{"id":690,"date":"2022-05-04T12:14:34","date_gmt":"2022-05-04T10:14:34","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=690"},"modified":"2022-05-23T14:48:42","modified_gmt":"2022-05-23T12:48:42","slug":"le-guide-des-cuissons-les-volailles","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/","title":{"rendered":"Le guide des cuissons\u00a0: les volailles"},"content":{"rendered":"\n\n[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]
\n

\u00ab Non moins superbe, le peuple gallinac\u00e9 marche la t\u00eate haute, la cr\u00eate droite ; seuls de tous les oiseaux ils regardent souvent le ciel et ils tiennent \u00e9lev\u00e9e leur queue recourb\u00e9e en faucille : aussi sont-ils la terreur m\u00eame du lion, le plus courageux des animaux. \u00bb (Pline, Hist. Nat., livre X, XXIV, 2)<\/p>\n<\/blockquote>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Gallinac\u00e9s et palmip\u00e8des \u00e9lev\u00e9s pour leur viande et leurs \u0153ufs constituent la cat\u00e9gorie des volailles<\/strong>. En cuisine, ce type de viande n\u00e9cessite une cuisson<\/strong> \u00e0 la hauteur du portrait que fait Pline de ces animaux. Afin que vos poulets et autres oies ne soient pas la terreur de vos casseroles comme ils sont celle du lion, je vous propose un petit m\u00e9mento sur le type de viande que sont les volailles, et sur les mani\u00e8res de les cuire<\/a>.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Principe g\u00e9n\u00e9ral\u00a0: attention \u00e0 la s\u00e9cheresse <\/o:p><\/h2>\n

\u00a0 \u00a0 \u00a0La volaille est, comme n\u2019importe quelle viande, un mets sensible qui n\u00e9cessite une cuisson juste afin de ne pas \u00eatre d\u00e9natur\u00e9. Comme n\u2019importe quelle viande \u00e9galement, celle des volailles contient du collag\u00e8ne, mais en petite quantit\u00e9. De ce fait, l\u2019eau se vaporise vite \u00e0 la cuisson et il est tr\u00e8s facile de se retrouver avec un poulet du dimanche aussi sec que du papier. Un bon moyen de contrer cela est de v\u00e9rifier la temp\u00e9rature de cuisson \u00e0 c\u0153ur.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Entre 65o<\/sup>C et 70o<\/sup>C \u00e0 c\u0153ur, la viande gardera une partie de son eau, et donc de sa jutosit\u00e9\u00a0! Cet intervalle de temp\u00e9rature constitue le point o\u00f9 les prot\u00e9ines de la viande de volaille sont d\u00e9natur\u00e9es juste comme il faut, et o\u00f9 la viande est dite cuite \u00ab\u00a0\u00e0 point\u00a0\u00bb, ni trop, ni pas assez.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/poulet-cuit.jpeg\u00a0\u00bb title_text=\u00a0\u00bbpoulet cuit\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Un petit mot enfin sur la r\u00e9action de Maillard, ce ph\u00e9nom\u00e8ne par lequel, lorsqu\u2019elle est soumise \u00e0 la chaleur, la surface de la viande prend une couleur caract\u00e9ristique \u2013 ce si joli dor\u00e9 du poulet \u2013 et des ar\u00f4mes absolument appr\u00e9ciables. En somme, elle donne du go\u00fbt, et de la couleur ! Pour \u00eatre s\u00fbr d\u2019obtenir cette r\u00e9action en faisant cuire votre volaille, faites bien chauffer votre po\u00eale en amont de la cuisson, et ne noyez pas votre viande dans l\u2019eau, la vapeur ou un quelconque jus.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Les diff\u00e9rentes volailles<\/o:p><\/h2>\n

