{"id":7631,"date":"2021-11-08T09:52:06","date_gmt":"2021-11-08T09:52:06","guid":{"rendered":"https:\/\/paulmas.com\/?page_id=7631"},"modified":"2021-11-08T09:58:22","modified_gmt":"2021-11-08T09:58:22","slug":"recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron","status":"publish","type":"page","link":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/","title":{"rendered":"Recipe : CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST, ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUT"},"content":{"rendered":"\n[et_pb_section fb_built=&#8221;1&#8243; fullwidth=&#8221;on&#8221; _builder_version=&#8221;3.22&#8243; background_image=&#8221;https:\/\/www.paulmas.com\/wp-content\/uploads\/2015\/03\/cote-mas-vigne-restaurant.jpg&#8221; custom_padding=&#8221;||0px|&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_fullwidth_header title=&#8221;C\u00f4t\u00e9 Mas &#8211; Luxe Rural&#8221; content_max_width=&#8221;none&#8221; _builder_version=&#8221;3.16&#8243; background_color=&#8221;rgba(255, 255, 255, 0)&#8221; button_one_letter_spacing_hover=&#8221;0&#8243; button_two_letter_spacing_hover=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; button_one_text_size__hover_enabled=&#8221;off&#8221; button_two_text_size__hover_enabled=&#8221;off&#8221; button_one_text_color__hover_enabled=&#8221;off&#8221; button_two_text_color__hover_enabled=&#8221;off&#8221; button_one_border_width__hover_enabled=&#8221;off&#8221; button_two_border_width__hover_enabled=&#8221;off&#8221; button_one_border_color__hover_enabled=&#8221;off&#8221; button_two_border_color__hover_enabled=&#8221;off&#8221; button_one_border_radius__hover_enabled=&#8221;off&#8221; button_two_border_radius__hover_enabled=&#8221;off&#8221; button_one_letter_spacing__hover_enabled=&#8221;on&#8221; button_one_letter_spacing__hover=&#8221;0&#8243; button_two_letter_spacing__hover_enabled=&#8221;on&#8221; button_two_letter_spacing__hover=&#8221;0&#8243; button_one_bg_color__hover_enabled=&#8221;off&#8221; button_two_bg_color__hover_enabled=&#8221;off&#8221;][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;3.22&#8243; custom_padding=&#8221;5px|||&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;3.22&#8243; custom_padding=&#8221;0px|||&#8221; animation_style=&#8221;flip&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row make_equal=&#8221;on&#8221; _builder_version=&#8221;3.25&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#261402&#8243; background_color=&#8221;#f5e7d4&#8243; custom_padding=&#8221;10px|10px|10px|10px|false|false&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<h3>CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST,<br \/>ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUT<\/h3>[\/et_pb_text][et_pb_image src=&#8221;https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/11\/supreme-poulet-puree-buttenut.jpg&#8221; title_text=&#8221;supreme-poulet-puree-buttenut&#8221; align=&#8221;center&#8221; _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;20px|20px|20px|20px|false|false&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;][\/et_pb_image][et_pb_text _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#707070&#8243; link_option_url=&#8221;https:\/\/www.cote-mas.fr\/produit\/paul-mas-reserve-pinot-noir-2020\/&#8221; link_option_url_new_window=&#8221;on&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<p><strong>WINE PAIRING SUGGESTION : PAUL MAS RESERVE Pinot Noir, IGP Pays d&#8217;Oc <\/strong><\/p>\r\n<p>&nbsp;<\/p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#261402&#8243; border_color_all=&#8221;#261402&#8243; border_width_bottom=&#8221;1px&#8221; global_colors_info=&#8221;{}&#8221;]<h4>Ingredients\u00a0<\/h4>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#707070&#8243; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<p><br \/>Serves 6 people<\/p>\r\n<p>FOR THE CRUST<\/p>\r\n<ul>\r\n<li>100g of butter<\/li>\r\n<li>60g breadcrumbs<\/li>\r\n<li>40g of almond powder<\/li>\r\n<li>10cl of truffle oil<\/li>\r\n<\/ul>\r\n<p>&nbsp;<\/p>\r\n<ul>\r\n<li>6 chicken breasts<\/li>\r\n<li>2 butternut squash<\/li>\r\n<li>200g of chestnuts<\/li>\r\n<li>150g of heavy cream (or double cream)<\/li>\r\n<\/ul>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#261402&#8243; border_color_all=&#8221;#261402&#8243; border_width_bottom=&#8221;1px&#8221; global_colors_info=&#8221;{}&#8221;]<h4>Directions<\/h4>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#707070&#8243; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<ol>\r\n<li>For the crust: mix the ingredients together, spread a very thin layer of the mixture between two sheets of baking paper (use a flat dish to support). Chill in the fridge.<\/li>\r\n<li>Boil the chestnuts and cream in a saucepan. Stir and season to taste.<\/li>\r\n<li>Cut the butternut squash in half. Season with olive oil, salt, and pepper. Bake with the skin on for 30 minutes at 180\u00b0C.<\/li>\r\n<li>In a Dutch oven pot, grill the chicken breasts. When well-browned, cover with the mixture to form the crust.<\/li>\r\n<li>Cook in the oven for 10 minutes at 180\u00b0C.<\/li>\r\n<li>Arrange your plates with the chicken supreme, a piece of roasted butternut squash and the chestnut cream.<\/li>\r\n<\/ol>\r\n<p>&nbsp;<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.8.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.8.1&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_button button_url=&#8221;https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/11\/RECETTES-FETES-2021_CHICKEN-SUPREME.pdf&#8221; url_new_window=&#8221;on&#8221; button_text=&#8221;Download the recipe&#8221; _builder_version=&#8221;4.10.7&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST,ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUTWINE PAIRING SUGGESTION : PAUL MAS RESERVE Pinot Noir, IGP Pays d&#8217;Oc &nbsp;Ingredients\u00a0Serves 6 people FOR THE CRUST 100g of butter 60g breadcrumbs 40g of almond powder 10cl of truffle oil &nbsp; 6 chicken breasts 2 butternut squash 200g of chestnuts 150g of [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":7624,"parent":4772,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-7631","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipe : CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST, ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUT - Les Domaines Paul Mas<\/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.