{"id":40657,"date":"2025-02-07T08:30:00","date_gmt":"2025-02-07T07:30:00","guid":{"rendered":"https:\/\/www.sosa.cat\/food-in-progress-innovation-et-haute-patisserie-au-restaurant-donaire\/"},"modified":"2025-12-05T12:33:57","modified_gmt":"2025-12-05T11:33:57","slug":"donaire-xavi-donnay","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/","title":{"rendered":"\u00ab Food In Progress \u00bb : Innovation et haute p\u00e2tisserie au restaurant Donaire"},"content":{"rendered":"\r\n
\r\n
\n
\"\"<\/figure> \n<\/div>\r\n\r\n\r\n\r\n
\n

Chez Sosa Ingredients, nous croyons en l’innovation comme moteur de la gastronomie moderne. C’est pourquoi nous sommes fiers d’avoir parrain\u00e9 \u00ab Food In Progress \u00bb,<\/strong> un \u00e9v\u00e9nement qui a fusionn\u00e9 talent, technique et cr\u00e9ativit\u00e9 au Restaurant Donaire<\/a><\/strong> (H\u00f4tel GF Victoria, Tenerife), reconnu par une \u00e9toile Michelin. <\/p> \n\r\n\r\n \n

Cette rencontre, men\u00e9e par Jes\u00fas Camacho,<\/strong> chef h\u00f4te de Donaire, a b\u00e9n\u00e9fici\u00e9 de la collaboration sp\u00e9ciale de Xavi Donnay,<\/a><\/strong> chef p\u00e2tissier du restaurant Lasarte (trois \u00e9toiles Michelin) et r\u00e9compens\u00e9 comme Meilleur P\u00e2tissier du Monde 2020<\/strong> par The Best Chefs Awards.<\/em><\/p> \n\r\n\r\n \n

Ensemble, ils ont transform\u00e9 la cuisine du Donaire en un laboratoire d’innovation o\u00f9 la p\u00e2tisserie et la cuisine sal\u00e9e se sont entrelac\u00e9es pour offrir une exp\u00e9rience unique.<\/p> \n<\/div>\r\n<\/div>\r\n \n

Une journ\u00e9e d’apprentissage et de cr\u00e9ativit\u00e9 avec Xavi Donnay<\/h2> \n \n

L’\u00e9v\u00e9nement a d\u00e9but\u00e9 par un atelier interactif au cours duquel Xavi Donnay<\/strong> a partag\u00e9 sa ma\u00eetrise de la haute p\u00e2tisserie, r\u00e9v\u00e9lant des techniques, des secrets et des concepts qui l’ont amen\u00e9 \u00e0 devenir une r\u00e9f\u00e9rence mondiale. \u00ab L’axe principal de ma cuisine est la saveur, toujours accompagn\u00e9e de produits \u00e9l\u00e9gants et actuels \u00bb, <\/em>a expliqu\u00e9 Donnay en captivant les participants par sa pr\u00e9cision et son style.<\/p> \n \n

Pour sa part, Jes\u00fas Camacho<\/strong> a montr\u00e9 comment sa formation en p\u00e2tisserie continue d’influencer sa cuisine sal\u00e9e, donnant lieu \u00e0 une proposition innovante qui d\u00e9fie les limites entre le sucr\u00e9 et le sal\u00e9. \u00ab Ce fut un honneur de compter sur Xavi Donnay, l’un des meilleurs p\u00e2tissiers du monde. Nous avons cr\u00e9\u00e9 un \u00e9v\u00e9nement d’\u00e9change de connaissances unissant tradition et innovation \u00bb,<\/em> a soulign\u00e9 Camacho.<\/p> \n \n

Un menu exclusif \u00e0 quatre mains<\/h2> \n \n

Le clou du spectacle de \u00ab Food In Progress \u00bb<\/strong> a \u00e9t\u00e9 un menu con\u00e7u conjointement par Donnay et Camacho,<\/strong> o\u00f9 les participants ont pu d\u00e9guster une s\u00e9lection de plats qui refl\u00e9taient le meilleur de leurs parcours. \u00ab Nous avons cr\u00e9\u00e9 un \u00e9v\u00e9nement tr\u00e8s p\u00e2tissier o\u00f9 l’\u00e9quipe Donaire a pr\u00e9sent\u00e9 sa vision de la p\u00e2tisserie sal\u00e9e \u00bb, a ajout\u00e9 Camacho. <\/p> \n\r\n

