{"id":1460,"date":"2023-12-21T16:00:45","date_gmt":"2023-12-21T15:00:45","guid":{"rendered":"https:\/\/huitresamelie.com\/?p=1460"},"modified":"2024-01-29T16:12:22","modified_gmt":"2024-01-29T15:12:22","slug":"1460","status":"publish","type":"post","link":"https:\/\/huitresamelie.com\/en\/1460\/","title":{"rendered":"Am\u00e9lie with Chef Ed Baines from restaurant Randall and Aubin"},"content":{"rendered":"<p class=\"p1\">Am\u00e9lie with Chef Ed Baines from restaurant <strong><a href=\"https:\/\/www.randallandaubin.com\/\">Randall and Aubin.<\/a><\/strong>\u00a0 We extend our heartfelt thanks to <a href=\"https:\/\/www.ed-baines.com\/\"><strong>Chef Ed Baines<\/strong><\/a> \u00a0in London and the talented photographer <strong><a href=\"https:\/\/www.facebook.com\/leeblanchflower\/\">Lee Blanchflower<\/a><\/strong> for collaborating with us on some captivating film and photography content with our Am\u00e9lie Fine de Claire oysters. Chef Ed&#8217;s profound knowledge of oysters has brought our product to life, and we can&#8217;t wait to share it with you, stay tuned for an exciting culinary journey!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1461\" src=\"https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065152944-300x200.jpeg\" alt=\"\" width=\"700\" height=\"467\" srcset=\"https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065152944-300x200.jpeg 300w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065152944-1024x683.jpeg 1024w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065152944-768x512.jpeg 768w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065152944-1536x1024.jpeg 1536w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065152944-600x400.jpeg 600w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065152944.jpeg 2048w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1473\" style=\"font-family: Futura, -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, 'Helvetica Neue', Arial, sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol'; font-size: 1rem;\" src=\"https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065147605-300x200.jpeg\" alt=\"\" width=\"700\" height=\"467\" srcset=\"https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065147605-300x200.jpeg 300w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065147605-1024x682.jpeg 1024w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065147605-768x512.jpeg 768w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065147605-1536x1024.jpeg 1536w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065147605-600x400.jpeg 600w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065147605.jpeg 2000w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1469\" src=\"https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065146113-200x300.jpeg\" alt=\"\" width=\"700\" height=\"1050\" srcset=\"https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065146113-200x300.jpeg 200w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065146113-683x1024.jpeg 683w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065146113-768x1152.jpeg 768w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065146113-1024x1536.jpeg 1024w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065146113-600x900.jpeg 600w, https:\/\/huitresamelie.com\/wp-content\/uploads\/2024\/01\/1703065146113.jpeg 1280w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Am\u00e9lie with Chef Ed Baines from restaurant Randall and Aubin.\u00a0 We extend our heartfelt thanks to Chef Ed Baines \u00a0in London and the talented photographer Lee Blanchflower for collaborating with us on some captivating film and photography content with our Am\u00e9lie Fine de Claire oysters. Chef Ed&#8217;s profound knowledge of oysters has brought our product [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1469,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Am\u00e9lie with Chef Ed Baines from restaurant Randall and Aubin - huitresamelie.com<\/title>\n<meta name=\"description\" content=\"Am\u00e9lie with Chef Ed Baines\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/huitresamelie.com\/en\/1460\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Am\u00e9lie with Chef Ed Baines from restaurant Randall and Aubin - 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