{"id":951,"date":"2026-02-27T03:13:02","date_gmt":"2026-02-27T03:13:02","guid":{"rendered":"https:\/\/www.kstraiteurbon-gout.com\/?page_id=951"},"modified":"2026-04-06T00:12:52","modified_gmt":"2026-04-06T00:12:52","slug":"recettes-preparations","status":"publish","type":"page","link":"https:\/\/www.kstraiteurbon-gout.com\/?page_id=951","title":{"rendered":"Recettes\/Pr\u00e9paration"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ inner_shadow=\u00a0\u00bbon\u00a0\u00bb fullwidth=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][et_pb_fullwidth_header title=\u00a0\u00bbNos Recettes Savoureuses\u00a0\u00bb subhead=\u00a0\u00bbPlats, Desserts et Salades\u00a0\u00bb text_orientation=\u00a0\u00bbcenter\u00a0\u00bb header_fullscreen=\u00a0\u00bbon\u00a0\u00bb button_one_text=\u00a0\u00bbCommander\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bbAbril Fatface||||||||\u00a0\u00bb title_text_color=\u00a0\u00bb#e26200″ content_font=\u00a0\u00bbPoppins||||||||\u00a0\u00bb subhead_font=\u00a0\u00bbPoppins||||||||\u00a0\u00bb subhead_font_size=\u00a0\u00bb20px\u00a0\u00bb background_color=\u00a0\u00bbrgba(19,160,19,0.18)\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/www.kstraiteurbon-gout.com\/test3\/wp-content\/uploads\/2025\/09\/ei_1758855053684-removebg-preview.png\u00a0\u00bb custom_button_one=\u00a0\u00bbon\u00a0\u00bb button_one_text_size=\u00a0\u00bb16px\u00a0\u00bb button_one_bg_color=\u00a0\u00bb#5B8500″ button_one_border_width=\u00a0\u00bb0px\u00a0\u00bb button_one_border_radius=\u00a0\u00bb100px\u00a0\u00bb button_one_font=\u00a0\u00bbPoppins|800|||||||\u00a0\u00bb button_one_icon=\u00a0\u00bb5||divi||400″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Dans ma cuisine, chaque recette est une invitation au partage et \u00e0 la d\u00e9couverte. J\u2019aime cr\u00e9er des pr\u00e9parations simples, savoureuses et accessibles, en mettant en valeur des ingr\u00e9dients du quotidien. Que ce soit pour un repas rapide, une douceur r\u00e9confortante ou une id\u00e9e plus \u00e9labor\u00e9e, mes recettes sont pens\u00e9es pour inspirer, guider et donner envie de se mettre aux fourneaux.<\/p>\n

[\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ fullwidth=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_fullwidth_header title=\u00a0\u00bb Bienvenue dans l ‘Univers des Recettes Haytiennes\u00a0\u00bb subhead=\u00a0\u00bbD\u00e9couvrez l’Art Culinaire Haytien\u00a0\u00bb button_one_text=\u00a0\u00bbVoir Nos Recettes\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bbAbril Fatface||||||||\u00a0\u00bb title_text_color=\u00a0\u00bb#5B8500″ title_font_size=\u00a0\u00bb46px\u00a0\u00bb title_line_height=\u00a0\u00bb1.7em\u00a0\u00bb content_font=\u00a0\u00bbPoppins||||||||\u00a0\u00bb content_font_size=\u00a0\u00bb15px\u00a0\u00bb subhead_font=\u00a0\u00bbAbril Fatface||||||||\u00a0\u00bb subhead_text_color=\u00a0\u00bb#44580E\u00a0\u00bb subhead_font_size=\u00a0\u00bb20px\u00a0\u00bb subhead_line_height=\u00a0\u00bb1.9em\u00a0\u00bb background_color=\u00a0\u00bbrgba(91,133,0,0.55)\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/www.kstraiteurbon-gout.com\/wp-content\/uploads\/2025\/09\/ei_1758855087874-removebg-preview.png\u00a0\u00bb custom_button_one=\u00a0\u00bbon\u00a0\u00bb button_one_text_color=\u00a0\u00bb#44580E\u00a0\u00bb button_one_border_width=\u00a0\u00bb2px\u00a0\u00bb button_one_border_radius=\u00a0\u00bb16px\u00a0\u00bb button_one_letter_spacing=\u00a0\u00bb0px\u00a0\u00bb button_one_font=\u00a0\u00bb||||||||\u00a0\u00bb button_one_icon=\u00a0\u00bbA||divi||400″ box_shadow_style_button_one=\u00a0\u00bbpreset6″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Sur ce site, je vous invite \u00e0 d\u00e9couvrir les tr\u00e9sors culinaires d\u2019Hayti : des plats embl\u00e9matiques comme le tassot croustillant, le riz djon djon parfum\u00e9, la soupe joumou symbolique, jusqu\u2019aux douceurs comme le pain patate pain ma\u00ef<\/em>s ou le blanc-manger. Que vous soyez un passionn\u00e9 de cuisine, un curieux des traditions cr\u00e9oles, ou simplement en qu\u00eate de nouvelles saveurs, vous \u00eates au bon endroit.<\/span><\/h5>\n
Chaque recette est soigneusement expliqu\u00e9e, avec des astuces personnelles, des variantes r\u00e9gionales, et des conseils pour r\u00e9ussir vos plats comme un vrai chef ha\u00eftien. C\u2019est aussi un espace de partage, o\u00f9 la cuisine devient un pont entre les g\u00e9n\u00e9rations et les cultures.<\/span><\/h5>\n