\n
\"\"<\/figure> \n\r\n\r\n \n
\"\"<\/figure> \n\r\n\r\n \n
\"\"<\/figure> \n<\/figure>\r\n \n

Engagement envers l’\u00e9volution gastronomique<\/h3> \n \n

\u00ab Food In Progress \u00bb <\/strong>n’est que le d\u00e9but d’un calendrier d’activit\u00e9s que le restaurant Donaire pr\u00e9voit pour 2025 dans le cadre de son projet \u00ab Donaire In Progress \u00bb, <\/strong>dont l’objectif est de favoriser l’\u00e9change, l’\u00e9volution et l’innovation dans la haute cuisine.<\/p> \n \n

Chez Sosa Ingredients, nous sommes fiers d’avoir particip\u00e9 \u00e0 cette rencontre aux c\u00f4t\u00e9s d’autres marques de r\u00e9f\u00e9rence telles que Valrhona, Perelada-Chivite et Canarias Cocina ;<\/a><\/strong> qui est notre distributeur dans les \u00eeles Canaries. Notre engagement est de continuer \u00e0 soutenir les initiatives qui stimulent la cr\u00e9ativit\u00e9 et le d\u00e9veloppement dans la gastronomie. Nous sommes convaincus que ce type d’\u00e9v\u00e9nements est essentiel pour inspirer la prochaine g\u00e9n\u00e9ration de chefs et de p\u00e2tissiers.<\/p> \n","protected":false},"excerpt":{"rendered":"

