{"id":1005,"date":"2022-06-07T10:52:48","date_gmt":"2022-06-07T14:52:48","guid":{"rendered":"https:\/\/atavernier.wordpress.com\/?p=1005"},"modified":"2025-10-15T18:51:00","modified_gmt":"2025-10-15T18:51:00","slug":"au-14-fevrier","status":"publish","type":"post","link":"https:\/\/atavernier.com\/?p=1005","title":{"rendered":"Au 14 F\u00e9vrier"},"content":{"rendered":"\n

During our recent trip to France, we had the opportunity to dine at the two Michelin starred restaurant Au 14 F\u00e9vrier in Saint-Amour-Bellevue. Chef Masafumi Hamano specializes in Franco-Japanese cuisine, situated in this rural village. <\/p>\n\n\n\n

All courses below were served in order.<\/p>\n\n\n\n

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Amuse-bouche<\/em> of fish crackers, hibiscus and cheese macarons, and savory cake with tomato soup pipettes.<\/figcaption><\/figure>\n\n\n\n
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Appetizer of sesame and corn fritter, flan, and broccoli cream puff.<\/figcaption><\/figure>\n\n\n\n
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Green pea espuma with Ib\u00e9rico ham consomm\u00e9.<\/figcaption><\/figure>\n\n\n\n
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Langoustine, white asparagus, tuna.<\/figcaption><\/figure>\n\n\n\n
\"\"
Pan-seared fois gras with mango and carrot purees, wrapped in buckwheat crepe.<\/figcaption><\/figure>\n\n\n\n
\"\"
Fresh sea bass with squid ink and blueberry sauce. Dusted with cacao.<\/figcaption><\/figure>\n\n\n\n
\"\"
Apple granit\u00e9.<\/figcaption><\/figure>\n\n\n\n
\"\"
Bigorre pork, kumquat sauce, mixed mushrooms.<\/figcaption><\/figure>\n\n\n\n
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Blond chocolate mousse, verbena sauce.<\/figcaption><\/figure>\n\n\n\n
\"\"
Three sweet pastries: shortbread, custard, gingerbread.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

During our recent trip to France, we had the opportunity to dine at the two Michelin starred restaurant Au 14 F\u00e9vrier in Saint-Amour-Bellevue. Chef Masafumi Hamano specializes in Franco-Japanese cuisine, situated in this rural village. All courses below were served in order.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-1005","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/posts\/1005","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/atavernier.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1005"}],"version-history":[{"count":1,"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/posts\/1005\/revisions"}],"predecessor-version":[{"id":1636,"href":"https:\/\/atavernier.com\/index.php?rest_route=\/wp\/v2\/posts\/1005\/revisions\/1636"}],"wp:attachment":[{"href":"https:\/\/atavernier.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/atavernier.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/atavernier.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}