{"id":8025,"date":"2018-02-05T16:31:15","date_gmt":"2018-02-05T15:31:15","guid":{"rendered":"https:\/\/karantezvro.bzh\/?p=8025"},"modified":"2018-06-08T19:13:37","modified_gmt":"2018-06-08T17:13:37","slug":"tradition-identite-ble-noir","status":"publish","type":"post","link":"https:\/\/karantezvro.bzh\/en\/tradition-identite-ble-noir\/","title":{"rendered":"De la tradition \u00e0 l&#8217;identit\u00e9 culinaire : le retour en gr\u00e2ce du bl\u00e9 noir"},"content":{"rendered":"<p style=\"text-align: justify;\"><span style=\"font-family: britotri-regular; font-size: 12pt;\">Laiss\u00e9 pour compte \u00e0 partir des ann\u00e9es 1960, le bl\u00e9 noir fait un retour remarqu\u00e9 dans les cuisines bretonnes. Mais pas uniquement. Il vient ainsi reprendre sa juste place tandis que les farines en provenance de Chine et de l\u2019Est europ\u00e9en lui ont grill\u00e9 la priorit\u00e9. Sans en avoir les qualit\u00e9s.<\/span><\/p>\n<h3><span style=\"font-family: britotri-regular; font-size: 14pt;\">Depuis le XV\u00e8me si\u00e8cle<\/span><\/h3>\n<p style=\"text-align: justify;\"><span style=\"font-family: britotri-regular; font-size: 12pt;\">La culture du sarrasin en Bretagne est dat\u00e9e au <strong>XV\u00e8me si\u00e8cle<\/strong>. Cette plante appartient \u00e0 la m\u00eame famille que la rhubarbe et l\u2019oseille. Elle pr\u00e9sentait alors de nombreux atouts. Tandis que sa culture \u00e9tait relativement facile, le bl\u00e9 noir avait aussi la caract\u00e9ristique d\u2019\u00eatre un r\u00e9pulsif naturel. Son cycle de croissance se fait entre cent et cent cinquante jours et le sarrasin peut tout aussi bien \u00eatre sem\u00e9 sur des terres peu fertiles. Voil\u00e0 de quoi expliquer en grande partie son succ\u00e8s de l\u2019\u00e9poque.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: britotri-regular; font-size: 12pt;\">Mais, modernisation de l\u2019agriculture aidant, le bl\u00e9 noir va conna\u00eetre un s\u00e9rieux d\u00e9clin <strong>\u00e0 partir des ann\u00e9es 1960<\/strong>. L\u2019heure est alors \u00e0 des cultures plus productives et le bl\u00e9, le ma\u00efs ou encore l\u2019orge viennent prendre sa place. Au point de tomber dans l\u2019oubli.<\/span><\/p>\n<h3 style=\"text-align: justify;\"><span style=\"font-family: britotri-regular; font-size: 14pt;\">30 % de farines bretonnes seulement<\/span><\/h3>\n<p style=\"text-align: justify;\"><span style=\"font-family: britotri-regular; font-size: 12pt;\">Malgr\u00e9 qu\u2019il soit de nouveau pl\u00e9biscit\u00e9 en cuisine, la production bretonne de sarrasin n\u2019a pas retrouv\u00e9 sa superbe d\u2019antan. Alors que l\u2019on comptait 100\u00a0000 hectares en 1950, la Bretagne n\u2019en compte plus aujourd\u2019hui que 3\u00a0000. La cons\u00e9quence \u00e9tant que <strong>seulement 30 %<\/strong> des farines de bl\u00e9 noir vendues dans les commerces de chez nous sont effectivement bretonnes.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: britotri-regular; font-size: 12pt;\">Pour le reste, il faut donc faire appel aux importations. Des <strong>pays de l\u2019Est<\/strong> comme de la <strong>Chine<\/strong>. Une quantit\u00e9 qui n\u2019est pas synonyme de qualit\u00e9 puisque ce sarrasin import\u00e9 manque cruellement de go\u00fbt.