{"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":"La \u00ab\u2009reconquista\u2009\u00bb d\u2019un passionn\u00e9","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"jV0fL3RsIF\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-reconquista-dun-passionne\/\">La \u00ab\u2009reconquista\u2009\u00bb d\u2019un passionn\u00e9<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/la-reconquista-dun-passionne\/embed\/#?secret=jV0fL3RsIF\" width=\"600\" height=\"338\" title=\"&#8220;La \u00ab\u2009reconquista\u2009\u00bb d\u2019un passionn\u00e9&#8221; &#8212; SBC\" data-secret=\"jV0fL3RsIF\" 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\/05\/4_2_cardoso.jpeg","thumbnail_width":800,"thumbnail_height":474,"description":"M\u00e9daill\u00e9 de bronze \u00e0 la Coupe du monde de la p\u00e2tisserie en 2017 et champion du monde de cuisine en 2018, Jorge Cardoso lance sa marque. En accord avec son employeur, le chef chocolatier de Suard \u00e0 Fribourg part \u00e0 la conqu\u00eate de ses origines\u2009: le Portugal. En attendant d\u2019ouvrir une boutique au Portugal, Jorge Cardoso fait ses armes sur [&hellip;]"}