{"id":13444,"date":"2018-04-23T12:20:04","date_gmt":"2018-04-23T04:20:04","guid":{"rendered":"https:\/\/seafoodsociety.hk\/le-french-gourmay\/"},"modified":"2020-12-10T13:42:49","modified_gmt":"2020-12-10T05:42:49","slug":"le-french-gourmay","status":"publish","type":"post","link":"https:\/\/seafoodsociety.hk\/zh-hant\/%e9%83%a8%e8%90%bd%e6%a0%bc\/le-french-gourmay\/","title":{"rendered":"Le French Gourmay"},"content":{"rendered":"<p>We will be part of the 2018 edition of Le\u00a0<span class=\"il\">French<\/span>\u00a0<span class=\"il\">Gourmay<\/span>\u00a0Festival as partner supplier. This year, it is dedicated to the South of\u00a0<span class=\"il\">France<\/span>, Provence-Alpes-C\u00f4te d\u2019Azur region.\u00a0You can already ask us our seafood product selection from this part of\u00a0<span class=\"il\">France<\/span>.<\/p>\n<p>You can have a look at the special upcoming events on thei website\u00a0\u00a0<a href=\"https:\/\/www.frenchgourmay.com\/\">https:\/\/www.frenchgourmay.com\/<\/a><\/p>\n<p>For any information related to this festival, you can contact\u00a0\u00a0Guillaume Raboutet at the following email <a href=\"mailto:Guillaume.raboutet@businessfrance.fr\">Guillaume.raboutet@businessfrance.fr\u00a0<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We will be part of the 2018 ed&hellip;<\/p>\n","protected":false},"author":82,"featured_media":10147,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[174],"tags":[],"_links":{"self":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13444"}],"collection":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/users\/82"}],"replies":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/comments?post=13444"}],"version-history":[{"count":1,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13444\/revisions"}],"predecessor-version":[{"id":13445,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13444\/revisions\/13445"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media\/10147"}],"wp:attachment":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media?parent=13444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/categories?post=13444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/tags?post=13444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}