{"id":106606,"date":"2025-03-15T19:03:36","date_gmt":"2025-03-15T19:03:36","guid":{"rendered":"https:\/\/teknomers.com\/en\/how-the-culture-of-ripaille-makes-gourmetism-prosper\/"},"modified":"2025-03-15T19:03:38","modified_gmt":"2025-03-15T19:03:38","slug":"how-the-culture-of-ripaille-makes-gourmetism-prosper","status":"publish","type":"post","link":"https:\/\/teknomers.com\/en\/how-the-culture-of-ripaille-makes-gourmetism-prosper\/","title":{"rendered":"How the culture of ripaille makes &#8220;gourmetism&#8221; prosper"},"content":{"rendered":"<p><\/p>\n<div id=\"\">\n<figure class=\"article__media\"> <picture class=\"article__media\"><source srcset=\" https:\/\/img.lemde.fr\/2025\/03\/12\/0\/0\/1616\/2362\/556\/0\/75\/0\/8cdcf83_sirius-fs-upload-1-vwfm3bspmi1s-1741771661566-web-saucisses-epoque.jpg 556w, https:\/\/img.lemde.fr\/2025\/03\/12\/0\/0\/1616\/2362\/600\/0\/75\/0\/8cdcf83_sirius-fs-upload-1-vwfm3bspmi1s-1741771661566-web-saucisses-epoque.jpg 600w, https:\/\/img.lemde.fr\/2025\/03\/12\/0\/0\/1616\/2362\/664\/0\/75\/0\/8cdcf83_sirius-fs-upload-1-vwfm3bspmi1s-1741771661566-web-saucisses-epoque.jpg 664w, https:\/\/img.lemde.fr\/2025\/03\/12\/0\/0\/1616\/2362\/700\/0\/75\/0\/8cdcf83_sirius-fs-upload-1-vwfm3bspmi1s-1741771661566-web-saucisses-epoque.jpg 700w, https:\/\/img.lemde.fr\/2025\/03\/12\/0\/0\/1616\/2362\/800\/0\/75\/0\/8cdcf83_sirius-fs-upload-1-vwfm3bspmi1s-1741771661566-web-saucisses-epoque.jpg 800w\" sizes=\"(min-width: 1024px) 556px, 100vw\" alt=\"\" width=\"664\" height=\"443\"><\/source><\/picture> <noscript> <img decoding=\"async\" src=\"https:\/\/img.lemde.fr\/2025\/03\/12\/0\/0\/1616\/2362\/664\/0\/75\/0\/8cdcf83_sirius-fs-upload-1-vwfm3bspmi1s-1741771661566-web-saucisses-epoque.jpg\" alt=\"\"\/> <\/noscript><figcaption class=\"article__legend\" aria-hidden=\"true\">  <span class=\"article__credit\" aria-hidden=\"true\">Claire Payen for &#8220;Le Monde&#8221;. Culinary styling Sophie Dupuis-Gaulier<\/span>  <\/figcaption><\/figure>\n<p class=\"article__paragraph \">Portraits of poultry drawn in charcoal, hunting trophies and huge fridge filled with carcasses: well arrived at Gueuleton, the temple of the ripaille nestled in the opulent Parisian district of Saint-Germain-des-Pr\u00e9s.<\/p>\n<p class=\"article__paragraph \">On the counter, a ham slicer awaits her hour of glory. Next to it, a fragrant cheese tray tickles customers&#8217; nose. In a chic rustic living room with exposed beams, the first guests sit down and consult a similar menu by pecking the sausage offered.<em> &#8220;The card changes every month&#8221;<\/em>proudly announces the server, while a Balavoine song turns fully. Inside this establishment opened in May 2024, traditional dishes almost all stamped French: Square d&#8217;Agneau, C\u00f4te de Cochon or T-Bone de veal of 300 grams. Here, no vegetarian choice, but from the barbaque to Gogo. Listed on a giant slate, the pieces of meat to be shared feed the discussions. <em>&#8220;Do you like the parsley flesh?&#8221; \u00bb\u00bb<\/em>asks a father to his perplexed teenager.<\/p>\n<p class=\"reading-mode-only \"><strong>You have 94.02% of this article to read. The rest is reserved for subscribers.<\/strong><\/p>\n<\/p><\/div>\n<p><a href=\"https:\/\/teknomers.com\/en\">Tm-En-1<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Claire Payen for &#8220;Le Monde&#8221;. Culinary styling Sophie Dupuis-Gaulier Portraits of poultry drawn in charcoal, hunting trophies and huge fridge filled with carcasses: well arrived at Gueuleton, the temple of the ripaille nestled in the opulent Parisian district of Saint-Germain-des-Pr\u00e9s. On the counter, a ham slicer awaits her hour of glory. Next to it, a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":106607,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[282,23822,23823,23821],"class_list":["post-106606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-culture","tag-gourmetism","tag-prosper","tag-ripaille"],"_links":{"self":[{"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/posts\/106606","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/comments?post=106606"}],"version-history":[{"count":0,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/posts\/106606\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/media\/106607"}],"wp:attachment":[{"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/media?parent=106606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/categories?post=106606"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teknomers.com\/en\/wp-json\/wp\/v2\/tags?post=106606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}