{"version":"1.0","provider_name":"Ringier","provider_url":"https:\/\/www.ringier.com\/fr\/","author_name":"Ringier Corporate Communications","author_url":"https:\/\/www.ringier.com\/fr\/author\/corporatecommunications\/","title":"GaultMillau 2011: Peter Knogl est \u00abCuisinier de l'ann\u00e9e\u00bb","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"WLsTQMxhG3\"><a href=\"https:\/\/www.ringier.com\/fr\/gaultmillau-2011-peter-knogl-est-cuisinier-de-lannee\/\">GaultMillau 2011: Peter Knogl est \u00abCuisinier de l&rsquo;ann\u00e9e\u00bb<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.ringier.com\/fr\/gaultmillau-2011-peter-knogl-est-cuisinier-de-lannee\/embed\/#?secret=WLsTQMxhG3\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0GaultMillau 2011: Peter Knogl est \u00abCuisinier de l&rsquo;ann\u00e9e\u00bb\u00a0\u00bb &#8212; Ringier\" data-secret=\"WLsTQMxhG3\" 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\/\/# sourceURL=https:\/\/www.ringier.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.ringier.com\/wp-content\/uploads\/2021\/09\/Press-Release-Default.png","thumbnail_width":8001,"thumbnail_height":4201,"description":"Le GaultMillau 2011 sort de presse. Il recense 835 restaurants, dont 250 en Suisse romande. L'\u00e9dition al\u00e9manique liste \u00e9galement 100 h\u00f4tels. On rel\u00e8vera en outre que Peter Knogl, chef \u00e0 l'H\u00f4tel Les Trois Rois, \u00e0 B\u00e2le, obtient 18 points et sera le \u00abCuisinier de l'ann\u00e9e\u00bb, que le nombre d'\u00e9tablissements obtenant 19\/20 est d\u00e9sormais de six, et que 2011 restera l'ann\u00e9e des d\u00e9couvertes, avec un nombre record de nouvelles adresses qui visent haut."}