{"id":1302,"date":"2015-01-24T14:48:41","date_gmt":"2015-01-24T14:48:41","guid":{"rendered":"http:\/\/www.japanese-food-and-wine.com\/?p=1302"},"modified":"2015-01-24T14:48:41","modified_gmt":"2015-01-24T14:48:41","slug":"beef-tataki-with-chambolle-musigny","status":"publish","type":"post","link":"http:\/\/www.japanese-food-and-wine.com\/fr\/blog\/beef-tataki-with-chambolle-musigny\/","title":{"rendered":"Tataki de boeuf et Chambolle Musigny !"},"content":{"rendered":"<p><a href=\"http:\/\/www.japanese-food-and-wine.com\/wp-content\/uploads\/gyuu-no-tataki.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1303\" src=\"http:\/\/www.japanese-food-and-wine.com\/wp-content\/uploads\/gyuu-no-tataki-450x300.jpg\" alt=\"gyuu-no-tataki\" width=\"450\" height=\"300\" srcset=\"http:\/\/www.japanese-food-and-wine.com\/wp-content\/uploads\/gyuu-no-tataki-450x300.jpg 450w, http:\/\/www.japanese-food-and-wine.com\/wp-content\/uploads\/gyuu-no-tataki-300x200.jpg 300w, http:\/\/www.japanese-food-and-wine.com\/wp-content\/uploads\/gyuu-no-tataki.jpg 1204w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n<p>Bel accord entre un\u00a0<strong>2011 Chambolle-Musigny<\/strong>\u00a0de\u00a0<strong>Michel Gros<\/strong>\u00a0et le quasi-cru\u00a0<strong>tataki de b\u0153uf<\/strong>\u00a0<strong>-gyu no tataki-<\/strong>. M\u00eame\u00a0si\u00a0ce\u00a0<strong>Bourgogne\u00a0<\/strong>reste \u00e0 la limite de l&rsquo;aust\u00e9rit\u00e9 en bouche, l&rsquo;\u00e9l\u00e9gant\u00a0bois\u00e9 s&rsquo;accommode bien de l&rsquo;ext\u00e9rieure saisie de la viande. Le c\u0153ur rouge des tranches de b\u0153uf appellent au fruit\u00e9 du pinot noir ainsi que l&rsquo;acidit\u00e9 du vin. Avec\u00a0une touche de\u00a0<strong>yuzu kosho<\/strong>\u00a0le vin explose d&rsquo;ar\u00f4mes, mais on perd naturellement un peu en subtilit\u00e9.<\/p>","protected":false},"excerpt":{"rendered":"<p>Bel accord entre un 2011 Chambolle-Musigny de Michel Gros en Bourgogne et le quasi-cru tataki de boeuf -gyu no tataki-.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,28,1],"tags":[],"class_list":["post-1302","post","type-post","status-publish","format-standard","hentry","category-sushi-sashimi","category-miscellaneous-okazu","category-food-wine-pairings"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/posts\/1302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/comments?post=1302"}],"version-history":[{"count":2,"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/posts\/1302\/revisions"}],"predecessor-version":[{"id":1307,"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/posts\/1302\/revisions\/1307"}],"wp:attachment":[{"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/media?parent=1302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/categories?post=1302"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.japanese-food-and-wine.com\/fr\/wp-json\/wp\/v2\/tags?post=1302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}