{"id":5981,"date":"2020-07-15T09:50:00","date_gmt":"2020-07-15T07:50:00","guid":{"rendered":"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/"},"modified":"2020-09-28T10:36:25","modified_gmt":"2020-09-28T08:36:25","slug":"a-moment-to-enjoy-a-guide-to-savouring-caviar","status":"publish","type":"post","link":"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/","title":{"rendered":"A Moment To Enjoy, A Guide To Savouring Caviar"},"content":{"rendered":"\n

If nowadays caviar is the star of all the great tables, the palates that know how to appreciate it are not widespread. History itself is full of anecdotes that remind us that before reaching the status of an exceptional product, the small black and shiny sturgeon eggs disconcerted more than one. Starting with Louis\u00a0XV, who is said to have spat out the spoon of caviar offered by the ambassador of the Tsar of Russia in 1723. Could have been enough to provoke a diplomatic incident\u2026Closer to our times, French writer Proust obviously didn\u2019t like it either: ‘On the other side of my plate there was a smaller one filled with a blackish substance that I did not know to be caviar. I had no inkling of what to do with it, but I was determined not to eat it.’ (in \u00c0 l\u2019ombre des jeunes filles en fleurs<\/em>). This blackish matter, as the author describes it in his book, would nevertheless be acclaimed throughout the world, and called black gold or black pearl. Its certainly peculiar flavor is both powerful and delicate, and its price is at an all-time high.<\/p>\n\n\n\n

\"\"
Also called “black gold”, caviar is a rare and delicate dish – Photo: Kaviari<\/em><\/figcaption><\/figure>\n\n\n\n

A Protected Species<\/strong><\/p>\n\n\n\n

Because it is a rare dish, caviar is selected with the greatest care. There are many criteria coming into play when one seeks to determine which is the best of them: origin, breeding, production, conservation\u2026<\/p>\n\n\n\n

A first distinction must be made between wild and farmed caviar. Sturgeons have fallen victim to intensive fishing, which has permanently reduced the various populations that make up its species. It is now a protected species and only lives in the Caspian Sea, the Sea of Azov, the Black Sea and the Amur River. Its fishing is highly regulated, in particular by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) and since 2006, only caviar from farmed sturgeons has been authorized for sale\u2014which means that if you ever come across a box marked \u2018wild caviar,\u2019 then you know for certain that it is necessarily smuggled.<\/p>\n\n\n\n

Caviar: More Than a Name, A Protected Designation and a Know-How<\/strong><\/p>\n\n\n\n

To obtain “caviar” name is no easy feat, it is a highly regulated designation. No need to even try and pass off lump or snail eggs as caviar: the application will go straight to the bin\u2014the only exception being caviar made of…eggplant!<\/p>\n\n\n\n

For many years, farmed caviar has suffered from a much lower quality than wild caviar, mainly due to the inherent fragility of the fish. Today, however, fish farmers\u2019 professionalism has reached such a level of knowledge and perfection that farmed caviar is now just as good as wild caviar. It should be noted that France is one of the largest caviar producers in the world: with sturgeons raised in the greatest respect for environmental and animal welfare standards, the country produces caviar of extremely high quality.<\/p>\n\n\n\n

But fish farming always proves to be a real challenge! Fish farmers have to wait for more than ten years before their first harvest: females must be at least seven years old to produce eggs and even older in some cases.<\/p>\n\n\n\n

\"\"
Sturgeon breeding at the Prunier factory – Photo : Prunier<\/em><\/figcaption><\/figure>\n\n\n\n

The quality of the water is, of course, another key element. As a freshwater fish, the sturgeon is very sensitive to its environment\u2019s purity and oxygen levels\u2014especially in the few days before the eggs are harvested, because if the water is not adequate, then the eggs take on a muddy taste. The other major challenges are of a technical nature. An ultrasound scan of the sturgeon is used to determine the sex (only females are kept for farming) and a second ultrasound, much later, is used to determine there are any eggs. When this is the case, the fish is opened by hand and the eggs are carefully removed and placed in a container after passing through a sieve. This is followed by the salting process, a crucial step that varies according to the size of the caviar. If salting is too strong, the caviar dries out; if it is too weak, it deteriorates quickly. Then comes the drying: this is what makes the caviar soft i.e. neither too sticky nor too dry. The cans are then filled and put under pressure to expel excess liquid and air bubbles. Then begins the refining work, very last stage of the production. Tell us again about the price of these black pearls\u2026<\/p>\n\n\n\n