Le poulet (et ce qui s\u2019en rapproche) <\/o:p><\/h3>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/poulet-roti.jpeg\u00a0\u00bb title_text=\u00a0\u00bbpoulet r\u00f4ti\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Petit de la poule, le poulet est r\u00e9pertori\u00e9 en cat\u00e9gories selon son poids. Il peut se consommer pr\u00e9par\u00e9 de nombreuses fa\u00e7ons, r\u00f4ti, po\u00eal\u00e9, brais\u00e9 ou encore en papillotes. Pour se faciliter la m\u00e9moire pour le r\u00f4tissage, qui est la classique cuisson au four, retenez 20 \u00e0 25 minutes par 500 grammes de viande. N\u2019h\u00e9sitez pas \u00e0 l\u2019assaisonner avant, \u00e0 y glisser herbes aromatiques et citron, voire \u00e0 l\u2019enduire de beurre afin de rendre la peau croustillante. Lorsqu\u2019un jus incolore s\u2019en \u00e9coule en le levant avec une fourchette, le poulet est cuit ! Pour ne jamais r\u00e2ter votre poulet r\u00f4ti, vous pouvez visionner notre cours vid\u00e9o Les Essentiels : le poulet r\u00f4ti<\/a>, qui lui est int\u00e9gralement consacr\u00e9 !<\/p>\n

\u00a0 \u00a0 \u00a0Le coquelet, race de poulet nain, se r\u00f4tit en 40 minutes, ou peut \u00eatre grill\u00e9 en crapaudine, c\u2019est-\u00e0-dire \u00e0 plat, 15 minutes sur chaque face.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Le chapon, poulet castr\u00e9 et plus gras, r\u00f4tit 30 minutes par 500 grammes, id\u00e9alement \u00e0 la broche et garni de truffe. Pensez \u00e0 l\u2019arroser souvent de son jus.<\/p>\n

\u00a0 \u00a0 \u00a0Le coq, quant \u00e0 lui, est id\u00e9al cuit en morceaux au vin ou \u00e0 la bi\u00e8re, pendant 1 h 30 \u00e0 2 heures, car sa chair est plus ferme.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/poulet.png\u00a0\u00bb title_text=\u00a0\u00bbpoulet\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/poulet-roti.png\u00a0\u00bb title_text=\u00a0\u00bbpoulet-roti\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0La poule, abattue pour sa viande quand elle ne pond plus, est g\u00e9n\u00e9ralement bouillie pendant 2 \u00e0 3 heures \u2013 la fameuse \u00ab poule au pot \u00bb \u2013 ou d\u00e9coup\u00e9e en morceaux et cuite en blanquette.<\/p>\n

\u00a0 \u00a0 \u00a0Enfin, la poularde, jeune poule, n\u00e9cessite une longue cuisson et est id\u00e9ale pour le pochage, c\u2019est-\u00e0-dire la cuisson par immersion totale dans un fond ou un bouillon entre 65o<\/sup>C et 95o<\/sup>C.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

La dinde<\/h3>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0En ce qui concerne la dinde, il faut bien faire attention au temps de cuisson afin de ne pas dess\u00e9cher sa chair lors du r\u00f4tissage. Comptez 20 minutes par 500 grammes, ou 25 minutes pour une dinde farcie. Les morceaux de dinde d\u00e9coup\u00e9s peuvent \u00eatre cuits de toutes les mani\u00e8res : \u00e0 la po\u00eale (5 minutes de chaque c\u00f4t\u00e9 pour des escalopes), pan\u00e9s, grill\u00e9s, en brochettes, en papillotes, en cocotte\u2026<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/dinde.png\u00a0\u00bb title_text=\u00a0\u00bbdinde\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

L’oie<\/h3>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/oie.png\u00a0\u00bb title_text=\u00a0\u00bboie\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Comme pour la dinde, comptez 20 minutes par 500 grammes, ou 25 minutes si l\u2019oie est farcie, pour un r\u00f4tissage au four ou \u00e0 la broche. D\u00e9graissez le jus et arrosez l\u2019oie au fur et \u00e0 mesure de la cuisson, et une fois la volaille bien dor\u00e9e, laissez finir la cuisson avec une feuille d\u2019aluminium pour la prot\u00e9ger. Laissez-l\u00e0 reposer avant de la d\u00e9couper.<\/p>\n

\u00a0 \u00a0 \u00a0Pour une fricass\u00e9e, pr\u00e9voyez 1 heure \u00e0 1 h 30 de temps de cuisson.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

La pintade<\/h3>\n

\u00a0 \u00a0 \u00a0Toutes les cuissons du poulet conviennent \u00e0 la pintade. Pour la r\u00f4tir au four, comptez 30 minutes par kilogramme, ou 40 minutes si elle est farcie. Garnissez-l\u00e0 d\u2019une barde, c\u2019est-\u00e0-dire d\u2019une tranche de lard, et couvrez-l\u00e0 d\u2019une feuille d\u2019aluminium apr\u00e8s 25 minutes de cuisson afin de ne pas la dess\u00e9cher. Vous pouvez \u00e9galement la braiser, la po\u00ealer, la faire en fricass\u00e9e, en papillote ou encore griller au barbecue.<\/p>\n