[\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_heading title=\u00a0\u00bbRecettes Savoureuses\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bbAbril Fatface||||||||\u00a0\u00bb title_font_size=\u00a0\u00bb50px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_heading][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_heading title=\u00a0\u00bbLe Pain Patates\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bbAbril Fatface||||||||\u00a0\u00bb title_text_align=\u00a0\u00bbcenter\u00a0\u00bb title_font_size=\u00a0\u00bb40px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_heading][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb top_divider_style=\u00a0\u00bbwaves\u00a0\u00bb top_divider_color=\u00a0\u00bb#5B8500″ top_divider_height=\u00a0\u00bb41px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_heading title=\u00a0\u00bbBlanc-manger\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bbAbril Fatface||||||||\u00a0\u00bb title_text_align=\u00a0\u00bbcenter\u00a0\u00bb title_font_size=\u00a0\u00bb40px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_heading][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Le blanc-manger coco est un dessert embl\u00e9matique des Antilles, appr\u00e9ci\u00e9 pour sa fra\u00eecheur, sa l\u00e9g\u00e8ret\u00e9 et sa simplicit\u00e9. Il est douce, ferme mais fondante<\/h4>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/www.kstraiteurbon-gout.com\/wp-content\/uploads\/2025\/09\/ei_1758855053684-removebg-preview.png\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb|100px||100px|false|true\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Ingr\u00e9dients<\/strong><\/h4>\n

\u00a0<\/strong><\/p>\n

    \n
  1. Fruit frais ou en conserve<\/strong><\/li>\n
  2. 300ml lait de condens\u00e9<\/strong><\/li>\n
  3. 1 bte lait \u00e9vapor\u00e9 (carnation)<\/strong><\/li>\n
  4. 200ml\u00a0 lait de coco<\/strong><\/li>\n
  5. 500ml cr\u00e8me sure ou g\u00e9latine<\/strong><\/li>\n
  6. \u00a0Zeste de citron<\/strong><\/li>\n
  7. Cannelle en batonet ou en poudre<\/strong><\/li>\n
  8. Muscade<\/strong><\/li>\n
  9. Essence<\/strong><\/li>\n
  10. Rhum ( cocktail)<\/strong><\/li>\n<\/ol>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

