{"id":152637,"date":"2025-02-02T17:31:02","date_gmt":"2025-02-02T16:31:02","guid":{"rendered":"https:\/\/foodandgood.fr\/calvin-rouault-gana-el-74o-premio-culinario-prosper-montagne-2025\/"},"modified":"2025-04-17T22:39:26","modified_gmt":"2025-04-17T20:39:26","slug":"calvin-rouault-gana-el-74o-premio-culinario-prosper-montagne-2025","status":"publish","type":"post","link":"https:\/\/foodandgood.fr\/es\/calvin-rouault-gana-el-74o-premio-culinario-prosper-montagne-2025\/","title":{"rendered":"Calvin ROUAULT gana <br>el 74\u00ba Premio Culinario <br>Prosper Montagn\u00e9 2025"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>El 13 de enero de 2025, FERRANDI Par\u00eds acogi\u00f3 la 74\u1d49 edici\u00f3n del Prix Culinaire Prosper Montagn\u00e9, el concurso culinario m\u00e1s antiguo de Francia, creado en 1950.<br \/>\nEl acto de este a\u00f1o, presidido por Patrick Henriroux, chef con dos estrellas Michelin del restaurante La Pyramide de Vienne, puso de relieve la evoluci\u00f3n de la gastronom\u00eda francesa al tiempo que honraba el legado de Prosper Montagn\u00e9, figura destacada de la cocina francesa.<\/p>\n","protected":false},"author":6,"featured_media":131304,"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-152637","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\/152637","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\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/comments?post=152637"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/posts\/152637\/revisions"}],"predecessor-version":[{"id":152835,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/posts\/152637\/revisions\/152835"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/media\/131304"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/media?parent=152637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/categories?post=152637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/tags?post=152637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}