{"id":152624,"date":"2025-02-02T17:31:02","date_gmt":"2025-02-02T16:31:02","guid":{"rendered":"https:\/\/foodandgood.fr\/calvin-rouault-wins-the-74th-prix-culinaire-prosper-montagne-2025\/"},"modified":"2025-04-17T22:39:29","modified_gmt":"2025-04-17T20:39:29","slug":"calvin-rouault-wins-the-74th-prix-culinaire-prosper-montagne-2025","status":"publish","type":"post","link":"https:\/\/foodandgood.fr\/en\/calvin-rouault-wins-the-74th-prix-culinaire-prosper-montagne-2025\/","title":{"rendered":"Calvin ROUAULT wins <br>the 74th Prix Culinaire <br>Prosper Montagn\u00e9 2025"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>On January 13, 2025, FERRANDI Paris hosted the 74\u1d49 edition of the Prix Culinaire Prosper Montagn\u00e9, France&#8217;s oldest culinary competition, created in 1950.<br \/>\nThis year&#8217;s event, chaired by Patrick Henriroux, double-starred chef of La Pyramide restaurant in Vienne, highlighted the evolution of French gastronomy, while honoring the legacy of Prosper Montagn\u00e9, an emblematic figure of French cuisine.<\/p>\n","protected":false},"author":6,"featured_media":131301,"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-152624","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\/152624","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\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/comments?post=152624"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/posts\/152624\/revisions"}],"predecessor-version":[{"id":152838,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/posts\/152624\/revisions\/152838"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media\/131301"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media?parent=152624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/categories?post=152624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/tags?post=152624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}