{"id":1410,"date":"2023-04-30T11:45:39","date_gmt":"2023-04-30T10:45:39","guid":{"rendered":"https:\/\/sommelieredit.com\/?p=1410"},"modified":"2023-05-05T11:48:29","modified_gmt":"2023-05-05T10:48:29","slug":"thierry-tomasin-interview","status":"publish","type":"post","link":"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/","title":{"rendered":"Thierry Tomasin &#8211; The Savoy\u2019s king of savoir faire"},"content":{"rendered":"<h2><span lang=\"EN-GB\">At the helm<\/span><span lang=\"EN-GB\"> o<\/span><span lang=\"EN-GB\">f<\/span><span lang=\"EN-GB\"> one of London\u2019s most famous restaurants, Thierry Tomasin is a passionate custodian of The Savoy Grill\u2019s impeccable reputation. <\/span><\/h2>\n<h3><span lang=\"EN-GB\">He talks to <em>Sommelier Edit<\/em> about his love of the job, his team and working to make every day special for his diners.<\/span><\/h3>\n<p>Thierry Tomasin says he \u201cwould have played rugby\u201d if he hadn\u2019t caught the hospitality bug. \u201cHospitality is incredible,\u201d explains the Restaurant Director of what is possibly one of London\u2019s most famous restaurants. \u201cWe are not waiters; we are not sommeliers; we are salesmen of pleasure. \u00a0We are here to say to guests, \u2018Sit down and let us run the show for you\u2019.\u201d<\/p>\n<p>Only the man with the enviable job of running the iconic Savoy Grill, and star of ITV\u2019s series, The Savoy, could come out this that sentence in his softly, lilting French accent. He admits openly that he never expected to stay in the UK, when he started at Le Gavroche 32 years ago. \u201cIt was wonderful to work with Michel and Albert Roux, and Silvano.\u201d (Silvano Giraldo, then famed manager of Le Gavroche). \u201cI didn\u2019t want to stay for more that a year. It was so difficult, a three Michelin star at the time,\u201d Tomasin reveals, \u201cbut Silvano knew how to keep you. They had a fabulous wine list, my God, it was incredible. I could travel, buy en premier, taste the best wines\u2026sell them\u2026 We created a small wine family with the guests and the sommeliers there.\u201d He adds, \u201cI gave my notice four times but left after 12 years.\u201d<\/p>\n<p>From there he went on to run Aubergine, in London\u2019s smart borough of Chelsea, for Gordon Ramsay and then to open his own place Angelus, renowned around a decade ago for Tomasin\u2019s carefully curated wine list and the spectacular Foie Gras Cr\u00e8me Br\u00fbl\u00e9e. \u201cI decided to stay,\u201d he says, \u201cbecause British people know what they want but they are prepared to listen. In France they are not as open, if you are in Bordeaux you only drink Bordeaux. British people have amazing wine cellars they buy the wines to drink when they are ready. 32 years on, I still love it here.\u201d<\/p>\n<p>To see Tomasin in action is a master class in the subtleties and sophistication of the very best ma\u00eetre d&#8217;. Effortless, never gushing, he puts guests at ease as soon as they take their table. He says, \u201cMy father always said that you have to look someone in the eyes, but I always have my eyes somewhere else in the room. It\u2019s a skill that you have to learn. It\u2019s not easy and you have to be there all the time for the customer and that the team know when to engage and when to step back. I feel like a submarine with the periscope up; listening without looking, anticipating the guests next move, next desire.\u201d<\/p>\n<p>He openly admits the responsibility of working in such an historic place. The expectation that a visit to such a beacon of service and celebration in the world of hospitality sets the bar high.<\/p>\n<blockquote><p>\u201cIt can weigh heavy on my shoulders, but I love it. I feel lucky and privileged to help keep and create all those memories, I love it!\u201d Tomasin\u2019s enthusiasm for his job is palpable, \u201cI mean The Savoy Grill has been here since 1889. A lot of guests only come once in their lifetime \u2013 for a celebration, an unforgettable occasion \u2013 we are here to keep those memories alive. And ensure that standards never slacken. That each visit is as special as the last. It gives me goosebumps to be a part of those moments.