{"id":43089,"date":"2023-10-12T15:10:23","date_gmt":"2023-10-12T13:10:23","guid":{"rendered":"https:\/\/horecamagazine.be\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/"},"modified":"2023-10-12T15:11:32","modified_gmt":"2023-10-12T13:11:32","slug":"petits-farcis-provencaux-beurre-au-pipiche-et-epazote","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/","title":{"rendered":"Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Recette de Claude Pohlig<\/strong><\/a>\u00a0<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_3,2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Ingr\u00e9dients <\/b><\/h4>\n

Pour 4 personnes<\/span><\/p>\n

    \n
  • 1 grosse courgette<\/li>\n
  • 1 belle aubergine<\/li>\n
  • 4 pommes de terre de type Nicolas<\/li>\n
  • 4 petites tomates<\/li>\n
  • 1 gros poivron ramiro<\/li>\n
  • 4 champignons ch\u00e2taignes<\/li>\n
  • 1 petit ravier de champignons Imoji<\/li>\n
  • 1 petit ch\u00e8vre frais<\/li>\n
  • 100 g de hach\u00e9 de campagne pr\u00e9par\u00e9<\/li>\n
  • 50 g de pesto<\/li>\n
  • 60 g de beurre<\/li>\n
  • 20 cl de cr\u00e8me<\/li>\n
  • 1 branche de thym<\/li>\n
  • 1 jus de citron<\/li>\n
  • 15 cl d\u2019huile d\u2019olive<\/li>\n
  • Fleur de sel<\/li>\n
  • Feuille d\u2019\u00e9pazote<\/li>\n
  • Fleurs de pipiche<\/li>\n
  • 1 capsule de safran<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_3″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

    Pr\u00e9paration <\/b><\/h4>\n

    Faites 4 tron\u00e7ons d\u2019aubergine, 4 de courgette et de ramiro. Faites cuire au four \u00e0 165\u00b0C pendant 15 minutes avec un peu de sel et 5cl d\u2019huile d\u2019olive. Cuisez les pommes de terre \u00e0 la vapeur et \u00e9pluchez. Roulez-les avec la capsule de safran et une goutte d\u2019eau dans un saladier. Puis coupez-les en deux. Placez dans un plat, en mettant une tranche de ch\u00e8vre entre les deux morceaux et ajoutez un peu de fleur de sel.<\/p>\n

    Videz les tron\u00e7ons de courgette et d\u2019aubergine \u00e0 moiti\u00e9 en r\u00e9servant la chair r\u00e9cup\u00e9r\u00e9e. Faites une brunoise des 4 champignons, faites cuire avec la cr\u00e8me et le thym et la chair d\u2019aubergine l\u00e9g\u00e8rement \u00e9cras\u00e9e. Mettez le r\u00e9sultat dans les tron\u00e7ons d\u2019aubergine.<\/p>\n

    Videz les tomates et placez le hach\u00e9 \u00e0 l\u2019int\u00e9rieur comme pour une tomate farcie. Apr\u00e8s les avoir huil\u00e9s, mettez les imoji dans les tron\u00e7ons de ramiro. Mettez au four 15 min. \u00e0 165\u00b0C. Montez un beurre avec le jus de citron, une goutte d\u2019eau et un peu de sel. A la fin, ajoutez l\u2019\u00e9pazote et le pipiche.<\/p>\n

