{"id":13126,"date":"2023-03-21T22:12:56","date_gmt":"2023-03-21T21:12:56","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lubina-meuniere\/"},"modified":"2025-02-18T13:59:25","modified_gmt":"2025-02-18T12:59:25","slug":"bar-meuniere","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-meuniere\/","title":{"rendered":"BAR AQUANARIA \u00c0 LA MEUNI\u00c8RE (Juanlu Fern\u00e1ndez**)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cette recette de&nbsp;<strong>bar Meuni\u00e8re<\/strong>&nbsp;nous est propos\u00e9e par&nbsp;&nbsp;<strong>Juanlu Fern\u00e1ndez, chef cuisinier et propri\u00e9taire du restaurant&nbsp;<a href=\"https:\/\/lucocinayalma.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">L\u00fa, Cocina y Alma<\/a>avec une \u00e9toile Michelin \u00e0 Jerez de la Frontera<\/strong>. Juanlu a fait ses premiers pas dans une cuisine \u00e0 l\u2019\u00e2ge de 13 ans dans une boulangerie. Il s\u2019est ensuite consacr\u00e9 \u00e0 la confiserie artisanale et, plus tard, il a commenc\u00e9 \u00e0 travailler dans la&nbsp;&nbsp;<strong>cuisine de Mart\u00edn Berasategui<\/strong>. Une p\u00e9riode, \u00e0 Tenerife, o\u00f9&nbsp;&nbsp;<strong>il a beaucoup appris et dont il est tr\u00e8s fier<\/strong>. \u00c0 son retour \u00e0 Cadix, il a occup\u00e9 pendant&nbsp;<strong>10 ans le poste de directeur gastronomique du restaurant Aponiente***<\/strong>&nbsp;avant de se d\u00e9cider \u00e0 ouvrir son propre restaurant.&nbsp;<strong>Lu, Cocina y Alma<\/strong>&nbsp;a pour ambition d\u2019accueillir&nbsp;<strong>ses clients comme \u00e0 la maison et de leur offrir une exp\u00e9rience inoubliable<\/strong>. Un endroit o\u00f9 l\u2019<strong>on apporte une touche andalouse aux recettes traditionnelles fran\u00e7aises. <\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/vimeo.com\/472720170\/04303962be?embedded=true&amp;source=vimeo_logo&amp;owner=105596839\" target=\"_blank\" rel=\"noreferrer noopener\">Aquanaria<\/a>&nbsp;<strong>\u00e9l\u00e8ve ses bars pendant quatre ans dans les eaux froides et oxyg\u00e9n\u00e9es de l\u2019oc\u00e9an Atlantique<\/strong>, o\u00f9 ils peuvent nager librement. Cela permet d\u2019obtenir un&nbsp;<strong>produit de la plus haute qualit\u00e9 gastronomique tr\u00e8s appr\u00e9ci\u00e9 des chefs les plus exigeants.<\/strong>&nbsp;Une&nbsp;<strong>chair tendre et juteuse et un go\u00fbt d\u00e9licat et propre<\/strong>, avec les&nbsp;<strong>caract\u00e9ristiques<\/strong>&nbsp;propres \u00e0 cet excellent poisson que beaucoup appellent \u00ab&nbsp;<strong>le bar des chefs<\/strong>&nbsp;\u00bb.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">MEUNI\u00c8RE, TECHNIQUE ET SAUCE<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Las sauces&nbsp;<\/strong>sont un des plus&nbsp;&nbsp;<strong>grands tr\u00e9sors de la cuisine fran\u00e7aise<\/strong>, une r\u00e9f\u00e9rence et une source d\u2019inspiration pour beaucoup de chefs comme Juanlu&nbsp;. Leur r\u00f4le dans l\u2019assiette est de&nbsp;<strong>relever et accompagner les ingr\u00e9dients principaux<\/strong>. C\u2019est pourquoi il est&nbsp;&nbsp;<strong>primordial<\/strong>&nbsp;de trouver&nbsp;<strong>l\u2019\u00e9quilibre parfait des saveurs<\/strong>, afin que la&nbsp;<strong>sauce<\/strong>occupe toujours une&nbsp;<strong>&nbsp;place secondaire dans l&rsquo;assiette<\/strong>&nbsp;sans&nbsp;<strong>voler la vedette aux autres ingr\u00e9dients<\/strong>. La pr\u00e9paration \u00e0 la&nbsp;&nbsp;<strong>Meuni\u00e8re,<\/strong>est&nbsp;<strong>une des sauces les plus c\u00e9l\u00e8bres et elle accompagne g\u00e9n\u00e9ralement des poissons comme la sole<\/strong>.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans ce plat, la technique de la vapeur permet d\u2019obtenir le point de cuisson parfait pour rehausser le go\u00fbt du bar Aquanaria et pr\u00e9server sa texture juteuse. Ce fondant contraste avec le&nbsp;<strong>croquant de la peau dor\u00e9e \u00e0 la po\u00eale<\/strong>.