{"id":3685,"date":"2023-10-25T04:22:15","date_gmt":"2023-10-25T14:22:15","guid":{"rendered":"https:\/\/serveur-tahiti-vanille.com\/tahiti-vanille\/chefs\/christophe-fischer\/"},"modified":"2023-11-24T05:21:02","modified_gmt":"2023-11-24T15:21:02","slug":"christophe-fischer","status":"publish","type":"chefs","link":"https:\/\/tahiti-vanille.com\/en\/chefs\/christophe-fischer\/","title":{"rendered":"CHRISTOPHE FISCHER"},"content":{"rendered":"\n<p>Born in Mulhouse, Christophe Fischer spent his childhood, between the bakery of its parents in the Florival and the&#8217;Hostellerie St Barnabas (1 macaron Michelin).<\/p>\n\n<p>After an apprenticeship in the bakery in Colmar, then in pastry with Mr Gilg in Munster, he was graduate \u00ab Meilleur apprenti P\u00e2tissier d&#8217; Alsace \u00bb<\/p>\n\n<p>He was 21 years old when he integrate L\u2019Auberge de L\u2019ILL (3 Michelin stars since 1967\u2026) of Paul Haeberlin and obtains its master patent at 24 years old.<\/p>\n\n<p>.<\/p>\n\n<p>Now, today, 34 years later, it continues to&#8217;exercise his art as a pastry chef for Marc Haeberlin &#8230;.<\/p>\n","protected":false},"featured_media":1451,"template":"","class_list":["post-3685","chefs","type-chefs","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/chefs\/3685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/chefs"}],"about":[{"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/types\/chefs"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/media\/1451"}],"wp:attachment":[{"href":"https:\/\/tahiti-vanille.com\/en\/wp-json\/wp\/v2\/media?parent=3685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}