{"id":14057,"date":"2016-11-26T19:42:41","date_gmt":"2016-11-26T19:42:41","guid":{"rendered":"http:\/\/www.flavorsandsenses.com\/en\/?p=1950"},"modified":"2019-04-05T16:57:54","modified_gmt":"2019-04-05T16:57:54","slug":"le-violon-d-ingres","status":"publish","type":"post","link":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/","title":{"rendered":"Le Violon d’ Ingres"},"content":{"rendered":"

\"\"<\/a><\/p>\n

For foreigners the name Christian Constant may, at first sight, not bring many memories, but in the French gastronomy “scene” the picture is different,\u00a0Chef Constant<\/em>\u00a0passed by\u00a0Ritz<\/em>\u00a0and\u00a0Crillon’s\u00a0<\/em>kitchens, where he assured two stars for more than 10 years, until in 1996 he decided to change his life and open his first restaurant,\u00a0Le Violon d’Ingres<\/em>.<\/p>\n

Nowdays there are 6 restaurants, 4 of them in\u00a0Saint-Dominique street<\/em>\u00a0in Paris, two steps away from the Eiffel Tower, another in Toulouse<\/em>\u00a0and another one in\u00a0Montech. <\/em>Famous for his participation as judge in the French edition of Top Chef, the great mark of Constant in gastronomy is education, some of his disciples from Crillon are becoming, nowadays, the main references of French gastronomy, like Eric Fr\u00e9chon<\/em>\u00a0(3 stars),\u00a0Emmanuel Renaut<\/em>\u00a0(3 stars),\u00a0Jean-Fran\u00e7ois Pi\u00e8ge<\/em>\u00a0(2 stars),\u00a0Jean-Fran\u00e7ois Rouquette<\/em>\u00a0(1 star),\u00a0Yves\u00a0Camdeborde<\/em>\u00a0or\u00a0Christian \u00a0Etchebest<\/em>, just to name a few!<\/p>\n

\"\"<\/a><\/p>\n

But on to the restaurant that brought us here,\u00a0Le Violon D’Ingres <\/em>that after a reformulation in 2014, a new decoration and culinary record, kept the famous red guide star, with a cuisine made of history and classics from Constant’s menu.<\/p>\n

We were kindly welcomed, as usual in Paris, and forwarded to our table, the room is a bit off the michelin record, more close to a new\u00a0Bistr\u00f2<\/em>, with small and close tables, and an agitated ambiance mixing clients with tourists, and fans of the chef.<\/p>\n

A bit of small talk with the Room chef and between suggestions we find out the responsible chef in the restaurant is Portuguese, namely Jo\u00e3o Duarte, a young man from Santar\u00e9m whose passion took him to\u00a0Le Cordon Bleu Paris, \u00a0<\/em>city he then never left!<\/p>\n

\"\"<\/a>Amuse bouche<\/em><\/span><\/p>\n

To start, some unlikely, but delicate and tasty radishes, a toast with a foie tureen and neat’s tongue, besides the usual butter and a delicious artisanal sourdough bread. Accompanying, a light champagne, nicely fresh and light body, ideal to the start of a long dinner – Mallard Blanc des Blanc<\/em>.<\/p>\n

\"\"<\/a>Breaded eggs<\/strong>, truffled butter toasts<\/em><\/p>\n

Certainly you can’t fail when mixing eggs, butter and truffle, maybe that’s why this is one of the classics of Christian Constant’s career. However, nowadays it became a dish with no interest, the breaded egg had flaws and the toasts not quite crunchy. Nice matchings but graceless.<\/p>\n

\"\"<\/a>Crayfish Ravioli,<\/strong>\u00a0artichoke mousseline and lobster coulis<\/em><\/p>\n

If on the first starter we where a few levels below, here everything changed, thin pastry, perfectly cooked, excellent texture and sea flavors combo, with the earth notes from the artichoke giving body and another dimension to the dish. Very, very good!<\/p>\n

Harmonizing with the starters was a New Zealand wine, a\u00a0Riesling 2002 <\/em>from\u00a0Waipara West, <\/em>with a great quality\/price ratio and quite close to the aged rieslings from Australia, with tasty butter and toast \u00a0notes, refreshed by the citrus side. A nice surprise!<\/p>\n

