{"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":"Qualit\u00e9 et r\u00e9gionalit\u00e9\u2009: deux atouts c\u0153ur","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"rwlu1I6ktQ\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/qualite-et-regionalite-deux-atouts-coeur\/\">Qualit\u00e9 et r\u00e9gionalit\u00e9\u2009: deux atouts c\u0153ur<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/qualite-et-regionalite-deux-atouts-coeur\/embed\/#?secret=rwlu1I6ktQ\" width=\"600\" height=\"338\" title=\"&#8220;Qualit\u00e9 et r\u00e9gionalit\u00e9\u2009: deux atouts c\u0153ur&#8221; &#8212; SBC\" data-secret=\"rwlu1I6ktQ\" 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\/20_2_brot_gastro.jpeg","thumbnail_width":800,"thumbnail_height":474,"description":"Le pain est souvent trait\u00e9 comme le parent pauvre de la restauration. Pourtant, il aide beaucoup de grands restaurateurs \u00e0 se distinguer et \u00e0 prendre une longueur d\u2019avance sur leur concurrence. Voici quelques conseils pour mettre en valeur cet aliment. Joliment pr\u00e9sent\u00e9, le pain r\u00e9gional du boulanger semble encore plus s\u00e9duisant. \u00ab\u2009Pour beaucoup de clients, le pain est un morceau [&hellip;]"}