{"id":1494,"date":"2023-12-21T16:17:19","date_gmt":"2023-12-21T15:17:19","guid":{"rendered":"https:\/\/huitresamelie.com\/?p=1494"},"modified":"2024-01-29T16:18:12","modified_gmt":"2024-01-29T15:18:12","slug":"amelie-con-el-chef-ed-baines-del-restaurante-randall-y-aubin","status":"publish","type":"post","link":"https:\/\/huitresamelie.com\/es\/amelie-con-el-chef-ed-baines-del-restaurante-randall-y-aubin\/","title":{"rendered":"Am\u00e9lie con el Chef Ed Baines del restaurante Randall y Aubin"},"content":{"rendered":"<p class=\"p1\">Am\u00e9lie con el Chef Ed Baines del restaurante Randall y Aubin. Queremos expresar nuestro m\u00e1s sincero agradecimiento al Chef Ed Baines en Londres y al talentoso fot\u00f3grafo Lee Blanchflower por colaborar con nosotros en la creaci\u00f3n de contenido cinematogr\u00e1fico y fotogr\u00e1fico cautivador con nuestras ostras Am\u00e9lie Fine de Claire. El profundo conocimiento de las ostras del Chef Ed ha dado vida a nuestro producto, y estamos ansiosos por compartirlo con ustedes. \u00a1Est\u00e9n atentos para un emocionante viaje culinario!<\/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 con el Chef Ed Baines del restaurante Randall y Aubin. Queremos expresar nuestro m\u00e1s sincero agradecimiento al Chef Ed Baines en Londres y al talentoso fot\u00f3grafo Lee Blanchflower por colaborar con nosotros en la creaci\u00f3n de contenido cinematogr\u00e1fico y fotogr\u00e1fico cautivador con nuestras ostras Am\u00e9lie Fine de Claire. El profundo conocimiento de las ostras [&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":[1],"tags":[],"class_list":["post-1494","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Am\u00e9lie con el Chef Ed Baines del restaurante Randall y Aubin - huitresamelie.com<\/title>\n<meta name=\"description\" content=\"Am\u00e9lie con el Chef Ed Baines del restaurante Randall y Aubin\" \/>\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\/es\/amelie-con-el-chef-ed-baines-del-restaurante-randall-y-aubin\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Am\u00e9lie con el Chef Ed Baines del restaurante Randall y Aubin - 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