{"id":30973,"date":"2013-03-27T10:34:51","date_gmt":"2013-03-27T14:34:51","guid":{"rendered":"http:\/\/abitibi-temiscamingue-tourism.org\/?p=5337"},"modified":"2023-04-07T05:20:49","modified_gmt":"2023-04-07T09:20:49","slug":"smoked-sturgeon-and-pike-mousseline","status":"publish","type":"post","link":"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/","title":{"rendered":"Smoked sturgeon and pike mousseline"},"content":{"rendered":"\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a23999778670&quot;}\" data-wp-interactive=\"core\/image\" class=\"wp-block-image wp-lightbox-container\"><img decoding=\"async\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on-async--click=\"actions.showLightbox\" data-wp-on-async--load=\"callbacks.setButtonStyles\" data-wp-on-async-window--resize=\"callbacks.setButtonStyles\" src=\"https:\/\/abitibi-temiscamingue.org\/wp-content\/uploads\/2015\/06\/MousselineBrochet-300x279.jpg\" alt=\"Mousseline de brochet\" class=\"wp-image-5339\"\/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\taria-label=\"Enlarge\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on-async--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.imageButtonRight\"\n\t\t\tdata-wp-style--top=\"state.imageButtonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><\/figure>\n\n\n\n<p><i>Chef Michel Gagnon, Consultant, Val-d\u2019Or<\/i><\/p>\n\n\n\n<p>8 portions<\/p>\n\n\n\n<p>Preparation and cooking time: 45 to 60 minutes<\/p>\n\n\n\n<!--more-->\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><b>Ingredients<\/b><\/p>\n\n\n\n<p>\u00bd lb of pike<\/p>\n\n\n\n<p>2 egg whites \u2013 <i>Ferme Paul Richard et Fils<\/i><\/p>\n\n\n\n<p>1 egg yolk \u2013 <i>Ferme Paul Richard et Fils<\/i><\/p>\n\n\n\n<p>\u00be cup of 35% cream \u2013 <i><a href=\"https:\/\/abitibi-temiscamingue.org\/membres\/fromagerie-la-vache-a-maillotte\">La Vache \u00e0 Maillotte<\/a><\/i><\/p>\n\n\n\n<p>1 pinch of nutmeg<\/p>\n\n\n\n<p>1 teaspoon of salt<\/p>\n\n\n\n<p>1 pinch of pepper<\/p>\n\n\n\n<p>\u00bd lb of smoked sturgeon \u2013 <i>Poissonnerie T\u00e9mis<\/i><\/p>\n\n\n\n<p>80 g of whitefish caviar \u2013 <i>Poissonnerie T\u00e9mis<\/i><\/p>\n\n\n\n<p><b>Sauce ingredients<\/b><\/p>\n\n\n\n<p>1 cup of white wine \u2013 <i>Domaine des Ducs<\/i><\/p>\n\n\n\n<p>1 shallot, finely chopped<\/p>\n\n\n\n<p>\u00bd cup of 35% cream \u2013 <i>La Vache \u00e0 Maillotte<\/i><\/p>\n\n\n\n<p>4 tablespoons of butter<\/p>\n\n\n\n<p>2 teaspoons of fresh tarragon, chopped<\/p>\n\n\n\n<p><b>Port reduction ingredients<\/b><\/p>\n\n\n\n<p>\u00bd cup of Port<\/p>\n\n\n\n<p>\u00bd teaspoon of honey \u2013 <i><a href=\"https:\/\/abitibi-temiscamingue.org\/membres\/miellerie-de-la-grande-ourse\">Miellerie de la Grande Ourse<\/a><\/i><\/p>\n\n\n\n<p><b>Method&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/b><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a food processor, pur\u00e9e the pike; add the egg yolk, then the egg whites one at a time.<\/li>\n\n\n\n<li>Slowly pour in the cream while keeping the food processor running.**<\/li>\n\n\n\n<li>Season with nutmeg, salt and pepper.<\/li>\n\n\n\n<li>Pour into ramekins greased with butter.<\/li>\n\n\n\n<li>Put the ramekins in a double boiler; put the double boiler in the oven at 190<sup>o <\/sup>C (375<sup>o <\/sup>F) for 20 minutes.<\/li>\n\n\n\n<li>Serve the mousse on smoked sturgeon and garnish with whitefish caviar.<\/li>\n\n\n\n<li>Add the butter sauce and a drizzle of Port reduction.<\/li>\n<\/ul>\n\n\n\n<p><b>Method for preparing the white butter and tarragon sauce<\/b><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bring the wine and the shallot to a boil.<\/li>\n\n\n\n<li>Let the liquid reduce by half.<\/li>\n\n\n\n<li>Add the cream and bring again to a boil. Reduce by half.<\/li>\n\n\n\n<li>Gradually whisk in the butter.<\/li>\n\n\n\n<li>Add the fresh tarragon.<\/li>\n<\/ul>\n\n\n\n<p><b><\/b><b>Method for preparing the Port reduction<\/b><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Boil the Port and the honey to desired consistency.<\/li>\n<\/ul>\n\n\n\n<p><b><i>**Chef\u2019s tip<\/i><\/b><\/p>\n\n\n\n<p><i>Keep a certain rhythm when pouring the cream in the food processor. Otherwise, the mixture may curdle. Ideally, use the food processor pulse function. IMPORTANT: Add the salt at the end only.