<\/span><\/p>\n<h3 style=\"text-align: justify;\"><span style=\"font-family: britotri-regular; font-size: 14pt;\"><strong>Une IGP comme protection<\/strong><\/span><\/h3>\n<p style=\"text-align: justify;\"><span style=\"font-family: britotri-regular; font-size: 12pt;\">C\u2019est donc dans cette optique de protection et de diff\u00e9renciation que s\u2019inscrit l\u2019association <strong>Bl\u00e9 Noir Tradition Bretagne<\/strong>. L\u2019entit\u00e9, fond\u00e9e en 1987, comprend aujourd\u2019hui quelques 1\u00a0400 producteurs de sarrasin. Ainsi que neuf meuniers. C\u2019est gr\u00e2ce \u00e0 ce travail de fond conduisant \u00e0 une revalorisation du produit que le bl\u00e9 noir breton a obtenu une <strong>IGP<\/strong> (Indication G\u00e9ographique Prot\u00e9g\u00e9e) en 2010.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: britotri-regular; font-size: 12pt;\">De quoi rassurer le consommateur quant \u00e0 la provenance et au mode de production de cet \u00ab\u00a0or noir breton\u00a0\u00bb. Mais cela permet aussi de garantir un <strong>prix de revient minimum<\/strong> aux paysans commercialisant leur sarrasin.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: britotri-regular; font-size: 12pt;\">Au-del\u00e0 des traditionnelles cr\u00eapes de bl\u00e9 noir, les recettes utilisant la pr\u00e9cieuse c\u00e9r\u00e9ale se multiplient d\u00e9sormais. Parmi elles, bi\u00e8res, p\u00e2tes mais aussi chips ou encore <a href=\"https:\/\/karantezvro.bzh\/boutique-produits-bretons\/whisky-broceliande\/\">whiskies<\/a> viennent rappeler que le Pays Breton sait parfois se souvenir de son histoire pour en tirer le meilleur.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: britotri-regular;\">Des envies de Bretagne, de bl\u00e9 noir, voire m\u00eame des deux ? Une seule adresse\u00a0: <\/span><span style=\"font-family: britotri-regular;\"><strong><a href=\"https:\/\/karantezvro.bzh\/\">karantezvro.bzh<\/a><\/strong><\/span><\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-size: 12pt; font-family: britotri-regular;\"><strong>Cr\u00e9dit photo :<\/strong>\u00a0karantezvro.bzh<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Laiss\u00e9 pour compte \u00e0 partir des ann\u00e9es 1960, le bl\u00e9 noir fait un retour remarqu\u00e9 dans les cuisines bretonnes. Mais pas uniquement. Il vient ainsi reprendre sa juste place tandis que les farines en provenance de Chine et de l\u2019Est europ\u00e9en lui ont grill\u00e9 la priorit\u00e9. Sans en avoir les qualit\u00e9s. Depuis le XV\u00e8me si\u00e8cle [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":8234,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[244],"tags":[834,508,836,837,835],"class_list":["post-8025","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boued","tag-ble-noir","tag-bretagne","tag-igp","tag-produits-bretons","tag-sarrasin"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>De la tradition \u00e0 l&#039;identit\u00e9 culinaire : le retour en gr\u00e2ce du bl\u00e9 noir<\/title>\n<meta name=\"description\" content=\"Laiss\u00e9 pour compte \u00e0 partir des ann\u00e9es 1960, le bl\u00e9 noir fait un retour remarqu\u00e9 dans les cuisines bretonnes. Mais pas uniquement. Il vient ainsi reprendre sa juste place tandis que les farines en provenance de Chine et de l\u2019Est europ\u00e9en lui ont grill\u00e9 la priorit\u00e9. Sans en avoir les qualit\u00e9s.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"De la tradition \u00e0 l&#039;identit\u00e9 culinaire : le retour en gr\u00e2ce du bl\u00e9 noir\" \/>\n<meta property=\"og:description\" content=\"Laiss\u00e9 pour compte \u00e0 partir des ann\u00e9es 1960, le bl\u00e9 noir fait un retour remarqu\u00e9 dans les cuisines bretonnes. Mais pas uniquement. Il vient ainsi reprendre sa juste place tandis que les farines en provenance de Chine et de l\u2019Est europ\u00e9en lui ont grill\u00e9 la priorit\u00e9. Sans en avoir les qualit\u00e9s.