{"id":7005,"date":"2020-03-26T19:08:04","date_gmt":"2020-03-27T02:08:04","guid":{"rendered":"https:\/\/destinationindigenous.ca\/?p=7005"},"modified":"2020-12-10T15:13:27","modified_gmt":"2020-12-10T23:13:27","slug":"inspiration-autochtone-carpaccio-de-bison-fume","status":"publish","type":"post","link":"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/","title":{"rendered":"Inspiration autochtone : Carpaccio de bison fum\u00e9"},"content":{"rendered":"
\n

\u00ab J\u2019ai plus une philosophie qu\u2019un style culinaire ; il s\u2019agit de la relation que nous entretenons avec le terroir et la terre et d\u2019\u00eatre en phase avec M\u00e8re Nature. Les animaux sont plus que de la nourriture. Pour ma nation, ce sont des animaux totems qui ont plusieurs degr\u00e9s de signification. Le mode de vie autochtone nous enseigne de respecter les animaux : les manger n\u2019est pas un droit mais un privil\u00e8ge.<\/p>\n

Le bison est sp\u00e9cial et sacr\u00e9 pour nous. Traditionnellement, nous en utilisions chaque partie pour notre survie afin de d\u00e9montrer que son sacrifice ne fut pas en vain. Ses os servaient \u00e0 fabriquer des outils pour la chasse, sa peau \u00e0 confectionner des v\u00eatements \u2014 rien ne se perdait. Si vous en mangez, les bienfaits sur la sant\u00e9 sont incroyables \u2014 la viande de bison contient pr\u00e8s de sept fois plus de prot\u00e9ines et 85 % moins de gras que le boeuf hach\u00e9 ! Voici l\u2019une de mes recettes pr\u00e9f\u00e9r\u00e9es de bison qui est facile \u00e0 r\u00e9aliser \u00e0 la maison et que tout le monde va adorer. \u00bb<\/p>\n<\/blockquote>\n

Bill Alexander, Chef de cuisine au restaurant Little Chief, au Grey Eagle Resort & Casino<\/a>.<\/strong><\/em><\/p>\n

\"\"<\/a><\/p>\n

Carpaccio de bison fum\u00e9<\/h2>\n

Ingr\u00e9dients<\/strong><\/h3>\n

Carpaccio et la marinade s\u00e8che<\/strong><\/h3>\n
    \n
  • 1 contre-filet de bison (nettoy\u00e9 et par\u00e9)<\/li>\n
  • 100 g de sucre brun<\/li>\n
  • 100 g de sel<\/li>\n
  • 2 c. \u00e0 soupe de poivre noir<\/li>\n
  • 1 c. \u00e0 soupe de geni\u00e8vre frais<\/li>\n
  • 25 ml de fum\u00e9e liquide<\/li>\n<\/ul>\n

    A\u00efoli aux \u00e9chalotes grill\u00e9es<\/strong><\/h3>\n
      \n
    • 5 jaunes d\u2019oeufs<\/li>\n
    • 150 ml de moutarde de Dijon<\/li>\n
    • 30 ml de jus de citron<\/li>\n
    • 100 ml de vinaigre blanc<\/li>\n
    • 700 ml d\u2019huile v\u00e9g\u00e9tale<\/li>\n
    • 8 \u00e9chalotes grill\u00e9es<\/li>\n
    • Sel et poivre au go\u00fbt<\/li>\n<\/ul>\n

      Garniture<\/strong><\/h3>\n
        \n
      • 1,5 oz de fromage Grana Padano (coup\u00e9 en longue lamelles avec un \u00e9plucheur)<\/li>\n
      • Am\u00e9lanches<\/li>\n
      • Zeste de citron (r\u00e2p\u00e9 par-dessus)<\/li>\n
      • Poivre noir frais<\/li>\n
      • Paprika fum\u00e9<\/li>\n
      • Sel et poivre au go\u00fbt<\/li>\n<\/ul>\n

        Pr\u00e9paration<\/h2>\n

        Carpaccio<\/strong><\/h3>\n
          \n
        • Combiner le sucre, le sel, le poivre, le geni\u00e8vre jusqu\u2019\u00e0 ce que le m\u00e9lange soit homog\u00e8ne. Ajouter ensuite la fum\u00e9e liquide et m\u00e9langer en une p\u00e2te fine.<\/li>\n
        • \u00c9tendre uniform\u00e9ment la p\u00e2te sur le contre-filet de bison et laisser reposer 12 heures dans le r\u00e9frig\u00e9rateur.<\/li>\n
        • Retirer du r\u00e9frig\u00e9rateur, laver rapidement pour enlever la marinade s\u00e8che. Puis, s\u00e9cher en tamponnant.<\/li>\n
        • Saisir l\u00e9g\u00e8rement chaque c\u00f4t\u00e9 du contre-filet de bison \u00e0 feu vif pendant 30 secondes. (La cuisson est meilleure dans une po\u00eale en fonte.)<\/li>\n
        • Placer le contre-filet saisi au cong\u00e9lateur pendant 1 heure (cela aidera \u00e0 le raffermir pour la d\u00e9coupe).<\/li>\n
        • Retirer du cong\u00e9lateur 10 minutes avant de servir. \u00c0 l\u2019aide d\u2019un couteau aiguis\u00e9, trancher le carpaccio \u00e0 l\u2019\u00e9paisseur d\u00e9sir\u00e9e et placer sur un plat de service en une seule couche (les tranches d\u00e9cong\u00e8leront tr\u00e8s rapidement apr\u00e8s la d\u00e9coupe).<\/li>\n<\/ul>\n