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe : CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST, ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUT - Les Domaines Paul Mas\" \/>\n<meta property=\"og:description\" content=\"CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST,ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUTWINE PAIRING SUGGESTION : PAUL MAS RESERVE Pinot Noir, IGP Pays d&#039;Oc &nbsp;Ingredients\u00a0Serves 6 people FOR THE CRUST 100g of butter 60g breadcrumbs 40g of almond powder 10cl of truffle oil &nbsp; 6 chicken breasts 2 butternut squash 200g of chestnuts 150g of [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/\" \/>\n<meta property=\"og:site_name\" content=\"Les Domaines Paul Mas\" \/>\n<meta property=\"article:modified_time\" content=\"2021-11-08T09:58:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/11\/supreme-poulet-puree-buttenut.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"666\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/\",\"url\":\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/\",\"name\":\"Recipe : CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST, ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUT - Les Domaines Paul Mas\",\"isPartOf\":{\"@id\":\"https:\/\/www.paulmas.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/11\/supreme-poulet-puree-buttenut.jpg\",\"datePublished\":\"2021-11-08T09:52:06+00:00\",\"dateModified\":\"2021-11-08T09:58:22+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/#primaryimage\",\"url\":\"https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/11\/supreme-poulet-puree-buttenut.jpg\",\"contentUrl\":\"https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/11\/supreme-poulet-puree-buttenut.jpg\",\"width\":1000,\"height\":666},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/www.paulmas.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Private: Restaurant C\u00f4t\u00e9 Mas\",\"item\":\"https:\/\/www.paulmas.com\/en\/?page_id=1208\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Recipes\",\"item\":\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Recipe : CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST, ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUT\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.paulmas.com\/#website\",\"url\":\"https:\/\/www.paulmas.com\/\",\"name\":\"Les Domaines Paul Mas\",\"description\":\"Le luxe rural depuis 1892\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.paulmas.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Recipe : CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST, ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUT - Les Domaines Paul Mas","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.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/","og_locale":"en_US","og_type":"article","og_title":"Recipe : CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST, ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUT - Les Domaines Paul Mas","og_description":"CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST,ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUTWINE PAIRING SUGGESTION : PAUL MAS RESERVE Pinot Noir, IGP Pays d'Oc &nbsp;Ingredients\u00a0Serves 6 people FOR THE CRUST 100g of butter 60g breadcrumbs 40g of almond powder 10cl of truffle oil &nbsp; 6 chicken breasts 2 butternut squash 200g of chestnuts 150g of [&hellip;]","og_url":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/","og_site_name":"Les Domaines Paul Mas","article_modified_time":"2021-11-08T09:58:22+00:00","og_image":[{"width":1000,"height":666,"url":"https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/11\/supreme-poulet-puree-buttenut.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/","url":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/","name":"Recipe : CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST, ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUT - Les Domaines Paul Mas","isPartOf":{"@id":"https:\/\/www.paulmas.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/#primaryimage"},"image":{"@id":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/#primaryimage"},"thumbnailUrl":"https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/11\/supreme-poulet-puree-buttenut.jpg","datePublished":"2021-11-08T09:52:06+00:00","dateModified":"2021-11-08T09:58:22+00:00","breadcrumb":{"@id":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/#primaryimage","url":"https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/11\/supreme-poulet-puree-buttenut.jpg","contentUrl":"https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/11\/supreme-poulet-puree-buttenut.jpg","width":1000,"height":666},{"@type":"BreadcrumbList","@id":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/recette-supreme-de-volaille-en-croute-damandes-et-truffes-butternut-et-cremeux-de-marron\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.paulmas.com\/en\/"},{"@type":"ListItem","position":2,"name":"Private: Restaurant C\u00f4t\u00e9 Mas","item":"https:\/\/www.paulmas.com\/en\/?page_id=1208"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/"},{"@type":"ListItem","position":4,"name":"Recipe : CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST, ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUT"}]},{"@type":"WebSite","@id":"https:\/\/www.paulmas.com\/#website","url":"https:\/\/www.paulmas.com\/","name":"Les Domaines Paul Mas","description":"Le luxe rural depuis 1892","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.paulmas.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/pages\/7631","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/comments?post=7631"}],"version-history":[{"count":4,"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/pages\/7631\/revisions"}],"predecessor-version":[{"id":7636,"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/pages\/7631\/revisions\/7636"}],"up":[{"embeddable":true,"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/pages\/4772"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/media\/7624"}],"wp:attachment":[{"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/media?parent=7631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}