{"id":539222,"date":"2023-01-02T11:52:22","date_gmt":"2023-01-02T13:52:22","guid":{"rendered":"https:\/\/teknomers.com\/fr\/5-restaurants-preferes-a-helsinki-jai-pleure-parce-que-cetait-tellement-bon\/"},"modified":"2023-01-02T11:52:24","modified_gmt":"2023-01-02T13:52:24","slug":"5-restaurants-preferes-a-helsinki-jai-pleure-parce-que-cetait-tellement-bon","status":"publish","type":"post","link":"https:\/\/teknomers.com\/fr\/5-restaurants-preferes-a-helsinki-jai-pleure-parce-que-cetait-tellement-bon\/","title":{"rendered":"5 restaurants pr\u00e9f\u00e9r\u00e9s \u00e0 Helsinki : &#8220;J&#8217;ai pleur\u00e9 parce que c&#8217;\u00e9tait tellement bon&#8221;"},"content":{"rendered":"\n<p>Liisa Tirronen, une influenceuse de l&#8217;industrie du vin, se rend souvent dans les restaurants pour son travail.  Il a \u00e9num\u00e9r\u00e9 ses 5 restaurants pr\u00e9f\u00e9r\u00e9s \u00e0 Helsinki.  Et une de l&#8217;ext\u00e9rieur.  Le Bistro Bardot est un ph\u00e9nom\u00e8ne.  J&#8217;aime l&#8217;habilet\u00e9 de Hans V\u00e4lim\u00e4ki \u00e0 faire des sauces et \u00e0 manipuler les ingr\u00e9dients.  La base de chaque tarte est \u00e9galement d&#8217;une perfection aga\u00e7ante.  V\u00e4lim\u00e4ki a apport\u00e9 sa propre touche \u00e0 la nourriture, elle n&#8217;a pas \u00e9t\u00e9 faite servilement selon la cuisine fran\u00e7aise.  Je n&#8217;y ai pas encore mal mang\u00e9 et j&#8217;ai beaucoup mang\u00e9.  Plat pr\u00e9f\u00e9r\u00e9 : hu\u00eetres gratin\u00e9es Rockefeller sauce hollandaise au yuzu.  C&#8217;est le meilleur plat d&#8217;hu\u00eetres que j&#8217;ai jamais eu.<br \/>\n<br \/><br \/>\n<br \/><a href=\"https:\/\/www.iltalehti.fi\/ruoka-artikkelit\/a\/92b35854-3a39-4f3e-8b52-385de811bcb6\" rel=\"nofollow noopener\" target=\"_blank\">ttn-fr-52<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Liisa Tirronen, une influenceuse de l&#8217;industrie du vin, se rend souvent dans les restaurants pour son travail. Il a \u00e9num\u00e9r\u00e9 ses 5 restaurants pr\u00e9f\u00e9r\u00e9s \u00e0 Helsinki. Et une de l&#8217;ext\u00e9rieur. Le Bistro Bardot est un ph\u00e9nom\u00e8ne. J&#8217;aime l&#8217;habilet\u00e9 de Hans V\u00e4lim\u00e4ki \u00e0 faire des sauces et \u00e0 manipuler les ingr\u00e9dients. La base de chaque tarte [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":539223,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[210,4226,573,213,3274,85973,287,553,211,2025,10332,7670,1858,6883],"class_list":["post-539222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aliments","tag-aliments","tag-bon","tag-cetait","tag-cuisine","tag-helsinki","tag-industrie-nutritionnelle","tag-jai","tag-mois","tag-nourriture-et-boisson","tag-parce","tag-pleure","tag-preferes","tag-restaurants","tag-tellement"],"_links":{"self":[{"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/posts\/539222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/comments?post=539222"}],"version-history":[{"count":0,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/posts\/539222\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/media\/539223"}],"wp:attachment":[{"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/media?parent=539222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/categories?post=539222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teknomers.com\/fr\/wp-json\/wp\/v2\/tags?post=539222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}