    Pr\u00e9paration<\/strong><\/h4>\n

    \u00a0<\/strong><\/p>\n

      \n
    • Fruit frais en conserve.<\/strong><\/li>\n
    • Faire tremper dans du rhum les fruits, la canelle, le zeste,la muscade dans un bol pendant 1h. (Fruit en conserve pas besoin de faire tremper)<\/strong><\/li>\n
    • Dans un autre contenant, m\u00e9langer la cr\u00e8me sure, lait condens\u00e9, lait de carnation et le lait de coco.<\/strong><\/li>\n
    • Apr\u00e8s, faire \u00e9couler le rhum.<\/strong><\/li>\n
    • Ajouter le tout dans le m\u00e9lange.<\/strong><\/li>\n
    • Laisser reposer au frigo pendant 30mn avant de servir.<\/strong><\/li>\n
    • Petit truc: En fait, le rhum est ajout\u00e9 pour transformer le dessert en cocktail.<\/strong><\/li>\n
    • \u00ab\u00a0Bonne d\u00e9guistation.\u00a0\u00bb<\/strong><\/li>\n<\/ul>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb top_divider_style=\u00a0\u00bbslant2″ hover_enabled=\u00a0\u00bb0″ locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb background_enable_image=\u00a0\u00bboff\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″ top_divider_color=\u00a0\u00bb#5B8500″ top_divider_height=\u00a0\u00bb34px\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_heading title=\u00a0\u00bbPain Ma\u00efs ( Pen Mayi)\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_level=\u00a0\u00bbh2″ title_font=\u00a0\u00bbAbril Fatface||||||||\u00a0\u00bb title_text_align=\u00a0\u00bbcenter\u00a0\u00bb title_text_color=\u00a0\u00bb#000000″ title_font_size=\u00a0\u00bb50px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_heading][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb15px|15px|1px|15px|false|true\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb background_color=\u00a0\u00bbrgba(19,160,19,0.18)\u00a0\u00bb box_shadow_style=\u00a0\u00bbpreset6″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbPoppins||||||||\u00a0\u00bb custom_padding=\u00a0\u00bb15px|15px|15px|15px|true|true\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

      Le Pain\u00a0 ma\u00efs est une sp\u00e9cialit\u00e9 populaire en Hayti, particuli\u00e8rement dans les zones rurales o\u00f9 le ma\u00efs est une culture abondante. Ce pain est pr\u00e9par\u00e9 principalement avec de la farine de ma\u00efs. il est le dessert traditionnel des Haytiens<\/h4>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb15px||15px||true|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb title_text=\u00a0\u00bbei_1774396808898-removebg-preview (1)\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/www.kstraiteurbon-gout.com\/wp-content\/uploads\/2026\/03\/ei_1774396808898-removebg-preview-1.png\u00a0\u00bb background_color=\u00a0\u00bbrgba(19,160,19,0.18)\u00a0\u00bb box_shadow_style=\u00a0\u00bbpreset5″ box_shadow_blur=\u00a0\u00bb15px\u00a0\u00bb box_shadow_color=\u00a0\u00bb#5B8500″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_heading title=\u00a0\u00bbIngr\u00e9dients\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bbAbril Fatface||||||||\u00a0\u00bb title_text_align=\u00a0\u00bbcenter\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_heading][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbPoppins||||||||\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″ custom_padding=\u00a0\u00bb|100px||100px|false|true\u00a0\u00bb]<\/p>\n

      1- un baton beurre<\/p>\n

      2- une tasse de cassonade<\/p>\n

      3- deux oeufs<\/p>\n

      4- 2 bananes<\/p>\n

      5- trois tasses de s\u00e9moule de ma\u00efs ( farin mayi)<\/p>\n

      6- une bte de lait \u00e9vapr\u00e9 (carnation)<\/p>\n

      7- une bte de lait de coco<\/p>\n

      8- Zeste de citron<\/p>\n

      9-\u00a0 1tsp de poudre de cannelle<\/p>\n

      10- 1tbsp de gingembre en poudre<\/p>\n

      11-\u00a0 2tsp d’extrait de vanille<\/p>\n

      12- une tasse de noix de coco rap\u00e9e<\/p>\n

      [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_heading title=\u00a0\u00bbPr\u00e9paration\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bbAbril Fatface||||||||\u00a0\u00bb title_text_align=\u00a0\u00bbcenter\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_heading][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbPoppins||||||||\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb max_width=\u00a0\u00bb75%\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb|100px||100px|false|true\u00a0\u00bb]<\/p>\n

