{"id":531,"date":"2025-12-16T23:41:23","date_gmt":"2025-12-16T23:41:23","guid":{"rendered":"https:\/\/www.btscomenc.fr\/parisgourmet\/?p=531"},"modified":"2025-12-19T08:58:45","modified_gmt":"2025-12-19T08:58:45","slug":"frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet","status":"publish","type":"post","link":"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/","title":{"rendered":"Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet<\/h2>\n\n\n\n<figure class=\"wp-block-image alignright is-resized\"><img decoding=\"async\" src=\"https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/09\/FREDERIC-ANTON.jpg\" alt=\"Fr\u00e9d\u00e9ric Anton ouvre La Ferme du Pr\u00e9 | Restaurant | Edouard Amoiel\" style=\"width:330px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"has-ast-global-color-5-color has-text-color has-link-color wp-elements-1 wp-block-paragraph\">Fr\u00e9d\u00e9ric Anton est l\u2019une des figures les plus respect\u00e9es de la gastronomie fran\u00e7aise contemporaine. N\u00e9 \u00e0 Nancy, form\u00e9 avec les plus grands, il est Meilleur Ouvrier de France et chef triplement \u00e9toil\u00e9 au Guide Michelin pour son restaurant <strong>Le Pr\u00e9 Catelan<\/strong>, une institution du Bois de Boulogne qu\u2019il dirige depuis plus de 25 ans. <\/p>\n\n\n\n<h3 class=\"wp-block-heading alignfull has-text-align-left\">Une reconnaissance majeure<\/h3>\n\n\n\n<p class=\"has-ast-global-color-5-color has-text-color has-link-color wp-elements-2 wp-block-paragraph\">En <strong>novembre 2024<\/strong>, Anton a \u00e9t\u00e9 couronn\u00e9 <strong>\u00ab Cuisinier de l\u2019ann\u00e9e 2025 \u00bb<\/strong> par le prestigieux guide <strong>Gault&amp;Millau<\/strong>, r\u00e9compensant \u00e0 la fois sa carri\u00e8re et la coh\u00e9rence exceptionnelle de sa d\u00e9marche culinaire. Ce titre, souvent compar\u00e9 \u00e0 une sorte d\u2019\u00ab Oscar \u00bb pour les chefs, souligne son influence durable sur la sc\u00e8ne gastronomique fran\u00e7aise et mondiale. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Deux \u00e9toiles au sommet de Paris<\/h3>\n\n\n\n<figure class=\"wp-block-image alignleft is-resized\"><img decoding=\"async\" src=\"https:\/\/www.restaurants-toureiffel.com\/upload\/photos\/7163\/t12.jpg\" alt=\"Le Jules Verne - 2 \u00e9toiles au guide MICHELIN\" style=\"width:337px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"has-ast-global-color-5-color has-text-color has-link-color wp-elements-3 wp-block-paragraph\">Sa cuisine \u00e0 <strong>Le Jules Verne<\/strong>, le restaurant perch\u00e9 au <strong>deuxi\u00e8me \u00e9tage de la Tour Eiffel<\/strong>, illustre parfaitement cette excellence : depuis qu\u2019il en a pris les r\u00eanes en 2018, l\u2019adresse a obtenu sa <strong>deuxi\u00e8me \u00e9toile Michelin<\/strong> en 2024, un exploit historique pour un restaurant dans ce lieu embl\u00e9matique. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Un empire gastronomique vivant<\/h3>\n\n\n\n<p class=\"has-ast-global-color-5-color has-text-color has-link-color wp-elements-4 wp-block-paragraph\">Outre Le Pr\u00e9 Catelan et Le Jules Verne, Anton dirige \u00e9galement des exp\u00e9riences originales comme les d\u00eeners-croisi\u00e8res gastronomiques <strong>Don Juan II<\/strong> sur la Seine et La Ferme du Pr\u00e9, un bistrot chic inspir\u00e9 des produits de saison. Dans chacune de ses maisons, il fait vibrer l\u2019essence de la cuisine fran\u00e7aise : pr\u00e9cision des cuissons, respect absolu des produits et assiettes raffin\u00e9es qui racontent une histoire. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Un chef mentor<\/h3>\n\n\n\n<p class=\"has-ast-global-color-5-color has-text-color has-link-color wp-elements-5 wp-block-paragraph\">Au <strong>Jules Verne<\/strong>, sa collaboration \u00e9troite avec l\u2019\u00e9quipe de salle a aussi port\u00e9 ses fruits : Valentin Cavalade, directeur de salle, a \u00e9t\u00e9 distingu\u00e9 en 2025 par le <strong>Grand Prix du Service Michelin<\/strong>, refl\u00e9tant l\u2019excellence du service port\u00e9e par Anton et ses \u00e9quipes. <a href=\"https:\/\/nouvellesgastronomiques.com\/valentin-cavalade-le-prix-du-service-michelin-2025-au-jules-vernes\/?utm_source=chatgpt.com\" target=\"_blank\" rel=\"noreferrer noopener\">Nouvelles <\/a><\/p>\n\n\n\n<p class=\"has-ast-global-color-5-color has-text-color has-link-color wp-elements-6 wp-block-paragraph\">Fr\u00e9d\u00e9ric Anton continue d\u2019incarner l\u2019exigence et l\u2019\u00e9l\u00e9gance de la haute cuisine fran\u00e7aise, avec des adresses embl\u00e9matiques, des distinctions prestigieuses, et un leadership culinaire qui inspire toute une g\u00e9n\u00e9ration.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet Fr\u00e9d\u00e9ric Anton est l\u2019une des figures les plus respect\u00e9es [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-531","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet -\" \/>\n<meta property=\"og:description\" content=\"Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet Fr\u00e9d\u00e9ric Anton est l\u2019une des figures les plus respect\u00e9es [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-16T23:41:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-12-19T08:58:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/09\/FREDERIC-ANTON.jpg\" \/>\n<meta name=\"author\" content=\"zacharie barrellon\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"zacharie barrellon\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/\",\"url\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/\",\"name\":\"Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet -\",\"isPartOf\":{\"@id\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/09\/FREDERIC-ANTON.jpg\",\"datePublished\":\"2025-12-16T23:41:23+00:00\",\"dateModified\":\"2025-12-19T08:58:45+00:00\",\"author\":{\"@id\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/#\/schema\/person\/7c1df9a31809c530c0c3b9f7b5552818\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/#primaryimage\",\"url\":\"https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/09\/FREDERIC-ANTON.jpg\",\"contentUrl\":\"https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/09\/FREDERIC-ANTON.