{"id":5262,"date":"2018-10-04T10:49:22","date_gmt":"2018-10-04T08:49:22","guid":{"rendered":"https:\/\/www.ci-artaffairs.ch\/?p=5262"},"modified":"2023-03-17T11:15:02","modified_gmt":"2023-03-17T10:15:02","slug":"sake-and-deer-entrecote","status":"publish","type":"post","link":"https:\/\/www.ci-artaffairs.ch\/en\/sake-and-deer-entrecote\/","title":{"rendered":"Sake and Deer Entrec\u00f4te"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-5258\" src=\"https:\/\/www.ci-artaffairs.ch\/wp-content\/uploads\/2018\/10\/CI-Sake-Hirschentrec\u00f4te.jpg\" alt=\"\" width=\"417\" height=\"600\" srcset=\"https:\/\/www.ci-artaffairs.ch\/wp-content\/uploads\/2018\/10\/CI-Sake-Hirschentrec\u00f4te.jpg 497w, https:\/\/www.ci-artaffairs.ch\/wp-content\/uploads\/2018\/10\/CI-Sake-Hirschentrec\u00f4te-209x300.jpg 209w, https:\/\/www.ci-artaffairs.ch\/wp-content\/uploads\/2018\/10\/CI-Sake-Hirschentrec\u00f4te-38x55.jpg 38w, https:\/\/www.ci-artaffairs.ch\/wp-content\/uploads\/2018\/10\/CI-Sake-Hirschentrec\u00f4te-389x560.jpg 389w\" sizes=\"auto, (max-width: 417px) 100vw, 417px\" \/>Autumn is the season for game meat.<br \/>\nCulinary delights can be awaited that let us look forward to eat them every year.<br \/>\nBut sometimes classic dishes need a new, innovative twist. That&#8217;s why I created a Sake cranberry cream sauce for a deer entrec\u00f4te with spaetzle, red cabbage and caramelised chestnuts.<br \/>\nMy choice for that was the <a href=\"https:\/\/www.ci-artaffairs.ch\/en\/product\/kameman-genmaishu-2\/\">Kameman Genmaishu<\/a>.<br \/>\nThis Sake made with unpolished rice is characterised by wonderful roasted flavours, toffee and cacao notes that greatly combine with this dish&#8217;s flavours and tastes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Autumn is the season for game meat. Culinary delights can be awaited that let us look forward to eat them every year. But sometimes classic dishes need a new, innovative twist. That&#8217;s why I created a Sake cranberry cream sauce for a deer entrec\u00f4te with spaetzle, red cabbage and caramelised [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[191],"tags":[],"class_list":["post-5262","post","type-post","status-publish","format-standard","hentry","category-sake-food-pairing-blog-en"],"_links":{"self":[{"href":"https:\/\/www.ci-artaffairs.ch\/en\/wp-json\/wp\/v2\/posts\/5262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ci-artaffairs.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ci-artaffairs.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ci-artaffairs.ch\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ci-artaffairs.ch\/en\/wp-json\/wp\/v2\/comments?post=5262"}],"version-history":[{"count":9,"href":"https:\/\/www.ci-artaffairs.ch\/en\/wp-json\/wp\/v2\/posts\/5262\/revisions"}],"predecessor-version":[{"id":7766,"href":"https:\/\/www.ci-artaffairs.ch\/en\/wp-json\/wp\/v2\/posts\/5262\/revisions\/7766"}],"wp:attachment":[{"href":"https:\/\/www.ci-artaffairs.ch\/en\/wp-json\/wp\/v2\/media?parent=5262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ci-artaffairs.ch\/en\/wp-json\/wp\/v2\/categories?post=5262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ci-artaffairs.ch\/en\/wp-json\/wp\/v2\/tags?post=5262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}