{"id":2325,"date":"2018-05-31T14:37:22","date_gmt":"2018-05-31T17:37:22","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=2325"},"modified":"2018-05-31T14:37:22","modified_gmt":"2018-05-31T17:37:22","slug":"projeto-chefs-no-b-recebe-o-frances-benoit-vidal","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/projeto-chefs-no-b-recebe-o-frances-benoit-vidal\/","title":{"rendered":"Projeto Chefs no B recebe o franc\u00eas Benoit Vidal"},"content":{"rendered":"<p>A edi\u00e7\u00e3o de junho do projeto Chefs no B ser\u00e1 com o premiado Chef franc\u00eas Benoit Vidal, do restaurante L\u2019Atelier D\u2019Edmond, em Fornet, nos Alpes Franceses. Nos jantares, marcado para 5 e 6 de junho, \u00e0s 19h30, Benoit e o anfitri\u00e3o comandar\u00e3o um menu completo, em seis tempos. O pre\u00e7o ser\u00e1 R$ 390, mais a taxa de 10%.<\/p>\n<p>Premiado com duas estrelas Michelin, Benoit Vidal \u00e9 conhecido pela autenticidade de sua cozinha, incluindo temperos e ervas arom\u00e1ticas que trazem sabores mediterr\u00e2neos.<\/p>\n<p>Al\u00e9m do jantar, Benoit ministrar\u00e1 um curso em 7 de junho,\u00e0s 11h, sobre croustilles de lagostins ao lim\u00e3o confitado e manjeric\u00e3o. A aula custa R$ 290.<\/p>\n<p><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/05\/A_E_plats17342.png\" rel=\"attachment wp-att-2327\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2327\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/05\/A_E_plats17342.png\" alt=\"A_E_plats17342\" width=\"640\" height=\"411\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/05\/A_E_plats17342.png 640w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/05\/A_E_plats17342-300x193.png 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/05\/A_E_plats17342-550x353.png 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/05\/A_E_plats17342-230x148.png 230w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>No jantar, ser\u00e3o servidas as entradas truta marinada e grelhada; e tuile crocante de tapioca, os pratos principais lagostins com lim\u00e3o confitado, consom\u00e9 de crust\u00e1ceos com infus\u00e3o de flor Galium Odoratum das montanhas; fil\u00e9 de linguado da pesca do dia com crocante de p\u00e3o, molho de cenoura org\u00e2nica e raspas de yuzu; e pe\u00e7a de wagyu semi defumado caseiro e grelhado, redu\u00e7\u00e3o de beterraba org\u00e2nica e infus\u00e3o de flores de hibiscos.<\/p>\n<p><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/05\/Crocante-de-chocolate-e-fava-de-tonka-folha-a-folha-sorvete-de-feno.png\" rel=\"attachment wp-att-2328\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2328\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/05\/Crocante-de-chocolate-e-fava-de-tonka-folha-a-folha-sorvete-de-feno.png\" alt=\"Crocante de chocolate e fava de tonka , folha a folha , sorvete de feno\" width=\"640\" height=\"531\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/05\/Crocante-de-chocolate-e-fava-de-tonka-folha-a-folha-sorvete-de-feno.png 640w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/05\/Crocante-de-chocolate-e-fava-de-tonka-folha-a-folha-sorvete-de-feno-300x249.png 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/05\/Crocante-de-chocolate-e-fava-de-tonka-folha-a-folha-sorvete-de-feno-550x456.png 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/05\/Crocante-de-chocolate-e-fava-de-tonka-folha-a-folha-sorvete-de-feno-230x191.png 230w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>De sobremesa, fromage blanc, mirtilos e tuiles de leite e folhas crocantes aos 3 chocolates, creme de chocolate 75% e cumaru, sorvete de feno dos pastagens dos alpes. Informa\u00e7\u00f5es e reservas 3962-2000.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A edi\u00e7\u00e3o de junho do projeto Chefs no B ser\u00e1 com o premiado Chef franc\u00eas Benoit Vidal, do restaurante L\u2019Atelier D\u2019Edmond, em Fornet, nos Alpes Franceses. Nos jantares, marcado para 5 e 6 de junho, \u00e0s 19h30, Benoit e o anfitri\u00e3o comandar\u00e3o um menu completo, em seis tempos. O pre\u00e7o ser\u00e1 R$ 390, mais a taxa de 10%. Premiado com [&hellip;]<\/p>\n","protected":false},"author":57,"featured_media":2326,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Projeto Chefs no B recebe o franc\u00eas Benoit Vidal - Liana Sabo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/projeto-chefs-no-b-recebe-o-frances-benoit-vidal\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Projeto Chefs no B recebe o franc\u00eas Benoit Vidal - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"A edi\u00e7\u00e3o de junho do projeto Chefs no B ser\u00e1 com o premiado Chef franc\u00eas Benoit Vidal, do restaurante L\u2019Atelier D\u2019Edmond, em Fornet, nos Alpes Franceses. Nos jantares, marcado para 5 e 6 de junho, \u00e0s 19h30, Benoit e o anfitri\u00e3o comandar\u00e3o um menu completo, em seis tempos. O pre\u00e7o ser\u00e1 R$ 390, mais a taxa de 10%. Premiado com [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/projeto-chefs-no-b-recebe-o-frances-benoit-vidal\/\" \/>\n<meta property=\"og:site_name\" content=\"Liana Sabo\" \/>\n<meta property=\"article:published_time\" content=\"2018-05-31T17:37:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2018\/05\/benoit-vidal.png\" \/>\n\t<meta property=\"og:image:width\" content=\"426\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Vin\u00edcius Nader\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Vin\u00edcius Nader\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/projeto-chefs-no-b-recebe-o-frances-benoit-vidal\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/projeto-chefs-no-b-recebe-o-frances-benoit-vidal\\\/\"},\"author\":{\"name\":\"Vin\u00edcius Nader\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/#\\\/schema\\\/person\\\/314fccc7011ea9997f41a302f4a54f4f\"},\"headline\":\"Projeto Chefs no B recebe o franc\u00eas Benoit Vidal\",\"datePublished\":\"2018-05-31T17:37:22+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/projeto-chefs-no-b-recebe-o-frances-benoit-vidal\\\/\"},\"wordCount\":235,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/projeto-chefs-no-b-recebe-o-frances-benoit-vidal\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/wp-content\\\/uploads\\\/sites\\\/25\\\/2018\\\/05\\\/benoit-vidal.png\",\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/projeto-chefs-no-b-recebe-o-frances-benoit-vidal\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/projeto-chefs-no-b-recebe-o-frances-benoit-vidal\\\/\",\"url\":\"https:\\\/\\\/blogs2.correiobraziliense.com.br\\\/lianasabo\\\/projeto-chefs-no-b-recebe-o-frances-benoit-vidal\\\/\",\"name\":\"Projeto Chefs no B recebe o franc\u00eas Benoit Vidal - 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