{"id":469819,"date":"2025-10-17T11:25:15","date_gmt":"2025-10-17T11:25:15","guid":{"rendered":"https:\/\/www.europesays.com\/fr\/469819\/"},"modified":"2025-10-17T11:25:15","modified_gmt":"2025-10-17T11:25:15","slug":"ou-savourer-la-gastronomie-bresilienne-a-paris-decouvrez-nos-meilleures-adresses","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/fr\/469819\/","title":{"rendered":"O\u00f9 savourer la gastronomie br\u00e9silienne \u00e0 Paris ? D\u00e9couvrez nos meilleures adresses"},"content":{"rendered":"<p>            <a href=\"https:\/\/www.lefigaro.fr\/gastronomie\/le-libanais-liza-se-dedouble-a-l-hotel-panache-et-bouscule-les-bons-becs-de-beyrouth-20251017\" class=\"fig-ranking-profile-link\" data-fig-domain=\"LEFIGARO\" target=\"_blank\" rel=\"noopener\"><\/p>\n<p>        Restaurant libanais, cuisine traditionnelle et transalpine&#8230; Trois adresses \u00e0 d\u00e9couvrir (ou non) \u00e0 Paris<\/p>\n<p>                                                <\/a><\/p>\n<p>        <img   class=\"fig-img fig-ranking-profile-media-small-picture__photo\" alt=\"Restaurant libanais, cuisine traditionnelle et transalpine... Trois adresses \u00e0 d\u00e9couvrir (ou non) \u00e0 Paris\" height=\"1124\" width=\"1998\"\/><\/p>\n<p class=\"fig-ranking-profile-standfirst\">\n    <strong>CRITIQUES GASTRONOMIQUES &#8211; <\/strong>Le libanais Liza se d\u00e9double au rez-de-chauss\u00e9e de l\u2019h\u00f4tel Panache rue du Faubourg-Montmartre tandis qu\u2019un bistrot r\u00e9veille l\u2019ardoise rue Lepic.\n<\/p>\n<p>            <a href=\"https:\/\/www.lefigaro.fr\/gastronomie\/restaurant-mischief-la-revelation-de-l-automne-a-paris-20251016\" class=\"fig-ranking-profile-link\" aria-label=\"Restaurant Mischief, la r\u00e9v\u00e9lation de l\u2019automne \u00e0 Paris (article Premium)\" title=\"Restaurant Mischief, la r\u00e9v\u00e9lation de l\u2019automne \u00e0 Paris (article Premium)\" data-fig-domain=\"LEFIGARO\" target=\"_blank\" rel=\"noopener\"><\/p>\n<p>        Restaurant Mischief, la r\u00e9v\u00e9lation de l\u2019automne \u00e0 Paris<\/p>\n<p>                                                <\/a><\/p>\n<p>        <img   class=\"fig-img fig-ranking-profile-media-small-picture__photo\" alt=\"Restaurant Mischief, la r\u00e9v\u00e9lation de l\u2019automne \u00e0 Paris\" height=\"2001\" width=\"3000\"\/><\/p>\n<p class=\"fig-ranking-profile-standfirst\">\n    <strong>CRITIQUE GASTRONOMIQUE &#8211;<\/strong> Dans le Marais, la chef philippine Erica Paredes signe l\u2019adresse la plus \u00e9lectrique et la plus \u00e9clectique d\u2019une rentr\u00e9e pourtant bien morose.\n<\/p>\n<p>            <a href=\"https:\/\/video.lefigaro.fr\/figaro\/gastronomie\/la-tete-de-veau-est-un-mets-fin-ce-nest-pas-un-plat-de-bidochard-20251013\" class=\"fig-ranking-profile-link\" data-fig-domain=\"LEFIGARO\" target=\"_blank\" rel=\"noopener\"><\/p>\n<p>        \u00abLa t\u00eate de veau est un met fin, ce n&rsquo;est pas un plat de bidochard\u00a0!\u00bb<\/p>\n<p>                                                <\/a><\/p>\n<p>        <img   class=\"fig-img fig-ranking-profile-media-small-picture__photo\" alt=\"\u00abLa t\u00eate de veau est un met fin, ce n'est pas un plat de bidochard\u00a0!\u00bb\" height=\"1080\" width=\"1920\"\/><\/p>\n<p class=\"fig-ranking-profile-standfirst\">\n    Dans sa \u00abPetite histoire de la T\u00eate de veau\u00bb (Tallandier), Pierre Michon retrace l\u2019histoire tr\u00e8s politique de ce plat \u00e0 part. Au menu du d\u00e9jeuner de Fran\u00e7ois Ier, puis embl\u00e8me de Jacques Chirac, le plat a \u00e9galement \u00e9t\u00e9 au c\u0153ur des banquets r\u00e9gicides du XIXe si\u00e8cle, et le plat familial des mariages de campagne au XXe si\u00e8cle. Un peu marginalis\u00e9e, la t\u00eate de veau se maintient comme un plat de tradition fran\u00e7aise, servi chaque midi, par exemple, \u00e0 \u00abLa Ravigote\u00bb, dans le XVe arrondissement de Paris.<\/p>\n","protected":false},"excerpt":{"rendered":"Restaurant libanais, cuisine traditionnelle et transalpine&#8230; Trois adresses \u00e0 d\u00e9couvrir (ou non) \u00e0 Paris CRITIQUES GASTRONOMIQUES &#8211; Le&hellip;\n","protected":false},"author":2,"featured_media":469820,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1888],"tags":[11,2548,1777,674,1011,27,12,626,25,1340,2068],"class_list":{"0":"post-469819","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-paris","8":"tag-actualites","9":"tag-bresil","10":"tag-eu","11":"tag-europe","12":"tag-fr","13":"tag-france","14":"tag-news","15":"tag-paris","16":"tag-republique-francaise","17":"tag-restaurant","18":"tag-sortir-a-paris"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@fr\/115389263032851049","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/posts\/469819","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/comments?post=469819"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/posts\/469819\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/media\/469820"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/media?parent=469819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/categories?post=469819"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/tags?post=469819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}