The Art of Choosing the Right Caviar<\/strong><\/p>\n\n\n\n

While each grain is its own explosion of flavour when bursting under the palate, there are different nuances depending on the species. And the choice will be made according yo the taste as well as the size and color of the grains. The main caviar sturgeons are Beluga, Oscietra, Baeri and Sevruga. Each has its own visual and gustative characteristics.<\/p>\n\n\n\n

The Beluga (Huso huso) is one of the largest fish in the world: it can reach up to six metres in length and weigh 1,000 kilos! It is also the rarest species, therefore the most precious\u2026and the most expensive. Its grains are the largest, varying from light grey to dark grey. Their membrane is very thin and fragile, but the eggs are firm, making it one of the softest caviar.<\/p>\n\n\n\n

\"\"
Beluga Huso Huso is the largest freshwater fish in the world<\/em><\/figcaption><\/figure>\n\n\n\n

Oscietra, also known as Ossetra or Russian sturgeon, produces small and firm, golden eggs. Their special feature resides in its delicate hazelnut flavour.<\/p>\n\n\n\n

The Baeri is the most widespread species in Europe. In France, it is at the origin of Aquitaine caviar. Its delicate, dark burgundy grains are easily detachable.<\/p>\n\n\n\n

The Sevruga, commonly known as the starry sturgeon, produces a caviar that has long been considered inexpensive because of the small size of its grains. Yet Sevruga eggs are extremely delicate and particularly tasty. Of an almost black dark grey, they have a subtle, iodized flavour that makes them the caviar closest to its wild counterpart.<\/p>\n\n\n\n

\"\"
A Sevruga or a starry esturgeon<\/em><\/figcaption><\/figure>\n\n\n\n

The Art of Tasting Caviar\u2026<\/strong><\/p>\n\n\n\n

Quantities vary according to the occasion, and one should know that caviar is served with a teaspoon! Which is why a portion of 10 grams will be perfect for a discovery, 20 to 30 grams will be a quality tasting, and 50 grams a really generous tasting. Now, proper conservation is essential between the time of the purchase and the time of consumption. Caviar should be kept in a cool place, between\u20142\u00b0 and + 2\u00a0\u00b0C, to prevent the eggs from becoming too shiny, hardening or sticking together. It is recommended to take it out several minutes before serving, so that it returns to an optimal temperature of around 8\u00b0 C. This way allows it to fully exhale its fresh and salty flavour.<\/p>\n\n\n\n

\"\"
Served with a small mother-of-pearl spoon, allows to sublimate the caviar without altering the taste.
Petrossian Caviar – \u00a9 AimeryChemin<\/em><\/figcaption><\/figure>\n\n\n\n

Service is a crucial moment before any tasting, whether one is a great restaurateur or a simple host receiving friends for dinner. The ideal way to serve caviar is in a mother-of-pearl service: it is a noble material that will sublimate this \u2018black gold\u2019 without altering its taste. This is why silver and stainless steel, which give a metallic taste, should be avoided at all costs. If mother-of-pearl services are not available in your cupboards, then glass, crystal or porcelain are the best choice.<\/p>\n\n\n\n

To Be Tasted With a Teaspoon<\/strong><\/p>\n\n\n\n

\"\"
The art of tasting caviar with a teaspoon<\/em><\/figcaption><\/figure>\n\n\n\n

Finally, the long-awaited moment of tasting has come. Everyone has their own way of savouring black pearls, but what is truly important to know is that this exceptional dish\u2014without advocating for formal ceremonies\u2014deserves all the attention it deserves. Many chefs and illustrious cooks have also looked into the great question of its accompaniment, the most common answer being that caviar should be eaten \u2018au naturel\u2019 (\u2018without anything else\u2019 in French) with a spoon. The delicate little grains roll gently under the palate until they burst and release a fresh, salty liquid. The strange sensation is due in large part to the product\u2019s richness.<\/p>\n\n\n\n

