{"id":617222,"date":"2025-12-23T05:14:34","date_gmt":"2025-12-23T05:14:34","guid":{"rendered":"https:\/\/www.europesays.com\/fr\/617222\/"},"modified":"2025-12-23T05:14:34","modified_gmt":"2025-12-23T05:14:34","slug":"un-livre-est-un-voyage-comme-un-bon-repas-a-paris-ces-chefs-prennent-la-plume-pour-partager-leur-savoir-faire","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/fr\/617222\/","title":{"rendered":"\u00ab\u00a0Un livre est un voyage, comme un bon repas\u00a0\u00bb\u00a0: \u00e0 Paris, ces chefs prennent la plume pour partager leur savoir-faire"},"content":{"rendered":"<p class=\"paragraph text_align_left lp-f-body-02\">Des fourneaux au comptoir, de la salle au clavier. <a href=\"https:\/\/www.leparisien.fr\/economie\/consommation\/moins-de-tickets-resto-charges-en-hausse-pouvoir-dachat-en-baisse-pourquoi-de-plus-en-plus-de-restaurants-ferment-19-12-2025-V2MDPIBV7RB7JM7XIQFVAVHDJU.php\" target=\"_self\" rel=\"noopener\">Restaurateur est un m\u00e9tier o\u00f9 il faut savoir multiplier les comp\u00e9tences<\/a> quitte parfois \u00e0 jongler un peu. Beaucoup de patrons d\u2019adresses parisiennes y rajoutent depuis quelques ann\u00e9es des talents d\u2019\u00e9criture et il n\u2019est plus rare de croiser sur les \u00e9tag\u00e8res ou pr\u00e8s de la caisse le livre de l\u2019\u00e9tablissement. Une fa\u00e7on de prolonger le plaisir de l\u2019assiette que ce soit avec une recette, des photos ou des anecdotes sur le lieu.<\/p>\n<p class=\"\">Pour pr\u00e9parer le sien, Candice Franc a sillonn\u00e9 l\u2019Inde avec son mari. \u00c0 30 ans, l\u2019ancienne \u00e9l\u00e8ve de l\u2019\u00e9cole Ducasse qui a ouvert avec trois restaurants indiens \u00e0 Paris (Kuna Naan, Kuna Masala et <a href=\"https:\/\/www.leparisien.fr\/bien-manger\/petit-dejeuner-de-rentree-nos-bonnes-adresses-a-paris-pour-des-matins-qui-changent-30-08-2025-MIZHYJBZXBBZNMZTZUZFDSKJHY.php\" target=\"_self\" rel=\"noopener\">Kuna Bada<\/a>) a voulu partager un peu plus que les secrets de ses recettes dans La Cuisine indienne (Hachette).<\/p>\n","protected":false},"excerpt":{"rendered":"Des fourneaux au comptoir, de la salle au clavier. Restaurateur est un m\u00e9tier o\u00f9 il faut savoir multiplier&hellip;\n","protected":false},"author":2,"featured_media":617223,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1888],"tags":[11,1777,674,1011,27,1944,12,626,25],"class_list":{"0":"post-617222","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-paris","8":"tag-actualites","9":"tag-eu","10":"tag-europe","11":"tag-fr","12":"tag-france","13":"tag-ma-ville","14":"tag-news","15":"tag-paris","16":"tag-republique-francaise"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@fr\/115767178933325183","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/posts\/617222","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=617222"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/posts\/617222\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/media\/617223"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/media?parent=617222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/categories?post=617222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/fr\/wp-json\/wp\/v2\/tags?post=617222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}