{"id":4561,"date":"2015-06-23T15:11:00","date_gmt":"2015-06-23T15:11:00","guid":{"rendered":"http:\/\/www.cuisine-virtuelle.com\/wordpress\/?p=4561"},"modified":"2015-06-23T15:11:00","modified_gmt":"2015-06-23T15:11:00","slug":"francois-perret-nouveau-chef-patissier-du-ritz-paris-2","status":"publish","type":"post","link":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/francois-perret-nouveau-chef-patissier-du-ritz-paris-2\/","title":{"rendered":"Fran\u00e7ois Perret, nouveau chef P\u00e2tissier du Ritz Paris"},"content":{"rendered":"<p>Nicolas Sale compl\u00e8te sa brigade au Ritz Paris. L\u2019\u00e9tablissement de la place Vend\u00f4me annonce en effet la venue du chef p\u00e2tissier Fran\u00e7ois Perret, originaire de Bourg-en-Bresse, perp\u00e9tuant la tradition d\u2019excellence et d\u2019innovation propre \u00e0 Auguste Escoffier. <br \/>Ce jeune prodigue de la p\u00e2tisserie a fait ses classes au sein des plus prestigieuses Maisons parisiennes (Meurice, Georges V, H\u00f4tel Lancaster) avant de rejoindre Philippe Labb\u00e9 au Shangri-La Paris en 2010. <br \/>Le d\u00e9but d\u2019une nouvelle aventure pour Fran\u00e7ois Perret, qui aura l\u2019honneur de ravir les palais les plus fins au sein de ce mythique h\u00f4tel parisien cinq \u00e9toiles \u00e0 la renomm\u00e9e mondiale d\u00e8s fin 2015.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nicolas Sale compl\u00e8te sa brigade au Ritz Paris. L\u2019\u00e9tablissement de la place Vend\u00f4me annonce en effet la venue du chef [&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-4561","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-1bz","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4561","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=4561"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4561\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}