{"id":422,"date":"2025-06-07T13:59:18","date_gmt":"2025-06-07T13:59:18","guid":{"rendered":"https:\/\/sefovirtuve.lt\/?p=422"},"modified":"2025-06-07T13:59:18","modified_gmt":"2025-06-07T13:59:18","slug":"virejas-kuris-amzinai-pakeite-prancuzu-virtuve","status":"publish","type":"post","link":"https:\/\/sefovirtuve.lt\/?p=422","title":{"rendered":"Vir\u0117jas, kuris am\u017einai pakeit\u0117 pranc\u016bz\u0173 virtuv\u0119"},"content":{"rendered":"<p><\/p>\n<div data-id=\"7f7f7d7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n<p class=\"\" data-start=\"0\" data-end=\"390\">Ankstyvasis Auguste Escoffier gyvenimas Provanse buvo nuolankus, ta\u010diau formuojamasis. Gim\u0119s 1846 m. \u200b\u200b\u201eVilleneuve-Loubet\u201c, nedideliame kaime netoli Nicos, jis u\u017eaugo apsuptas nuo saul\u0117s nudegint\u0173 skoni\u0173 ir sezonini\u0173 piet\u0173 Pranc\u016bzijos ingredient\u0173-tomato, \u010desnako, alyvuogi\u0173, \u017eoleli\u0173 ir j\u016bros g\u0117rybi\u0173.<\/p>\n<p class=\"\" data-start=\"0\" data-end=\"390\">\u0160i regionin\u0117 \u012ftaka likt\u0173 su juo vis\u0105 gyvenim\u0105, net kai jis persik\u0117l\u0117 \u012f rafinuot\u0105 Haute virtuv\u0117s pasaul\u012f.<\/p>\n<p class=\"\" data-start=\"392\" data-end=\"869\">\u201eEscoffier\u201c \u0161eima buvo darbinink\u0173 klas\u0117, ir jis neaugo d\u0117l turt\u0173 ar presti\u017eo. Jo t\u0117vas buvo kalvis, ir tikimasi, kad jaunasis Augustas pad\u0117s palaikyti \u0161eim\u0105.<\/p>\n<p class=\"\" data-start=\"392\" data-end=\"869\">B\u016bdamas vos 13 met\u0173, jis prad\u0117jo savo kulinarin\u0119 kelion\u0119 kaip mokinys savo d\u0117d\u0117s restorane \u201eLe Restaurant Fran\u00e7ais\u201c. B\u016btent ma\u017eos virtuv\u0117s kar\u0161tyje ir spaudime jis i\u0161moko pranc\u016bz\u0173 kulinarijos pagrind\u0173: disciplin\u0105, technik\u0105 ir gili\u0105 pagarb\u0105 ingredientams.<\/p>\n<p class=\"\" data-start=\"871\" data-end=\"1234\">Jo jaunyst\u0117s provokacija buvo kaimo ir sezonin\u0117. Rinkos, perpildytos \u0161vie\u017eiomis produkcijomis, ir virimo gaminimas buvo s\u0105\u017einingas ir kvapnus. Nors v\u0117liau jis taps elitin\u0117s gastronomijos simboliu, \u201eEscoffier\u201c \u0161aknys buvo pagr\u012fstos kaimi\u0161ku, regioniniu maistu. Jo genijus gul\u0117jo derinant t\u0105 paprastum\u0105 su elegancija &#8211; to, ko jis pirmiausia i\u0161moko Provanse, o ne Pary\u017eiuje.<\/p>\n<\/p><\/div>\n<p><a href=\"https:\/\/www.reluctantgourmet.com\/auguste-escoffier\/\"> Nuoroda \u012f informacijos \u0161altin\u012f <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ankstyvasis Auguste Escoffier gyvenimas Provanse buvo nuolankus, ta\u010diau formuojamasis. Gim\u0119s 1846 m. \u200b\u200b\u201eVilleneuve-Loubet\u201c, nedideliame kaime netoli Nicos, jis u\u017eaugo apsuptas nuo saul\u0117s nudegint\u0173 skoni\u0173 ir sezonini\u0173 piet\u0173 Pranc\u016bzijos ingredient\u0173-tomato, \u010desnako, alyvuogi\u0173, \u017eoleli\u0173 ir j\u016bros g\u0117rybi\u0173. \u0160i regionin\u0117 \u012ftaka likt\u0173 su juo vis\u0105 gyvenim\u0105, net kai jis persik\u0117l\u0117 \u012f rafinuot\u0105 Haute virtuv\u0117s pasaul\u012f. \u201eEscoffier\u201c \u0161eima buvo [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":423,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[337],"tags":[745,744,746,747,401,591],"class_list":["post-422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gurmaniski-patiekalai","tag-amzinai","tag-kuris","tag-pakeite","tag-prancuzu","tag-virejas","tag-virtuve"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts\/422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=422"}],"version-history":[{"count":0,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts\/422\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/media\/423"}],"wp:attachment":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}