&nbsp;Ce r\u00e9sultat croustillant est&nbsp;&nbsp;<strong>d\u00e9licieux et surprenant<\/strong>. On obtient ainsi un plat o\u00f9 la&nbsp;&nbsp;<strong>sauce est un \u00e9l\u00e9ment central qui accompagne et rel\u00e8ve<\/strong>&nbsp;la merveilleuse&nbsp;<strong>texture et le go\u00fbt du bar<\/strong>, l\u2019\u00e9l\u00e9ment central de la recette.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">PR\u00c9PARATION<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration du bar :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Lever les filets<\/strong>&nbsp;d\u00e9licatement en veillant \u00e0 ne pas ab\u00eemer le poisson.&nbsp;<strong>S\u00e9parer la partie ventrale du reste des filets<\/strong><\/li>\n\n\n\n<li>Couper en&nbsp;<strong>portions de 180 g<\/strong><\/li>\n\n\n\n<li><strong>Cuire \u00e0 la vapeur puis saisir \u00e0 la po\u00eale du c\u00f4t\u00e9 de la peau<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration de la sauce&nbsp;:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dans le Thermomix, verser les&nbsp;<strong>jaunes d\u2019\u0153uf et le jus de c\u00e2pres<\/strong>&nbsp;et programmer la&nbsp;<strong>&nbsp;temp\u00e9rature \u00e0 50\u00baC. Laisser \u00e9mulsionner pendant 2 minutes.<\/strong><\/li>\n\n\n\n<li><strong>Ajouter en filet le beurre fondu<\/strong>&nbsp;jusqu\u2019\u00e0 obtenir une&nbsp;<strong>\u00e9mulsion parfaite<\/strong><\/li>\n\n\n\n<li><strong>Rectifier l&rsquo;acidit\u00e9 avec du jus de citron et du sel<\/strong><\/li>\n\n\n\n<li><strong>R\u00e9server \u00e0 chaud<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration des c\u00e2pres frites<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Frire les c\u00e2pres \u00e0 180\u00ba et les laisser dans un Excalibur<\/strong>&nbsp;(d\u00e9shydrateur) jusqu\u2019\u00e0 leur utilisation<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">DRESSAGE<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Sur l\u2019assiette,&nbsp;<strong>mettre un fond de sauce aux c\u00e2pres puis poser le bar par-dessus<\/strong>. Pour finir,&nbsp;&nbsp;<strong>parsemer avec les c\u00e2pres frites<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cette recette de&nbsp;bar Meuni\u00e8re&nbsp;nous est propos\u00e9e par&nbsp;&nbsp;Juanlu Fern\u00e1ndez, chef cuisinier et propri\u00e9taire du restaurant&nbsp;L\u00fa, Cocina y Almaavec une \u00e9toile Michelin \u00e0 Jerez de la Frontera. Juanlu a fait ses premiers pas dans une cuisine \u00e0 l\u2019\u00e2ge de 13 ans dans une boulangerie. Il s\u2019est ensuite consacr\u00e9 \u00e0 la confiserie artisanale et, plus tard, il a [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":12646,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[],"project_tag":[],"class_list":["post-13126","project","type-project","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>BAR AQUANARIA MEUNI\u00c8RE - Recette de Juanlu Fern\u00e1ndez I aquanaria<\/title>\n<meta name=\"description\" content=\"Bar Meuni\u00e8re. Bar des chefs. \u00c9toile Michelin. Gastronomie. Cuisine fran\u00e7aise. Recette gastronomique. Haute gastronomie. Sauces. Poisson.\" \/>\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.aquanaria.com\/fr\/recette\/bar-meuniere\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BAR AQUANARIA MEUNI\u00c8RE - Recette de Juanlu Fern\u00e1ndez I aquanaria\" \/>\n<meta property=\"og:description\" content=\"Bar Meuni\u00e8re. Bar des chefs. \u00c9toile Michelin. Gastronomie. Cuisine fran\u00e7aise. Recette gastronomique. Haute gastronomie. Sauces. Poisson.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.aquanaria.com\/fr\/recette\/bar-meuniere\/\" \/>\n<meta property=\"og:site_name\" content=\"Aquanaria\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Aquanaria\" \/>\n<meta property=\"article:modified_time\" content=\"2025-02-18T12:59:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/BINA-42.