Apr\u00e8s avoir fait du Mas Bottero l\u2019une des plus belles tables de la r\u00e9gion grenobloise, Nicolas Bottero op\u00e8re un v\u00e9ritable tournant professionnel et se lance dans un nouveau projet de restaurant, rappel\u00e9 par ses racines proven\u00e7ales.
C\u2019est entre les Alpes et la M\u00e9diterran\u00e9e que le chef et Ma\u00eetre Restaurateur devrait s\u2019installer en 2016, d\u00e9veloppant le m\u00eame style et la m\u00eame philosophie qu\u2019\u00e0 Grenoble au Mas Bottero. Le chef continue \u00e9galement de d\u00e9velopper son activit\u00e9 de consulting pour les restaurateurs et PME alimentaires, mettant un point d\u2019honneur \u00e0 continuer son travail de transmission de savoir-faire.
Au Mas Bottero, ce n\u2019est autre que son second et bras droit depuis 5 ans, Florian Poyet, qui prend les commandes des cuisines et de la g\u00e9rance. Si l\u2019esprit du restaurant restera le m\u00eame, le jeune homme y apportera sa propre sensibilit\u00e9 d\u00e8s le 2 septembre prochain.
Nicolas Bottero sera notamment consultant de la maison durant 1 an, le temps que le jeune Florian prenne ses marques\u2026\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Apr\u00e8s avoir fait du Mas Bottero l\u2019une des plus belles tables de la r\u00e9gion grenobloise, Nicolas Bottero op\u00e8re un v\u00e9ritable […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4539","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1bd","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4539"}],"version-history":[{"count":1,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4539\/revisions"}],"predecessor-version":[{"id":4621,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4539\/revisions\/4621"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}