Chez Sosa Ingredients, nous croyons en l’innovation comme moteur de la gastronomie moderne. C’est pourquoi nous sommes fiers d’avoir parrain\u00e9 \u00ab Food In Progress \u00bb, un \u00e9v\u00e9nement qui a fusionn\u00e9 talent, technique et cr\u00e9ativit\u00e9 au Restaurant Donaire (H\u00f4tel GF Victoria, Tenerife), reconnu par une \u00e9toile Michelin. Cette rencontre, men\u00e9e par Jes\u00fas Camacho, […]<\/p>\n","protected":false},"author":7,"featured_media":29243,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[614],"tags":[],"class_list":["post-40657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-fr"],"acf":[],"yoast_head":"\n\u00ab Food In Progress \u00bb : Innovation et haute p\u00e2tisserie au restaurant Donaire - Sosa<\/title>\n<meta name=\"description\" content=\"Food in progress a \u00e9t\u00e9 une rencontre men\u00e9e par Jes\u00fas Camacho, chef h\u00f4te de Donaire, qui a b\u00e9n\u00e9fici\u00e9 de la collaboration de Xavi Donnay.\" \/>\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.sosa.cat\/fr\/donaire-xavi-donnay\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab Food In Progress \u00bb : Innovation et haute p\u00e2tisserie au restaurant Donaire - Sosa\" \/>\n<meta property=\"og:description\" content=\"Food in progress a \u00e9t\u00e9 une rencontre men\u00e9e par Jes\u00fas Camacho, chef h\u00f4te de Donaire, qui a b\u00e9n\u00e9fici\u00e9 de la collaboration de Xavi Donnay.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/\" \/>\n<meta property=\"og:site_name\" content=\"Sosa\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SosaIngredients\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-07T07:30:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-12-05T11:33:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/xavi-donnay-donaire.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1500\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"gabriela.bernal\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"gabriela.bernal\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/\"},\"author\":{\"name\":\"gabriela.bernal\",\"@id\":\"https:\/\/www.sosa.cat\/fr\/#\/schema\/person\/4ed1bea25149301e66d0930276ab2e7f\"},\"headline\":\"\u00ab Food In Progress \u00bb : Innovation et haute p\u00e2tisserie au restaurant Donaire\",\"datePublished\":\"2025-02-07T07:30:00+00:00\",\"dateModified\":\"2025-12-05T11:33:57+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/\"},\"wordCount\":508,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/xavi-donnay-donaire.png\",\"articleSection\":[\"Blog\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/\",\"url\":\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/\",\"name\":\"\u00ab Food In Progress \u00bb : Innovation et haute p\u00e2tisserie au restaurant Donaire - Sosa\",\"isPartOf\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/xavi-donnay-donaire.png\",\"datePublished\":\"2025-02-07T07:30:00+00:00\",\"dateModified\":\"2025-12-05T11:33:57+00:00\",\"description\":\"Food in progress a \u00e9t\u00e9 une rencontre men\u00e9e par Jes\u00fas Camacho, chef h\u00f4te de Donaire, qui a b\u00e9n\u00e9fici\u00e9 de la collaboration de Xavi Donnay.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#primaryimage\",\"url\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/xavi-donnay-donaire.png\",\"contentUrl\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/xavi-donnay-donaire.png\",\"width\":1500,\"height\":800},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/www.sosa.cat\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Blog\",\"item\":\"https:\/\/www.sosa.cat\/fr\/categorie\/blog-fr\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"\u00ab Food In Progress \u00bb : Innovation et haute p\u00e2tisserie au restaurant Donaire\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.sosa.cat\/fr\/#website\",\"url\":\"https:\/\/www.sosa.cat\/fr\/\",\"name\":\"Sosa Ingredients\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.sosa.cat\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.sosa.cat\/fr\/#organization\",\"name\":\"SOSA\",\"url\":\"https:\/\/www.sosa.cat\/fr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.sosa.cat\/fr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/11\/logo_sosa_big.png\",\"contentUrl\":\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/11\/logo_sosa_big.png\",\"width\":258,\"height\":260,\"caption\":\"SOSA\"},\"image\":{\"@id\":\"https:\/\/www.sosa.cat\/fr\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/SosaIngredients\/\",\"https:\/\/www.instagram.com\/sosaingredients\/\",\"https:\/\/www.youtube.com\/SosaIngredients\",\"https:\/\/www.linkedin.com\/company\/sosa-ingredients\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.sosa.cat\/fr\/#\/schema\/person\/4ed1bea25149301e66d0930276ab2e7f\",\"name\":\"gabriela.bernal\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/secure.gravatar.com\/avatar\/6e80ba8a232ce6da0df7ce40f6df4172c84f7391469d4a31d7deac4d6e88134f?s=96&d=mm&r=g\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/6e80ba8a232ce6da0df7ce40f6df4172c84f7391469d4a31d7deac4d6e88134f?