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1065\" \/>\n\t<meta property=\"og:image:height\" content=\"539\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@aquanariafish\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-meuniere\\\/\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-meuniere\\\/\",\"name\":\"BAR AQUANARIA MEUNI\u00c8RE - Recette de Juanlu Fern\u00e1ndez I aquanaria\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-meuniere\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-meuniere\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2023\\\/02\\\/BINA-42.jpg\",\"datePublished\":\"2023-03-21T21:12:56+00:00\",\"dateModified\":\"2025-02-18T12:59:25+00:00\",\"description\":\"Bar Meuni\u00e8re. Bar des chefs. \u00c9toile Michelin. Gastronomie. Cuisine fran\u00e7aise. Recette gastronomique. Haute gastronomie. Sauces. Poisson.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-meuniere\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-meuniere\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-meuniere\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2023\\\/02\\\/BINA-42.jpg\",\"contentUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2023\\\/02\\\/BINA-42.jpg\",\"width\":1065,\"height\":539,\"caption\":\"lubina meni\u00e8re\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/fr\\\/recette\\\/bar-meuniere\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Proyectos\",\"item\":\"https:\\\/\\\/www.aquanaria.com\\\/receta\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"BAR AQUANARIA \u00c0 LA MEUNI\u00c8RE (Juanlu Fern\u00e1ndez**)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#website\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/\",\"name\":\"Aquanaria, Gran Lubina Atl\u00e1ntica\",\"description\":\"Aquanaria, empresa pionera en acuicultura marina en Espa\u00f1a, especializada en lubina de talla grande.\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#organization\"},\"alternateName\":\"Aquanaria\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#organization\",\"name\":\"Aquanaria, Gran Lubina Atl\u00e1ntica\",\"alternateName\":\"Aquanaria\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/Aquanaria-ESP-COLOR.png\",\"contentUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/Aquanaria-ESP-COLOR.png\",\"width\":2482,\"height\":1749,\"caption\":\"Aquanaria, Gran Lubina Atl\u00e1ntica\"},\"image\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/Aquanaria\",\"https:\\\/\\\/x.com\\\/aquanariafish\",\"https:\\\/\\\/www.instagram.com\\\/aquanaria\\\/\",\"http:\\\/\\\/www.youtube.com\\\/channel\\\/UC6U5JO6b9ZzXj3E_8KZyBtw\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"BAR AQUANARIA MEUNI\u00c8RE - Recette de Juanlu Fern\u00e1ndez I aquanaria","description":"Bar Meuni\u00e8re. Bar des chefs. \u00c9toile Michelin. Gastronomie. Cuisine fran\u00e7aise. Recette gastronomique. Haute gastronomie. Sauces. Poisson.","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.aquanaria.com\/fr\/recette\/bar-meuniere\/","og_locale":"fr_FR","og_type":"article","og_title":"BAR AQUANARIA MEUNI\u00c8RE - Recette de Juanlu Fern\u00e1ndez I aquanaria","og_description":"Bar Meuni\u00e8re. Bar des chefs. \u00c9toile Michelin. Gastronomie. Cuisine fran\u00e7aise. Recette gastronomique. Haute gastronomie. Sauces. Poisson.","og_url":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-meuniere\/","og_site_name":"Aquanaria","article_publisher":"https:\/\/www.facebook.com\/Aquanaria","article_modified_time":"2025-02-18T12:59:25+00:00","og_image":[{"width":1065,"height":539,"url":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/BINA-42.