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/#website\",\"url\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/\",\"name\":\"\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/#\/schema\/person\/7c1df9a31809c530c0c3b9f7b5552818\",\"name\":\"zacharie barrellon\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/36bc86ee61be419f2039025356a455eaa44cf1bc4f54470ab9e18793af3ba061?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/36bc86ee61be419f2039025356a455eaa44cf1bc4f54470ab9e18793af3ba061?s=96&d=mm&r=g\",\"caption\":\"zacharie barrellon\"},\"url\":\"https:\/\/www.btscomenc.fr\/parisgourmet\/author\/zacharie\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet -","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:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/","og_locale":"fr_FR","og_type":"article","og_title":"Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet -","og_description":"Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet Fr\u00e9d\u00e9ric Anton est l\u2019une des figures les plus respect\u00e9es [&hellip;]","og_url":"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/","article_published_time":"2025-12-16T23:41:23+00:00","article_modified_time":"2025-12-19T08:58:45+00:00","og_image":[{"url":"https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/09\/FREDERIC-ANTON.jpg"}],"author":"zacharie barrellon","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"zacharie barrellon","Dur\u00e9e de lecture estim\u00e9e":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/","url":"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/","name":"Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet -","isPartOf":{"@id":"https:\/\/www.btscomenc.fr\/parisgourmet\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/#primaryimage"},"image":{"@id":"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/#primaryimage"},"thumbnailUrl":"https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/09\/FREDERIC-ANTON.jpg","datePublished":"2025-12-16T23:41:23+00:00","dateModified":"2025-12-19T08:58:45+00:00","author":{"@id":"https:\/\/www.btscomenc.fr\/parisgourmet\/#\/schema\/person\/7c1df9a31809c530c0c3b9f7b5552818"},"breadcrumb":{"@id":"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/#primaryimage","url":"https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/09\/FREDERIC-ANTON.jpg","contentUrl":"https:\/\/amoiel.ch\/wp-content\/uploads\/2024\/09\/FREDERIC-ANTON.jpg"},{"@type":"BreadcrumbList","@id":"https:\/\/www.btscomenc.fr\/parisgourmet\/2025\/12\/16\/frederic-anton-lart-de-sublimer-la-gastronomie-francaise-au-sommet\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.btscomenc.fr\/parisgourmet\/"},{"@type":"ListItem","position":2,"name":"Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet"}]},{"@type":"WebSite","@id":"https:\/\/www.btscomenc.fr\/parisgourmet\/#website","url":"https:\/\/www.btscomenc.fr\/parisgourmet\/","name":"","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.btscomenc.fr\/parisgourmet\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Person","@id":"https:\/\/www.btscomenc.fr\/parisgourmet\/#\/schema\/person\/7c1df9a31809c530c0c3b9f7b5552818","name":"zacharie barrellon","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.btscomenc.fr\/parisgourmet\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/36bc86ee61be419f2039025356a455eaa44cf1bc4f54470ab9e18793af3ba061?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/36bc86ee61be419f2039025356a455eaa44cf1bc4f54470ab9e18793af3ba061?s=96&d=mm&r=g","caption":"zacharie barrellon"},"url":"https:\/\/www.btscomenc.fr\/parisgourmet\/author\/zacharie\/"}]}},"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false},"uagb_author_info":{"display_name":"zacharie barrellon","author_link":"https:\/\/www.btscomenc.fr\/parisgourmet\/author\/zacharie\/"},"uagb_comment_info":0,"uagb_excerpt":"Fr\u00e9d\u00e9ric Anton : l\u2019art de sublimer la gastronomie fran\u00e7aise au sommet Fr\u00e9d\u00e9ric Anton est l\u2019une des figures les plus respect\u00e9es [&hellip;]","_links":{"self":[{"href":"https:\/\/www.btscomenc.fr\/parisgourmet\/wp-json\/wp\/v2\/posts\/531","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.btscomenc.fr\/parisgourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.btscomenc.fr\/parisgourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.btscomenc.fr\/parisgourmet\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.btscomenc.fr\/parisgourmet\/wp-json\/wp\/v2\/comments?post=531"}],"version-history":[{"count":6,"href":"https:\/\/www.btscomenc.fr\/parisgourmet\/wp-json\/wp\/v2\/posts\/531\/revisions"}],"predecessor-version":[{"id":584,"href":"https:\/\/www.btscomenc.fr\/parisgourmet\/wp-json\/wp\/v2\/posts\/531\/revisions\/584"}],"wp:attachment":[{"href":"https:\/\/www.btscomenc.fr\/parisgourmet\/wp-json\/wp\/v2\/media?parent=531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.btscomenc.fr\/parisgourmet\/wp-json\/wp\/v2\/categories?post=531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.btscomenc.fr\/parisgourmet\/wp-json\/wp\/v2\/tags?post=531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}