{"id":866,"date":"2022-05-09T14:42:15","date_gmt":"2022-05-09T12:42:15","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=866"},"modified":"2022-05-23T14:50:37","modified_gmt":"2022-05-23T12:50:37","slug":"les-petites-histoires-des-grands-plats-francais","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/les-petites-histoires-des-grands-plats-francais\/","title":{"rendered":"Les petites histoires des grands plats fran\u00e7ais"},"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]

\u00a0 \u00a0 \u00a0La grande histoire s\u2019\u00e9crit \u00e0 travers les petites, et c\u2019est pourquoi, pour vous conter la diversit\u00e9 de la grande gastronomie fran\u00e7aise<\/strong>, je vous propose, dans cet article, de plonger au c\u0153ur de l\u2019histoire de France<\/strong>, \u00e0 la rencontre des origines de ces plats qui constituent les racines les plus solides de nos terroirs culinaires. Bien entendu, certaines de ces histoires rel\u00e8vent plus de la l\u00e9gende que des faits av\u00e9r\u00e9s\u2026 mais les mythes ne font-ils pas partie int\u00e9grante de l\u2019histoire\u00a0?<\/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 guerre de Cent Ans et la naissance du Cassoulet<\/h2>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/cassoulet.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbcassoulet\u00a0\u00bb width_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ width=\u00a0\u00bb50%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb width_tablet=\u00a0\u00bb50%\u00a0\u00bb width_phone=\u00a0\u00bb50%\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 \u00a0Nous sommes \u00e0 Castelnaudary, au XIVe<\/sup> si\u00e8cle, en pleine guerre de Cent Ans<\/strong>. La guerre fait rage dans la ville fran\u00e7aise assi\u00e9g\u00e9e par les Anglais. Les soldats sont \u00e0 bout de forces, menac\u00e9s par la famine et par la prise totale de la ville par les envahisseurs. Pour leur venir en aide et sauver leur cit\u00e9, les habitants mettent en commun toute la nourriture qu\u2019il leur reste pour nourrir leurs soldats. Morceaux de viandes diverses, lard, saucisses, f\u00e8ves furent mis \u00e0 mijoter et servis dans une jatte appel\u00e9e cassole. Les soldats mangent leur repas inesp\u00e9r\u00e9, se revigorent de ce riche festin et parviennent \u00e0 bouter les Anglais hors du Lauragais. La l\u00e9gende du cassoulet<\/strong> est n\u00e9e.<\/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]

Le croque-monsieur du caf\u00e9 parisien<\/h2>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/croque-monsieur.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbcroque-monsieur\u00a0\u00bb width_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ width=\u00a0\u00bb50%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb width_tablet=\u00a0\u00bb50%\u00a0\u00bb width_phone=\u00a0\u00bb50%\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 \u00a0Paris, 1910. Il est treize heures et des gentlemen en costumes gris se croisent dans les rues de la Ville Lumi\u00e8re. Nous suivons l\u2019un deux qui sort du bureau et descend le boulevard des Capucines. Il s\u2019arr\u00eate devant un caf\u00e9, le Bel-\u00e2ge<\/strong>, et entre pour commander un sandwich. Michel Lunarca<\/strong>, derri\u00e8re son comptoir, se rend compte qu\u2019il n\u2019a plus de baguettes pour satisfaire la commande de notre homme et de ceux qui l\u2019ont suivi dans le caf\u00e9. Il confectionne alors des sandwichs avec du pain de mie, du jambon et du fromage, qu\u2019il met au four. Notre homme mort dans son sandwich qui croustille sous ses dents, et, la bouche encore pleine, demande \u00e0 M. Lunarca ce qu\u2019il y a dedans. Et ce dernier de r\u00e9pondre, sur le ton de la rigolade\u00a0:\u00a0\u00ab\u00a0De l\u2019homme, bien s\u00fbr\u00a0! De la viande de monsieur\u00a0!\u00a0\u00bb. Et le croque-monsieur<\/strong> fut ainsi ajout\u00e9 \u00e0 la carte du Bel-\u00e2ge\u2026<\/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 R\u00e9volution et le gratin dauphinois<\/h2>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/gratin-dauphinois.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbgratin-dauphinois\u00a0\u00bb width_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb width=\u00a0\u00bb50%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ width_tablet=\u00a0\u00bb50%\u00a0\u00bb width_phone=\u00a0\u00bb50%\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 \u00a0Au XVIIIe<\/sup> si\u00e8cle, Grenoble a \u00e9t\u00e9 le d\u00e9cor d\u2019une journ\u00e9e qui a marqu\u00e9 le d\u00e9but de la R\u00e9volution fran\u00e7aise<\/strong>. Le 7 juin 1788, le peuple se poste sur les toits de la ville pour se dresser contre les soldats venus signifier leur exil aux parlementaires. De leurs perchoirs, ils jettent les tuiles sur les soldats, que le lieutenant g\u00e9n\u00e9ral du Dauphin\u00e9 rappellera afin d\u2019\u00e9viter un massacre. Apr\u00e8s cette \u00ab\u00a0journ\u00e9e des tuiles<\/strong>\u00a0\u00bb, en juillet de la m\u00eame ann\u00e9e, ce dernier offre un repas \u00e0 ses officier dans la ville de Gap, et leur sert un plat jusqu\u2019alors m\u00e9connu constitu\u00e9 de pommes de terre cuites au four avec de l\u2019ail et de la cr\u00e8me fra\u00eeche. Le terme de gratin dauphinois<\/strong> est alors, pour la premi\u00e8re fois, consign\u00e9 par \u00e9crit.<\/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 quiche lorraine, repas du peuple<\/h2>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/quiche-lorraine.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbquiche-lorraine\u00a0\u00bb width_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb width=\u00a0\u00bb50%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ width_tablet=\u00a0\u00bb50%\u00a0\u00bb width_phone=\u00a0\u00bb50%\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 \u00a0C\u2019est le jour de la cuisson du pain, dans la campagne de l\u2019Est fran\u00e7ais du XVIe <\/sup>si\u00e8cle. Au fournil commun, une ma\u00eetresse de maison prend un peu de p\u00e2te \u00e0 pain, qu\u2019elle aplatit et cuit sur place. Dans sa p\u00e2te, elle place un appareil \u00e0 base d\u2019\u0153ufs et de cr\u00e8me fra\u00eeche, appel\u00e9 \u00ab\u00a0migaine<\/strong> \u00bb. Avec son pain et cette quiche mince et croustillante confectionn\u00e9e au passage, la femme rentre chez elle pour apporter le repas \u00e0 sa famille. Ce plat populaire sera agr\u00e9ment\u00e9 de lard \u00e0 partir du XIXe<\/sup> si\u00e8cle, \u00e9poque \u00e0 laquelle la quiche deviendra \u00e9galement bien plus \u00e9paisse.<\/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]

