{"id":3569,"date":"2023-04-14T13:15:49","date_gmt":"2023-04-14T23:15:49","guid":{"rendered":"https:\/\/chefsdetahiti.pf\/jean-charles-lallemand-lo-a-la-bouche\/"},"modified":"2023-07-04T08:23:49","modified_gmt":"2023-07-04T18:23:49","slug":"jean-charles-lallemand-lo-a-la-bouche","status":"publish","type":"post","link":"https:\/\/chefsdetahiti.pf\/en\/jean-charles-lallemand-lo-a-la-bouche\/","title":{"rendered":"Jean-Charles Lallemand &#8211; L&#8217;O \u00e0 la Bouche"},"content":{"rendered":"<!--themify_builder_content-->\n<div id=\"themify_builder_content-3569\" data-postid=\"3569\" class=\"themify_builder_content themify_builder_content-3569 themify_builder tf_clear\">\n                    <div  data-lazy=\"1\" class=\"module_row themify_builder_row tb_o0mc44 tb_first tf_w\">\n                        <div class=\"row_inner col_align_top tb_col_count_1 tf_box tf_rel\">\n                        <div  data-lazy=\"1\" class=\"module_column tb-column col-full tb_d6t045 first\">\n                    <!-- module image -->\n<div  class=\"module module-image tb_nmxy343 image-top   tf_mw\" data-lazy=\"1\">\n        <div class=\"image-wrap tf_rel tf_mw\">\n            <img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1050\" src=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche.png\" class=\"wp-post-image wp-image-3395\" title=\"cover oalabouche\" alt=\"cover oalabouche\" srcset=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche.png 2000w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche-300x158.png 300w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche-1024x538.png 1024w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche-768x403.png 768w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche-1536x806.png 1536w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche-240x126.png 240w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche-600x315.png 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" \/>    \n        <\/div>\n    <!-- \/image-wrap -->\n    \n        <\/div>\n<!-- \/module image -->        <\/div>\n                        <\/div>\n        <\/div>\n                        <div  data-lazy=\"1\" class=\"module_row themify_builder_row tb_4ktr956 tf_w\">\n                        <div class=\"row_inner col_align_top tb_col_count_2 tf_box tf_rel\">\n                        <div  data-lazy=\"1\" class=\"module_column tb-column col4-2 tb_brtu957 first\">\n        <style class=\"tbp_dc_styles\">.themify_builder.themify_builder_content-3569 .module_column.tb_brtu957{background-image:url(\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche.png\")}<\/style>            <!-- module image -->\n<div  class=\"module module-image tb_oy06957 image-top   tf_mw\" data-lazy=\"1\">\n        <div class=\"image-wrap tf_rel tf_mw\">\n            <img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/13012023-_RSY8333-scaled-e1681515431181-821x1024-509x627.jpg\" width=\"509\" height=\"627\" class=\"wp-post-image wp-image-3397\" title=\"13012023-_RSY8333\" alt=\"13012023-_RSY8333\">    \n        <\/div>\n    <!-- \/image-wrap -->\n    \n        <\/div>\n<!-- \/module image -->        <\/div>\n                    <div  data-lazy=\"1\" class=\"module_column tb-column col4-2 tb_j3a1957 last\">\n                    <!-- module text -->\n<div  class=\"module module-text tb_mdis957   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n        \n          <h1>Jean-Charles Lallemand<\/h1>\n            <\/div>\n<\/div>\n<!-- \/module text -->        <div  data-lazy=\"1\" class=\"module_subrow themify_builder_sub_row tf_w col_align_top tb_col_count_2 tb_273a958\">\n                <div  data-lazy=\"1\" class=\"module_column sub_column col3-2 tb_1xbu958 first\">\n                    <!-- module text -->\n<div  class=\"module module-text tb_pqxj958   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n        \n          <p><span style=\"font-weight: 400;\">The legendary L&#8217;O \u00e0 la Bouche restaurant has established itself as one of Tahiti&#8217;s finest restaurants. Rigorous and consistent, chef and founder Jean-Charles Lallemand shared his story, his career and his passion with us. He answers questions from <\/span><b><i>Chefs de Tahiti<\/i><\/b><span style=\"font-weight: 400;\"> :<\/span><\/p>\n            <\/div>\n<\/div>\n<!