{"version":"1.0","provider_name":"SBC","provider_url":"https:\/\/swissbaker.ch\/fr\/","author_name":"azureart","author_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/","title":"Coupe du monde de la p\u00e2tisserie","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"2rxI98EqiV\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/coupe-du-monde-de-la-patisserie\/\">Coupe du monde de la p\u00e2tisserie<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/coupe-du-monde-de-la-patisserie\/embed\/#?secret=2rxI98EqiV\" width=\"600\" height=\"338\" title=\"&#8220;Coupe du monde de la p\u00e2tisserie&#8221; &#8212; SBC\" data-secret=\"2rxI98EqiV\" 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:\/\/swissbaker.ch\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/csm_CM_Patisserie_1c591282de.jpg","thumbnail_width":687,"thumbnail_height":600,"description":"Gr\u00e2ce \u00e0 sa \u00abwild card\u00bb obtenue \u00e0 Gen\u00e8ve en 2016, la Suisse disputera la finale de la Coupe du monde de la p\u00e2tisserie, le 23\u202fjanvier en France. L\u2019\u00e9quipe helv\u00e9tique vise un podium \u00e0 Lyon. Sous le coaching de Patrick Bovon (Duo Cr\u00e9atif, \u00e0 Chailly-Montreux), C\u00e9dric Pilloud, Jorge Cardoso (David, l\u2019instant chocolat \u00e0 Crans-Montana) et Jean-Baptiste Jolliet d\u00e9fendront les couleurs de [&hellip;]"}