        \n
      • \u00c9crazer les bananes avec une fourchette.<\/li>\n
      • Dans un bol, fouett\u00e9 les oeufs, le sucre et le beurre jusqu’a ce que le melange soit uniforme.<\/li>\n
      • Apr\u00e8s, ajouter: la cannelle, la muscade, le gingembre, les bananes \u00e9cras\u00e9es, le zeste et la\u00a0 vanille. M\u00e9langer<\/li>\n
      • Ensuite, ajouter le lait \u00e9vapor\u00e9 et le lait de coco. M\u00e9langer<\/li>\n
      • A la fin, ajouter la s\u00e9moule de ma\u00efs, et la noix de coco rap\u00e9e.<\/li>\n
      • bien m\u00e9langez le tout.<\/li>\n
      • Verser le contenu dans un moule beurr\u00e9.<\/li>\n
      • faire cuire au four a 350*C pendant 1h.<\/li>\n
      • Laisser refroidir, \u00a0\u00bb bonne d\u00e9guistation.\u00a0\u00bb<\/li>\n
      • Petit truc:\u00a0 \u00ab\u00a0pour la d\u00e9coration ajouter soit la noix de coco rap\u00e9e caramelis\u00e9e, zeste de citron ou un coulis de ton choix…\u00a0\u00bb<\/li>\n<\/ul>\n

        [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ top_divider_style=\u00a0\u00bbmountains\u00a0\u00bb top_divider_color=\u00a0\u00bb#5B8500″ top_divider_height=\u00a0\u00bb30px\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_heading title=\u00a0\u00bbAccras de Malanga ( Akra)\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bbAbril Fatface||||||||\u00a0\u00bb title_text_align=\u00a0\u00bbcenter\u00a0\u00bb title_font_size=\u00a0\u00bb40px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_heading][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

        Akra (Accras de malanga) le classique incontournable : petits beignets croustillants \u00e0 base de racine de malanga, souvent relev\u00e9s avec du piment. Parfaits en ap\u00e9ro ou en entr\u00e9e chaude.<\/h4>\n

        [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_heading title=\u00a0\u00bbIngr\u00e9dients\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text_align=\u00a0\u00bbcenter\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_heading][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_padding=\u00a0\u00bb30px|150px|30px|150px|true|true\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

          \n
        1. 4 a 5 malangas rap\u00e9s<\/li>\n
        2. \u00a01 ognon hach\u00e9<\/li>\n
        3. \u00a01tbs persil hach\u00e9<\/li>\n
        4. \u00a01tps thym hach\u00e9<\/li>\n
        5. \u00a01\/2 tps jus d’orange surette<\/li>\n
        6. \u00a02 a 3 piments (caraibe)<\/li>\n
        7. \u00a01tbs farine tout usage<\/li>\n
        8. Sel a volont\u00e9<\/li>\n
        9. \u00a0\u00c9pice de ton choix ( a volont\u00e9)\"\"<\/li>\n<\/ol>\n

          [\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_heading title=\u00a0\u00bbPr\u00e9paration\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text_align=\u00a0\u00bbcenter\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_heading][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_padding=\u00a0\u00bb|100px||100px|false|true\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

            \n
          • \u00a0Mettre les malangas rap\u00e9s dans un bol.<\/li>\n
          • Apr\u00e8s, ajouter\u00a0 les autres ingr\u00e9dients hach\u00e9s : l’oignon, persil, thym, piments.<\/li>\n
          • Ensuite ajouter le jus d’orange, le sel et l’\u00e9pice de ton choix<\/li>\n
          • \u00a0M\u00e9langer le tout avec une cuill\u00e8re.<\/li>\n
          • A la fin ajouter une petite quantit\u00e9 de farine dans le m\u00e9lange pour eviter qu’il\u00a0<\/span> ne colle pas pendant la cuisson.<\/li>\n
          • une fois que tout est pr\u00ea<\/em>t, faire chauffer de l’huile dans une po\u00ea<\/em>le.<\/li>\n
          • Utiliser une cuill\u00e8re pour faire des quenelles avec la farce.<\/li>\n
          • ajouter les dans l’huile.<\/li>\n
          • laisser cuire tranquillement a feu moyen jusqu’a ce qu’ils deviennent colorants<\/li>\n
          • Enlever les et laisser refroidir.<\/li>\n
          • Bonne d\u00e9guistation<\/li>\n<\/ul>\n

