{"version":"1.0","provider_name":"GREAT-ARTMAG","provider_url":"https:\/\/great-artmag.com\/en\/","author_name":"Alexia Gugg\u00e9mos","author_url":"https:\/\/great-artmag.com\/en\/author\/admin5782\/","title":"Haute gastronomie fran\u00e7aise : L\u2019Arp\u00e8ge, le pr\u00e9lude enti\u00e8rement v\u00e9g\u00e9tal sign\u00e9 Alain Passard - GREAT-ARTMAG","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"wIE30qroyC\"><a href=\"https:\/\/great-artmag.com\/en\/larpege-prelude-entierement-vegetal-signe-alain-passard\/\">Haute gastronomie fran\u00e7aise : L\u2019Arp\u00e8ge, le pr\u00e9lude enti\u00e8rement v\u00e9g\u00e9tal sign\u00e9 Alain Passard<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/great-artmag.com\/en\/larpege-prelude-entierement-vegetal-signe-alain-passard\/embed\/#?secret=wIE30qroyC\" width=\"600\" height=\"338\" title=\"&#8220;Haute gastronomie fran\u00e7aise : L\u2019Arp\u00e8ge, le pr\u00e9lude enti\u00e8rement v\u00e9g\u00e9tal sign\u00e9 Alain Passard&#8221; &#8212; GREAT-ARTMAG\" data-secret=\"wIE30qroyC\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/great-artmag.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/great-artmag.com\/wp-content\/uploads\/2026\/02\/table_arpege_passard-scaled.jpeg","thumbnail_width":1920,"thumbnail_height":2560,"description":"Au restaurant L\u2019Arp\u00e8ge \u00e0 Paris, le chef triplement \u00e9toil\u00e9 Alain Passard compose une nouvelle carte enti\u00e8rement v\u00e9g\u00e9tale. Ici, les l\u00e9gumes ne sont pas un accompagnement mais les solistes d\u2019un orchestre cultiv\u00e9 dans ses propres jardins, entre la Sarthe, l\u2019Eure et la Manche. N\u00e9 \u00e0 La Guerche-de-Bretagne (Ille-et-Vilaine), ce fils de musiciens et petits-fils de cuisini\u00e8re [&hellip;]"}