{"version":"1.0","provider_name":"Plus Magazine","provider_url":"https:\/\/www.plusmagazine.be\/nl","author_name":"Plus Magazine","author_url":"https:\/\/www.plusmagazine.be\/nl","title":"Schotels tussen wal en schip - Plus Magazine","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"3XweBnM8Ly\"><a href=\"https:\/\/www.plusmagazine.be\/nl\/magazine\/schotels-tussen-wal-en-schip\/\">Schotels tussen wal en schip<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.plusmagazine.be\/nl\/magazine\/schotels-tussen-wal-en-schip\/embed\/#?secret=3XweBnM8Ly\" width=\"600\" height=\"338\" title=\"&#8220;Schotels tussen wal en schip&#8221; &#8212; Plus Magazine\" data-secret=\"3XweBnM8Ly\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.plusmagazine.be\/nl\/wp\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"Chef Philippe Renard heeft een zwak voor originele combinaties: van de zee met het land bijvoorbeeld, van garnalen met ganzenlever of van vis met een barbecue. Als toetje haalt hij er dan ook nog een vanilletakje uit... Madagaskar bij. Aangevoerd per boot, uiteraard."}