-- \/module text --><!-- module icon -->\n<div  class=\"module module-icon tb_4rln958  xlarge circle icon_horizontal \" data-lazy=\"1\">\n\t\t\t<div class=\"module-icon-item\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/www.facebook.com\/media\/set\/?set=a.555283626634434&#038;type=3\" rel=\"noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<em class=\"tf_box\"\n\t\t\t\t\t\t\t\t\t\t\t\t style=\"background-color:#ffffff;color:#161615\"\t\t\t\t\t><svg  class=\"tf_fa tf-fab-facebook-square\" aria-hidden=\"true\"><use href=\"#tf-fab-facebook-square\"><\/use><\/svg><\/em>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span>Restaurant l'O \u00e0 la Bouche<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<!-- \/module icon -->\n        <\/div>\n                    <div  data-lazy=\"1\" class=\"module_column sub_column col3-1 tb_nqgc958 last\">\n                    <!-- module image -->\n<div  class=\"module module-image tb_w23l959 image-top   tf_mw\" data-lazy=\"1\">\n        <div class=\"image-wrap tf_rel tf_mw\">\n            <img loading=\"lazy\" decoding=\"async\" width=\"605\" height=\"605\" src=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche.png\" class=\"wp-post-image wp-image-3396\" title=\"logo oalabouche\" alt=\"logo oalabouche\" srcset=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche.png 605w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-300x300.png 300w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-150x150.png 150w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-32x32.png 32w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-48x48.png 48w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-80x80.png 80w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-180x180.png 180w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-600x600.png 600w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-100x100.png 100w\" sizes=\"auto, (max-width: 605px) 100vw, 605px\" \/>    \n        <\/div>\n    <!-- \/image-wrap -->\n    \n        <\/div>\n<!-- \/module image -->        <\/div>\n                    <\/div>\n                <\/div>\n                        <\/div>\n        <\/div>\n                        <div  data-lazy=\"1\" class=\"module_row themify_builder_row tb_cy4s126 tf_w\">\n                        <div class=\"row_inner col_align_top tb_col_count_1 tf_box tf_rel\">\n                        <div  data-lazy=\"1\" class=\"module_column tb-column col-full tb_c6ok127 first\">\n                    <!-- module text -->\n<div  class=\"module module-text tb_q3s2128   \" data-lazy=\"1\">\n        <div  class=\"tb_text_wrap\">\n        \n          <h3> <\/h3>\n          \n\n          <ul>\n            \n\n            <li aria-level=\"1\">\n              <b>How did your career in the kitchen begin?<\/b>\n            <\/li>\n            \n\n          <\/ul>\n          \n\n          <p>\n            <span style=\"font-weight: 400;\">I followed a more or less conventional route. I started out in the Paris region in a hotel school with a BTH (baccalaur\u00e9at technologique Sciences et Technologies de l&#8217;H\u00f4tellerie-Restauration) specializing in cooking. I then went on to take a BTS (Brevet Technicien Sup\u00e9rieur) in Hotel Management, with a catering option. In the end, 5 years of school in the 90s, with a very academic training. At the age of 20, I finished my studies and decided to join my parents in Tahiti, who were already living there at the time. Arriving in Tahiti, I threw myself into the kitchen of the newly opened Morrisson&#8217;s Caf\u00e9. It wasn&#8217;t until 1995 that I landed the opportunity to join forces and open L&#8217;O \u00e0 la Bouche. I was 24.<\/span>\n          <\/p>\n          \n\n          <p>\n            <span style=\"font-weight: 400;\"> <\/span>\n          <\/p>\n          \n\n          <ul>\n            \n\n            <li aria-level=\"1\">\n              <b>What are your inspirations, your culinary style, your gastronomic universe?<\/b>\n            <\/li>\n            \n\n          <\/ul>\n          \n\n          <p>\n            <span style=\"font-weight: 400;\">Classic French! Although slightly outdated, French gastronomy still appeals to many palates. L&#8217;O \u00e0 la Bouche has evolved on this wave. Beyond French cuisine, I&#8217;m particularly fond of Japanese and South American cuisine. I like to work with local fish. The Fenua lagoon is so rich, it makes your mouth water (laughs)!