{"id":39761,"date":"2015-10-13T12:55:26","date_gmt":"2015-10-13T10:55:26","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=39761"},"modified":"2015-10-13T12:55:26","modified_gmt":"2015-10-13T10:55:26","slug":"les-bols-de-jean-the-breadbowl-is-going-french","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/","title":{"rendered":"Les Bols de Jean \u2013 the breadbowl is going French"},"content":{"rendered":"<p><a href=\"https:\/\/www.linkedin.com\/pub\/leonie-van-spronsen\/64\/181\/a70\" target=\"_blank\">Leonie van Spronsen<\/a>, lives and works in Paris and recently lunched at \u2018Les Bols de Jean\u2019 in Paris.<\/p>\n<p>The bread bowl is centuries old and in the United States completely common as chili or clam chowder holder, but in Europe not so much. Well that\u2019s all about to change if you ask internationally renowned baker Eric Kayser and \u2018world-famous-in-France\u2019 chef Jean Imbert!<\/p>\n<h3>Les Bols de Jean in Paris<\/h3>\n<p>Since 2 weeks Jean Imbert, former winner of Topchef France, has a new lunch place right in the city center of Paris where he serves only one type of meal and that is the \u2018Bol de Jean\u2019. A \u2018Bol de Jean\u2019 is an especially developed loaf of brioche (in collaboration with Eric Kayser) that\u2019s hollowed and the top has been cut off as a type of lid. For in the loaf you choose the dish you would like to try that day, they usually have 5 choices and they change regularly.<\/p>\n<h3>A must-visit lunch spot in Paris<\/h3>\n<p>Guess what? Delicious! The brioche is amazingly balanced, has a great structure and doen\u2019t taste to sweet. The dish is creatively thought out and seems to match perfectly with the bread each time. On top of that it looks beautiful and it\u2019s a new lunch concept for all Parisians. \u2018Les Bols de Jean\u2019 \u2013 I say on it\u2019s way to become a new classic!<\/p>\n<p><strong>From the Dutch editor<\/strong>: In the Netherlands the <a href=\"https:\/\/www.horecatrends.com\/en\/bunnychow-experience-food-truck\/\" target=\"_blank\">Bunny Chow foodtruck<\/a> serves similar bread bowls based on recipes from South Africa. Check <a href=\"https:\/\/instagram.com\/jeanimbert\/\" target=\"_blank\">Jean Imbert\u2019s Instagram<\/a> account for more pictures.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Leonie van Spronsen, lives and works in Paris and recently lunched at \u2018Les Bols de Jean\u2019 in Paris. The bread bowl is centuries old and <a class=\"readmore\" href=\"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/\"> read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[80,89,109,110,124,134,120],"tags":[],"class_list":["post-39761","post","type-post","status-publish","format-standard","hentry","category-sector-2","category-restaurant-sector","category-trends-2","category-eating","category-p-en","category-tip-2","category-product-2"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Les Bols de Jean \u2013 the breadbowl is going French | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Leonie van Spronsen, lives and works in Paris and recently lunched at \u2018Les Bols de Jean\u2019 in Paris. The bread bowl is centuries old.\" \/>\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.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les Bols de Jean \u2013 the breadbowl is going French | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"Leonie van Spronsen, lives and works in Paris and recently lunched at \u2018Les Bols de Jean\u2019 in Paris. The bread bowl is centuries old.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2015-10-13T10:55:26+00:00\" \/>\n<meta name=\"author\" content=\"Robin van Spronsen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Robin van Spronsen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/\",\"name\":\"Les Bols de Jean \u2013 the breadbowl is going French | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2015-10-13T10:55:26+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/31b5252a38e5f460445bed63f9f80416\"},\"description\":\"Leonie van Spronsen, lives and works in Paris and recently lunched at \u2018Les Bols de Jean\u2019 in Paris. The bread bowl is centuries old.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Les Bols de Jean \u2013 the breadbowl is going French\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.horecatrends.com\/#website\",\"url\":\"https:\/\/www.horecatrends.com\/\",\"name\":\"horecatrends.com\",\"description\":\"Van Spronsen &amp; Partners horeca-advies\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.horecatrends.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/31b5252a38e5f460445bed63f9f80416\",\"name\":\"Robin van Spronsen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/0f9072ee045cca4cfaa48054523ceed11a25d2e5d0801cdc9515590573b1ac21?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/0f9072ee045cca4cfaa48054523ceed11a25d2e5d0801cdc9515590573b1ac21?s=96&d=mm&r=g\",\"caption\":\"Robin van Spronsen\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Les Bols de Jean \u2013 the breadbowl is going French | horecatrends.com","description":"Leonie van Spronsen, lives and works in Paris and recently lunched at \u2018Les Bols de Jean\u2019 in Paris. The bread bowl is centuries old.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/","og_locale":"en_US","og_type":"article","og_title":"Les Bols de Jean \u2013 the breadbowl is going French | horecatrends.com","og_description":"Leonie van Spronsen, lives and works in Paris and recently lunched at \u2018Les Bols de Jean\u2019 in Paris. The bread bowl is centuries old.","og_url":"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/","og_site_name":"horecatrends.com","article_published_time":"2015-10-13T10:55:26+00:00","author":"Robin van Spronsen","twitter_misc":{"Written by":"Robin van Spronsen","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/","url":"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/","name":"Les Bols de Jean \u2013 the breadbowl is going French | horecatrends.com","isPartOf":{"@id":"https:\/\/www.horecatrends.com\/#website"},"datePublished":"2015-10-13T10:55:26+00:00","author":{"@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/31b5252a38e5f460445bed63f9f80416"},"description":"Leonie van Spronsen, lives and works in Paris and recently lunched at \u2018Les Bols de Jean\u2019 in Paris. The bread bowl is centuries old.","breadcrumb":{"@id":"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.horecatrends.com\/en\/les-bols-de-jean-the-breadbowl-is-going-french\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.horecatrends.com\/en\/"},{"@type":"ListItem","position":2,"name":"Les Bols de Jean \u2013 the breadbowl is going French"}]},{"@type":"WebSite","@id":"https:\/\/www.horecatrends.com\/#website","url":"https:\/\/www.horecatrends.com\/","name":"horecatrends.com","description":"Van Spronsen &amp; Partners horeca-advies","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.horecatrends.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/31b5252a38e5f460445bed63f9f80416","name":"Robin van Spronsen","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/0f9072ee045cca4cfaa48054523ceed11a25d2e5d0801cdc9515590573b1ac21?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/0f9072ee045cca4cfaa48054523ceed11a25d2e5d0801cdc9515590573b1ac21?s=96&d=mm&r=g","caption":"Robin van Spronsen"}}]}},"_links":{"self":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/39761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/comments?post=39761"}],"version-history":[{"count":1,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/39761\/revisions"}],"predecessor-version":[{"id":39762,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/39761\/revisions\/39762"}],"wp:attachment":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/media?parent=39761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/categories?post=39761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/tags?post=39761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}