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/6e80ba8a232ce6da0df7ce40f6df4172c84f7391469d4a31d7deac4d6e88134f?s=96&d=mm&r=g\",\"caption\":\"gabriela.bernal\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"\u00ab Food In Progress \u00bb : Innovation et haute p\u00e2tisserie au restaurant Donaire - Sosa","description":"Food in progress a \u00e9t\u00e9 une rencontre men\u00e9e par Jes\u00fas Camacho, chef h\u00f4te de Donaire, qui a b\u00e9n\u00e9fici\u00e9 de la collaboration de Xavi Donnay.","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.sosa.cat\/fr\/donaire-xavi-donnay\/","og_locale":"fr_FR","og_type":"article","og_title":"\u00ab Food In Progress \u00bb : Innovation et haute p\u00e2tisserie au restaurant Donaire - Sosa","og_description":"Food in progress a \u00e9t\u00e9 une rencontre men\u00e9e par Jes\u00fas Camacho, chef h\u00f4te de Donaire, qui a b\u00e9n\u00e9fici\u00e9 de la collaboration de Xavi Donnay.","og_url":"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/","og_site_name":"Sosa","article_publisher":"https:\/\/www.facebook.com\/SosaIngredients\/","article_published_time":"2025-02-07T07:30:00+00:00","article_modified_time":"2025-12-05T11:33:57+00:00","og_image":[{"width":1500,"height":800,"url":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/xavi-donnay-donaire.png","type":"image\/png"}],"author":"gabriela.bernal","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"gabriela.bernal","Dur\u00e9e de lecture estim\u00e9e":"2 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#article","isPartOf":{"@id":"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/"},"author":{"name":"gabriela.bernal","@id":"https:\/\/www.sosa.cat\/fr\/#\/schema\/person\/4ed1bea25149301e66d0930276ab2e7f"},"headline":"\u00ab Food In Progress \u00bb : Innovation et haute p\u00e2tisserie au restaurant Donaire","datePublished":"2025-02-07T07:30:00+00:00","dateModified":"2025-12-05T11:33:57+00:00","mainEntityOfPage":{"@id":"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/"},"wordCount":508,"commentCount":0,"publisher":{"@id":"https:\/\/www.sosa.cat\/fr\/#organization"},"image":{"@id":"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#primaryimage"},"thumbnailUrl":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/xavi-donnay-donaire.png","articleSection":["Blog"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/","url":"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/","name":"\u00ab Food In Progress \u00bb : Innovation et haute p\u00e2tisserie au restaurant Donaire - Sosa","isPartOf":{"@id":"https:\/\/www.sosa.cat\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#primaryimage"},"image":{"@id":"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#primaryimage"},"thumbnailUrl":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/xavi-donnay-donaire.png","datePublished":"2025-02-07T07:30:00+00:00","dateModified":"2025-12-05T11:33:57+00:00","description":"Food in progress a \u00e9t\u00e9 une rencontre men\u00e9e par Jes\u00fas Camacho, chef h\u00f4te de Donaire, qui a b\u00e9n\u00e9fici\u00e9 de la collaboration de Xavi Donnay.","breadcrumb":{"@id":"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#primaryimage","url":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/xavi-donnay-donaire.png","contentUrl":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/xavi-donnay-donaire.png","width":1500,"height":800},{"@type":"BreadcrumbList","@id":"https:\/\/www.sosa.cat\/fr\/donaire-xavi-donnay\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.sosa.cat\/fr\/"},{"@type":"ListItem","position":2,"name":"Blog","item":"https:\/\/www.sosa.cat\/fr\/categorie\/blog-fr\/"},{"@type":"ListItem","position":3,"name":"\u00ab Food In Progress \u00bb : Innovation et haute p\u00e2tisserie au restaurant Donaire"}]},{"@type":"WebSite","@id":"https:\/\/www.sosa.cat\/fr\/#website","url":"https:\/\/www.sosa.cat\/fr\/","name":"Sosa Ingredients","description":"","publisher":{"@id":"https:\/\/www.sosa.cat\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.sosa.cat\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.sosa.cat\/fr\/#organization","name":"SOSA","url":"https:\/\/www.sosa.cat\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.sosa.cat\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/11\/logo_sosa_big.png","contentUrl":"https:\/\/www.sosa.cat\/wp-content\/uploads\/2024\/11\/logo_sosa_big.png","width":258,"height":260,"caption":"SOSA"},"image":{"@id":"https:\/\/www.sosa.cat\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/SosaIngredients\/","https:\/\/www.instagram.com\/sosaingredients\/","https:\/\/www.youtube.com\/SosaIngredients","https:\/\/www.linkedin.com\/company\/sosa-ingredients\/"]},{"@type":"Person","@id":"https:\/\/www.sosa.cat\/fr\/#\/schema\/person\/4ed1bea25149301e66d0930276ab2e7f","name":"gabriela.bernal","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/6e80ba8a232ce6da0df7ce40f6df4172c84f7391469d4a31d7deac4d6e88134f?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6e80ba8a232ce6da0df7ce40f6df4172c84f7391469d4a31d7deac4d6e88134f?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6e80ba8a232ce6da0df7ce40f6df4172c84f7391469d4a31d7deac4d6e88134f?s=96&d=mm&r=g","caption":"gabriela.bernal"}}]}},"_links":{"self":[{"href":"https:\/\/www.sosa.cat\/fr\/wp-json\/wp\/v2\/posts\/40657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sosa.cat\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sosa.cat\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sosa.cat\/fr\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sosa.cat\/fr\/wp-json\/wp\/v2\/comments?post=40657"}],"version-history":[{"count":0,"href":"https:\/\/www.sosa.cat\/fr\/wp-json\/wp\/v2\/posts\/40657\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sosa.cat\/fr\/wp-json\/wp\/v2\/media\/29243"}],"wp:attachment":[{"href":"https:\/\/www.sosa.cat\/fr\/wp-json\/wp\/v2\/media?parent=40657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sosa.cat\/fr\/wp-json\/wp\/v2\/categories?post=40657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sosa.cat\/fr\/wp-json\/wp\/v2\/tags?post=40657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}