{"id":152608,"date":"2025-01-29T16:30:44","date_gmt":"2025-01-29T15:30:44","guid":{"rendered":"https:\/\/foodandgood.fr\/sirha-2025-paul-marcon-gana-el-bocuse-dor-una-victoria-historica-para-francia\/"},"modified":"2025-04-17T22:45:18","modified_gmt":"2025-04-17T20:45:18","slug":"sirha-2025-paul-marcon-gana-el-bocuse-dor-una-victoria-historica-para-francia","status":"publish","type":"post","link":"https:\/\/foodandgood.fr\/es\/sirha-2025-paul-marcon-gana-el-bocuse-dor-una-victoria-historica-para-francia\/","title":{"rendered":"Sirha 2025 <br>Paul Marcon gana el Bocuse d'Or. <br>\u00a1Una victoria hist\u00f3rica para Francia!"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>\u00a1La gastronom\u00eda francesa vuelve a brillar en la escena internacional! Paul Marcon, un joven chef de 29 a\u00f1os, ha ganado el prestigioso Bocuse d&#8217;Or 2025, devolviendo a Francia este emblem\u00e1tico trofeo. <\/p>\n<p>Este triunfo adquiere una dimensi\u00f3n especial, ya que marca el primer doblete padre-hijo de la historia de la competici\u00f3n, 30 a\u00f1os despu\u00e9s de que su padre, R\u00e9gis Marcon, ganara en 1995.<\/p>\n","protected":false},"author":23,"featured_media":152610,"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":[122],"tags":[],"class_list":["post-152608","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-gourmet-es"],"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\/es\/wp-json\/wp\/v2\/posts\/152608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/comments?post=152608"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/posts\/152608\/revisions"}],"predecessor-version":[{"id":152885,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/posts\/152608\/revisions\/152885"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/media\/152610"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/media?parent=152608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/categories?post=152608"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/tags?post=152608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}