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Michel Gagnon, Consultant, Val-d\u2019Or 8 portions Preparation and cooking time: 45 to 60 minutes<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[7361,3929,1897,7221],"tags":[1891,1893],"post_folder":[],"class_list":["post-30973","post","type-post","status-publish","format-standard","hentry","category-chasse","category-hunting","category-outfitter","category-pourvoirie","tag-fishing","tag-hunting"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Smoked sturgeon and pike mousseline - Abitibi-T\u00e9miscamingue<\/title>\n<meta name=\"description\" content=\"Chef Michel Gagnon shares his Smoked sturgeon and pike mousseline recipe.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked sturgeon and pike mousseline\" \/>\n<meta property=\"og:description\" content=\"Chef Michel Gagnon shares his Smoked sturgeon and pike mousseline recipe.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/\" \/>\n<meta property=\"og:site_name\" content=\"Abitibi-T\u00e9miscamingue\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Abitibi.Temiscamingue\" \/>\n<meta property=\"article:published_time\" content=\"2013-03-27T14:34:51+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-04-07T09:20:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/abitibi-temiscamingue.org\/wp-content\/uploads\/2015\/06\/MousselineBrochet-300x279.jpg\" \/>\n<meta name=\"author\" content=\"wink_admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"wink_admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/\"},\"author\":{\"name\":\"wink_admin\",\"@id\":\"https:\/\/atrat.lebleu.co\/en\/#\/schema\/person\/f4c636e22d6fba7c15bf5445619c2db2\"},\"headline\":\"Smoked sturgeon and pike mousseline\",\"datePublished\":\"2013-03-27T14:34:51+00:00\",\"dateModified\":\"2023-04-07T09:20:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/\"},\"wordCount\":304,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/abitibi-temiscamingue.org\/wp-content\/uploads\/2015\/06\/MousselineBrochet-300x279.jpg\",\"keywords\":[\"Fishing\",\"Hunting\"],\"articleSection\":[\"Chasse\",\"Hunting\",\"Outfitter\",\"Pourvoirie\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/\",\"url\":\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/\",\"name\":\"Smoked sturgeon and pike mousseline - Abitibi-T\u00e9miscamingue\",\"isPartOf\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/abitibi-temiscamingue.org\/wp-content\/uploads\/2015\/06\/MousselineBrochet-300x279.jpg\",\"datePublished\":\"2013-03-27T14:34:51+00:00\",\"dateModified\":\"2023-04-07T09:20:49+00:00\",\"description\":\"Chef Michel Gagnon shares his Smoked sturgeon and pike mousseline recipe.\",\"breadcrumb\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#primaryimage\",\"url\":\"https:\/\/abitibi-temiscamingue.org\/wp-content\/uploads\/2015\/06\/MousselineBrochet-300x279.jpg\",\"contentUrl\":\"https:\/\/abitibi-temiscamingue.org\/wp-content\/uploads\/2015\/06\/MousselineBrochet-300x279.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/atrat.lebleu.co\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Smoked sturgeon and pike mousseline\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/atrat.lebleu.co\/en\/#website\",\"url\":\"https:\/\/atrat.lebleu.co\/en\/\",\"name\":\"Abitibi-T\u00e9miscamingue\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/atrat.lebleu.co\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/atrat.lebleu.co\/en\/#organization\",\"name\":\"Abitibi-T\u00e9miscamingue\",\"url\":\"https:\/\/atrat.lebleu.co\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/atrat.lebleu.co\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/atrat.lebleu.co\/wp-content\/uploads\/2023\/05\/cropped-cropped-signature_abitibi-temiscamingue_noir.png\",\"contentUrl\":\"https:\/\/atrat.lebleu.co\/wp-content\/uploads\/2023\/05\/cropped-cropped-signature_abitibi-temiscamingue_noir.png\",\"width\":1918,\"height\":312,\"caption\":\"Abitibi-T\u00e9miscamingue\"},\"image\":{\"@id\":\"https:\/\/atrat.lebleu.co\/en\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/Abitibi.Temiscamingue\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/atrat.lebleu.co\/en\/#\/schema\/person\/f4c636e22d6fba7c15bf5445619c2db2\",\"name\":\"wink_admin\",\"url\":\"https:\/\/atrat.lebleu.co\/en\/author\/wink_admin\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Smoked sturgeon and pike mousseline - Abitibi-T\u00e9miscamingue","description":"Chef Michel Gagnon shares his Smoked sturgeon and pike mousseline recipe.","robots":{"index":"noindex","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"og_locale":"en_US","og_type":"article","og_title":"Smoked sturgeon and pike mousseline","og_description":"Chef Michel Gagnon shares his Smoked sturgeon and pike mousseline