{"id":160924,"date":"2026-04-09T10:31:47","date_gmt":"2026-04-09T08:31:47","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=160924"},"modified":"2026-04-09T11:40:30","modified_gmt":"2026-04-09T09:40:30","slug":"au-sommet-de-lexcellence","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/","title":{"rendered":"Au sommet de l’excellence"},"content":{"rendered":"\n

Le confiseur tessinois Paolo Loraschi (Al Porto, Tenero) s’est r\u00e9cemment vu d\u00e9cerner le M\u00e9rite culinaire 2026 par le pr\u00e9sident de la Conf\u00e9d\u00e9ration Guy Parmelin \u00e0 Berne. Dans cette interview, ce professionnel de renom revient sur son parcours, \u00e9voque l’importance de ce titre et explique quelles comp\u00e9tences sont n\u00e9cessaires pour atteindre les sommets du monde culinaire.<\/strong><\/strong><\/p>\n\n\n\n

Paolo Loraschi, qu\u2019avez-vous ressenti lorsque vous avez re\u00e7u cette distinction?<\/h3>\n\n\n\n

Paolo Loraschi:<\/strong> Recevoir cette distinction a \u00e9t\u00e9 un moment de grande \u00e9motion et de profonde gratitude. J\u2019ai ressenti un m\u00e9lange de surprise, de fiert\u00e9, mais aussi de responsabilit\u00e9: c\u2019est la reconnaissance de nombreuses ann\u00e9es de travail et de passion. \u00c0 cet instant, j\u2019ai repens\u00e9 \u00e0 tout le chemin parcouru, \u00e0 celui qui m\u2019attend encore, aux d\u00e9fis surmont\u00e9s et aux personnes qui m\u2019accompagnent dans cette aventure.<\/p>\n\n\n\n

\"\"
Paolo Loraschi en compagnie du pr\u00e9sident de la Conf\u00e9d\u00e9ration Guy Parmelin<\/em><\/figcaption><\/figure>\n\n\n\n

Comment votre famille, vos amis, vos coll\u00e8gues et vos collaborateurs ont-ils accueilli la nouvelle?<\/h3>\n\n\n\n

Les r\u00e9actions ont \u00e9t\u00e9 extr\u00eamement chaleureuses. Ma famille a partag\u00e9 ma joie avec sinc\u00e9rit\u00e9, car elle sait combien ce m\u00e9tier exige un engagement quotidien. Mes amis, mes coll\u00e8gues et mes collaborateurs ont \u00e9galement accueilli la nouvelle avec enthousiasme et fiert\u00e9. Je consid\u00e8re cette distinction non seulement comme une r\u00e9ussite personnelle, mais aussi comme un succ\u00e8s collectif de toute l\u2019\u00e9quipe, qui contribue chaque jour \u00e0 atteindre des standards \u00e9lev\u00e9s.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n

\u00abDans notre secteur, il est essentiel de rester curieux, ouvert \u00e0 la nouveaut\u00e9 et pr\u00eat \u00e0 se remettre en question.\u00bb<\/p>\n<\/blockquote>\n\n\n\n

<\/div>\n\n\n\n

Quelle importance rev\u00eat cette distinction pour vous sur les plans personnel et professionnel?<\/h3>\n\n\n\n

Sur le plan personnel, c’est une confirmation de la voie que j’ai choisie et des valeurs auxquelles je crois: l’engagement, la qualit\u00e9 et la recherche constante de l\u2019am\u00e9lioration. Sur le plan professionnel, c’est une motivation pour continuer \u00e0 \u00e9voluer, \u00e0 innover et \u00e0 transmettre mon savoir. C’est aussi une responsabilit\u00e9 envers le m\u00e9tier, dans lequel je peux contribuer au d\u00e9veloppement de la confiserie.<\/p>\n\n\n\n

Quelles sont les comp\u00e9tences n\u00e9cessaires pour atteindre de tels r\u00e9sultats?<\/h3>\n\n\n\n

Je pense qu\u2019il en faut plusieurs: une base technique solide, bien s\u00fbr, mais aussi de la cr\u00e9ativit\u00e9, de la pr\u00e9cision et de la discipline. S\u2019y s\u2019ajoutent la capacit\u00e9 \u00e0 travailler en \u00e9quipe, la r\u00e9sistance au stress et la volont\u00e9 d\u2019apprendre en permanence. Dans notre secteur, il est essentiel de rester curieux, ouvert \u00e0 la nouveaut\u00e9 et pr\u00eat \u00e0 se remettre en question.<\/p>\n\n\n\n

