{"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\/magali","title":"Gary Kirchens, chef prodige ? - Fifty &amp; Me MAGAZINE","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"PmialFHs27\"><a href=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/rencontres-culinaires\/gary-kirchens-chef-prodige\">Gary Kirchens, chef prodige ?<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/rencontres-culinaires\/gary-kirchens-chef-prodige\/embed#?secret=PmialFHs27\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Gary Kirchens, chef prodige ?\u00a0\u00bb &#8212; Fifty &amp; Me MAGAZINE\" data-secret=\"PmialFHs27\" 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\/02\/UNE-life-magazine5.jpg","thumbnail_width":600,"thumbnail_height":520,"description":"Lorsqu'une grande maison ouvre ses cuisines \u00e0 un jeune prodige, cela ne peut que faire recette ! A 28 ans, Gary Kirchens est le nouveau chef du restaurant gastronomique \"La Villa Lorraine\". Tout pour nous surprendre : d'abord par son \u00e2ge et son impressionnant parcours, mais aussi et surtout par sa cuisine go\u00fbteuse, ses envies d\u2019effervescence, une fringale de nouveaut\u00e9s, des d\u00e9sirs de modernit\u00e9 du genre de ceux qui font les classiques de demain..."}