{"id":10018,"date":"2025-06-23T17:31:20","date_gmt":"2025-06-23T17:31:20","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=10018"},"modified":"2025-07-08T15:42:53","modified_gmt":"2025-07-08T15:42:53","slug":"recette-sebaste-sauce-a-la-rose-et-puree-de-chardons","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-sebaste-sauce-a-la-rose-et-puree-de-chardons","title":{"rendered":"Recette S\u00e9baste sauce \u00e0 la rose et pur\u00e9e de chardons"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"10018\" class=\"elementor elementor-10018\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4c36244 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4c36244\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-1475131\" data-id=\"1475131\" data-element_type=\"column\" data-e-type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6c092a6 elementor-widget elementor-widget-heading\" data-id=\"6c092a6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Filet de s\u00e9baste, sauce \u00e0 la rose, pur\u00e9e de chardons\net tagliatelle de carotte \u00e0 la nigelle<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7747cfa elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7747cfa\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-7e84c18\" data-id=\"7e84c18\" data-element_type=\"column\" data-e-type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2f90824 elementor-widget elementor-widget-heading\" data-id=\"2f90824\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Recette de Yoann Hue \u00e0 l'H\u00f4tel-Restaurant \"Hohenzollern\" \u00e0 Ahrweiler (Allemagne)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cd28c7b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"cd28c7b\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;gradient&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ce526c7\" data-id=\"ce526c7\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-e537ebc elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e537ebc\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-a9927d0\" data-id=\"a9927d0\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a550bdd elementor-widget elementor-widget-image\" data-id=\"a550bdd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"337\" height=\"450\" src=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2025\/06\/Cirserecette.jpg?fit=337%2C450&amp;ssl=1\" class=\"attachment-full size-full wp-image-10020\" alt=\"S\u00e9baste sauce \u00e0 la rose et pur\u00e9e de chardons\" srcset=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2025\/06\/Cirserecette.jpg?w=337&amp;ssl=1 337w, https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2025\/06\/Cirserecette.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2025\/06\/Cirserecette.jpg?resize=9%2C12&amp;ssl=1 9w\" sizes=\"(max-width: 337px) 100vw, 337px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-713314f elementor-widget elementor-widget-text-editor\" data-id=\"713314f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\"><span style=\"color: #000000;\"><em>Photo de Yoann Hue<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-2e69fff elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2e69fff\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-9f527f8\" data-id=\"9f527f8\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-05cde36 elementor-widget elementor-widget-text-editor\" data-id=\"05cde36\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Ingr\u00e9dients pour 10 personnes (portions amuse-bouche)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-d400849 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d400849\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-afdd78f\" data-id=\"afdd78f\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d7b4e55 elementor-widget elementor-widget-text-editor\" data-id=\"d7b4e55\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Filets de s\u00e9baste<\/p><ul><li>800 g de filet de s\u00e9baste<\/li><li>Sel, poivre, garam massala<\/li><li>Huile d\u2019olive<\/li><\/ul><p>Sauce \u00e0 la rose<\/p><ul><li>75 g de sucre<\/li><li>2 \u00e9chalotes<\/li><li>1 c. \u00e0 s. de beurre<\/li><li>100 ml de vin blanc<\/li><li>500 ml de fumet de poisson<\/li><li>500 ml de cr\u00e8me fleurette<\/li><li>2 poign\u00e9es de p\u00e9tales de roses ou \u00e9glantiers<\/li><li>2 tranches de betterave rouge<\/li><li>Ma\u00efzena<\/li><li>Sel et poivre<\/li><li>1 c. \u00e0 s. de beurre<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-d53d875\" data-id=\"d53d875\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-bfa44d7 elementor-widget elementor-widget-text-editor\" data-id=\"bfa44d7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\">Pur\u00e9e de chardons<\/span><\/p><ul><li>200 g de feuilles de chardons blanchies et \u00e9goutt\u00e9es<\/li><li>1 noix de beurre<\/li><li>1 \u00e9chalote<\/li><li>20 g de beurre<\/li><li>Sel et poivre<\/li><\/ul><p>Tagliatelles de