{"id":2408,"date":"2018-11-16T09:09:04","date_gmt":"2018-11-16T09:09:04","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=2408"},"modified":"2018-11-16T09:09:04","modified_gmt":"2018-11-16T09:09:04","slug":"varlden-marcus-samuelsson-i-nytt-hotell-projekt","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/varlden-marcus-samuelsson-i-nytt-hotell-projekt\/","title":{"rendered":"V\u00c4RLDEN – Marcus Samuelsson i nytt hotell-projekt"},"content":{"rendered":"

Marcus Samuelsson forts\u00e4tter sin bana inom hotellrestauranger.
\nDen h\u00e4r g\u00e5ngen blir det ett samarbete med \u201dthe Four Seasons Hotel\u201d i deras nya bygge i Montreal. Restaurangen kommer g\u00e5 under namnet Marcus och adressen bli, de la Montagne and de Maisonneuve, inuti \u201dthe Four Seasons\u201d.<\/p>\n

Marcus<\/strong> kommer ha omkring 100 platser f\u00f6rdelat p\u00e5 en matsal och en terrass, samt ytterligare 130 platser i en bar-avdelning. Menyn kommer best\u00e5 av mestadels fisk och gr\u00f6nsaker som \u00e4r lokalt f\u00e5ngade eller odlade. K\u00e4nslan i konceptet skall \u00e5terfinnas i Marcus Samuelssons kulinariska bakgrund fr\u00e5n Etiopien, New York och Skandinavien.<\/p>\n

 <\/p>\n

Chef Marcus Samuelsson to Open Montreal Restaurang at The Four Seasons (eng)<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Marcus Samuelsson forts\u00e4tter sin bana inom hotellrestauranger. Den h\u00e4r g\u00e5ngen blir det ett samarbete med \u201dthe Four Seasons Hotel\u201d i deras nya bygge i Montreal. Restaurangen kommer g\u00e5 under namnet Marcus och adressen bli, de la Montagne and de Maisonneuve, inuti \u201dthe Four Seasons\u201d. Marcus kommer ha omkring 100 platser f\u00f6rdelat p\u00e5 en matsal och […]<\/p>\n","protected":false},"author":1,"featured_media":2409,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=2408"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2408\/revisions"}],"predecessor-version":[{"id":2410,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2408\/revisions\/2410"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/2409"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=2408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=2408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=2408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}