{"id":152619,"date":"2025-01-29T16:30:44","date_gmt":"2025-01-29T15:30:44","guid":{"rendered":"https:\/\/foodandgood.fr\/sirha-2025-paul-marcon-wins-the-bocuse-dor-historic-victory-for-france\/"},"modified":"2025-04-17T22:45:02","modified_gmt":"2025-04-17T20:45:02","slug":"sirha-2025-paul-marcon-wins-the-bocuse-dor-historic-victory-for-france","status":"publish","type":"post","link":"https:\/\/foodandgood.fr\/en\/sirha-2025-paul-marcon-wins-the-bocuse-dor-historic-victory-for-france\/","title":{"rendered":"Sirha 2025 <br>Paul Marcon wins the Bocuse d'Or. <br>Historic victory for France!"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>French gastronomy shines again on the international stage! Paul Marcon, a young 29-year-old chef, has won the prestigious Bocuse d&#8217;Or 2025, bringing this emblematic trophy back to France. <\/p>\n<p>This triumph takes on a special dimension, as it marks the first father-son double in the history of the competition, 30 years after his father, R\u00e9gis Marcon, won in 1995.<\/p>\n","protected":false},"author":23,"featured_media":130725,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","beyondwords_generate_audio":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"categories":[96],"tags":[],"class_list":["post-152619","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-news"],"acf":{"titre_presentation":"","titre_presentation_couleur":"#c39d63","image_largeur":"50%","image_presentation":"","articles":null,"image_separation":"","articles_bis":null},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/posts\/152619","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/comments?post=152619"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/posts\/152619\/revisions"}],"predecessor-version":[{"id":152874,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/posts\/152619\/revisions\/152874"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media\/130725"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media?parent=152619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/categories?post=152619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/tags?post=152619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}