\"\"<\/a>Sea Bass Supreme, <\/strong>almond crunchy crust, curry oil and peppers<\/em><\/p>\n

Another classic of the menu, understandably so! Excellent crust, fish on point and very well balanced flavors among the pepper, capers and the spicy notes of the sauce. Nice dish!<\/p>\n

In the glass a great\u00a0Mas\u00a0Neuf Costieres of Nimes Compostelle<\/em>\u00a0from 2013.<\/p>\n

\"\"<\/a>Pidgeon,<\/strong>\u00a0shallots, fava beans, and French peas\u00a0<\/em><\/p>\n

A dish reminding other times cuisine, a big dose, juicy pidgeon, nicely paired with the sweet notes of the carrot puree and the combo of fava beans and peas. The freshness taken care of by the parsely and shallots.<\/p>\n

Along was a super interesting\u00a0Cabernet Sauvignon Ch\u00e2teau Montus 2008<\/em>\u00a0from the Pyrenees.<\/p>\n

\"\"<\/a>Cheese selection by Marie-Anne Cantin<\/em><\/strong><\/p>\n

When the name of Marie-Anne Cantin appears in a menu, you know quality is assured and here, obviously was no exception, Camembert, Fourme d’Ambert,\u00a0Saint-Nectaire <\/em>and Salers<\/em>. All of great quality, but the camembert, mon dieu<\/em>! It will not be easy to forget!<\/p>\n

Harmonizing, a small provocation to our Port, a Maydie Vintage Tannat of Ch\u00e2teau\u00a0<\/em>d’audie<\/i>. Made by the same process of a Port wine, this one is a small production with\u00a0Tannat\u00a0<\/em>grapes, revealing sweet and rich, nicely balanced between the acidity and the jam.<\/p>\n

\"\"<\/a>Grand Marnier Souffl\u00e9<\/strong><\/p>\n

In the dessert field it’s impossible not to perform with the French pastry classics, like this souffl\u00e9. Flawless technique and distinguished flavor. And to top it up the interior of the souffl\u00e9 has a delicious salty caramel. Very good!<\/p>\n

\"\"<\/a>Mille Feuille\u00a0<\/strong><\/p>\n

The picture says it all – sin, sin, sin! Excellent and crunchy puff pastry with a voluminous but light\u00a0cr\u00e9me l\u00e9g\u00e8re,\u00a0<\/em>vanilla flavored. A crime that pays off!<\/p>\n

Accompanying the desserts, two\u00a0habitu\u00e9s<\/em>\u00a0of the French sweet wines, a\u00a0Sauternes 2011 of Ch\u00e2teau du Haut Pick<\/em>\u00a0and the Jura\u00e7on 2015 of Domaine Cauhap\u00e9.<\/em><\/p>\n

High score to the service, much in particular of the sommelier, not only for the harmonizations but also for the relaxed but professional way he approached us in the several moments of dinner, getting the client closer to the experience and breaking the barriers so many times imposed by the classic French service.<\/p>\n

\"\"<\/a>Jo\u00e3o Duarte and the sommelier with the Tawny Graham’s 30 years<\/em><\/span><\/p>\n

Having a bit of Portuguese accent in the team, with the presence of Chef Jo\u00e3o Duarte, nothing like gifting the entire brigade with an elegant and memorable Port Wine, in this case the\u00a0Graham’s Tawny 30 years\u00a0<\/em>that travelled with us to Paris.<\/p>\n

Final Remarks<\/strong>
\nThose who visit Violon D’Ingres<\/em>\u00a0are not seeking for innovation, creativity or different sensations; but tradition, ingredients and flavor, in a quite Parisian ambiance, a bit informal, and of course the name\u00a0Christian Constant<\/em>\u00a0also helps.<\/p>\n

With some highs and lows, the flavors and quality of the produce are a condition that make of this\u00a0Violon D’Ingres<\/em>\u00a0a more than secure bet to those wanting to know and taste some great classics of the French cuisine.<\/p>\n

Ps – In a next visit we have to taste the famous\u00a0Cassoulet<\/em>\u00a0of\u00a0Chef Constant<\/em>.<\/p>\n

\n

Le Violon D’Ingres<\/a><\/span>
\n(33)\u00a01 45 55 15 05<\/span>
\nRua\u00a0Saint-Dominique, 135\u00a0 \u2013 Paris<\/span><\/p>\n

