{"id":152636,"date":"2025-02-02T17:31:02","date_gmt":"2025-02-02T16:31:02","guid":{"rendered":"https:\/\/foodandgood.fr\/calvin-rouault-vince-il-74-premio-culinario-prosper-montagne-2025\/"},"modified":"2025-04-17T22:39:29","modified_gmt":"2025-04-17T20:39:29","slug":"calvin-rouault-vince-il-74-premio-culinario-prosper-montagne-2025","status":"publish","type":"post","link":"https:\/\/foodandgood.fr\/it\/calvin-rouault-vince-il-74-premio-culinario-prosper-montagne-2025\/","title":{"rendered":"Calvin ROUAULT vince <br>il 74\u00b0 Premio Culinario <br>Prosper Montagn\u00e9 2025"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Il 13 gennaio 2025, FERRANDI Paris ha ospitato la 74\u1d49 edizione del Prix Culinaire Prosper Montagn\u00e9, il pi\u00f9 antico concorso culinario francese, creato nel 1950.<br \/>\nL&#8217;evento di quest&#8217;anno, presieduto da Patrick Henriroux, chef due stelle Michelin del ristorante La Pyramide di Vienne, ha messo in evidenza l&#8217;evoluzione della gastronomia francese, onorando al contempo l&#8217;eredit\u00e0 di Prosper Montagn\u00e9, figura di spicco della cucina francese.<\/p>\n","protected":false},"author":6,"featured_media":131303,"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":[117],"tags":[],"class_list":["post-152636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novita-gastronomiche"],"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\/it\/wp-json\/wp\/v2\/posts\/152636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/comments?post=152636"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/posts\/152636\/revisions"}],"predecessor-version":[{"id":152837,"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/posts\/152636\/revisions\/152837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/media\/131303"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/media?parent=152636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/categories?post=152636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/tags?post=152636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}