<\/span>\n          <\/p>\n          \n\n          <p>\n            <span style=\"font-weight: 400;\"> <\/span>\n          <\/p>\n          \n\n          <ul>\n            \n\n            <li aria-level=\"1\">\n              <b>What kind of chef are you?<\/b>\n            <\/li>\n            \n\n          <\/ul>\n          \n\n          <p>\n            <span style=\"font-weight: 400;\">I prefer simplicity and rigor in my cooking. When I left school, I had to structure and organize myself. I was a fairly serious student at school and today I apply all the precepts of the classic cuisine that I love.<\/span>\n          <\/p>\n          \n\n          <p>\n            <span style=\"font-weight: 400;\">L&#8217;O \u00e0 la Bouche is a well-structured team of 15 people, most of them Polynesian, some of whom have been with me for more than 10 or even 15 years. My role is to keep an eye on everyone, to be straightforward, directive, punctual and present. I attach great importance to each of these points, especially the last. Indeed, I&#8217;ve hardly ever missed a service so far. Personally, I&#8217;m not very talkative, but I prefer to teach by doing&#8230; You have to show, check and correct; hence the importance of being present.<\/span>\n          <\/p>\n          \n\n          <p>\n            <span style=\"font-weight: 400;\"> <\/span>\n          <\/p>\n          \n\n          <ul>\n            \n\n            <li aria-level=\"1\">\n              <b>How do you see the restaurant business evolving?<\/b>\n            <\/li>\n            \n\n          <\/ul>\n          \n\n          <p>\n            <span style=\"font-weight: 400;\">Cooking is changing fast, and so is our job! I&#8217;ve come to realize over the last (almost) 30 years that you have to keep up with the times. I love new technologies and I also use the Internet a lot, which has now replaced our books. We have wide access to information, and we need to use it. I inform myself a lot so as not to become &#8220;<\/span>\n            <i>\n              <span style=\"font-weight: 400;\">has been\u201d<\/span>\n            <\/i>\n            <span style=\"font-weight: 400;\"> (laughs). Thanks also to the new technologies in the kitchen, which make our lives easier and the job more regular in terms of quality.<\/span>\n          <\/p>\n          \n\n          <p>\n            <span style=\"font-weight: 400;\"> <\/span>\n          <\/p>\n          \n\n          <ul>\n            \n\n            <li aria-level=\"1\">\n              <b>What does being a Tahitian chef mean to you?<\/b>\n            <\/li>\n            \n\n          <\/ul>\n          \n\n          <p>\n            <span style=\"font-weight: 400;\">It&#8217;s my pleasure! Chef in Tahiti, surrounded by my team, that&#8217;s my pleasure. I love my brigade! I&#8217;m not Polynesian, but I&#8217;ve spent my life here, so it&#8217;s really my adopted country. Thank you Fenua, thank you Chefs de Tahiti!<\/span>\n          <\/p>\n            <\/div>\n<\/div>\n<!-- \/module text -->        <\/div>\n                        <\/div>\n        <\/div>\n                        <div  data-lazy=\"1\" class=\"module_row themify_builder_row tb_0cwv126 tf_w\">\n                        <div class=\"row_inner col_align_top tb_col_count_1 tf_box tf_rel\">\n                        <div  data-lazy=\"1\" class=\"module_column tb-column col-full tb_1kc0128 first\">\n                    <!-- module image -->\n<div  class=\"module module-image tb_vqiw128 image-top   tf_mw\" data-lazy=\"1\">\n        <div class=\"image-wrap tf_rel tf_mw\">\n                \n        <\/div>\n    <!-- \/image-wrap -->\n    \n        <\/div>\n<!-- \/module image -->        <\/div>\n                        <\/div>\n        <\/div>\n                        <div  data-lazy=\"1\" class=\"module_row themify_builder_row tb_e171534 tf_w\">\n                        <div class=\"row_inner col_align_top tb_col_count_1 tf_box tf_rel\">\n                        <div  data-lazy=\"1\" class=\"module_column tb-column col-full tb_cb35536 first\">\n                    <!