{"id":7386,"date":"2017-01-30T17:38:19","date_gmt":"2017-01-30T17:38:19","guid":{"rendered":"http:\/\/www.cuisine-virtuelle.com\/wordpress\/?p=7386"},"modified":"2017-01-30T17:40:17","modified_gmt":"2017-01-30T17:40:17","slug":"nous-les-chefs-sommes-vraiment-barjots-indique-marc-veyrat-5-chefs-sexpriment-sur-la-pression-quotidienne-en-cuisine-food-sens","status":"publish","type":"post","link":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/nous-les-chefs-sommes-vraiment-barjots-indique-marc-veyrat-5-chefs-sexpriment-sur-la-pression-quotidienne-en-cuisine-food-sens\/","title":{"rendered":"\u00ab Nous ( les chefs ) sommes vraiment barjots ! \u00bb indique Marc Veyrat &#8211; 5 chefs s&rsquo;expriment sur la pression quotidienne en cuisine \u2026 &#8211; Food &#038; Sens"},"content":{"rendered":"<p><a href=\"http:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-content\/uploads\/2017\/01\/Capture-d\u2019\u00e9cran-2016-02-14-\u00e0-22.43.02.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-content\/uploads\/2017\/01\/Capture-d\u2019\u00e9cran-2016-02-14-\u00e0-22.43.02-300x124.png\" alt=\"\" width=\"300\" height=\"124\" class=\"alignnone size-medium wp-image-7388\" srcset=\"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-content\/uploads\/2017\/01\/Capture-d\u2019\u00e9cran-2016-02-14-\u00e0-22.43.02-300x124.png 300w, https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-content\/uploads\/2017\/01\/Capture-d\u2019\u00e9cran-2016-02-14-\u00e0-22.43.02-600x248.png 600w, https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-content\/uploads\/2017\/01\/Capture-d\u2019\u00e9cran-2016-02-14-\u00e0-22.43.02-217x90.png 217w, https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-content\/uploads\/2017\/01\/Capture-d\u2019\u00e9cran-2016-02-14-\u00e0-22.43.02-326x135.png 326w, https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-content\/uploads\/2017\/01\/Capture-d\u2019\u00e9cran-2016-02-14-\u00e0-22.43.02-464x192.png 464w, https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-content\/uploads\/2017\/01\/Capture-d\u2019\u00e9cran-2016-02-14-\u00e0-22.43.02-652x270.png 652w, https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-content\/uploads\/2017\/01\/Capture-d\u2019\u00e9cran-2016-02-14-\u00e0-22.43.02.png 739w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<blockquote><p>\u00a0Le 12 f\u00e9vrier dernier sortait un article sur 24heures.ch r\u00e9dig\u00e9 par le journaliste suisse Alain Giroud fin connaisseur de l\u2019univers de la gastronomie Helv\u00e9tique bien s\u00fbr, mais aussi fran\u00e7aise. [\u2026]<\/p><\/blockquote>\n<p>Source\u00a0: <em><a href=\"http:\/\/foodandsens.com\/deniche-sur-le-web\/chefs-sommes-vraiment-barjots-indique-marc-veyrat-5-chefs-sexpriment-pression-quotidienne-cuisine\/\" target=\"_blank\" rel=\"noopener\">\u00ab Nous ( les chefs ) sommes vraiment barjots ! \u00bb indique Marc Veyrat \u2013 5 chefs s\u2019expriment sur la pression quotidienne en cuisine \u2026 \u2013 Food & Sens<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0Le 12 f\u00e9vrier dernier sortait un article sur 24heures.ch r\u00e9dig\u00e9 par le journaliste suisse Alain Giroud fin connaisseur de l\u2019univers [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7388,"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":[34,192],"tags":[],"class_list":["post-7386","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites","category-tendances-et-conjoncture"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-content\/uploads\/2017\/01\/Capture-d\u2019\u00e9cran-2016-02-14-\u00e0-22.43.02.png","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1V8","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/7386","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=7386"}],"version-history":[{"count":3,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/7386\/revisions"}],"predecessor-version":[{"id":7390,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/7386\/revisions\/7390"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media\/7388"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=7386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=7386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=7386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}