Galerie de photos M\u00e9rites culinaires…\u00bb<\/a><\/p>\n\n\n\n

Interview: Sandra Fogato<\/em><\/p>\n\n\n\n

\n\n\n\n

Portrait<\/h2>\n\n\n\n

Paolo Loraschi est ma\u00eetre cr\u00e9ateur, responsable de production et directeur adjoint de la confiserie Al Porto \u00e0 Tenero (TI).<\/a> Il se distingue par ses performances exceptionnelles dans la cr\u00e9ation, le d\u00e9veloppement et le perfectionnement de produits. Il s\u2019est consacr\u00e9 de mani\u00e8re continue et intensive \u00e0 la formation professionnelle, notamment en tant que coach pour les WorldSkills, contribuant ainsi de mani\u00e8re d\u00e9cisive \u00e0 la promotion et \u00e0 l\u2019essor des nouvelles g\u00e9n\u00e9rations dans le secteur. Il a fait conna\u00eetre son nom et celui du secteur suisse de la p\u00e2tisserie et de la confiserie bien au-del\u00e0 des fronti\u00e8res nationales, notamment lors de concours. Ses cr\u00e9ations, \u00e9labor\u00e9es \u00e0 partir de mati\u00e8res premi\u00e8res de haute qualit\u00e9, se distinguent par leur bel effet et leurs combinaisons de saveurs harmonieuses.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Le confiseur tessinois Paolo Loraschi (Al Porto, Tenero) s’est r\u00e9cemment vu d\u00e9cerner le M\u00e9rite culinaire 2026 par le pr\u00e9sident de la Conf\u00e9d\u00e9ration Guy Parmelin \u00e0 Berne. Dans un entretien, ce professionnel de renom revient sur son parcours, \u00e9voque l’importance de ce titre et explique quelles comp\u00e9tences sont n\u00e9cessaires pour atteindre les sommets du monde culinaire.<\/p>\n","protected":false},"author":5,"featured_media":160914,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[1306,1276],"class_list":["post-160924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-cantons","tag-merites-culinaires","tag-paolo-loraschi"],"acf":[],"yoast_head":"\nAu sommet de l'excellence | SBC<\/title>\n<meta name=\"description\" content=\"Le confiseur tessinois Paolo Loraschi (Al Porto, Tenero) s'est r\u00e9cemment vu d\u00e9cerner le M\u00e9rite culinaire 2026 par le pr\u00e9sident de la Conf\u00e9d\u00e9ration Guy Parmelin \u00e0 Berne.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Au sommet de l'excellence\" \/>\n<meta property=\"og:description\" content=\"Le confiseur tessinois Paolo Loraschi (Al Porto, Tenero) s'est r\u00e9cemment vu d\u00e9cerner le M\u00e9rite culinaire 2026 par le pr\u00e9sident de la Conf\u00e9d\u00e9ration Guy Parmelin \u00e0 Berne.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2026-04-09T08:31:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-09T09:40:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/paolo_loraschi.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"712\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Simon Nussbaum\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:site\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Simon Nussbaum\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/\"},\"author\":{\"name\":\"Simon Nussbaum\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2\"},\"headline\":\"Au sommet de l’excellence\",\"datePublished\":\"2026-04-09T08:31:47+00:00\",\"dateModified\":\"2026-04-09T09:40:30+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/\"},\"wordCount\":586,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/paolo_loraschi.jpg\",\"keywords\":[\"M\u00e9rites culinaires\",\"Paolo Loraschi\"],\"articleSection\":[\"Des cantons\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/\",\"name\":\"Au sommet de l'excellence | SBC\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/paolo_loraschi.jpg\",\"datePublished\":\"2026-04-09T08:31:47+00:00\",\"dateModified\":\"2026-04-09T09:40:30+00:00\",\"description\":\"Le confiseur tessinois Paolo Loraschi (Al Porto, Tenero) s'est r\u00e9cemment vu d\u00e9cerner le M\u00e9rite culinaire 2026 par le pr\u00e9sident de la Conf\u00e9d\u00e9ration Guy Parmelin \u00e0 Berne.\",\"breadcrumb\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#primaryimage\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/paolo_loraschi.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/paolo_loraschi.jpg\",\"width\":1200,\"height\":712},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\",\"item\":\"https:\/\/swissbaker.ch\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Des cantons\",\"item\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/des-cantons\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Au sommet de l’excellence\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#website\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"name\":\"SBC\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\",\"name\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\",\"url\":\"https:\/\/swissbaker.ch\/fr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"contentUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg\",\"width\":512,\"height\":512,\"caption\":\"Schweizerischer B\u00e4cker-Confiseurmeister-Verband\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/swissbaker.ch\",\"https:\/\/x.com\/ch_swissbaker\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2\",\"name\":\"Simon Nussbaum\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g\",\"caption\":\"Simon Nussbaum\"},\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/simon-nussbaum\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Au sommet de l'excellence | SBC","description":"Le confiseur tessinois Paolo Loraschi (Al Porto, Tenero) s'est r\u00e9cemment vu d\u00e9cerner le M\u00e9rite culinaire 2026 par le pr\u00e9sident de la Conf\u00e9d\u00e9ration Guy Parmelin \u00e0 Berne.