             <\/p>\n

             <\/p>\n

            [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb top_divider_style=\u00a0\u00bbarrow3″ top_divider_color=\u00a0\u00bb#5B8500″ top_divider_height=\u00a0\u00bb31px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_heading title=\u00a0\u00bbLe fameux Chiquetaille (Chiktay)\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bbAbril Fatface||||||||\u00a0\u00bb title_text_align=\u00a0\u00bbcenter\u00a0\u00bb title_font_size=\u00a0\u00bb40px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_heading][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb background_color=\u00a0\u00bbrgba(91,133,0,0.49)\u00a0\u00bb box_shadow_style=\u00a0\u00bbpreset4″ box_shadow_blur=\u00a0\u00bb8px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ box_shadow_color=\u00a0\u00bb#5B8500″][et_pb_column _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ custom_padding=\u00a0\u00bb15px|15px|15px|15px|true|true\u00a0\u00bb]<\/p>\n

            Le chiktay de hareng est une v\u00e9ritable explosion de go\u00fbt. Ce plat embl\u00e9matique d’Hayti marie le hareng fum\u00e9 \u00e0 des \u00e9pices vives. Servi froid, sur du pain grill\u00e9 ou des chips croustillantes, il incarne la simplicit\u00e9 relev\u00e9e d\u2019un savoir-faire traditionnel.<\/h4>\n

            [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″ background_color=\u00a0\u00bbrgba(91,133,0,0.49)\u00a0\u00bb box_shadow_style=\u00a0\u00bbpreset4″ box_shadow_blur=\u00a0\u00bb8px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ box_shadow_color=\u00a0\u00bb#5B8500″][et_pb_column _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_heading title=\u00a0\u00bbIngr\u00e9dients\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text_align=\u00a0\u00bbcenter\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_heading][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_padding=\u00a0\u00bb30px|130px|30px|130px|true|true\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

            1- Hareng\u00a0 \u00a0ou Morue
            2- Oignons (couper en petits d\u00e9s)
            3- poivrons (couper en petits d\u00e9s)
            4- Piment fort (couper en petits d\u00e9s)
            5- Jus de citron
            6- \u00c9pice de ton choix
            7- L’huile de cuisson\"\"<\/p>\n

            [\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_heading title=\u00a0\u00bbPr\u00e9paration\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text_align=\u00a0\u00bbcenter\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_heading][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ max_width=\u00a0\u00bb91%\u00a0\u00bb]<\/p>\n

              \n
            • Faire tremper le hareng dans l’eau pendant une nuit pour le dessaler.<\/li>\n
            • Apr\u00e8<\/span>s, laver avec du vinaigre et du jus de citron.<\/li>\n
            • Si c’est encore sal\u00e9, faire bouillir un\u00a0 \u00a0 \u00a0peu.<\/li>\n
            • apr\u00e8<\/span>s emiett\u00e9 ou d\u00e9chiquet\u00e9 l’hareng<\/li>\n
            • Dans un poele faire chauffer de l’huile<\/li>\n
            • Ajouter l’oignon, les poivrons, les piments forts et ensuite le hareng et l’\u00e9pice de ton choix.<\/li>\n
            • Faire cuire jusqu’\u00e0 ce que ca devient\u00a0 croutillant.<\/li>\n
            • Ajouter le jus de citron.<\/li>\n
            • Voil\u00e0, bonne appetit<\/li>\n
            • Petit truc: servir avec un moceau de citron est toujourr bon car il ajoute de la saveur<\/li>\n<\/ul>\n

              [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb border_width_all=\u00a0\u00bb3px\u00a0\u00bb border_color_all=\u00a0\u00bb#5B8500″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_heading title=\u00a0\u00bbTassot Haytien\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb title_font=\u00a0\u00bbAbril Fatface||||||||\u00a0\u00bb title_text_align=\u00a0\u00bbcenter\u00a0\u00bb title_font_size=\u00a0\u00bb40px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][\/et_pb_heading][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb custom_padding=\u00a0\u00bb15px|15px|15px|15px|true|true\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

