{"id":6413,"date":"2009-10-01T16:21:06","date_gmt":"2009-10-01T14:21:06","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=6413"},"modified":"2009-10-01T16:21:06","modified_gmt":"2009-10-01T14:21:06","slug":"recettes-grands-chefs-etoiles-cepe-et-oeuf-en-amalgame","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/10\/01\/recettes-grands-chefs-etoiles-cepe-et-oeuf-en-amalgame\/","title":{"rendered":"recettes grands chefs \u00e9toil\u00e9s, cepe et oeuf en amalgame"},"content":{"rendered":"<p>recettes de grands chefs \u00e9toil\u00e9s, recette du restaurant du Moulin de Mougins, par le chef S\u00e9bastin Chambru, propos\u00e9 aux 100 \u00e9toiles de mougins, en 2009, voici la recette du c\u00e8pe et oeuf en amalgame.<\/p>\n<div id=\"attachment_6414\" style=\"width: 566px\" class=\"wp-caption alignleft\"><img aria-describedby=\"caption-attachment-6414\" loading=\"lazy\" class=\"size-large wp-image-6414 \" title=\"MOUGINS 2 cepes\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/10\/MOUGINS-2-cepes-618x1024.jpg\" alt=\"recette de cepe et oeuf en amalgame \" width=\"556\" height=\"922\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/10\/MOUGINS-2-cepes-618x1024.jpg 618w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/10\/MOUGINS-2-cepes-181x300.jpg 181w\" sizes=\"(max-width: 556px) 100vw, 556px\" \/><p id=\"caption-attachment-6414\" class=\"wp-caption-text\">recette de cepe et oeuf en amalgame <\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>recettes de grands chefs \u00e9toil\u00e9s, recette du restaurant du Moulin de Mougins, par le chef S\u00e9bastin Chambru, propos\u00e9 aux 100 \u00e9toiles de mougins, en 2009, voici la recette du c\u00e8pe et oeuf en amalgame.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[12,4],"tags":[5182],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6413"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=6413"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6413\/revisions"}],"predecessor-version":[{"id":6417,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6413\/revisions\/6417"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=6413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=6413"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=6413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}