Another way of tasting black gold would be on hot toast or blinis with\u2014why not!\u2014a little creme fraiche spread carefully to gently welcome the caviar and counterbalance its powerful taste.<\/p>\n\n\n\n

On the other hand, great chefs advise us to never season it with lemon, as the acid would oxidize the grains, thus changing their taste. Caviar is definitely a very precious dish that must be shown the utmost care.<\/p>\n\n\n\n

As for the drink, tradition would have it best enjoyed with a glass of iced vodka, the famous Russian drink that purifies the palate and allows you to feel the full flavour of the grains. But unless one plans to limit this exercise to a single tasting\u2014or is insensitive to strong alcohols\u2014it is better to opt for equally tasty but lighter drinks, such as a glass of champagne or a glass of fairly dry white wine.<\/p>\n\n\n\n

Where to Buy and Enjoy the Best Caviars in Paris?<\/strong><\/p>\n\n\n\n

But more specifically, where should a desperate soul turn to for quality caviar to celebrate the end of the year in style? A number of French brands are particularly attracting our attention. First among these shining stars is Petrossian, a French company founded in 1920 which also happens to be one of the main producers of high quality caviar. But excellence, and the consumer\u2019s assurance of having caviar of impeccable quality also distinguish Caf\u00e9 Prunier, La\u00a0Maison du\u00a0Caviar, Caviar de\u00a0Neuvic, Caviar Kaspia, Caviard\u2019Aquitaine, Kaviari, Fauchon, Caviar de\u00a0France, La\u00a0Maison Nordique\u2026All these brands have stores in Paris and in some major cities. They also have online sales sites where one can buy different varieties of caviar, as well as adequate delicatessen products to accompany them. Generally, the tins on offer range from 30\u00a0g to 1\u00a0kg, for prices that vary between \u20ac60 and \u20ac12,800. Some Maisons even offer tasting boxes (with blinis, vodkas\u2026) or accessories (mother-of-pearl spoons) to help you enjoy caviar at its best.<\/p>\n\n\n\n

Professionals or amateurs, delicate palates or simply curious ones\u2026To each their own caviar tasting! Four excellent Parisian restaurants offer an unforgettable experience to discover or rediscover black gold.<\/p>\n\n\n\n

Kaspia, an exceptional address<\/strong><\/p>\n\n\n\n

Founded in 1927, the Maison has a bar at the Galeries Lafayette where you can taste caviar, but more importantly spend an exceptional moment with a glass of champagne accompanied by Baeri imperial caviar (10 g) for \u20ac39. For the more gourmet<\/em> among us, a detour to the brand\u2019s restaurant at La Madeleine is a must. There is caviar of all varieties, as well as the incredible Raspoutine menu at \u20ac84 which not only includes Norwegian smoked salmon, but also 20 g of Baeri imperial caviar accompanied by baked potatoes. This remarkable restaurant with its blue tablecloths and chequered curtains is a high place of French gastronomy, and is thus not to be missed.<\/p>\n\n\n\n

www.caviarkaspia.com<\/a><\/p>\n\n\n\n

Petrossian: mythical place for caviar lovers<\/strong><\/p>\n\n\n\n

\"\"
Petrossian Rive Gauche Boutique – 18, boulevard de la Tour-Maubourg, Paris 7e – Photo : Petrossian<\/em><\/figcaption><\/figure>\n\n\n\n

At Petrossian, the menu is in two parts. First a tasting of the House caviar selection, then the menu of the day. Most of the dishes are enhanced and spiced up with a delicate touch of caviar\u2014as is the case with the iodized poultry supreme with mature caviar and artichokes, or the Ossetra caviar potato millefeuille. For the more purist among us, caviar can also be enjoyed au naturel<\/em>, at the bar, with the expert advice of \u2018caviarologists.\u2019 This restaurant, with its beautiful wooden decoration in the style of a ship\u2019s hull, is a luxurious place for Russian specialities that you can discover and rediscover endlessly.<\/p>\n\n\n\n

www.petrossian.fr<\/a><\/p>\n\n\n\n

Kaviari, the caviar <\/strong>\u00e0 la fran\u00e7aise<\/strong><\/em><\/p>\n\n\n\n