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/\" \/>\n<meta property=\"og:site_name\" content=\"KARANTEZ VRO\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/karantezvro.breizh\" \/>\n<meta property=\"article:published_time\" content=\"2018-02-05T15:31:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-06-08T17:13:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2018\/02\/bl\u00e9-noir-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gwilherm\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@KarantezVro\" \/>\n<meta name=\"twitter:site\" content=\"@KarantezVro\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gwilherm\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/\"},\"author\":{\"name\":\"Gwilherm\",\"@id\":\"https:\/\/karantezvro.bzh\/en\/#\/schema\/person\/a5eb47f9693d5ca75f4588729d0fd51b\"},\"headline\":\"De la tradition \u00e0 l&#8217;identit\u00e9 culinaire : le retour en gr\u00e2ce du bl\u00e9 noir\",\"datePublished\":\"2018-02-05T15:31:15+00:00\",\"dateModified\":\"2018-06-08T17:13:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/\"},\"wordCount\":494,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/karantezvro.bzh\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2018\/02\/bl\u00e9-noir-1.jpg\",\"keywords\":[\"bl\u00e9 noir\",\"Bretagne\",\"IGP\",\"produits bretons\",\"sarrasin\"],\"articleSection\":[\"Alimentation\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/\",\"url\":\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/\",\"name\":\"De la tradition \u00e0 l'identit\u00e9 culinaire : le retour en gr\u00e2ce du bl\u00e9 noir\",\"isPartOf\":{\"@id\":\"https:\/\/karantezvro.bzh\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2018\/02\/bl\u00e9-noir-1.jpg\",\"datePublished\":\"2018-02-05T15:31:15+00:00\",\"dateModified\":\"2018-06-08T17:13:37+00:00\",\"description\":\"Laiss\u00e9 pour compte \u00e0 partir des ann\u00e9es 1960, le bl\u00e9 noir fait un retour remarqu\u00e9 dans les cuisines bretonnes. Mais pas uniquement. Il vient ainsi reprendre sa juste place tandis que les farines en provenance de Chine et de l\u2019Est europ\u00e9en lui ont grill\u00e9 la priorit\u00e9. Sans en avoir les qualit\u00e9s.\",\"breadcrumb\":{\"@id\":\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#primaryimage\",\"url\":\"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2018\/02\/bl\u00e9-noir-1.jpg\",\"contentUrl\":\"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2018\/02\/bl\u00e9-noir-1.jpg\",\"width\":600,\"height\":600,\"caption\":\"bl\u00e9 noir\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/karantezvro.bzh\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"De la tradition \u00e0 l&#8217;identit\u00e9 culinaire : le retour en gr\u00e2ce du bl\u00e9 noir\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/karantezvro.bzh\/en\/#website\",\"url\":\"https:\/\/karantezvro.bzh\/en\/\",\"name\":\"KARANTEZ VRO\",\"description\":\"Produits bretons sans concession - Sp\u00e9cialit\u00e9s bretonnes\",\"publisher\":{\"@id\":\"https:\/\/karantezvro.bzh\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/karantezvro.bzh\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/karantezvro.bzh\/en\/#organization\",\"name\":\"KARANTEZ VRO\",\"url\":\"https:\/\/karantezvro.bzh\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/karantezvro.bzh\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2017\/10\/VL_logo_100x46@2x.png\",\"contentUrl\":\"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2017\/10\/VL_logo_100x46@2x.png\",\"width\":99,\"height\":92,\"caption\":\"KARANTEZ VRO\"},\"image\":{\"@id\":\"https:\/\/karantezvro.bzh\/en\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/karantezvro.breizh\",\"https:\/\/x.com\/KarantezVro\",\"https:\/\/www.pinterest.com\/karantezvro\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/karantezvro.bzh\/en\/#\/schema\/person\/a5eb47f9693d5ca75f4588729d0fd51b\",\"name\":\"Gwilherm\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/karantezvro.bzh\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/28be32a6d7db3877eaa94ac2084d3b8b0e72607b1e03e956c640baf62e024d47?