carottes<\/p><ul><li>2 carottes fines et droites<\/li><li>2 c. \u00e0 s. d&#8217;huile de tournesol<\/li><li>1 noix de beurre<\/li><li>1 c. \u00e0 c. de graines de nigelle<\/li><li>Sel et poivre<\/li><\/ul><p><span style=\"color: #000000;\">D\u00e9cor<\/span><\/p><ul><li><span style=\"color: #000000;\">p\u00e9tales de roses taill\u00e9s en fine julienne<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-1b06aee\" data-id=\"1b06aee\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4a1165a elementor-widget elementor-widget-image\" data-id=\"4a1165a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"338\" height=\"450\" src=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2025\/07\/Cirserecette3.jpg?fit=338%2C450&amp;ssl=1\" class=\"attachment-large size-large wp-image-10225\" alt=\"Cirses ou chardons pour la pur\u00e9e\" srcset=\"https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2025\/07\/Cirserecette3.jpg?w=338&amp;ssl=1 338w, https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2025\/07\/Cirserecette3.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/cuisine-la-nature.com\/wp-content\/uploads\/2025\/07\/Cirserecette3.jpg?resize=9%2C12&amp;ssl=1 9w\" sizes=\"(max-width: 338px) 100vw, 338px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Cirses ou chardons pour la pur\u00e9e<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-025eed7 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"025eed7\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-9841687\" data-id=\"9841687\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ea99e4e elementor-widget elementor-widget-text-editor\" data-id=\"ea99e4e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Pr\u00e9paration de la recette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-d3f8694 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d3f8694\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-f0b2259\" data-id=\"f0b2259\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-deef23f elementor-widget elementor-widget-text-editor\" data-id=\"deef23f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Pour la sauce \u00e0 la rose, couper les \u00e9chalotes en lani\u00e8res et les faire revenir dans une casserole avec 1 cuill\u00e8re \u00e0 soupe de beurre. Ajouter le sucre et laisser caram\u00e9liser jusqu&#8217;\u00e0 ce qu&#8217;il blondisse. D\u00e9glacer avec le vin blanc et laisser r\u00e9duire de moiti\u00e9. Ajouter le fumet de poisson et laisser r\u00e9duire d\u20191\/3. Ajouter la cr\u00e8me et r\u00e9duire \u00e0 nouveau d\u20191\/3. Ajouter les p\u00e9tales de rose ainsi que les tranches de betterave rouge et laisser infuser 10 minutes. Mixer la sauce et la passer au travers d\u2019une passoire fine. Lier \u00e0 la ma\u00efzena, monter au beurre et assaisonner de sel et de poivre.<\/p><p><span style=\"color: #000000;\">Pour la pur\u00e9e de chardons, \u00e9mincer finement l\u2019\u00e9chalote. Faire chauffer une casserole, ajouter la noix de beurre et l\u2019\u00e9chalote et faire revenir. Mixer finement les chardons blanchis (temp\u00e9r\u00e9s voire ti\u00e8des) avec l\u2019\u00e9chalote revenue. Ajouter le beurre fondu et assaisonner de sel et poivre.<\/span><\/p><p>Parer et portionner les filets de s\u00e9baste. Les assaisonner de sel, poivre et garam massala et les saisir dans une po\u00eale chaude \u00e0 l\u2019huile d\u2019olive. Les retirer sur une plaque et finir \u00e9ventuellement la cuisson au four \u00e0 150 \u00b0C..<\/p><p>Pour les tagliatelles de carottes, tailler les carottes en fines lamelles \u00e0 l&#8217;aide d&#8217;une mandoline ou d&#8217;un \u00e9conome. Les blanchir quelques secondes dans de l&#8217;eau bouillante sal\u00e9e puis les rafra\u00eechir dans de l&#8217;eau froide. Les \u00e9goutter. Faire chauffer l&#8217;huile et le beurre dans une casserole. Ajouter les graines de nigelle puis les tagliatelles de carottes. Assaisonner de sel et poivre.<\/p><p><span style=\"color: #000000;\">Dresser les diff\u00e9rents ingr\u00e9dients sur des petites assiettes comme vous pouvez le voir sur la photo.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e914bd6 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e914bd6\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3290712\" data-id=\"3290712\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Filet de s\u00e9baste, sauce \u00e0 la rose, pur\u00e9e de chardons et tagliatelle de carotte \u00e0 la nigelle Recette de Yoann Hue \u00e0 l&#8217;H\u00f4tel-Restaurant &#8220;Hohenzollern&#8221; \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 10 personnes (portions amuse-bouche) Filets de s\u00e9baste 800 g de filet de s\u00e9baste Sel, poivre, garam massala Huile d\u2019olive Sauce \u00e0 la [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":10,"footnotes":""},"class_list":["post-10018","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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