\"\"
New range of caviar at Kaviari – Photo : Kaviari<\/em><\/figcaption><\/figure>\n\n\n\n

This Maison is an absolute reference in the world of caviar and French haute gastronomy. Although it does not have a formal restaurant, the factory, the fridge boutique (where you can come and resupply) as well as the workshops are open to the public. There, everything is possible, from taking classes on caviar, cooking lessons or even meeting Michelin-starred chefs. Let\u2019s not forget that Kaviari supplies many of them, such as Alain Ducasse, Mathieu Pacaud or \u00c9ric Pras. There are 3 discovery workshops in total: firstly an initiation, then a \u2018trilogy\u2019 to get a bit further, and finally a Master-level course with tastings included. Enough to delight amateurs and professionals alike.<\/p>\n\n\n\n

www.kaviari.fr<\/a><\/p>\n\n\n\n

Prunier, a real institution in Paris<\/strong><\/p>\n\n\n\n

\"\"
Caf\u00e9 Prunier at 16 avenue Victor Hugo, Paris 16 – Photo : Prunier<\/figcaption><\/figure>\n\n\n\n

The Maison is best known for its restaurant in the 16th arrondissement of Paris, with its superb blue front adorned with art deco motifs. Founded by Alfred Prunier in 1924, the establishment was already of such high quality that it quickly attracted a wealthy clientele. Here, a cuisine that mixes traditional and contemporary dishes puts caviar and seafood in the spotlight. The Prunier family house was one of the very first French companies to breed sturgeons, thus becoming a pioneer in caviar production in France. This restaurant also has one of the finest fish menus in Paris.<\/p>\n\n\n\n

\"\"
Prunier Caviar “Tradition” – 54 \u20ac for 30 g – Siberian variety “Acipenser baerii”, one of the most remarkable – Photo : Prunier<\/em><\/figcaption><\/figure>\n\n\n\n

