{"id":18998,"date":"2024-07-22T14:52:21","date_gmt":"2024-07-22T12:52:21","guid":{"rendered":"https:\/\/antoniuscaviar.com\/?p=18998"},"modified":"2024-07-22T14:52:22","modified_gmt":"2024-07-22T12:52:22","slug":"esquire-polska-september-october-2016","status":"publish","type":"post","link":"https:\/\/antoniuscaviar.com\/fr\/esquire-polska-september-october-2016\/","title":{"rendered":"Esquire Polska, September\/October 2016"},"content":{"rendered":"

This discussion about true caviar, i.e. that coming from sturgeon<\/strong>, had also a few words of appreciation for our traditional product. In a Polish edition of this American magazine chef Alexander Baron<\/strong> explains why caviar is expensive and how to make sure that it is of the highest quality. What is more, the author of the article presents his recipes for dishes with caviar and many more!<\/p>\n

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This discussion about true caviar, i.e. that coming from sturgeon, had also a few words of appreciation for our traditional product. In a Polish edition of this American magazine chef Alexander Baron explains why caviar is expensive and how to make sure that it is of the highest quality. What is more, the author of […]<\/p>\n","protected":false},"author":284,"featured_media":15184,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[346],"tags":[],"recipe-prepare-time":[],"recipe-difficulty-level":[],"recipe-type":[],"acf":[],"yoast_head":"\nEsquire Polska, September\/October 2016 - Sklep \u2014 Antonius Caviar<\/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:\/\/antoniuscaviar.com\/fr\/esquire-polska-september-october-2016\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Esquire Polska, September\/October 2016 - Sklep \u2014 Antonius Caviar\" \/>\n<meta property=\"og:description\" content=\"This discussion about true caviar, i.e. that coming from sturgeon, had also a few words of appreciation for our traditional product. 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