{"version":"1.0","provider_name":"Fifty &amp; Me MAGAZINE","provider_url":"https:\/\/www.fiftyandmemagazine.be\/fr","author_name":"Magali Duqu\u00e9","author_url":"https:\/\/www.fiftyandmemagazine.be\/fr\/author\/mdueditionventures-be","title":"\u00c0 table avec Dimitri Marit - Fifty &amp; Me MAGAZINE","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"X9rbJZR9kw\"><a href=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/bonnes-adresses\/a-table-avec-dimitri-marit\">\u00c0 table avec Dimitri Marit<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/bonnes-adresses\/a-table-avec-dimitri-marit\/embed#?secret=X9rbJZR9kw\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0\u00c0 table avec Dimitri Marit\u00a0\u00bb &#8212; Fifty &amp; Me MAGAZINE\" data-secret=\"X9rbJZR9kw\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2025\/11\/meat-academy-maison-marit-credit-bord-bia-10.jpg","thumbnail_width":6048,"thumbnail_height":4024,"description":"Dimitri Marit n\u2019a rien d\u2019un chef conceptuel. Il cuisine avec le c\u0153ur, la rigueur et l\u2019intuition. Dans son restaurant, chaque plat raconte une rencontre entre la nature et la main du cuisinier. \u00c0 sa table, le \u201ctr\u00e8s bon\u201d a d\u00e9cid\u00e9ment irr\u00e9sistiblement meilleur go\u00fbt\u2026"}