@prefix schema: <http://schema.org/> .
@prefix data: <https://data.datatourisme.fr/> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix : <https://www.datatourisme.fr/ontology/core#> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix meta: <https://www.datatourisme.fr/resource/metadata#> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix dc: <http://purl.org/dc/elements/1.1/> .

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  :lastUpdate "2024-06-11"^^xsd:date ;
  :lastUpdateDatatourisme "2024-06-12T07:05:41.582Z"^^xsd:dateTime ;
  :offers data:bb2eb86a-e498-35a7-a662-554fc6614380 ;
  :reducedMobilityAccess true ;
  meta:fingerprint "b144d6b570c9f752e5820b2a42407b52" ;
  meta:hasFluxIdentifier "711"^^xsd:int ;
  meta:hasOrganizationIdentifier "5"^^xsd:int ;
  meta:sourceChecksum "f31547649e4770b3fdd2e42817977c94" ;
  :allowedPersons 70 ;
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  a :FoodEstablishment, :PlaceOfInterest, :PointOfInterest, schema:FoodEstablishment ;
  rdfs:comment "Specialities: pumpkin velouté served as a Cappucino, pan-fried duck foie gras escaloppe, pike-perch roasted on its skin and vegetable purée."@en, "Spécialités : velouté de potiron servi en Cappucino, escaloppe de foie gras de canard poêlée, sandre rôti sur sa peau et sa purée de légumes."@fr, "Spezialitäten: Kürbiscremesuppe, die im Cappucino serviert wird, gebratenes Entenleberschnitzel, auf der Haut gebratener Zander mit Gemüsepüree."@de, "Especialidades: sopa de calabaza servida como capuchino, escalope de foie gras de pato a la sartén, lucioperca asada en su piel con puré de verduras."@es, "Specialiteiten: pompoensoep geserveerd als cappucino, gebakken eendenlever escalope, geroosterde snoekbaars in de huid met groentepuree."@nl, "Specialità: zuppa di zucca servita come cappuccino, scaloppa di foie gras d'anatra in padella, luccioperca arrostito nella sua pelle con purea di verdure."@it ;
  rdfs:label "Restaurant le Garden au 6717 Nature Hôtel & Spa Le Clos des Délices"@fr ;
  dc:identifier "258000110" .