Le coq au vin, symbole de l\u2019orgueil gaulois<\/h2>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/coq-au-vin.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbcoq-au-vin\u00a0\u00bb width_last_edited=\u00a0\u00bbon|desktop\u00a0\u00bb width=\u00a0\u00bb50%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ width_tablet=\u00a0\u00bb50%\u00a0\u00bb width_phone=\u00a0\u00bb50%\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 \u00a0Auvergne, 52 av. J.-C. Les Arvernes, tribu gauloise, sont assi\u00e9g\u00e9s \u00e0 Gergovie par le g\u00e9n\u00e9ral Jules C\u00e9sar<\/strong>. Leur chef, Vercing\u00e9torix<\/strong>, figure de la combativit\u00e9 du peuple gaulois, fait envoyer \u00e0 l\u2019envahisseur un coq, symbole de fiert\u00e9 et d\u2019orgueil, pour lui montrer que ses guerriers ne se laissent pas intimider. C\u00e9sar, irrit\u00e9, convie Vercing\u00e9torix \u00e0 un banquet, et lui sert son pr\u00e9sent mijot\u00e9 au vin. Vercing\u00e9torix retourne alors l\u2019humiliation \u00e0 l\u2019envoyeur en infligeant, avec ses guerriers, un d\u00e9faite historique \u00e0 C\u00e9sar et ses l\u00e9gions. Ainsi naqu\u00eet selon la l\u00e9gende le coq au vin<\/strong>, devenu l\u2019un des plats les plus repr\u00e9sentatifs de la culture fran\u00e7aise.<\/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]

\u00a0 \u00a0 \u00a0Voil\u00e0 les histoires et l\u00e9gendes de quelques grands plats fran\u00e7ais, qui n\u2019ont pas quitt\u00e9 les tables des familles et des restaurants depuis leurs origines plus ou moins lointaines. Pour d\u00e9couvrir de nombreux cours vid\u00e9o de cuisine et d’arts culinaires, rendez-vous sur notre site Artesane.com<\/a><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":"

D\u00e9couvrez les origines m\u00e9connues des plus grands plats fran\u00e7ais tels que le coq au vin ou le croque-monsieur.<\/p>\n","protected":false},"author":2,"featured_media":1000,"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-866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine"],"yoast_head":"\nLes petites histoires des grands plats fran\u00e7ais - Artesane<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez les origines des grands plat fran\u00e7ais tels que le coq au vin ou le croque-monsieur.\" \/>\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\/les-petites-histoires-des-grands-plats-francais\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les petites histoires des grands plats fran\u00e7ais - 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