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_site":"@aquanariafish","twitter_misc":{"Dur\u00e9e de lecture estim\u00e9e":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-meuniere\/","url":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-meuniere\/","name":"BAR AQUANARIA MEUNI\u00c8RE - Recette de Juanlu Fern\u00e1ndez I aquanaria","isPartOf":{"@id":"https:\/\/www.aquanaria.com\/de\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-meuniere\/#primaryimage"},"image":{"@id":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-meuniere\/#primaryimage"},"thumbnailUrl":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/BINA-42.jpg","datePublished":"2023-03-21T21:12:56+00:00","dateModified":"2025-02-18T12:59:25+00:00","description":"Bar Meuni\u00e8re. Bar des chefs. \u00c9toile Michelin. Gastronomie. Cuisine fran\u00e7aise. Recette gastronomique. Haute gastronomie. Sauces. Poisson.","breadcrumb":{"@id":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-meuniere\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.aquanaria.com\/fr\/recette\/bar-meuniere\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-meuniere\/#primaryimage","url":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/BINA-42.jpg","contentUrl":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/BINA-42.jpg","width":1065,"height":539,"caption":"lubina meni\u00e8re"},{"@type":"BreadcrumbList","@id":"https:\/\/www.aquanaria.com\/fr\/recette\/bar-meuniere\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Proyectos","item":"https:\/\/www.aquanaria.com\/receta\/"},{"@type":"ListItem","position":2,"name":"BAR AQUANARIA \u00c0 LA MEUNI\u00c8RE (Juanlu Fern\u00e1ndez**)"}]},{"@type":"WebSite","@id":"https:\/\/www.aquanaria.com\/de\/#website","url":"https:\/\/www.aquanaria.com\/de\/","name":"Aquanaria, Gran Lubina Atl\u00e1ntica","description":"Aquanaria, empresa pionera en acuicultura marina en Espa\u00f1a, especializada en lubina de talla grande.","publisher":{"@id":"https:\/\/www.aquanaria.com\/de\/#organization"},"alternateName":"Aquanaria","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.aquanaria.com\/de\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.aquanaria.com\/de\/#organization","name":"Aquanaria, Gran Lubina Atl\u00e1ntica","alternateName":"Aquanaria","url":"https:\/\/www.aquanaria.com\/de\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.aquanaria.com\/de\/#\/schema\/logo\/image\/","url":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/08\/Aquanaria-ESP-COLOR.png","contentUrl":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/08\/Aquanaria-ESP-COLOR.png","width":2482,"height":1749,"caption":"Aquanaria, Gran Lubina Atl\u00e1ntica"},"image":{"@id":"https:\/\/www.aquanaria.com\/de\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/Aquanaria","https:\/\/x.com\/aquanariafish","https:\/\/www.instagram.com\/aquanaria\/","http:\/\/www.youtube.com\/channel\/UC6U5JO6b9ZzXj3E_8KZyBtw"]}]}},"_links":{"self":[{"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/project\/13126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/project"}],"about":[{"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/types\/project"}],"author":[{"embeddable":true,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/comments?post=13126"}],"version-history":[{"count":5,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/project\/13126\/revisions"}],"predecessor-version":[{"id":18788,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/project\/13126\/revisions\/18788"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/media\/12646"}],"wp:attachment":[{"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/media?parent=13126"}],"wp:term":[{"taxonomy":"project_category","embeddable":true,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/project_category?post=13126"},{"taxonomy":"project_tag","embeddable":true,"href":"https:\/\/www.aquanaria.com\/fr\/wp-json\/wp\/v2\/project_tag?post=13126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}