\u201d<\/p><\/blockquote>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1804 size-full\" src=\"https:\/\/sommelieredit.com\/wp-content\/uploads\/2023\/03\/The-River-Restaurant-Interiors.jpg\" alt=\"\" width=\"980\" height=\"652\" srcset=\"https:\/\/sommelieredit.com\/wp-content\/uploads\/2023\/03\/The-River-Restaurant-Interiors.jpg 980w, https:\/\/sommelieredit.com\/wp-content\/uploads\/2023\/03\/The-River-Restaurant-Interiors-300x200.jpg 300w, https:\/\/sommelieredit.com\/wp-content\/uploads\/2023\/03\/The-River-Restaurant-Interiors-768x511.jpg 768w\" sizes=\"auto, (max-width: 980px) 100vw, 980px\" \/><\/p>\n<p>Tomasin says he never gets bored of the theatre of prepared a flaming rum baba at table or placing a perfectly pink, beef wellington in front of expectant diners. \u201cIt might be the same plate of food for some but each person does it differently, it\u2019s not a factory here, every occasion needs to be adapted to.\u201d<\/p>\n<p>Even talking about his role, the ebb and flow of each service, you can see his excitement and desire to deliver a unique experience for each visitor. \u201cBeing part of the team that can deliver an unrepeatable experience at table is amazing,\u201d he concludes, \u201cthe lunch or dinner might not be a special occasion, but you are always aware that something just happened \u2013 that by looking after that party you have contributed to a moment that will be talked about and remembered.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>At the helm of one of London\u2019s most famous restaurants, Thierry Tomasin is a passionate custodian of The Savoy Grill\u2019s impeccable reputation. He talks to Sommelier Edit about his love&hellip;<\/p>\n","protected":false},"author":20,"featured_media":1690,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[113,114,128],"tags":[118,39,117,115,116],"class_list":["post-1410","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-icons","category-interview","category-sommeliers","tag-maitre-d","tag-podcast","tag-sommelier","tag-the-savoy","tag-thierry-tomasin","entry","has-media"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Thierry Tomasin - The Savoy\u2019s king of savoir faire | Sommelier Edit<\/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:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Thierry Tomasin - The Savoy\u2019s king of savoir faire | Sommelier Edit\" \/>\n<meta property=\"og:description\" content=\"At the helm of one of London\u2019s most famous restaurants, Thierry Tomasin is a passionate custodian of The Savoy Grill\u2019s impeccable reputation. He talks to Sommelier Edit about his love&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/\" \/>\n<meta property=\"og:site_name\" content=\"Sommelier Edit\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/sommelieredit\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-04-30T10:45:39+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-05T10:48:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sommelieredit.com\/wp-content\/uploads\/2023\/03\/SE_website-images-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"980\" \/>\n\t<meta property=\"og:image:height\" content=\"653\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Sommelier Editorial Team\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@SommelierEdit\" \/>\n<meta name=\"twitter:site\" content=\"@SommelierEdit\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sommelier Editorial Team\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/thierry-tomasin-interview\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/thierry-tomasin-interview\\\/\"},\"author\":{\"name\":\"Sommelier Editorial Team\",\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/#\\\/schema\\\/person\\\/cb56cd82027819b9abc3fa2771c421a8\"},\"headline\":\"Thierry Tomasin &#8211; The Savoy\u2019s king of savoir faire\",\"datePublished\":\"2023-04-30T10:45:39+00:00\",\"dateModified\":\"2023-05-05T10:48:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/thierry-tomasin-interview\\\/\"},\"wordCount\":767,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/thierry-tomasin-interview\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/sommelieredit.com\\\/wp-content\\\/uploads\\\/2023\\\/03\\\/SE_website-images-1.jpg\",\"keywords\":[\"Ma\u00eetre d'\",\"Podcasts\",\"Sommelier\",\"The Savoy\",\"Thierry Tomasin\"],\"articleSection\":[\"Icons\",\"Interview\",\"Sommeliers\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/sommelieredit.com\\\/es\\\/thierry-tomasin-interview\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/thierry-tomasin-interview\\\/\",\"url\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/thierry-tomasin-interview\\\/\",\"name\":\"Thierry Tomasin - The Savoy\u2019s king of savoir faire | Sommelier