{"id":4145,"date":"2015-04-10T12:58:00","date_gmt":"2015-04-10T12:58:00","guid":{"rendered":"http:\/\/www.cuisine-virtuelle.com\/wordpress\/?p=4145"},"modified":"2015-04-10T12:58:00","modified_gmt":"2015-04-10T12:58:00","slug":"charles-weyland-nouveau-directeur-de-salle-au-restaurant-kei-2","status":"publish","type":"post","link":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/charles-weyland-nouveau-directeur-de-salle-au-restaurant-kei-2\/","title":{"rendered":"Charles Weyland, nouveau directeur de salle au restaurant Kei"},"content":{"rendered":"<p>Apr\u00e8s avoir d\u00e9but\u00e9 sa carri\u00e8re au Balzac \u00e0 Paris avec Pierre Gagnaire, passant de commis \u00e0 chef de rang, le jeune Charles Weyland int\u00e8gre les Airelles \u00e0 Courchevel. <br \/>Il en sort assistant ma\u00eetre d\u2019h\u00f4tel 5 ans plus tard, avant de d\u00e9couvrir l\u2019\u00e9tablissement de Marc Meneau en Bourgogne. <br \/>C\u2019est \u00e0 l\u2019\u00e2ge de 30 ans que ce lorrain d\u2019origine rejoint les \u00e9quipes du restaurant \u00e9toil\u00e9 parisien Kei de Kei Kobayashi en tant que directeur de salle avec pour ma\u00eetres-mots \u00ab <i>d\u00e9contraction, rigueur, simplicit\u00e9, fluidit\u00e9 et convivialit\u00e9<\/i> \u00bb. Un beau programme en perspective !<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Apr\u00e8s avoir d\u00e9but\u00e9 sa carri\u00e8re au Balzac \u00e0 Paris avec Pierre Gagnaire, passant de commis \u00e0 chef de rang, le [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4145","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-14R","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4145"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4145\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}