    Dressage<\/b><\/h4>\n

    Dressez les l\u00e9gumes sur le beurre en terminant par farcir la courgette de pesto.<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Recette de Claude Pohlig\u00a0Ingr\u00e9dients Pour 4 personnes 1 grosse courgette 1 belle aubergine 4 pommes de terre de type Nicolas 4 petites tomates 1 gros poivron ramiro 4 champignons ch\u00e2taignes 1 petit ravier de champignons Imoji 1 petit ch\u00e8vre frais 100 g de hach\u00e9 de campagne pr\u00e9par\u00e9 50 g de pesto 60 g de beurre […]<\/p>\n","protected":false},"author":5,"featured_media":43068,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-43089","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nPetits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-10-12T13:10:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-10-12T13:11:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/10\/HM239WEBSITE-TASTE-RECEPT_20232.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1223\" \/>\n\t<meta property=\"og:image:height\" content=\"733\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote\",\"datePublished\":\"2023-10-12T13:10:23+00:00\",\"dateModified\":\"2023-10-12T13:11:32+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\\\/\"},\"wordCount\":454,\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2023\\\/10\\\/HM239WEBSITE-TASTE-RECEPT_20232.jpg\",\"articleSection\":[\"Recettes\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\\\/\",\"name\":\"Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote | Horeca Magazine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2023\\\/10\\\/HM239WEBSITE-TASTE-RECEPT_20232.jpg\",\"datePublished\":\"2023-10-12T13:10:23+00:00\",\"dateModified\":\"2023-10-12T13:11:32+00:00\",\"description\":\"Horeca Magazine | Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\\\/#primaryimage\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2023\\\/10\\\/HM239WEBSITE-TASTE-RECEPT_20232.jpg\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2023\\\/10\\\/HM239WEBSITE-TASTE-RECEPT_20232.jpg\",\"width\":1223,\"height\":733},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"name\":\"Horeca Magazine\",\"description\":\"Uw partner in Horeca\",\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\",\"name\":\"Horeca Magazine\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"width\":2085,\"height\":590,\"caption\":\"Horeca Magazine\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/horecamagazine.be\\\/\",\"https:\\\/\\\/www.instagram.com\\\/horeca.magazine\\\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\",\"name\":\"Jonas Vansieleghem\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"caption\":\"Jonas Vansieleghem\"},\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/author\\\/jonas\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote | Horeca Magazine","description":"Horeca Magazine | Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/","og_locale":"fr_FR","og_type":"article","og_title":"Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote | Horeca Magazine","og_description":"Horeca Magazine | Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote","og_url":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/","og_site_name":"Horeca Magazine","article_publisher":"https:\/\/www.facebook.com\/horecamagazine.be\/","article_published_time":"2023-10-12T13:10:23+00:00","article_modified_time":"2023-10-12T13:11:32+00:00","og_image":[{"width":1223,"height":733,"url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/10\/HM239WEBSITE-TASTE-RECEPT_20232.jpg","type":"image\/jpeg"}],"author":"Jonas Vansieleghem","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Jonas Vansieleghem","Dur\u00e9e de lecture estim\u00e9e":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/#article","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/"},"author":{"name":"Jonas Vansieleghem","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496"},"headline":"Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote","datePublished":"2023-10-12T13:10:23+00:00","dateModified":"2023-10-12T13:11:32+00:00","mainEntityOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/"},"wordCount":454,"publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/10\/HM239WEBSITE-TASTE-RECEPT_20232.jpg","articleSection":["Recettes"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/","url":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/","name":"Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote | Horeca Magazine","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/#primaryimage"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/10\/HM239WEBSITE-TASTE-RECEPT_20232.jpg","datePublished":"2023-10-12T13:10:23+00:00","dateModified":"2023-10-12T13:11:32+00:00","description":"Horeca Magazine | Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote","breadcrumb":{"@id":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/#primaryimage","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/10\/HM239WEBSITE-TASTE-RECEPT_20232.jpg","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/10\/HM239WEBSITE-TASTE-RECEPT_20232.jpg","width":1223,"height":733},{"@type":"BreadcrumbList","@id":"https:\/\/horecamagazine.be\/fr\/petits-farcis-provencaux-beurre-au-pipiche-et-epazote\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/horecamagazine.be\/fr\/"},{"@type":"ListItem","position":2,"name":"Petits farcis proven\u00e7aux, beurre au pipiche et \u00e9pazote"}]},{"@type":"WebSite","@id":"https:\/\/horecamagazine.be\/fr\/#website","url":"https:\/\/horecamagazine.be\/fr\/","name":"Horeca Magazine","description":"Uw partner in Horeca","publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/horecamagazine.be\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/horecamagazine.be\/fr\/#organization","name":"Horeca Magazine","url":"https:\/\/horecamagazine.be\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","width":2085,"height":590,"caption":"Horeca Magazine"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/horecamagazine.be\/","https:\/\/www.instagram.com\/horeca.magazine\/"]},{"@type":"Person","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496","name":"Jonas Vansieleghem","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","caption":"Jonas Vansieleghem"},"url":"https:\/\/horecamagazine.be\/fr\/author\/jonas\/"}]}},"_links":{"self":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/43089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/comments?post=43089"}],"version-history":[{"count":0,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/43089\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media\/43068"}],"wp:attachment":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media?parent=43089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/categories?post=43089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/tags?post=43089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}