Edit\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/thierry-tomasin-interview\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/thierry-tomasin-interview\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/sommelieredit.com\\\/wp-content\\\/uploads\\\/2023\\\/03\\\/SE_website-images-1.jpg\",\"datePublished\":\"2023-04-30T10:45:39+00:00\",\"dateModified\":\"2023-05-05T10:48:29+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/thierry-tomasin-interview\\\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/sommelieredit.com\\\/es\\\/thierry-tomasin-interview\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/thierry-tomasin-interview\\\/#primaryimage\",\"url\":\"https:\\\/\\\/sommelieredit.com\\\/wp-content\\\/uploads\\\/2023\\\/03\\\/SE_website-images-1.jpg\",\"contentUrl\":\"https:\\\/\\\/sommelieredit.com\\\/wp-content\\\/uploads\\\/2023\\\/03\\\/SE_website-images-1.jpg\",\"width\":980,\"height\":653,\"caption\":\"Thierry Tomasin, Restaurant Director, The Grill at The Savoy\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/thierry-tomasin-interview\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Thierry Tomasin &#8211; The Savoy\u2019s king of savoir faire\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/#website\",\"url\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/\",\"name\":\"Sommelier Edit\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/#organization\",\"name\":\"Sommelier Edit\",\"url\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/sommelieredit.com\\\/wp-content\\\/uploads\\\/2022\\\/12\\\/sommelier-edit-logo-og.png\",\"contentUrl\":\"https:\\\/\\\/sommelieredit.com\\\/wp-content\\\/uploads\\\/2022\\\/12\\\/sommelier-edit-logo-og.png\",\"width\":1200,\"height\":630,\"caption\":\"Sommelier Edit\"},\"image\":{\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/sommelieredit\\\/\",\"https:\\\/\\\/x.com\\\/SommelierEdit\",\"https:\\\/\\\/www.instagram.com\\\/sommelieredit\\\/\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/sommelier-edit\\\/\",\"https:\\\/\\\/vimeo.com\\\/sommelieredit\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/#\\\/schema\\\/person\\\/cb56cd82027819b9abc3fa2771c421a8\",\"name\":\"Sommelier Editorial Team\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/2848b398bbb1835d9196356ccbbef27ac22ba3499e4f6985944b9a974e167888?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/2848b398bbb1835d9196356ccbbef27ac22ba3499e4f6985944b9a974e167888?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/2848b398bbb1835d9196356ccbbef27ac22ba3499e4f6985944b9a974e167888?s=96&d=mm&r=g\",\"caption\":\"Sommelier Editorial Team\"},\"sameAs\":[\"http:\\\/\\\/sommelieredit.com\"],\"url\":\"https:\\\/\\\/sommelieredit.com\\\/es\\\/author\\\/sommelier-editorial-team\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Thierry Tomasin - The Savoy\u2019s king of savoir faire | Sommelier Edit","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:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/","og_locale":"es_ES","og_type":"article","og_title":"Thierry Tomasin - The Savoy\u2019s king of savoir faire | Sommelier Edit","og_description":"At the helm of one of London\u2019s most famous restaurants, Thierry Tomasin is a passionate custodian of The Savoy Grill\u2019s impeccable reputation. He talks to Sommelier Edit about his love&hellip;","og_url":"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/","og_site_name":"Sommelier Edit","article_publisher":"https:\/\/www.facebook.com\/sommelieredit\/","article_published_time":"2023-04-30T10:45:39+00:00","article_modified_time":"2023-05-05T10:48:29+00:00","og_image":[{"width":980,"height":653,"url":"https:\/\/sommelieredit.com\/wp-content\/uploads\/2023\/03\/SE_website-images-1.jpg","type":"image\/jpeg"}],"author":"Sommelier Editorial Team","twitter_card":"summary_large_image","twitter_creator":"@SommelierEdit","twitter_site":"@SommelierEdit","twitter_misc":{"Escrito por":"Sommelier Editorial Team","Tiempo de lectura":"4 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/#article","isPartOf":{"@id":"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/"},"author":{"name":"Sommelier Editorial Team","@id":"https:\/\/sommelieredit.com\/es\/#\/schema\/person\/cb56cd82027819b9abc3fa2771c421a8"},"headline":"Thierry Tomasin &#8211; The Savoy\u2019s king of savoir faire","datePublished":"2023-04-30T10:45:39+00:00","dateModified":"2023-05-05T10:48:29+00:00","mainEntityOfPage":{"@id":"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/"},"wordCount":767,"commentCount":0,"publisher":{"@id":"https:\/\/sommelieredit.com\/es\/#organization"},"image":{"@id":"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/#primaryimage"},"thumbnailUrl":"https:\/\/sommelieredit.com\/wp-content\/uploads\/2023\/03\/SE_website-images-1.jpg","keywords":["Ma\u00eetre