Vers\u00e3o Portuguesa<\/strong><\/em><\/a><\/span><\/p>\n

\u00a0Text: Jo\u00e3o Oliveira | Photos: Flavors & Senses\u00a0<\/em><\/span><\/p>\n

Disclaimer<\/strong><\/em><\/span>
\nWe were at Violon D’Ingres\u00a0by invitation, whereas this not alter our work, being the opinion and the text of the exclusive responsibility of the author.
\nGraham\u2019s 30 years kindly provided by Graham\u2019s Port.<\/em><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

For foreigners the name Christian Constant may, at first sight, not bring many memories, but in the French gastronomy “scene” the picture is different,\u00a0Chef Constant\u00a0passed by\u00a0Ritz\u00a0and\u00a0Crillon’s\u00a0kitchens, where he assured two stars for more than 10 years, until in 1996 he decided to change his life and open his first restaurant,\u00a0Le Violon d’Ingres. Nowdays there are…<\/p>\n","protected":false},"author":5,"featured_media":25959,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1988,2111],"tags":[],"class_list":["post-14057","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-michelin","category-paris"],"yoast_head":"\nLe Violon d' Ingres - Flavors and Senses<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le Violon d' Ingres - Flavors and Senses\" \/>\n<meta property=\"og:description\" content=\"For foreigners the name Christian Constant may, at first sight, not bring many memories, but in the French gastronomy “scene” the picture is different,\u00a0Chef Constant\u00a0passed by\u00a0Ritz\u00a0and\u00a0Crillon’s\u00a0kitchens, where he assured two stars for more than 10 years, until in 1996 he decided to change his life and open his first restaurant,\u00a0Le Violon d’Ingres. Nowdays there are…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/\" \/>\n<meta property=\"og:site_name\" content=\"Flavors and Senses\" \/>\n<meta property=\"article:published_time\" content=\"2016-11-26T19:42:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-04-05T16:57:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2016\/11\/violondingres-x.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Flavors and Senses\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Flavors and Senses\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/\"},\"author\":{\"name\":\"Flavors and Senses\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#\/schema\/person\/cadbc122542c2ee412fe0942f73ed716\"},\"headline\":\"Le Violon d’ Ingres\",\"datePublished\":\"2016-11-26T19:42:41+00:00\",\"dateModified\":\"2019-04-05T16:57:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/\"},\"wordCount\":1039,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2016\/11\/violondingres-x.jpg\",\"articleSection\":[\"Michelin\",\"Paris\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/\",\"url\":\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/\",\"name\":\"Le Violon d' Ingres - Flavors and Senses\",\"isPartOf\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2016\/11\/violondingres-x.jpg\",\"datePublished\":\"2016-11-26T19:42:41+00:00\",\"dateModified\":\"2019-04-05T16:57:54+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#primaryimage\",\"url\":\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2016\/11\/violondingres-x.jpg\",\"contentUrl\":\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2016\/11\/violondingres-x.jpg\",\"width\":1200,\"height\":630},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"In\u00edcio\",\"item\":\"https:\/\/flavorsandsenses.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Le Violon d’ Ingres\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#website\",\"url\":\"https:\/\/flavorsandsenses.com\/en\/\",\"name\":\"Flavors and Senses\",\"description\":\"Sabores com sentido.\",\"publisher\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/flavorsandsenses.com\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#organization\",\"name\":\"Flavors and Senses\",\"url\":\"https:\/\/flavorsandsenses.com\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2019\/01\/logo_flavors_senses-2.png\",\"contentUrl\":\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2019\/01\/logo_flavors_senses-2.png\",\"width\":482,\"height\":140,\"caption\":\"Flavors and Senses\"},\"image\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#\/schema\/person\/cadbc122542c2ee412fe0942f73ed716\",\"name\":\"Flavors and Senses\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/678855cb9640d0170494c5a049f19afa666a36a2f5a2d254661cf1e61a6bda4f?