{"id":54,"date":"2014-07-21T11:50:17","date_gmt":"2014-07-21T09:50:17","guid":{"rendered":"https:\/\/www.ethic-ocean.org\/article-recettes-2\/"},"modified":"2014-07-21T11:50:17","modified_gmt":"2014-07-21T09:50:17","slug":"article-recettes-2","status":"publish","type":"post","link":"https:\/\/ethic-ocean.org\/index.php\/2014\/07\/21\/article-recettes-2\/","title":{"rendered":"Recettes"},"content":{"rendered":"<p><recette\n|nom=Fran\u00e7ois Herv\u00e9\n|bio=Terminal Bac Technologique H\u00f4tellerie-Restauration au lyc\u00e9e h\u00f4telier Yvon Bourges de Dinard\n|gastronomique=Retour de p\u00eache au casier\n|maison=14\n|photo=198\n><\/p>\n<p><recette\n|nom=Quentin Rousseau\n|bio=BTS H\u00f4tellerie-Restauration au lyc\u00e9e Maurice Marland de Granville\n|gastronomique=Filet de Rouget Barbet juste saisi, coque fa\u00e7on marini\u00e8re, coulis de mangue, risotto de gra\u00eene de sarrasin et choux farci multicolore\n|maison=15\n|photo=205\n><\/p>\n<p><recette\n|nom=D\u00e9borah Derieux\n|bio=Licence professionnelle \u00ab Art culinaire, art de la table en M\u00e9diterran\u00e9e \u00bb, \u00e0 l\u2019\u00e9cole H\u00f4teli\u00e8re d\u2019Avignon\n|gastronomique=Bar en deux cuissons : snack\u00e9 et en chartreuse, illusion d'un maki et risotto iod\u00e9\n|maison=16\n|photo=196\n><\/p>\n<p><recette\n|nom=Romain Gosselin\n|bio=BP Cuisinier au CIFAM de la Chambre des M\u00e9tiers et de l\u2019Artisanat de Loire Atlantique\n|gastronomique=Tacaud de petit bateau du Croisic en habit vert, collier de coques et panais\n|maison=17\n|photo=206\n><\/p>\n<p><recette\n|nom=Jaouad Ez-Zouaq\n|bio=Sous-chef au Domaine de Terre Blanche, Les Tourrettes\n|gastronomique=Noisette de Grondin Rouge, jus passion-mangue \u00e0 l'ac\u00e9to balsamico blanc, fine semoule de quinoa aux agrumes\n|maison=18\n|photo=200\n><\/p>\n<p><recette\n|nom=Denis Lemercier\n|bio=Sous-chef \u00e0 l\u2019H\u00f4tel Burdigala, Bordeaux\n|gastronomique=Lieu jaune en viennoise de laitue de mer, croustillant de pomme de terre et asperge blanche, taboul\u00e9 de boulgour aux coques et fruit de la passion, sauce cardamome\n|maison=19\n|photo=197\n><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[],"class_list":["post-54","post","type-post","status-publish","format-standard","hentry","category-edition-2013"],"_links":{"self":[{"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/posts\/54","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/comments?post=54"}],"version-history":[{"count":0,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/posts\/54\/revisions"}],"wp:attachment":[{"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/media?parent=54"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/categories?post=54"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethic-ocean.org\/index.php\/wp-json\/wp\/v2\/tags?post=54"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}