\/p>\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.gaultmillau.ch\/fr\/le-bar\/le-monde-feerique-de-labsinthe\" target=\"_blank\" rel=\"noopener noreferrer\"><img fetchpriority=\"high\" decoding=\"async\" width=\"768\" height=\"974\" src=\"http:\/\/www.larusee.com\/wp-content\/uploads\/2020\/06\/gault-millau-channel.jpg\" alt=\"\" class=\"wp-image-14498\" srcset=\"https:\/\/www.larusee.com\/wp-content\/uploads\/2020\/06\/gault-millau-channel.jpg 768w, https:\/\/www.larusee.com\/wp-content\/uploads\/2020\/06\/gault-millau-channel-237x300.jpg 237w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/a><\/figure>","protected":false},"excerpt":{"rendered":"<p>GaultMillau Channel is an inexhaustible source of gourmet addresses, gastronomic information, Chef&#8217;s recipes and culinary tips. Thus, the GaultMillau Channel will talk to you &#8211; pell-mell &#8211; about how to make a lemon cream, Franck Giovannini and Andreas Caminada, the Culinary Merit awarded to Mathieu Bruno and St\u00e9phane D\u00e9cotterd, high-end hotels and you will offer [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":14495,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[856],"tags":[922,1103,953,1102,1100,1101,883,1104,956,886,1105],"class_list":["post-14740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-absinthe-en","tag-andreas-caminada-en","tag-fenin-en","tag-franck-giovannini-en","tag-gault-millau-en","tag-green-fairy","tag-larusee-en","tag-mathieu-bruno-en","tag-neuchatel-en","tag-pastis-en","tag-stephane-decotterd-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Larus\u00e9e distinguished by GaultMillau - Larus\u00e9e<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.larusee.com\/en\/larusee-distinguished-by-gaultmillau\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Larus\u00e9e distinguished by GaultMillau - Larus\u00e9e\" \/>\n<meta property=\"og:description\" content=\"GaultMillau Channel is an inexhaustible source of gourmet addresses, gastronomic information, Chef&#8217;s recipes and culinary tips. 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