{"id":1135,"date":"2024-07-28T08:16:38","date_gmt":"2024-07-28T08:16:38","guid":{"rendered":"https:\/\/restaurant.dheerajbhosale.in\/wp\/?p=1135"},"modified":"2025-11-24T11:42:43","modified_gmt":"2025-11-24T11:42:43","slug":"la-recette-du-chef-3","status":"publish","type":"post","link":"https:\/\/www.restaurantenmarge.com\/en\/la-recette-du-chef-3\/","title":{"rendered":"La recette du chef"},"content":{"rendered":"<p>Parce que c\u2019est la saison des barbecues et des planchas, voici une recette ultra simple pour \u00eatre s\u00fbrs de vous r\u00e9galer !<br><br>Pigeon \u00e0 la plancha<\/p>\n\n\n\n<p>Ingr\u00e9dients :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pigeon par personne\u00a0de La Maison Samaran<\/li>\n\n\n\n<li>Sel<\/li>\n\n\n\n<li>Poivre<\/li>\n\n\n\n<li>Ail et persil<\/li>\n<\/ul>\n\n\n\n<p>Levez les filets apr\u00e8s avoir flamb\u00e9 les pigeons au chalumeau pour enlever les derni\u00e8res plumes.<br>Cuire les filets d\u00e9j\u00e0 assaisonn\u00e9s \u00e0 la plancha cot\u00e9 peau pendant 2 minutes, les retourner c\u00f4t\u00e9 chair 1 minute.<br>Laissez-les reposer 10 minutes et repasser les 1 minute de chaque c\u00f4t\u00e9 \u00e0 la plancha.<br>Pour les ailes et les cuisses, les cuire un peu plus longuement, parfum\u00e9es d&rsquo;une persillade\u2026<\/p>\n\n\n\n<p>D\u00e9gustez aussit\u00f4t.<\/p>\n\n\n\n<p>Veillez bien \u00e0 ne pas d\u00e9passer le temps de cuisson \u00e0 point, pour \u00e9viter d\u2019avoir une viande l\u00e9g\u00e8rement marqu\u00e9e au niveau du go\u00fbt.<br>Avec les supr\u00eames de pigeon, on peut \u00e9galement pr\u00e9parer un tartare, c\u2019est excellent\u2026bon app\u00e9tit !<\/p>","protected":false},"excerpt":{"rendered":"<p>Parce que c\u2019est la saison des barbecues et des planchas, voici une recette ultra simple pour \u00eatre s\u00fbrs de vous r\u00e9galer ! Pigeon \u00e0 la plancha Ingr\u00e9dients : Levez les filets apr\u00e8s avoir flamb\u00e9 les pigeons au chalumeau pour enlever les derni\u00e8res plumes.Cuire les filets d\u00e9j\u00e0 assaisonn\u00e9s \u00e0 la plancha cot\u00e9 peau pendant 2 minutes, [&hellip;]<\/p>","protected":false},"author":1,"featured_media":1136,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/posts\/1135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/comments?post=1135"}],"version-history":[{"count":1,"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/posts\/1135\/revisions"}],"predecessor-version":[{"id":1137,"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/posts\/1135\/revisions\/1137"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/media\/1136"}],"wp:attachment":[{"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/media?parent=1135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/categories?post=1135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.restaurantenmarge.com\/en\/wp-json\/wp\/v2\/tags?post=1135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}