{"version":"1.0","provider_name":"Campari Academy","provider_url":"https:\/\/www.campariacademy.com\/fr-fr","author_name":"Virginia Tedoldi","author_url":"https:\/\/www.campariacademy.com\/fr-fr\/author\/fe4b9a3b5006d331\/","title":"3 TECHNIQUES DE BAR \u00c0 EXPLORER - Campari Academy","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"uWRvPooYgc\"><a href=\"https:\/\/www.campariacademy.com\/fr-fr\/inspiration\/tendances\/3-techniques-de-bar-a-explorer\/\">3 TECHNIQUES DE BAR \u00c0 EXPLORER<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.campariacademy.com\/fr-fr\/inspiration\/tendances\/3-techniques-de-bar-a-explorer\/embed\/#?secret=uWRvPooYgc\" width=\"600\" height=\"338\" title=\"\u00ab\u00a03 TECHNIQUES DE BAR \u00c0 EXPLORER\u00a0\u00bb &#8212; Campari Academy\" data-secret=\"uWRvPooYgc\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.campariacademy.com\/fr-fr\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.campariacademy.com\/fr-fr\/wp-content\/uploads\/sites\/8\/2023\/07\/cuisson-sous-vide.jpg","thumbnail_width":600,"thumbnail_height":600,"description":"Ils sont trois barmen. Trois experts dans leur domaine. Cuban Roll, cuisson sous vide ou solutions salines, ils ont tous leur \u00ab truc \u00bb. Des techniques qu\u2019ils ont explor\u00e9es et perfectionn\u00e9es pour proposer aux consommateurs de nouvelles exp\u00e9riences cocktails, toujours plus originales. BeMixo a rencontr\u00e9 Christophe Davoine (Meilleur Ouvrier de France Barman), Corentin Gaudin (Bartender au Danico) et Alex Francis (Bar Manager au Little Red Door) qui vous donnent leurs astuces pour appr\u00e9hender ces techniques."}