\u00a0 \u00a0 \u00a0Et voici qui conclu ce petit aide-m\u00e9moire des cuissons des volailles. J\u2019esp\u00e8re que cela vous aura \u00e9t\u00e9 utile ! Vous pouvez retrouver le cours \u00ab\u00a0Les techniques de cuisson<\/a>\u00a0\u00bb sur Artesane.com<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/volailles.png\u00a0\u00bb title_text=\u00a0\u00bbvolailles\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":"

Retrouvez des informations sur les mani\u00e8res de cuire les diff\u00e9rentes volailles pour que les v\u00f4tres soient aussi moelleuses que croustillantes !<\/p>\n","protected":false},"author":2,"featured_media":695,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine"],"yoast_head":"\nLe guide des cuissons\u00a0: les volailles - Journal Artesane - Arts culinaires<\/title>\n<meta name=\"description\" content=\"Retrouvez des informations sur les mani\u00e8res de cuire les diff\u00e9rentes volailles dans ce guide des cuissons.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le guide des cuissons\u00a0: les volailles - Journal Artesane - Arts culinaires\" \/>\n<meta property=\"og:description\" content=\"Retrouvez des informations sur les mani\u00e8res de cuire les diff\u00e9rentes volailles dans ce guide des cuissons.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/\" \/>\n<meta property=\"og:site_name\" content=\"Journal Artesane - Arts culinaires\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/artesaneparis\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-05-04T10:14:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-23T12:48:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/couverture.png\" \/>\n\t<meta property=\"og:image:width\" content=\"22678\" \/>\n\t<meta property=\"og:image:height\" content=\"12756\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Dorian Furet\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dorian Furet\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/le-guide-des-cuissons-les-volailles\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/le-guide-des-cuissons-les-volailles\\\/\"},\"author\":{\"name\":\"Dorian Furet\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#\\\/schema\\\/person\\\/453265545190bf7ec931c652cc9dde6b\"},\"headline\":\"Le guide des cuissons\u00a0: les volailles\",\"datePublished\":\"2022-05-04T10:14:34+00:00\",\"dateModified\":\"2022-05-23T12:48:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/le-guide-des-cuissons-les-volailles\\\/\"},\"wordCount\":2151,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/le-guide-des-cuissons-les-volailles\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/couverture.png\",\"articleSection\":[\"Cuisine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/le-guide-des-cuissons-les-volailles\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/le-guide-des-cuissons-les-volailles\\\/\",\"url\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/le-guide-des-cuissons-les-volailles\\\/\",\"name\":\"Le guide des cuissons\u00a0: les volailles - Journal Artesane - Arts culinaires\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/le-guide-des-cuissons-les-volailles\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/le-guide-des-cuissons-les-volailles\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/couverture.png\",\"datePublished\":\"2022-05-04T10:14:34+00:00\",\"dateModified\":\"2022-05-23T12:48:42+00:00\",\"description\":\"Retrouvez des informations sur les mani\u00e8res de cuire les diff\u00e9rentes volailles dans ce guide des cuissons.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/le-guide-des-cuissons-les-volailles\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/le-guide-des-cuissons-les-volailles\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/le-guide-des-cuissons-les-volailles\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/couverture.png\",\"contentUrl\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/couverture.png\",\"width\":22678,\"height\":12756},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/le-guide-des-cuissons-les-volailles\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Le guide des cuissons\u00a0: les volailles\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#website\",\"url\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/\",\"name\":\"Journal Artesane - Arts culinaires\",\"description\":\"La meilleure \u00e9cole de cours vid\u00e9o d'artisanat\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#organization\",\"name\":\"Artesane\",\"url\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/logo-simple.png\",\"contentUrl\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/logo-simple.png\",\"width\":1166,\"height\":201,\"caption\":\"Artesane\"},\"image\":{\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/artesaneparis\\\/\",\"https:\\\/\\\/www.instagram.com\\\/artesane_france\\\/\",\"https:\\\/\\\/fr.linkedin.com\\\/company\\\/artesane\",\"https:\\\/\\\/www.pinterest.fr\\\/ArtesaneFrance\\\/\",\"https:\\\/\\\/www.youtube.com\\\/c\\\/Artesane_lesvideos\",\"https:\\\/\\\/www.twitch.tv\\\/artesane?lang=fr\",\"https:\\\/\\\/open.spotify.com\\\/show\\\/2gdmkyp7IoWhWpDRk3G71I\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.artesane.com\\\/le-journal\\\/arts-culinaires\\\/#\\\/schema\\\/person\\\/453265545190bf7ec931c652cc9dde6b\",\"name\":\"Dorian Furet\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Le guide des cuissons\u00a0: les volailles - Journal Artesane - Arts culinaires","description":"Retrouvez des informations sur les mani\u00e8res de cuire les diff\u00e9rentes volailles dans ce guide des cuissons.