{"id":2,"date":"2020-11-15T15:55:57","date_gmt":"2020-11-15T14:55:57","guid":{"rendered":"http:\/\/reinach.fr\/ferme-reinach\/?page_id=2"},"modified":"2020-11-17T20:17:46","modified_gmt":"2020-11-17T19:17:46","slug":"page-d-exemple","status":"publish","type":"page","link":"https:\/\/reinach.fr\/fermereinach\/page-d-exemple\/","title":{"rendered":"Conseils d\u00e9gustation"},"content":{"rendered":"\n<p class=\"has-text-align-left has-luminous-vivid-orange-color has-text-color has-medium-font-size\"><strong>Escargots surgel\u00e9s (coquille, croquille et feuillet\u00e9)<\/strong><\/p>\n\n\n\n<p>Faire r\u00e9chauffer \u00e0 four chaud (200-220\u00b0C &#8211; 10 \u00e0 15 min) judqu&rsquo;\u00e0 \u00ab\u00a0beurre fr\u00e9missants, directement \u00e0 la sortie du cong\u00e9lateur<\/p>\n\n\n\n<p class=\"has-text-align-left has-luminous-vivid-orange-color has-text-color has-medium-font-size\"><strong>Escargots court-bouillonn\u00e9s<\/strong><\/p>\n\n\n\n<p>A cuisiner selon votre go\u00fbt (farce \u00e0 la bourguignonne ou autres)<\/p>\n\n\n\n<p class=\"has-text-align-left has-luminous-vivid-orange-color has-text-color has-medium-font-size\"><strong>Escargots cuisin\u00e9s<\/strong><\/p>\n\n\n\n<p>Confits \u00e0 la graisse de canard \u00e0 servir sur des pommes de terre vapeur ou une salade verte<\/p>\n\n\n\n<p class=\"has-text-align-left has-luminous-vivid-orange-color has-text-color has-medium-font-size\"><strong>Pr\u00e9parations pour l&rsquo;ap\u00e9ritif<\/strong><\/p>\n\n\n\n<p>Escargotine \u00e0 tartiner sur des toasts chauds<br>Escarperos \u00e0 piquer \u00e0 temp\u00e9rature ambiante ou \u00e0 servir ti\u00e9dis sur une salade<br>Terrine de campagne aux escargots<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Escargots surgel\u00e9s (coquille, croquille et feuillet\u00e9) Faire r\u00e9chauffer \u00e0 four chaud (200-220\u00b0C &#8211; 10 \u00e0 15 min) judqu&rsquo;\u00e0 \u00ab\u00a0beurre fr\u00e9missants, directement \u00e0 la sortie du cong\u00e9lateur Escargots court-bouillonn\u00e9s A cuisiner selon votre go\u00fbt (farce \u00e0 la bourguignonne ou autres) Escargots cuisin\u00e9s Confits \u00e0 la graisse de canard \u00e0 servir sur des pommes de terre vapeur [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":6,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-2","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/reinach.fr\/fermereinach\/wp-json\/wp\/v2\/pages\/2","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/reinach.fr\/fermereinach\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/reinach.fr\/fermereinach\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/reinach.fr\/fermereinach\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/reinach.fr\/fermereinach\/wp-json\/wp\/v2\/comments?post=2"}],"version-history":[{"count":3,"href":"https:\/\/reinach.fr\/fermereinach\/wp-json\/wp\/v2\/pages\/2\/revisions"}],"predecessor-version":[{"id":118,"href":"https:\/\/reinach.fr\/fermereinach\/wp-json\/wp\/v2\/pages\/2\/revisions\/118"}],"wp:attachment":[{"href":"https:\/\/reinach.fr\/fermereinach\/wp-json\/wp\/v2\/media?parent=2"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}