d'","Podcasts","Sommelier","The Savoy","Thierry Tomasin"],"articleSection":["Icons","Interview","Sommeliers"],"inLanguage":"es","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/","url":"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/","name":"Thierry Tomasin - The Savoy\u2019s king of savoir faire | Sommelier Edit","isPartOf":{"@id":"https:\/\/sommelieredit.com\/es\/#website"},"primaryImageOfPage":{"@id":"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/#primaryimage"},"image":{"@id":"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/#primaryimage"},"thumbnailUrl":"https:\/\/sommelieredit.com\/wp-content\/uploads\/2023\/03\/SE_website-images-1.jpg","datePublished":"2023-04-30T10:45:39+00:00","dateModified":"2023-05-05T10:48:29+00:00","breadcrumb":{"@id":"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/#primaryimage","url":"https:\/\/sommelieredit.com\/wp-content\/uploads\/2023\/03\/SE_website-images-1.jpg","contentUrl":"https:\/\/sommelieredit.com\/wp-content\/uploads\/2023\/03\/SE_website-images-1.jpg","width":980,"height":653,"caption":"Thierry Tomasin, Restaurant Director, The Grill at The Savoy"},{"@type":"BreadcrumbList","@id":"https:\/\/sommelieredit.com\/es\/thierry-tomasin-interview\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/sommelieredit.com\/es\/"},{"@type":"ListItem","position":2,"name":"Thierry Tomasin &#8211; The Savoy\u2019s king of savoir faire"}]},{"@type":"WebSite","@id":"https:\/\/sommelieredit.com\/es\/#website","url":"https:\/\/sommelieredit.com\/es\/","name":"Sommelier Edit","description":"","publisher":{"@id":"https:\/\/sommelieredit.com\/es\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/sommelieredit.com\/es\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/sommelieredit.com\/es\/#organization","name":"Sommelier Edit","url":"https:\/\/sommelieredit.com\/es\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/sommelieredit.com\/es\/#\/schema\/logo\/image\/","url":"https:\/\/sommelieredit.com\/wp-content\/uploads\/2022\/12\/sommelier-edit-logo-og.png","contentUrl":"https:\/\/sommelieredit.com\/wp-content\/uploads\/2022\/12\/sommelier-edit-logo-og.png","width":1200,"height":630,"caption":"Sommelier Edit"},"image":{"@id":"https:\/\/sommelieredit.com\/es\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/sommelieredit\/","https:\/\/x.com\/SommelierEdit","https:\/\/www.instagram.com\/sommelieredit\/","https:\/\/www.linkedin.com\/company\/sommelier-edit\/","https:\/\/vimeo.com\/sommelieredit"]},{"@type":"Person","@id":"https:\/\/sommelieredit.com\/es\/#\/schema\/person\/cb56cd82027819b9abc3fa2771c421a8","name":"Sommelier Editorial Team","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/secure.gravatar.com\/avatar\/2848b398bbb1835d9196356ccbbef27ac22ba3499e4f6985944b9a974e167888?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/2848b398bbb1835d9196356ccbbef27ac22ba3499e4f6985944b9a974e167888?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/2848b398bbb1835d9196356ccbbef27ac22ba3499e4f6985944b9a974e167888?s=96&d=mm&r=g","caption":"Sommelier Editorial Team"},"sameAs":["http:\/\/sommelieredit.com"],"url":"https:\/\/sommelieredit.com\/es\/author\/sommelier-editorial-team\/"}]}},"_links":{"self":[{"href":"https:\/\/sommelieredit.com\/es\/wp-json\/wp\/v2\/posts\/1410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sommelieredit.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sommelieredit.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sommelieredit.com\/es\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/sommelieredit.com\/es\/wp-json\/wp\/v2\/comments?post=1410"}],"version-history":[{"count":9,"href":"https:\/\/sommelieredit.com\/es\/wp-json\/wp\/v2\/posts\/1410\/revisions"}],"predecessor-version":[{"id":1866,"href":"https:\/\/sommelieredit.com\/es\/wp-json\/wp\/v2\/posts\/1410\/revisions\/1866"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sommelieredit.com\/es\/wp-json\/wp\/v2\/media\/1690"}],"wp:attachment":[{"href":"https:\/\/sommelieredit.com\/es\/wp-json\/wp\/v2\/media?parent=1410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sommelieredit.com\/es\/wp-json\/wp\/v2\/categories?post=1410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sommelieredit.com\/es\/wp-json\/wp\/v2\/tags?post=1410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}