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/","og_locale":"fr_FR","og_type":"article","og_title":"Au sommet de l'excellence","og_description":"Le confiseur tessinois Paolo Loraschi (Al Porto, Tenero) s'est r\u00e9cemment vu d\u00e9cerner le M\u00e9rite culinaire 2026 par le pr\u00e9sident de la Conf\u00e9d\u00e9ration Guy Parmelin \u00e0 Berne.","og_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/","og_site_name":"SBC","article_publisher":"https:\/\/www.facebook.com\/swissbaker.ch","article_published_time":"2026-04-09T08:31:47+00:00","article_modified_time":"2026-04-09T09:40:30+00:00","og_image":[{"width":1200,"height":712,"url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/paolo_loraschi.jpg","type":"image\/jpeg"}],"author":"Simon Nussbaum","twitter_card":"summary_large_image","twitter_creator":"@ch_swissbaker","twitter_site":"@ch_swissbaker","twitter_misc":{"Written by":"Simon Nussbaum","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#article","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/"},"author":{"name":"Simon Nussbaum","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2"},"headline":"Au sommet de l’excellence","datePublished":"2026-04-09T08:31:47+00:00","dateModified":"2026-04-09T09:40:30+00:00","mainEntityOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/"},"wordCount":586,"publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/paolo_loraschi.jpg","keywords":["M\u00e9rites culinaires","Paolo Loraschi"],"articleSection":["Des cantons"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/","url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/","name":"Au sommet de l'excellence | SBC","isPartOf":{"@id":"https:\/\/swissbaker.ch\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#primaryimage"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#primaryimage"},"thumbnailUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/paolo_loraschi.jpg","datePublished":"2026-04-09T08:31:47+00:00","dateModified":"2026-04-09T09:40:30+00:00","description":"Le confiseur tessinois Paolo Loraschi (Al Porto, Tenero) s'est r\u00e9cemment vu d\u00e9cerner le M\u00e9rite culinaire 2026 par le pr\u00e9sident de la Conf\u00e9d\u00e9ration Guy Parmelin \u00e0 Berne.","breadcrumb":{"@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#primaryimage","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/paolo_loraschi.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/paolo_loraschi.jpg","width":1200,"height":712},{"@type":"BreadcrumbList","@id":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/au-sommet-de-lexcellence\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"","item":"https:\/\/swissbaker.ch\/fr\/"},{"@type":"ListItem","position":2,"name":"Des cantons","item":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/category\/des-cantons\/"},{"@type":"ListItem","position":3,"name":"Au sommet de l’excellence"}]},{"@type":"WebSite","@id":"https:\/\/swissbaker.ch\/fr\/#website","url":"https:\/\/swissbaker.ch\/fr\/","name":"SBC","description":"","publisher":{"@id":"https:\/\/swissbaker.ch\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/swissbaker.ch\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/swissbaker.ch\/fr\/#organization","name":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband","url":"https:\/\/swissbaker.ch\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","contentUrl":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/sbc-logo-yoast.jpg","width":512,"height":512,"caption":"Schweizerischer B\u00e4cker-Confiseurmeister-Verband"},"image":{"@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/swissbaker.ch","https:\/\/x.com\/ch_swissbaker"]},{"@type":"Person","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2","name":"Simon Nussbaum","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/df0eced3bb556c806cb760cf503ade1ed1df25b4104d80d6fd28d93a9509aa12?s=96&d=mm&r=g","caption":"Simon Nussbaum"},"url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/simon-nussbaum\/"}]}},"_links":{"self":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/160924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/comments?post=160924"}],"version-history":[{"count":0,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/posts\/160924\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media\/160914"}],"wp:attachment":[{"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/media?parent=160924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/categories?post=160924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/swissbaker.ch\/fr\/wp-json\/wp\/v2\/tags?post=160924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}