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/","og_locale":"fr_FR","og_type":"article","og_title":"Le guide des cuissons\u00a0: les volailles - Journal Artesane - Arts culinaires","og_description":"Retrouvez des informations sur les mani\u00e8res de cuire les diff\u00e9rentes volailles dans ce guide des cuissons.","og_url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/","og_site_name":"Journal Artesane - Arts culinaires","article_publisher":"https:\/\/www.facebook.com\/artesaneparis\/","article_published_time":"2022-05-04T10:14:34+00:00","article_modified_time":"2022-05-23T12:48:42+00:00","og_image":[{"width":22678,"height":12756,"url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/couverture.png","type":"image\/png"}],"author":"Dorian Furet","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Dorian Furet","Dur\u00e9e de lecture estim\u00e9e":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/#article","isPartOf":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/"},"author":{"name":"Dorian Furet","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#\/schema\/person\/453265545190bf7ec931c652cc9dde6b"},"headline":"Le guide des cuissons\u00a0: les volailles","datePublished":"2022-05-04T10:14:34+00:00","dateModified":"2022-05-23T12:48:42+00:00","mainEntityOfPage":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/"},"wordCount":2151,"commentCount":0,"publisher":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#organization"},"image":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/#primaryimage"},"thumbnailUrl":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/couverture.png","articleSection":["Cuisine"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/","url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/","name":"Le guide des cuissons\u00a0: les volailles - Journal Artesane - Arts culinaires","isPartOf":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/#primaryimage"},"image":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/#primaryimage"},"thumbnailUrl":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/couverture.png","datePublished":"2022-05-04T10:14:34+00:00","dateModified":"2022-05-23T12:48:42+00:00","description":"Retrouvez des informations sur les mani\u00e8res de cuire les diff\u00e9rentes volailles dans ce guide des cuissons.","breadcrumb":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/#primaryimage","url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/couverture.png","contentUrl":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/couverture.png","width":22678,"height":12756},{"@type":"BreadcrumbList","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/le-guide-des-cuissons-les-volailles\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/"},{"@type":"ListItem","position":2,"name":"Le guide des cuissons\u00a0: les volailles"}]},{"@type":"WebSite","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#website","url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/","name":"Journal Artesane - Arts culinaires","description":"La meilleure \u00e9cole de cours vid\u00e9o d'artisanat","publisher":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#organization","name":"Artesane","url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#\/schema\/logo\/image\/","url":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/logo-simple.png","contentUrl":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-content\/uploads\/2022\/05\/logo-simple.png","width":1166,"height":201,"caption":"Artesane"},"image":{"@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/artesaneparis\/","https:\/\/www.instagram.com\/artesane_france\/","https:\/\/fr.linkedin.com\/company\/artesane","https:\/\/www.pinterest.fr\/ArtesaneFrance\/","https:\/\/www.youtube.com\/c\/Artesane_lesvideos","https:\/\/www.twitch.tv\/artesane?lang=fr","https:\/\/open.spotify.com\/show\/2gdmkyp7IoWhWpDRk3G71I"]},{"@type":"Person","@id":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/#\/schema\/person\/453265545190bf7ec931c652cc9dde6b","name":"Dorian Furet"}]}},"_links":{"self":[{"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/posts\/690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/comments?post=690"}],"version-history":[{"count":9,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/posts\/690\/revisions"}],"predecessor-version":[{"id":956,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/posts\/690\/revisions\/956"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/media\/695"}],"wp:attachment":[{"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/media?parent=690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/categories?post=690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/wp-json\/wp\/v2\/tags?post=690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}