{"id":71314,"date":"2024-02-27T10:38:33","date_gmt":"2024-02-27T09:38:33","guid":{"rendered":"https:\/\/www.salonscotemaison.fr\/vivre-cote-sud-aix-en-provence\/?post_type=project&#038;p=71314"},"modified":"2024-03-13T17:09:24","modified_gmt":"2024-03-13T16:09:24","slug":"la-biscuiterie-de-saint-tropez-2","status":"publish","type":"project","link":"https:\/\/www.salonscotemaison.fr\/vivre-cote-sud-aix-en-provence\/en\/exposant\/la-biscuiterie-de-saint-tropez-2\/","title":{"rendered":"Biscuiterie de Saint-Tropez"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.16&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb||0px||false|false\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.16&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.16&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbTitre\u00a0\u00bb module_class=\u00a0\u00bbtit\u00a0\u00bb _builder_version=\u00a0\u00bb4.16&Prime; _dynamic_attributes=\u00a0\u00bbcontent\u00a0\u00bb _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF90aXRsZSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IjxoMT4iLCJhZnRlciI6IjwvaDE+In19@[\/et_pb_text][et_pb_text admin_label=\u00a0\u00bbCategories\u00a0\u00bb module_class=\u00a0\u00bbcat\u00a0\u00bb _builder_version=\u00a0\u00bb4.16&Prime; _dynamic_attributes=\u00a0\u00bbcontent\u00a0\u00bb _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9jYXRlZ29yaWVzIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiIiwiYWZ0ZXIiOiIiLCJsaW5rX3RvX3Rlcm1fcGFnZSI6Im9uIiwic2VwYXJhdG9yIjoiIHwgIiwiY2F0ZWdvcnlfdHlwZSI6InByb2plY3RfY2F0ZWdvcnkifX0=@[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.16&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.20.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.20.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.22.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p>Kaled KHOUDAIR, a fixture on the NIOULARGO, KA\u00cf LARGO private beach for 35 years, set himself a new challenge in 2019 and opened LA BISCUITERIE SAINT-TROPEZ.<br \/>He came up with this play on words with \u00ab\u00a0LE SABL\u00c9 DE PAMPELONNE\u00a0\u00bb, a nod to his former business.<br \/>To put his ideas into practice, he called on Pastry Chef, Chocolatier and Nougat Maker Philippe GROUILLER, who has an extensive background, having worked with Alain CHAPEL, Alain DUCASSE at the GRANDE CASCADE, LASSERRE, RESERVE DE BEAULIEU and S\u00c9N\u00c9QUIER.<br \/>They started with a blank sheet of paper, which was quickly enriched with lavender honey nougat, dry Provence cookies (Croquants, Croquets, Navettes, etc.), as well as savory shortbread (Parmesan, Olive, tomato and thyme).<br \/>Their Chef prepares quality products, all handcrafted, without preservatives, respecting recipes and using local ingredients.<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.22.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<h2>Products on show<\/h2>\n<ul>\n<li>Nougat with lavender honey, dry Provence cookies (Croquants, Croquets, Navettes, etc.), as well as savory shortbread (Parmesan, olive, tomato and thyme). The Chef prepares quality products, all home-made, without preservatives, respecting recipes and using local ingredients.<\/li>\n<\/ul>\n<h2>Contacts details<\/h2>\n<p><strong>Adress<\/strong>: 3 Traverse des Calfats, ZA St Claude, 83990 SAINT-TROPEZ<\/p>\n<p><strong>Phone<\/strong>: <a href=\"tel:0494960052\">+33 4 94 96 00 52 <\/a><\/p>\n<p><strong>E-mail<\/strong>: <a href=\"mailto:contact@labiscuiterie-st-tropez.com\">contact@labiscuiterie-st-tropez.com<\/a><\/p>\n<p><strong>Website<\/strong>: <a href=\"https:\/\/www.biscuiteriedesainttropez.com\/fr\">www.biscuiteriedesainttropez.com<\/a><\/p>\n<p>[\/et_pb_text][et_pb_gallery gallery_ids=\u00a0\u00bb71291,71298,71293&Prime; show_title_and_caption=\u00a0\u00bboff\u00a0\u00bb _builder_version=\u00a0\u00bb4.22.1&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Saint-Tropez biscuit factory and its signature product, the Sabl\u00e9 de Pampelonne.<\/p>\n","protected":false},"author":3,"featured_media":71288,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[73],"class_list":["post-71314","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-saveurs-en"],"acf":{"telephone":"+33494960052 ","en_avant":true,"facebook":"https:\/\/www.facebook.com\/labiscuiteriedesainttropez","instagram":"https:\/\/www.instagram.com\/biscuiterie_saint_tropez\/","image_arriere":"https:\/\/www.salonscotemaison.fr\/vivre-cote-sud-aix-en-provence\/wp-content\/uploads\/sites\/3\/2024\/02\/Apero-1web.jpg","description":"Kaled KHOUDAIR, a fixture on the NIOULARGO, KA\u00cf LARGO private beach for 35 years, set himself a new challenge in 2019 and opened LA BISCUITERIE SAINT-TROPEZ.\r\nHe came up with this play on words with \"LE SABL\u00c9 DE PAMPELONNE\", a nod to his former business.\r\nTo put his ideas into practice, he called on Pastry Chef, Chocolatier and Nougat Maker Philippe GROUILLER, who has an extensive background, having worked with Alain CHAPEL, Alain DUCASSE at the GRANDE CASCADE, LASSERRE, RESERVE DE BEAULIEU and S\u00c9N\u00c9QUIER.\r\nThey started with a blank sheet of paper, which was quickly enriched with lavender honey nougat, dry Provence cookies (Croquants, Croquets, Navettes, etc.), as well as savory shortbread (Parmesan, Olive, tomato and thyme).\r\nTheir Chef prepares quality products, all handcrafted, without preservatives, respecting recipes and using local ingredients."},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - 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