{"version":"1.0","provider_name":"Basque Culinary World Prize","provider_url":"https:\/\/www.basqueculinaryworldprize.com\/eu\/","author_name":"admin","author_url":"https:\/\/www.basqueculinaryworldprize.com\/eu\/author\/admin\/","title":"\u00c1ngel Le\u00f3n - Basque Culinary World Prize","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Kby13XGKiv\"><a href=\"https:\/\/www.basqueculinaryworldprize.com\/eu\/finalists\/angel-leon-espainia\/\">\u00c1ngel Le\u00f3n<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.basqueculinaryworldprize.com\/eu\/finalists\/angel-leon-espainia\/embed\/#?secret=Kby13XGKiv\" width=\"600\" height=\"338\" title=\"&#8220;\u00c1ngel Le\u00f3n&#8221; &#8212; Basque Culinary World Prize\" data-secret=\"Kby13XGKiv\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/*! This file is auto-generated *\/\n!function(c,d){\"use strict\";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},!c.wp.receiveEmbedMessage)if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var r,a,i,s=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=0;o<n.length;o++)n[o].style.display=\"none\";for(o=0;o<s.length;o++)if(r=s[o],e.source===r.contentWindow){if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if(\"link\"===t.message)if(a=d.createElement(\"a\"),i=d.createElement(\"a\"),a.href=r.getAttribute(\"src\"),i.href=t.value,i.host===a.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),d.addEventListener(\"DOMContentLoaded\",t,!1),c.addEventListener(\"load\",t,!1);function t(){if(!o){o=!0;for(var e,t,r,a=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),i=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),s=d.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<s.length;n++){if(!(r=(t=s[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(a||i)(e=t.cloneNode(!0)).removeAttribute(\"security\"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:\"ready\",secret:r},\"*\")}}}}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.basqueculinaryworldprize.com\/wp-content\/uploads\/2016\/05\/160401_Aponiente_0Z6A9368-1.jpg","thumbnail_width":3143,"thumbnail_height":2095,"description":"Bi Michelin izar ditu C\u00e1dizeko badian eta Ozeanoa ikusi eta bizitzeko modu berri bat proposatzen digu. Arrain baztergarrien aprobetxamendua sustatuz, bere Aponiente jatetxeko lana ikerkuntzan eta berrikuntzan oinarritzen du, unibertsitateekin eta bestelako erakundeekin lortutako ezaguerak garapenerako aukera bilakatuz. Korrokoi-hestebeteekin hasi zen, arkume-carr\u00e9 faltsuarekin, triku-burratarekin, espezie hibridoekin, etab. Ondoren, alga diatomeak erabiltzen hasi zen salda-argigarri bat... Read more &raquo;"}