-- module gallery -->\n<div  class=\"module gallery module-gallery tb_tq2b629 layout-grid  \" data-lazy=\"1\">\n    <div class=\"module-gallery-grid\" style=\"--gald:2;--galt:2;--galm:2\">\n            <dl class=\"gallery-item\">\n            <dt class=\"gallery-icon\">\n            <a data-title=\"\" title=\"\" href=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/293603538_7683669631704783_8566783135765967234_n.jpeg\" data-rel=\"tb_tq2b629\" class=\"themify_lightbox\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/293603538_7683669631704783_8566783135765967234_n-1024x683-500x300.jpeg\" width=\"500\" height=\"300\" class=\"wp-post-image wp-image-3398\" title=\"293603538_7683669631704783_8566783135765967234_n\" alt=\"293603538_7683669631704783_8566783135765967234_n\"><\/a>            <\/dt>\n                    <\/dl>\n            <dl class=\"gallery-item\">\n            <dt class=\"gallery-icon\">\n            <a data-title=\"\" title=\"\" href=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/326522013_701633338305188_5961099696401284167_n.jpeg\" data-rel=\"tb_tq2b629\" class=\"themify_lightbox\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/326522013_701633338305188_5961099696401284167_n-1024x556-500x300.jpeg\" width=\"500\" height=\"300\" class=\"wp-post-image wp-image-3399\" title=\"326522013_701633338305188_5961099696401284167_n\" alt=\"326522013_701633338305188_5961099696401284167_n\"><\/a>            <\/dt>\n                    <\/dl>\n    <\/div>\n<\/div>\n<!-- \/module gallery -->        <\/div>\n                        <\/div>\n        <\/div>\n        <\/div>\n<!--\/themify_builder_content-->","protected":false},"excerpt":{"rendered":"<p>The legendary L&#8217;O \u00e0 la Bouche restaurant has established itself as one of Tahiti&#8217;s finest restaurants. Rigorous and consistent, chef and founder Jean-Charles Lallemand shared his story, his career and his passion with us.<\/p>\n","protected":false},"author":6,"featured_media":3395,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[94],"tags":[],"restaurant":[],"chef":[],"class_list":["post-3569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-chefs","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"aioseo_notices":[],"builder_content":"<img src=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche.png\" title=\"cover oalabouche\" alt=\"cover oalabouche\" srcset=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche.png 2000w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche-300x158.png 300w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche-1024x538.png 1024w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche-768x403.png 768w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche-1536x806.png 1536w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche-240x126.png 240w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/cover-oalabouche-600x315.png 600w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/>\n<img src=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/13012023-_RSY8333-scaled-e1681515431181-821x1024-509x627.jpg\" width=\"509\" height=\"627\" title=\"13012023-_RSY8333\" alt=\"13012023-_RSY8333\">\n<h1>Jean-Charles Lallemand<\/h1>\n<p>The legendary L'O \u00e0 la Bouche restaurant has established itself as one of Tahiti's finest restaurants. Rigorous and consistent, chef and founder Jean-Charles Lallemand shared his story, his career and his passion with us. He answers questions from <b><i>Chefs de Tahiti<\/i><\/b> :<\/p>\n<a href=\"https:\/\/www.facebook.com\/media\/set\/?set=a.555283626634434&#038;type=3\" rel=\"noopener\" target=\"_blank\"> <em style=\"background-color:#ffffff;color:#161615\" ><svg aria-hidden=\"true\"><use href=\"#tf-fab-facebook-square\"><\/use><\/svg><\/em> Restaurant l'O \u00e0 la Bouche <\/a>\n<img src=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche.png\" title=\"logo oalabouche\" alt=\"logo oalabouche\" srcset=\"https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche.png 605w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-300x300.png 300w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-150x150.png 150w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-32x32.png 32w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-48x48.png 48w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-80x80.png 80w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-180x180.png 180w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-600x600.png 600w, https:\/\/chefsdetahiti.pf\/wp-content\/uploads\/2023\/04\/logo-oalabouche-100x100.png 100w\" sizes=\"(max-width: 605px) 100vw, 605px\" \/>\n<h3> <\/h3> \n <ul> \n <li aria-level=\"1\"> <b>How did your career in the kitchen begin?