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/28be32a6d7db3877eaa94ac2084d3b8b0e72607b1e03e956c640baf62e024d47?s=96&d=mm&r=g\",\"caption\":\"Gwilherm\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"De la tradition \u00e0 l'identit\u00e9 culinaire : le retour en gr\u00e2ce du bl\u00e9 noir","description":"Laiss\u00e9 pour compte \u00e0 partir des ann\u00e9es 1960, le bl\u00e9 noir fait un retour remarqu\u00e9 dans les cuisines bretonnes. Mais pas uniquement. Il vient ainsi reprendre sa juste place tandis que les farines en provenance de Chine et de l\u2019Est europ\u00e9en lui ont grill\u00e9 la priorit\u00e9. Sans en avoir les qualit\u00e9s.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/","og_locale":"en_US","og_type":"article","og_title":"De la tradition \u00e0 l'identit\u00e9 culinaire : le retour en gr\u00e2ce du bl\u00e9 noir","og_description":"Laiss\u00e9 pour compte \u00e0 partir des ann\u00e9es 1960, le bl\u00e9 noir fait un retour remarqu\u00e9 dans les cuisines bretonnes. Mais pas uniquement. Il vient ainsi reprendre sa juste place tandis que les farines en provenance de Chine et de l\u2019Est europ\u00e9en lui ont grill\u00e9 la priorit\u00e9. Sans en avoir les qualit\u00e9s.","og_url":"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/","og_site_name":"KARANTEZ VRO","article_publisher":"https:\/\/www.facebook.com\/karantezvro.breizh","article_published_time":"2018-02-05T15:31:15+00:00","article_modified_time":"2018-06-08T17:13:37+00:00","og_image":[{"width":600,"height":600,"url":"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2018\/02\/bl\u00e9-noir-1.jpg","type":"image\/jpeg"}],"author":"Gwilherm","twitter_card":"summary_large_image","twitter_creator":"@KarantezVro","twitter_site":"@KarantezVro","twitter_misc":{"Written by":"Gwilherm","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#article","isPartOf":{"@id":"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/"},"author":{"name":"Gwilherm","@id":"https:\/\/karantezvro.bzh\/en\/#\/schema\/person\/a5eb47f9693d5ca75f4588729d0fd51b"},"headline":"De la tradition \u00e0 l&#8217;identit\u00e9 culinaire : le retour en gr\u00e2ce du bl\u00e9 noir","datePublished":"2018-02-05T15:31:15+00:00","dateModified":"2018-06-08T17:13:37+00:00","mainEntityOfPage":{"@id":"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/"},"wordCount":494,"commentCount":0,"publisher":{"@id":"https:\/\/karantezvro.bzh\/en\/#organization"},"image":{"@id":"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#primaryimage"},"thumbnailUrl":"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2018\/02\/bl\u00e9-noir-1.jpg","keywords":["bl\u00e9 noir","Bretagne","IGP","produits bretons","sarrasin"],"articleSection":["Alimentation"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/","url":"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/","name":"De la tradition \u00e0 l'identit\u00e9 culinaire : le retour en gr\u00e2ce du bl\u00e9 noir","isPartOf":{"@id":"https:\/\/karantezvro.bzh\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#primaryimage"},"image":{"@id":"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#primaryimage"},"thumbnailUrl":"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2018\/02\/bl\u00e9-noir-1.jpg","datePublished":"2018-02-05T15:31:15+00:00","dateModified":"2018-06-08T17:13:37+00:00","description":"Laiss\u00e9 