{"id":3211,"date":"2019-05-27T08:00:07","date_gmt":"2019-05-27T11:00:07","guid":{"rendered":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/?p=3211"},"modified":"2019-05-26T16:21:57","modified_gmt":"2019-05-26T19:21:57","slug":"hospital-de-luxo-vai-ter-refeicao-de-chef-frances","status":"publish","type":"post","link":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/hospital-de-luxo-vai-ter-refeicao-de-chef-frances\/","title":{"rendered":"Hospital de luxo vai ter refei\u00e7\u00e3o de chef franc\u00eas"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>H\u00e1 mais de 20 anos no Brasil, o chef franc\u00eas Roland Villar, que se notabilizou nas fun\u00e7\u00f5es de chef do Le Pr\u00e9 Catelan, renomado restaurante carioca do Sofitel, vir\u00e1 a Bras\u00edlia para treinar a equipe de cozinha do hospital de luxo DF Star, que ser\u00e1 inaugurado em junho na 914 Sul. Villar h\u00e1 dois anos assumiu o menu do Copa Star, no Rio de Janeiro, da mesma Rede D\u00b4Or S\u00e3o Luiz, a qual pertence o estabelecimento brasiliense.<\/p>\n<p>Autor do livro A dieta do chef, publicado pela editora Senac, em 2009, Roland Villar j\u00e1 elaborou alguns pratos, como salada de peito de pato defumado com frutas e cr\u00f3tons, vinagrete de frutas vermelhas; risoto de frutos do mar e legumes \u00e0 proven\u00e7al e fondant de chocolate meio amargo com musse de coco. No hospital estrelado, um gar\u00e7om servir\u00e1 as refei\u00e7\u00f5es aos doentes.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_3213\" aria-describedby=\"caption-attachment-3213\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/05\/WhatsApp-Image-2019-05-26-at-16.29.01.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3213\" src=\"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/05\/WhatsApp-Image-2019-05-26-at-16.29.01.jpeg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/05\/WhatsApp-Image-2019-05-26-at-16.29.01.jpeg 800w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/05\/WhatsApp-Image-2019-05-26-at-16.29.01-300x225.jpeg 300w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/05\/WhatsApp-Image-2019-05-26-at-16.29.01-768x576.jpeg 768w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/05\/WhatsApp-Image-2019-05-26-at-16.29.01-550x413.jpeg 550w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/05\/WhatsApp-Image-2019-05-26-at-16.29.01-230x173.jpeg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-3213\" class=\"wp-caption-text\">Risoto de frutos do mar e legumes a proven\u00e7al<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; H\u00e1 mais de 20 anos no Brasil, o chef franc\u00eas Roland Villar, que se notabilizou nas fun\u00e7\u00f5es de chef do Le Pr\u00e9 Catelan, renomado restaurante carioca do Sofitel, vir\u00e1 a Bras\u00edlia para treinar a equipe de cozinha do hospital de luxo DF Star, que ser\u00e1 inaugurado em junho na 914 Sul. Villar h\u00e1 dois anos assumiu o menu do [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":3212,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"_links":{"self":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/3211","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/users\/54"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/comments?post=3211"}],"version-history":[{"count":1,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/3211\/revisions"}],"predecessor-version":[{"id":3214,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/3211\/revisions\/3214"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/media\/3212"}],"wp:attachment":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/media?parent=3211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/categories?post=3211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/tags?post=3211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}