{"id":36333,"date":"2020-11-17T23:45:41","date_gmt":"2020-11-17T22:45:41","guid":{"rendered":"https:\/\/pascaljolivet.com\/?p=36333"},"modified":"2020-11-17T23:45:41","modified_gmt":"2020-11-17T22:45:41","slug":"introducing-the-recipe-by-kiyomi-mikuni-the-owner-and-chef-of-hotel-de-mikuni","status":"publish","type":"post","link":"https:\/\/pascaljolivet.com\/en\/introducing-the-recipe-by-kiyomi-mikuni-the-owner-and-chef-of-hotel-de-mikuni\/","title":{"rendered":"Introducing the recipe by Kiyomi Mikuni, the owner and chef of \u201cHotel de Mikuni\u201d"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" title=\"#171\u300e\u9bad\u306e\u30b9\u30c6\u30fc\u30ad\u3001\u67da\u5b50\u30bd\u30fc\u30b9\u300f\u300cYUZU\u300d\u306e\u30d0\u30bf\u30fc\u30bd\u30fc\u30b9\u3067\u582a\u80fd\uff01\uff5c\u30b7\u30a7\u30d5\u4e09\u570b\u306e\u7c21\u5358\u30d4\u30b7\u30ec\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/h64ueSXz6sU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p>\u201cSalmon steak, yuzu sauce\u201d<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>2 slices of salmon<\/li>\n<li>1 yuzu<\/li>\n<li>1 tablespoon honey<\/li>\n<li>40g+ 30g unsalted butter<\/li>\n<li>flour<\/li>\n<li>salt<\/li>\n<li>pepper<\/li>\n<\/ul>\n<h3><\/h3>\n<h3>Preparation<\/h3>\n<p>1. Salmon is seasoned with salt and pepper and sprinkled with flour. Slice the yuzu with the skin.<br \/>\n2. Heat butter (20g) in a frying pan and bake from the skin. When the skin is crispy, add butter (20g) and yuzu and cook. Serve on a plate.<br \/>\n3. Add honey to the frying pan, boil down and thicken with butter (30g).<\/p>\n<p>&nbsp;<\/p>\n<h3>Wine<\/h3>\n<p>Pouilly Fume Pascal Jolivet<br \/>\nFrance Loire region<\/p>","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; \u201cSalmon steak, yuzu sauce\u201d Ingredients 2 slices of salmon 1 yuzu 1 tablespoon honey 40g+ 30g unsalted butter flour salt pepper Preparation 1. Salmon is seasoned with salt and pepper and sprinkled with flour. Slice the yuzu with the skin. 2. Heat butter (20g) in a frying pan and bake from the skin. When the\u2026<\/p>","protected":false},"author":2,"featured_media":36334,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","inline_featured_image":false,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-36333","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-revue-de-presse"],"acf":[],"_links":{"self":[{"href":"https:\/\/pascaljolivet.com\/en\/wp-json\/wp\/v2\/posts\/36333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pascaljolivet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pascaljolivet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pascaljolivet.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pascaljolivet.com\/en\/wp-json\/wp\/v2\/comments?post=36333"}],"version-history":[{"count":0,"href":"https:\/\/pascaljolivet.com\/en\/wp-json\/wp\/v2\/posts\/36333\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pascaljolivet.com\/en\/wp-json\/wp\/v2\/media\/36334"}],"wp:attachment":[{"href":"https:\/\/pascaljolivet.com\/en\/wp-json\/wp\/v2\/media?parent=36333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pascaljolivet.com\/en\/wp-json\/wp\/v2\/categories?post=36333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pascaljolivet.com\/en\/wp-json\/wp\/v2\/tags?post=36333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}