pour compte \u00e0 partir des ann\u00e9es 1960, le bl\u00e9 noir fait un retour remarqu\u00e9 dans les cuisines bretonnes. Mais pas uniquement. Il vient ainsi reprendre sa juste place tandis que les farines en provenance de Chine et de l\u2019Est europ\u00e9en lui ont grill\u00e9 la priorit\u00e9. Sans en avoir les qualit\u00e9s.","breadcrumb":{"@id":"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#primaryimage","url":"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2018\/02\/bl\u00e9-noir-1.jpg","contentUrl":"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2018\/02\/bl\u00e9-noir-1.jpg","width":600,"height":600,"caption":"bl\u00e9 noir"},{"@type":"BreadcrumbList","@id":"https:\/\/karantezvro.bzh\/tradition-identite-ble-noir\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/karantezvro.bzh\/en\/"},{"@type":"ListItem","position":2,"name":"De la tradition \u00e0 l&#8217;identit\u00e9 culinaire : le retour en gr\u00e2ce du bl\u00e9 noir"}]},{"@type":"WebSite","@id":"https:\/\/karantezvro.bzh\/en\/#website","url":"https:\/\/karantezvro.bzh\/en\/","name":"KARANTEZ VRO","description":"Produits bretons sans concession - Sp\u00e9cialit\u00e9s bretonnes","publisher":{"@id":"https:\/\/karantezvro.bzh\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/karantezvro.bzh\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/karantezvro.bzh\/en\/#organization","name":"KARANTEZ VRO","url":"https:\/\/karantezvro.bzh\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/karantezvro.bzh\/en\/#\/schema\/logo\/image\/","url":"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2017\/10\/VL_logo_100x46@2x.png","contentUrl":"https:\/\/karantezvro.bzh\/wp-content\/uploads\/2017\/10\/VL_logo_100x46@2x.png","width":99,"height":92,"caption":"KARANTEZ VRO"},"image":{"@id":"https:\/\/karantezvro.bzh\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/karantezvro.breizh","https:\/\/x.com\/KarantezVro","https:\/\/www.pinterest.com\/karantezvro\/"]},{"@type":"Person","@id":"https:\/\/karantezvro.bzh\/en\/#\/schema\/person\/a5eb47f9693d5ca75f4588729d0fd51b","name":"Gwilherm","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/karantezvro.bzh\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/28be32a6d7db3877eaa94ac2084d3b8b0e72607b1e03e956c640baf62e024d47?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/28be32a6d7db3877eaa94ac2084d3b8b0e72607b1e03e956c640baf62e024d47?s=96&d=mm&r=g","caption":"Gwilherm"}}]}},"_links":{"self":[{"href":"https:\/\/karantezvro.bzh\/en\/wp-json\/wp\/v2\/posts\/8025","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/karantezvro.bzh\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karantezvro.bzh\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karantezvro.bzh\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/karantezvro.bzh\/en\/wp-json\/wp\/v2\/comments?post=8025"}],"version-history":[{"count":0,"href":"https:\/\/karantezvro.bzh\/en\/wp-json\/wp\/v2\/posts\/8025\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/karantezvro.bzh\/en\/wp-json\/wp\/v2\/media\/8234"}],"wp:attachment":[{"href":"https:\/\/karantezvro.bzh\/en\/wp-json\/wp\/v2\/media?parent=8025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karantezvro.bzh\/en\/wp-json\/wp\/v2\/categories?post=8025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karantezvro.bzh\/en\/wp-json\/wp\/v2\/tags?post=8025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}