              Le tassot est un plat embl\u00e9matique de la gastronomie haytienne, compos\u00e9 de viande (souvent du b\u0153uf ou du cabrit) marin\u00e9e et frite jusqu\u2019\u00e0 obtenir une texture croustillante \u00e0 l\u2019ext\u00e9rieur et tendre \u00e0 l\u2019int\u00e9rieur.<\/h4>\n

              [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ custom_padding=\u00a0\u00bb15px|15px|15px|15px|true|true\u00a0\u00bb text_orientation=\u00a0\u00bbcenter\u00a0\u00bb]<\/p>\n

              D\u00e9couvrez la recette traditionnelle du tassot, un plat embl\u00e9matique \u00e0 base de chevre marin\u00e9 et frit, parfait pour toute occasion.<\/h4>\n

              [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_accordion _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ toggle_icon=\u00a0\u00bbA||divi||400″][et_pb_accordion_item title=\u00a0\u00bbIngr\u00e9dients\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb open=\u00a0\u00bboff\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ custom_padding=\u00a0\u00bb|130px||130px|false|true\u00a0\u00bb background_color=\u00a0\u00bbrgba(91,133,0,0.55)\u00a0\u00bb background_enable_color=\u00a0\u00bbon\u00a0\u00bb]<\/p>\n

                \n
              1. Kabrit en cube<\/li>\n
              2. citron<\/li>\n
              3. orange sure<\/li>\n
              4. vinaigre<\/li>\n
              5. rhum<\/li>\n
              6. \u00e9pice haytien<\/li>\n
              7. l’huile<\/li>\n
              8. bouquet garni<\/li>\n<\/ol>\n

                 <\/p>\n

                [\/et_pb_accordion_item][et_pb_accordion_item title=\u00a0\u00bbPr\u00e9paration\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb open=\u00a0\u00bbon\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

                  \n
                • Bien laver le kabrit ( la cheve)avec du citron, de l’orange et du vinaigre.<\/li>\n
                • Ajouter de l’eau chaude<\/li>\n
                • Mariner avec l’\u00e9pice haytien ou l’\u00e9pice de ton choix.<\/li>\n
                • Ajouter le rhum pour diminuer l’odeur<\/li>\n
                • ensuite\u00a0 un bouquet garni<\/li>\n
                • Laisser mijoter au feu pandant 1h ou 1h30<\/li>\n
                • Frire dans l’huile jusqu’a ce qu’il devient dor\u00e9 et krispy.<\/li>\n
                • Bonne d\u00e9guistation<\/li>\n<\/ul>\n

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                  Apprenez \u00e0 pr\u00e9parer le riz djondjon, un plat riche et savoureux \u00e0 base de champignons noirs haytiens, id\u00e9al pour accompagner vos repas.<\/h4>\n

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                  Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.<\/p>\n

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                  Dans ma cuisine, chaque recette est une invitation au partage et \u00e0 la d\u00e9couverte. J\u2019aime cr\u00e9er des pr\u00e9parations simples, savoureuses et accessibles, en mettant en valeur des ingr\u00e9dients du quotidien. Que ce soit pour un repas rapide, une douceur r\u00e9confortante ou une id\u00e9e plus \u00e9labor\u00e9e, mes recettes sont pens\u00e9es pour inspirer, guider et donner envie […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-951","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.kstraiteurbon-gout.com\/index.php?rest_route=\/wp\/v2\/pages\/951","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kstraiteurbon-gout.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.kstraiteurbon-gout.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.kstraiteurbon-gout.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kstraiteurbon-gout.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=951"}],"version-history":[{"count":24,"href":"https:\/\/www.kstraiteurbon-gout.com\/index.php?rest_route=\/wp\/v2\/pages\/951\/revisions"}],"predecessor-version":[{"id":1199,"href":"https:\/\/www.kstraiteurbon-gout.com\/index.php?rest_route=\/wp\/v2\/pages\/951\/revisions\/1199"}],"wp:attachment":[{"href":"https:\/\/www.kstraiteurbon-gout.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=951"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}