{"id":6420,"date":"2009-10-01T16:45:31","date_gmt":"2009-10-01T14:45:31","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=6420"},"modified":"2009-10-01T16:45:31","modified_gmt":"2009-10-01T14:45:31","slug":"recettes-de-chefs-risotto-a-lencre-de-seiche","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/10\/01\/recettes-de-chefs-risotto-a-lencre-de-seiche\/","title":{"rendered":"recettes de chefs, risotto \u00e0 l&rsquo;encre de seiche,"},"content":{"rendered":"<p>Recette d&rsquo;un grand chef \u00e9toil\u00e9, du grand H\u00f4tel du cap, \u00e0 St jean Cap Ferrat, hotel-restaurant de renomm\u00e9e mondiale, les stars am\u00e9ricaines y viennent (sharon stone, madonna, &#8230;) tr\u00e8s couru durant le festival de Cannes, Didier Anies, chef du restaurant propose la recette du Risotto \u00e0 l&rsquo;encre de seiche, jus de palourdes et persil plat.<\/p>\n<div id=\"attachment_6423\" style=\"width: 511px\" class=\"wp-caption alignleft\"><img aria-describedby=\"caption-attachment-6423\" loading=\"lazy\" class=\"size-large wp-image-6423  \" title=\"Recette mougins 2009 3 riosotto encore\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/10\/Recette-mougins-2009-3-riosotto-encore-695x1024.jpg\" alt=\"risotto encre de seiche jus de palourdes et persil plat\" width=\"501\" height=\"738\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/10\/Recette-mougins-2009-3-riosotto-encore-695x1024.jpg 695w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/10\/Recette-mougins-2009-3-riosotto-encore-203x300.jpg 203w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/10\/Recette-mougins-2009-3-riosotto-encore.jpg 1206w\" sizes=\"(max-width: 501px) 100vw, 501px\" \/><p id=\"caption-attachment-6423\" class=\"wp-caption-text\">risotto encre de seiche jus de palourdes et persil plat<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Recette d&rsquo;un grand chef \u00e9toil\u00e9, du grand H\u00f4tel du cap, \u00e0 St jean Cap Ferrat, hotel-restaurant de renomm\u00e9e mondiale, les stars am\u00e9ricaines y viennent (sharon stone, madonna, &#8230;) tr\u00e8s couru durant le festival de Cannes, Didier Anies, chef du restaurant propose la recette du Risotto \u00e0 l&rsquo;encre de seiche, jus de palourdes et persil plat.<\/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\/6420"}],"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=6420"}],"version-history":[{"count":6,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6420\/revisions"}],"predecessor-version":[{"id":6428,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6420\/revisions\/6428"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=6420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=6420"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=6420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}