{"id":4229,"date":"2021-07-20T11:38:24","date_gmt":"2021-07-20T10:38:24","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4229"},"modified":"2021-07-20T11:38:26","modified_gmt":"2021-07-20T10:38:26","slug":"toomore-ouverture-dun-nouveau-flagship-a-rabat","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=4229","title":{"rendered":"Toomore : ouverture d\u2019un nouveau flagship \u00e0 Rabat"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"636\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/07\/TOOMORE-RABAT-4.jpg\" alt=\"\" class=\"wp-image-4230\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/07\/TOOMORE-RABAT-4.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/07\/TOOMORE-RABAT-4-300x191.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/07\/TOOMORE-RABAT-4-768x488.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>L&#8217;enseigne Toomore, sp\u00e9cialiste des dattes premium et de ses d\u00e9riv\u00e9s, souffle sa 5\u00e8me bougie en ouvrant sa boutique mod\u00e8le \u00e0 la Label Gallery de Rabat, le 7 juillet. Ainsi, la marque entame une nouvelle \u00e9tape de son plan de d\u00e9veloppement. D\u00e9sormais, les Rbatis et Slaouis trouveront une panoplie d&#8217;offres optimales et personnalis\u00e9es pour tout \u00e9v\u00e9nement ou c\u00e9l\u00e9bration, et adapt\u00e9es \u00e0 chaque budget.<\/p>\n\n\n\n<p>La nouvelle collection de Myadi r\u00e9visit\u00e9es par Toomore saura conqu\u00e9rir les tourtereaux raffin\u00e9s de la capitale. \u00c9galement, la maison Toomore cherche \u00e0 \u00eatre plus proche d&#8217;une autre cat\u00e9gorie de sa client\u00e8le de la r\u00e9gion de Rabat-Sal\u00e9-K\u00e9nitra, notamment les institutions publiques et priv\u00e9es et les repr\u00e9sentations diplomatiques. En effet, la gamme de produits luxueux et authentiques de la marque offre de nombreuses possibilit\u00e9s de substitution \u00e0 l&#8217;import en mati\u00e8re de cadeaux d\u2019affaires.<\/p>\n\n\n\n<p>Fusion entre les nobles produits de terroir marocain et l&#8217;innovation de grands chefs p\u00e2tissiers, les cr\u00e9ations de l\u2019enseigne allient les bienfaits nutritionnels de la datte aux d\u00e9lices de la friandise. Ceci fait revivre la tradition d&#8217;offrir des dattes Majhoul, magnifi\u00e9es dans des \u00e9crins chics et inspir\u00e9s de notre imm\u00e9morial artisanat.<\/p>\n\n\n\n<p>Le patrimoine marocain est aussi fort pr\u00e9sent dans l&#8217;architecture de la nouvelle boutique, \u00e0 travers ses multiples arcades. Le calepinage harmonieux du marbre, laiton et bois pr\u00e9cieux, mis en lumi\u00e8re par un subtil \u00e9clairage procure des sensations de s\u00e9r\u00e9nit\u00e9 et de beaut\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L&#8217;enseigne Toomore, sp\u00e9cialiste des dattes premium et de ses d\u00e9riv\u00e9s, souffle sa 5\u00e8me bougie en ouvrant sa boutique mod\u00e8le \u00e0 la Label Gallery de Rabat, le 7 juillet. Ainsi, la marque entame une nouvelle \u00e9tape de son plan de d\u00e9veloppement. D\u00e9sormais, les Rbatis et Slaouis trouveront une panoplie d&#8217;offres optimales et personnalis\u00e9es pour tout \u00e9v\u00e9nement &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4230,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-4229","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4229"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4229\/revisions"}],"predecessor-version":[{"id":4231,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4229\/revisions\/4231"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4230"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}