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/678855cb9640d0170494c5a049f19afa666a36a2f5a2d254661cf1e61a6bda4f?s=96&d=mm&r=g\",\"caption\":\"Flavors and Senses\"},\"url\":\"https:\/\/flavorsandsenses.com\/en\/author\/flavors-and-senses\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Le Violon d' Ingres - Flavors and Senses","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/","og_locale":"en_US","og_type":"article","og_title":"Le Violon d' Ingres - Flavors and Senses","og_description":"For foreigners the name Christian Constant may, at first sight, not bring many memories, but in the French gastronomy “scene” the picture is different,\u00a0Chef Constant\u00a0passed by\u00a0Ritz\u00a0and\u00a0Crillon’s\u00a0kitchens, where he assured two stars for more than 10 years, until in 1996 he decided to change his life and open his first restaurant,\u00a0Le Violon d’Ingres. Nowdays there are…","og_url":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/","og_site_name":"Flavors and Senses","article_published_time":"2016-11-26T19:42:41+00:00","article_modified_time":"2019-04-05T16:57:54+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2016\/11\/violondingres-x.jpg","type":"image\/jpeg"}],"author":"Flavors and Senses","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Flavors and Senses","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#article","isPartOf":{"@id":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/"},"author":{"name":"Flavors and Senses","@id":"https:\/\/flavorsandsenses.com\/en\/#\/schema\/person\/cadbc122542c2ee412fe0942f73ed716"},"headline":"Le Violon d’ Ingres","datePublished":"2016-11-26T19:42:41+00:00","dateModified":"2019-04-05T16:57:54+00:00","mainEntityOfPage":{"@id":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/"},"wordCount":1039,"commentCount":2,"publisher":{"@id":"https:\/\/flavorsandsenses.com\/en\/#organization"},"image":{"@id":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#primaryimage"},"thumbnailUrl":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2016\/11\/violondingres-x.jpg","articleSection":["Michelin","Paris"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/","url":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/","name":"Le Violon d' Ingres - Flavors and Senses","isPartOf":{"@id":"https:\/\/flavorsandsenses.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#primaryimage"},"image":{"@id":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#primaryimage"},"thumbnailUrl":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2016\/11\/violondingres-x.jpg","datePublished":"2016-11-26T19:42:41+00:00","dateModified":"2019-04-05T16:57:54+00:00","breadcrumb":{"@id":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#primaryimage","url":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2016\/11\/violondingres-x.jpg","contentUrl":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2016\/11\/violondingres-x.jpg","width":1200,"height":630},{"@type":"BreadcrumbList","@id":"https:\/\/flavorsandsenses.com\/en\/le-violon-d-ingres\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"In\u00edcio","item":"https:\/\/flavorsandsenses.com\/en\/"},{"@type":"ListItem","position":2,"name":"Le Violon d’ Ingres"}]},{"@type":"WebSite","@id":"https:\/\/flavorsandsenses.com\/en\/#website","url":"https:\/\/flavorsandsenses.com\/en\/","name":"Flavors and Senses","description":"Sabores com sentido.","publisher":{"@id":"https:\/\/flavorsandsenses.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/flavorsandsenses.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/flavorsandsenses.com\/en\/#organization","name":"Flavors and Senses","url":"https:\/\/flavorsandsenses.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/flavorsandsenses.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2019\/01\/logo_flavors_senses-2.png","contentUrl":"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2019\/01\/logo_flavors_senses-2.png","width":482,"height":140,"caption":"Flavors and Senses"},"image":{"@id":"https:\/\/flavorsandsenses.com\/en\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/flavorsandsenses.com\/en\/#\/schema\/person\/cadbc122542c2ee412fe0942f73ed716","name":"Flavors and Senses","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/flavorsandsenses.com\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/678855cb9640d0170494c5a049f19afa666a36a2f5a2d254661cf1e61a6bda4f?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/678855cb9640d0170494c5a049f19afa666a36a2f5a2d254661cf1e61a6bda4f?s=96&d=mm&r=g","caption":"Flavors and Senses"},"url":"https:\/\/flavorsandsenses.com\/en\/author\/flavors-and-senses\/"}]}},"_links":{"self":[{"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/posts\/14057","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/comments?post=14057"}],"version-history":[{"count":3,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/posts\/14057\/revisions"}],"predecessor-version":[{"id":23021,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/posts\/14057\/revisions\/23021"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/media\/25959"}],"wp:attachment":[{"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/media?parent=14057"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/categories?post=14057"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/flavorsandsenses.com\/en\/wp-json\/wp\/v2\/tags?post=14057"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}