Variation 3"},"content":{"rendered":"
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The Fondation Thalie enlarges the experiences and invites an artist with a practice related to food to invest the kitchen to\u00a0create a unique and innovative menu, inviting the participants to discover some new flavours. 4-COURSES MENU <\/p>","protected":false},"excerpt":{"rendered":" The Fondation Thalie enlarges the experiences and invites an artist with a practice related to food to invest the kitchen to\u00a0create a unique and innovative menu, inviting the participants to discover some new flavours. As an artist and chef,\u00a0Gr\u00e9goire Bergeret\u00a0offers us an exploration of production methods related to food: the act of smoking, salting, drying, […]<\/p>\n","protected":false},"author":2,"featured_media":5478,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[226,118],"tags":[202],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/archive.fondationthalie.org\/en\/wp-json\/wp\/v2\/posts\/5071"}],"collection":[{"href":"https:\/\/archive.fondationthalie.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archive.fondationthalie.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archive.fondationthalie.org\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/archive.fondationthalie.org\/en\/wp-json\/wp\/v2\/comments?post=5071"}],"version-history":[{"count":29,"href":"https:\/\/archive.fondationthalie.org\/en\/wp-json\/wp\/v2\/posts\/5071\/revisions"}],"predecessor-version":[{"id":14219,"href":"https:\/\/archive.fondationthalie.org\/en\/wp-json\/wp\/v2\/posts\/5071\/revisions\/14219"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/archive.fondationthalie.org\/en\/wp-json\/wp\/v2\/media\/5478"}],"wp:attachment":[{"href":"https:\/\/archive.fondationthalie.org\/en\/wp-json\/wp\/v2\/media?parent=5071"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archive.fondationthalie.org\/en\/wp-json\/wp\/v2\/categories?post=5071"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archive.fondationthalie.org\/en\/wp-json\/wp\/v2\/tags?post=5071"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nAs an artist and chef,\u00a0Gr\u00e9goire Bergeret<\/strong>\u00a0offers us an exploration of production methods related to food: the act of smoking, salting, drying, fermenting, revisiting these many gestures rooted in ancestral traditions and inspired by the Land of the Rising Sun.<\/p>\n
\n<\/strong>– Dashi broth, (Kombu seaweed and dried bonito infused), Zeeland mussels, black radish
\n– Small squid, black fermented garlic, sweet pepper
\n– Tatsuta-age, (pieces of fried bonito marinated in sake, ginger and soy sauce), marinated seasonal vegetables
\n– Candied citrus fruits, lemon cream, fresh mint<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n