Pour la seconde ann\u00e9e cons\u00e9cutive, Nespresso invite de prestigieux chefs \u00e0 s\u2019inspirer de grands films afin de r\u00e9interpr\u00e9ter ces derniers autour de menus d\u2019exception, \u00e0 l\u2019occasion du 68\u00e8me Festival de Cannes.
Apr\u00e8s Amandine Chaignot, Pierre-Sang Boyer, Mauro Colagreco et Christoph<\/p>\n
e Aribert en 2014, ce sont Yves Camdeborde inspir\u00e9 du film Sous le soleil de Satan (Maurice Pialat) les 14, 15 et 16 mai, Christophe Dufau avec Le Monde du silence (Jean-Yves Cousteau et Louis Malle) les 19 et 20 mai et Florent Ladeyn avec Les 400 coups (Fran\u00e7ois Truffaut) les 22 et 23 mai qui s\u2019ex\u00e9cuteront.
Respectivement chefs du Comptoir du Relais Saint-Germain (Paris), des Bacchanales* (Vence) et de l\u2019Auberge du Vert Mont* (Boeschepe), les trois hommes se pr\u00eateront avec plaisir au jeu de la cr\u00e9ation d\u2019un sc\u00e9nario en 5 plats, partageant avec une soixantaine de convives un moment unique au sein d\u2019un d\u00e9cor original inspir\u00e9 du film trait\u00e9.
Retrouvez toutes les informations de l\u2019\u00e9v\u00e9nement ainsi qu\u2019un jeux concours Nespresso sur www.nespresso.com\/cannes<\/p>\n","protected":false},"excerpt":{"rendered":"
Pour la seconde ann\u00e9e cons\u00e9cutive, Nespresso invite de prestigieux chefs \u00e0 s\u2019inspirer de grands films afin de r\u00e9interpr\u00e9ter ces derniers […]<\/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-4449","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-19L","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4449","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=4449"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4449\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4449"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4449"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}