{"version":"1.0","provider_name":"Fifty &amp; Me MAGAZINE","provider_url":"https:\/\/www.fiftyandmemagazine.be\/fr","author_name":"Stagiaire","author_url":"https:\/\/www.fiftyandmemagazine.be\/fr\/author\/stagiaire","title":"L'oeuf cuit \u00e0 64\u00b0C aux champignons - Fifty &amp; Me MAGAZINE","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"VDHo2MpWrn\"><a href=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/oeuf-64c-champignons\">L&rsquo;oeuf cuit \u00e0 64\u00b0C aux champignons<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/oeuf-64c-champignons\/embed#?secret=VDHo2MpWrn\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0L&rsquo;oeuf cuit \u00e0 64\u00b0C aux champignons\u00a0\u00bb &#8212; Fifty &amp; Me MAGAZINE\" data-secret=\"VDHo2MpWrn\" 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\/2016\/01\/life-magazine5.jpg","thumbnail_width":600,"thumbnail_height":520,"description":"Entr\u00e9e l\u00e9g\u00e8re et d\u00e9licate, originale et savoureuse, l\u2019\u0153uf aux champignons que St\u00e9phane Diffels nous propose est un d\u00e9lice \u00e0 appr\u00e9cier \u00e0 sa table de L\u2019Air de Rien. Ou \u00e0 tester chez soi ? Pour peu que l\u2019on affiche quelques talents confirm\u00e9s de vrai cordon bleu..."}