recipe.","og_url":"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/","og_site_name":"Abitibi-T\u00e9miscamingue","article_publisher":"https:\/\/www.facebook.com\/Abitibi.Temiscamingue","article_published_time":"2013-03-27T14:34:51+00:00","article_modified_time":"2023-04-07T09:20:49+00:00","og_image":[{"url":"https:\/\/abitibi-temiscamingue.org\/wp-content\/uploads\/2015\/06\/MousselineBrochet-300x279.jpg","type":"","width":"","height":""}],"author":"wink_admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"wink_admin","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#article","isPartOf":{"@id":"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/"},"author":{"name":"wink_admin","@id":"https:\/\/atrat.lebleu.co\/en\/#\/schema\/person\/f4c636e22d6fba7c15bf5445619c2db2"},"headline":"Smoked sturgeon and pike mousseline","datePublished":"2013-03-27T14:34:51+00:00","dateModified":"2023-04-07T09:20:49+00:00","mainEntityOfPage":{"@id":"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/"},"wordCount":304,"commentCount":0,"publisher":{"@id":"https:\/\/atrat.lebleu.co\/en\/#organization"},"image":{"@id":"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#primaryimage"},"thumbnailUrl":"https:\/\/abitibi-temiscamingue.org\/wp-content\/uploads\/2015\/06\/MousselineBrochet-300x279.jpg","keywords":["Fishing","Hunting"],"articleSection":["Chasse","Hunting","Outfitter","Pourvoirie"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/","url":"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/","name":"Smoked sturgeon and pike mousseline - Abitibi-T\u00e9miscamingue","isPartOf":{"@id":"https:\/\/atrat.lebleu.co\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#primaryimage"},"image":{"@id":"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#primaryimage"},"thumbnailUrl":"https:\/\/abitibi-temiscamingue.org\/wp-content\/uploads\/2015\/06\/MousselineBrochet-300x279.jpg","datePublished":"2013-03-27T14:34:51+00:00","dateModified":"2023-04-07T09:20:49+00:00","description":"Chef Michel Gagnon shares his Smoked sturgeon and pike mousseline recipe.","breadcrumb":{"@id":"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#primaryimage","url":"https:\/\/abitibi-temiscamingue.org\/wp-content\/uploads\/2015\/06\/MousselineBrochet-300x279.jpg","contentUrl":"https:\/\/abitibi-temiscamingue.org\/wp-content\/uploads\/2015\/06\/MousselineBrochet-300x279.jpg"},{"@type":"BreadcrumbList","@id":"https:\/\/atrat.lebleu.co\/en\/smoked-sturgeon-and-pike-mousseline\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/atrat.lebleu.co\/en\/"},{"@type":"ListItem","position":2,"name":"Smoked sturgeon and pike mousseline"}]},{"@type":"WebSite","@id":"https:\/\/atrat.lebleu.co\/en\/#website","url":"https:\/\/atrat.lebleu.co\/en\/","name":"Abitibi-T\u00e9miscamingue","description":"","publisher":{"@id":"https:\/\/atrat.lebleu.co\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/atrat.lebleu.co\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/atrat.lebleu.co\/en\/#organization","name":"Abitibi-T\u00e9miscamingue","url":"https:\/\/atrat.lebleu.co\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/atrat.lebleu.co\/en\/#\/schema\/logo\/image\/","url":"https:\/\/atrat.lebleu.co\/wp-content\/uploads\/2023\/05\/cropped-cropped-signature_abitibi-temiscamingue_noir.png","contentUrl":"https:\/\/atrat.lebleu.co\/wp-content\/uploads\/2023\/05\/cropped-cropped-signature_abitibi-temiscamingue_noir.png","width":1918,"height":312,"caption":"Abitibi-T\u00e9miscamingue"},"image":{"@id":"https:\/\/atrat.lebleu.co\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/Abitibi.Temiscamingue"]},{"@type":"Person","@id":"https:\/\/atrat.lebleu.co\/en\/#\/schema\/person\/f4c636e22d6fba7c15bf5445619c2db2","name":"wink_admin","url":"https:\/\/atrat.lebleu.co\/en\/author\/wink_admin\/"}]}},"_links":{"self":[{"href":"https:\/\/atrat.lebleu.co\/en\/wp-json\/wp\/v2\/posts\/30973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/atrat.lebleu.co\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/atrat.lebleu.co\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/atrat.lebleu.co\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/atrat.lebleu.co\/en\/wp-json\/wp\/v2\/comments?post=30973"}],"version-history":[{"count":0,"href":"https:\/\/atrat.lebleu.co\/en\/wp-json\/wp\/v2\/posts\/30973\/revisions"}],"wp:attachment":[{"href":"https:\/\/atrat.lebleu.co\/en\/wp-json\/wp\/v2\/media?parent=30973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/atrat.lebleu.co\/en\/wp-json\/wp\/v2\/categories?post=30973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/atrat.lebleu.co\/en\/wp-json\/wp\/v2\/tags?post=30973"},{"taxonomy":"post_folder","embeddable":true,"href":"https:\/\/atrat.lebleu.co\/en\/wp-json\/wp\/v2\/post_folder?post=30973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}