www.prunier.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Caviar remains indissociable from New Year\u2019s Eve meals, and is yet to be dethroned among the rarest and most prized luxury dishes. An exceptional product requires an exceptional selection ans sampling. Here are a few tips to savour black gold like a true connoisseur.<\/p>\n","protected":false},"author":5,"featured_media":6151,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[72],"tags":[],"acf":[],"yoast_head":"\nA Moment To Enjoy, A Guide To Savouring Caviar - MyWatch EN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Moment To Enjoy, A Guide To Savouring Caviar - MyWatch EN\" \/>\n<meta property=\"og:description\" content=\"Caviar remains indissociable from New Year\u2019s Eve meals, and is yet to be dethroned among the rarest and most prized luxury dishes. An exceptional product requires an exceptional selection ans sampling. Here are a few tips to savour black gold like a true connoisseur.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/\" \/>\n<meta property=\"og:site_name\" content=\"MyWatch EN\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MyWatchSite\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-07-15T07:50:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-09-28T08:36:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.my-watchsite.com\/blog\/wp-content\/uploads\/sites\/2\/2020\/08\/Caviar.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1181\" \/>\n\t<meta property=\"og:image:height\" content=\"821\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Kassandre Fradelin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@mywatchsite\" \/>\n<meta name=\"twitter:site\" content=\"@mywatchsite\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kassandre Fradelin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/\",\"url\":\"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/\",\"name\":\"A Moment To Enjoy, A Guide To Savouring Caviar - MyWatch EN\",\"isPartOf\":{\"@id\":\"https:\/\/www.my-watchsite.com\/blog\/#website\"},\"datePublished\":\"2020-07-15T07:50:00+00:00\",\"dateModified\":\"2020-09-28T08:36:25+00:00\",\"author\":{\"@id\":\"https:\/\/www.my-watchsite.com\/blog\/#\/schema\/person\/2f91b5964f2ee57e0ec9c23736d65df2\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/www.my-watchsite.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"A Moment To Enjoy, A Guide To Savouring Caviar\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.my-watchsite.com\/blog\/#website\",\"url\":\"https:\/\/www.my-watchsite.com\/blog\/\",\"name\":\"MyWatch EN\",\"description\":\"Make Time a Lifestyle\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.my-watchsite.com\/blog\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.my-watchsite.com\/blog\/#\/schema\/person\/2f91b5964f2ee57e0ec9c23736d65df2\",\"name\":\"Kassandre Fradelin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.my-watchsite.com\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/00519afcc9e74787d6a6b3db6685bba1?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/00519afcc9e74787d6a6b3db6685bba1?s=96&d=mm&r=g\",\"caption\":\"Kassandre Fradelin\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"A Moment To Enjoy, A Guide To Savouring Caviar - MyWatch EN","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:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/","og_locale":"en_US","og_type":"article","og_title":"A Moment To Enjoy, A Guide To Savouring Caviar - MyWatch EN","og_description":"Caviar remains indissociable from New Year\u2019s Eve meals, and is yet to be dethroned among the rarest and most prized luxury dishes. An exceptional product requires an exceptional selection ans sampling. Here are a few tips to savour black gold like a true connoisseur.","og_url":"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/","og_site_name":"MyWatch EN","article_publisher":"https:\/\/www.facebook.com\/MyWatchSite\/","article_published_time":"2020-07-15T07:50:00+00:00","article_modified_time":"2020-09-28T08:36:25+00:00","og_image":[{"width":1181,"height":821,"url":"https:\/\/www.my-watchsite.com\/blog\/wp-content\/uploads\/sites\/2\/2020\/08\/Caviar.jpg","type":"image\/jpeg"}],"author":"Kassandre Fradelin","twitter_card":"summary_large_image","twitter_creator":"@mywatchsite","twitter_site":"@mywatchsite","twitter_misc":{"Written by":"Kassandre Fradelin","Est. reading time":"11 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/","url":"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/","name":"A Moment To Enjoy, A Guide To Savouring Caviar - MyWatch EN","isPartOf":{"@id":"https:\/\/www.my-watchsite.com\/blog\/#website"},"datePublished":"2020-07-15T07:50:00+00:00","dateModified":"2020-09-28T08:36:25+00:00","author":{"@id":"https:\/\/www.my-watchsite.com\/blog\/#\/schema\/person\/2f91b5964f2ee57e0ec9c23736d65df2"},"breadcrumb":{"@id":"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.my-watchsite.com\/blog\/a-moment-to-enjoy-a-guide-to-savouring-caviar\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.my-watchsite.com\/blog\/"},{"@type":"ListItem","position":2,"name":"A Moment To Enjoy, A Guide To Savouring Caviar"}]},{"@type":"WebSite","@id":"https:\/\/www.my-watchsite.com\/blog\/#website","url":"https:\/\/www.my-watchsite.com\/blog\/","name":"MyWatch EN","description":"Make Time a Lifestyle","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.my-watchsite.com\/blog\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.my-watchsite.com\/blog\/#\/schema\/person\/2f91b5964f2ee57e0ec9c23736d65df2","name":"Kassandre Fradelin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.my-watchsite.com\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/00519afcc9e74787d6a6b3db6685bba1?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/00519afcc9e74787d6a6b3db6685bba1?s=96&d=mm&r=g","caption":"Kassandre Fradelin"}}]}},"_links":{"self":[{"href":"https:\/\/www.my-watchsite.com\/blog\/wp-json\/wp\/v2\/posts\/5981"}],"collection":[{"href":"https:\/\/www.my-watchsite.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.my-watchsite.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.my-watchsite.com\/blog\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.my-watchsite.com\/blog\/wp-json\/wp\/v2\/comments?post=5981"}],"version-history":[{"count":33,"href":"https:\/\/www.my-watchsite.com\/blog\/wp-json\/wp\/v2\/posts\/5981\/revisions"}],"predecessor-version":[{"id":6718,"href":"https:\/\/www.my-watchsite.com\/blog\/wp-json\/wp\/v2\/posts\/5981\/revisions\/6718"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.my-watchsite.com\/blog\/wp-json\/wp\/v2\/media\/6151"}],"wp:attachment":[{"href":"https:\/\/www.my-watchsite.com\/blog\/wp-json\/wp\/v2\/media?parent=5981"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.my-watchsite.com\/blog\/wp-json\/wp\/v2\/categories?post=5981"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.my-watchsite.com\/blog\/wp-json\/wp\/v2\/tags?post=5981"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}