{"id":2726,"date":"2017-10-26T12:11:17","date_gmt":"2017-10-26T10:11:17","guid":{"rendered":"http:\/\/blog.matferbourgeat.com\/?p=2726"},"modified":"2026-03-23T13:40:48","modified_gmt":"2026-03-23T12:40:48","slug":"the-food-line-at-the-valrhona-cite-chocolat","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2017\/10\/26\/the-food-line-at-the-valrhona-cite-chocolat\/","title":{"rendered":"The food line at the Valrhona Cit\u00e9 du Chocolat"},"content":{"rendered":"\t\t
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A UNIQUE DESIGN \u2013 CUSTOM \u2013 COMPACT \u2013 EASY TO USE<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tFood lines are an environmentally friendly system for serving meals. They are totally modular and made up of grouped areas with refrigerated, heated or neutral shelving. Their key advantages are that they are compact, appetizing, high-performing and modular.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u00ab\u00a0Les collaborateurs de Valrhona sont unanimes sur l\u2019effet waouh qui \u00e9mane du restaurant et le Food Line y est pour beaucoup\u00a0\u00bb M. Jouhaud, responsable du projet.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u201cAll staff members at Valrhona agree that the restaurant has a real \u201cwow factor\u201d, and in large part that\u2019s thanks to the food line.\u201d<\/h4>

Mr. Jouhaud, product manager<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The original project sketch<\/p>

A food line was the obvious choice for this magnificent space in the heart of the Dr\u00f4me area of France where visitors come to explore chocolate in all its forms.<\/p>

A project by Vauconsant in Tain l\u2019Hermitage<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Food lines are an environmentally friendly system for serving meals.<\/p>\n","protected":false},"author":8,"featured_media":1244,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[106,111,107,100,113],"tags":[126,57,556,213,542,225,220,538],"post_folder":[524],"class_list":["post-2726","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-amusement-recreation","category-commercial-catering","category-non-commercial-foodservice","category-projects","category-restaurant-concept","tag-chocolate","tag-design","tag-design-en","tag-ergonomics","tag-ergonomics-en","tag-greed","tag-refrigerated-cabinets","tag-refrigerated-units"],"acf":[],"yoast_head":"\nThe food line at the Valrhona Cit\u00e9 du Chocolat - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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