{"version":"1.0","provider_name":"Beaujolais","provider_url":"https:\/\/www.beaujolais.com\/en\/","title":"Get together with a Bistrot Beaujolais chef : Le substrat - Beaujolais","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"RpO9CwuRCh\"><a href=\"https:\/\/www.beaujolais.com\/en\/2020\/09\/28\/rencontre-avec-un-chef-bistrot-beaujolais-le-substrat\/\">Get together with a Bistrot Beaujolais chef : Le substrat<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.beaujolais.com\/en\/2020\/09\/28\/rencontre-avec-un-chef-bistrot-beaujolais-le-substrat\/embed\/#?secret=RpO9CwuRCh\" width=\"600\" height=\"338\" title=\"&#8220;Get together with a Bistrot Beaujolais chef : Le substrat&#8221; &#8212; Beaujolais\" data-secret=\"RpO9CwuRCh\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.beaujolais.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.beaujolais.com\/wp-content\/uploads\/sites\/2\/2020\/09\/Substrat-chef-683x1024.jpg","thumbnail_width":683,"thumbnail_height":1024,"description":"A few words about your restaurant From his restaurant Substrat located in Lyon\u2019s Croix Rousse neighbourhood to Food Traboule and including his So6 La Saucissonerie, Hubert Vergoin showcases all his creativity, passion and touch of madness. As a sommelier, he personally knows all the winemakers on his wine list. As a chef, he enhances the [&hellip;]"}