<\/b> <\/li> \n <\/ul> \n <p> I followed a more or less conventional route. I started out in the Paris region in a hotel school with a BTH (baccalaur\u00e9at technologique Sciences et Technologies de l'H\u00f4tellerie-Restauration) specializing in cooking. I then went on to take a BTS (Brevet Technicien Sup\u00e9rieur) in Hotel Management, with a catering option. In the end, 5 years of school in the 90s, with a very academic training. At the age of 20, I finished my studies and decided to join my parents in Tahiti, who were already living there at the time. Arriving in Tahiti, I threw myself into the kitchen of the newly opened Morrisson's Caf\u00e9. It wasn't until 1995 that I landed the opportunity to join forces and open L'O \u00e0 la Bouche. I was 24. <\/p> \n <p> <\/p> \n <ul> \n <li aria-level=\"1\"> <b>What are your inspirations, your culinary style, your gastronomic universe?<\/b> <\/li> \n <\/ul> \n <p> Classic French! Although slightly outdated, French gastronomy still appeals to many palates. L'O \u00e0 la Bouche has evolved on this wave. Beyond French cuisine, I'm particularly fond of Japanese and South American cuisine. I like to work with local fish. The Fenua lagoon is so rich, it makes your mouth water (laughs)! <\/p> \n <p> <\/p> \n <ul> \n <li aria-level=\"1\"> <b>What kind of chef are you?<\/b> <\/li> \n <\/ul> \n <p> I prefer simplicity and rigor in my cooking. When I left school, I had to structure and organize myself. I was a fairly serious student at school and today I apply all the precepts of the classic cuisine that I love. <\/p> \n <p> L'O \u00e0 la Bouche is a well-structured team of 15 people, most of them Polynesian, some of whom have been with me for more than 10 or even 15 years. My role is to keep an eye on everyone, to be straightforward, directive, punctual and present. I attach great importance to each of these points, especially the last. Indeed, I've hardly ever missed a service so far. Personally, I'm not very talkative, but I prefer to teach by doing... You have to show, check and correct; hence the importance of being present. <\/p> \n <p> <\/p> \n <ul> \n <li aria-level=\"1\"> <b>How do you see the restaurant business evolving?<\/b> <\/li> \n <\/ul> \n <p> Cooking is changing fast, and so is our job! I've come to realize over the last (almost) 30 years that you have to keep up with the times. I love new technologies and I also use the Internet a lot, which has now replaced our books. We have wide access to information, and we need to use it. I inform myself a lot so as not to become \" <i> has been\u201d <\/i> (laughs). Thanks also to the new technologies in the kitchen, which make our lives easier and the job more regular in terms of quality. <\/p> \n <p> <\/p> \n <ul> \n <li aria-level=\"1\"> <b>What does being a Tahitian chef mean to you?<\/b> <\/li> \n <\/ul> \n <p> It's my pleasure! Chef in Tahiti, surrounded by my team, that's my pleasure. I love my brigade! I'm not Polynesian, but I've spent my life here, so it's really my adopted country. Thank you Fenua, thank you Chefs de Tahiti! <\/p>\n\n[gallery ids=\"2512,2513\"]","_links":{"self":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/3569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/comments?post=3569"}],"version-history":[{"count":3,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/3569\/revisions"}],"predecessor-version":[{"id":3572,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/3569\/revisions\/3572"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media\/3395"}],"wp:attachment":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media?parent=3569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/categories?post=3569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/tags?post=3569"},{"taxonomy":"restaurant","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/restaurant?post=3569"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/chef?post=3569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}