          A\u00efoli aux \u00e9chalotes grill\u00e9es<\/strong><\/h3>\n
            \n
          • Faire revenir les \u00e9chalotes dans une sauteuse jusqu\u2019\u00e0 ce qu\u2019elles soient grill\u00e9es.<\/li>\n
          • R\u00e9duire en pur\u00e9e les \u00e9chalotes et les jaunes d\u2019oeufs.<\/li>\n
          • Pr\u00e9parer de l\u2019a\u00efoli classique en ajoutant lentement de l\u2019huile v\u00e9g\u00e9tale dans la pur\u00e9e d\u2019\u00e9chalotes et de jaunes d\u2019oeufs.<\/li>\n
          • Ajouter ensuite du vinaigre blanc pour diluer la pur\u00e9e \u00e9paisse.<\/li>\n
          • Assaisonner avec du sel, du poivre et du jus de citron.<\/li>\n<\/ul>\n

            Dressage final et garniture<\/strong><\/h3>\n

            Apr\u00e8s avoir tranch\u00e9 et plac\u00e9 le carpaccio sur un plat de service, saupoudrer de paprika fum\u00e9, de poivre noir frais et de zeste de citron r\u00e2p\u00e9.<\/p>\n

            Puis, garnir d\u2019am\u00e9lanches. D\u00e9poser des noisettes de l\u2019a\u00efoli aux \u00e9chalotes grill\u00e9es uniform\u00e9ment sur le carpaccio. Terminer avec les lamelles du fromage Grana Padano. Servir avec des chips de taro, des crostinis ou des craquelins. Mon pr\u00e9f\u00e9r\u00e9 : les croustilles de bannique !<\/p>\n","protected":false},"excerpt":{"rendered":"

            \u00ab J\u2019ai plus une philosophie qu\u2019un style culinaire ; il s\u2019agit de la relation que nous entretenons avec le terroir et la terre et d\u2019\u00eatre en phase avec M\u00e8re Nature. Les animaux sont plus que de la nourriture. Pour ma nation, ce sont des animaux totems qui ont plusieurs degr\u00e9s de signification.\u00a0\u00bb<\/p>\n","protected":false},"author":6,"featured_media":7792,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"class_list":["post-7005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee","region-alberta-fr","the_post_type-blog-post"],"yoast_head":"\nInspiration autochtone : Carpaccio de bison fum\u00e9 - Destination Autochtones<\/title>\n<meta name=\"description\" content=\"\u00ab J\u2019ai plus une philosophie qu\u2019un style culinaire ; il s\u2019agit de la relation que nous entretenons avec le terroir et la terre et d\u2019\u00eatre en phase avec M\u00e8re Nature. Les animaux sont plus que de la nourriture. Pour ma nation, ce sont des animaux totems qui ont plusieurs degr\u00e9s de signification."\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Inspiration autochtone : Carpaccio de bison fum\u00e9\" \/>\n<meta property=\"og:description\" content=\"\u00ab J\u2019ai plus une philosophie qu\u2019un style culinaire ; il s\u2019agit de la relation que nous entretenons avec le terroir et la terre et d\u2019\u00eatre en phase avec M\u00e8re Nature. Les animaux sont plus que de la nourriture. Pour ma nation, ce sont des animaux totems qui ont plusieurs degr\u00e9s de signification."\" \/>\n<meta property=\"og:url\" content=\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/\" \/>\n<meta property=\"og:site_name\" content=\"DI - Planificateur de s\u00e9jour\" \/>\n<meta property=\"article:published_time\" content=\"2020-03-27T02:08:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-12-10T23:13:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2020\/03\/3H2A5497-53-scaled-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1888\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Nikki Bayley\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Mme Nikki Bayley\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/\"},\"author\":{\"name\":\"Nikki Bayley\",\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/#\/schema\/person\/77a5d4b4ef58f96cd1405d03f3d086bb\"},\"headline\":\"Inspiration autochtone : Carpaccio de bison fum\u00e9\",\"datePublished\":\"2020-03-27T02:08:04+00:00\",\"dateModified\":\"2020-12-10T23:13:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/\"},\"wordCount\":642,\"publisher\":{\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2020\/03\/3H2A5497-53-scaled-1.jpg\",\"articleSection\":[\"Non classifi\u00e9(e)\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/\",\"url\":\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/\",\"name\":\"Inspiration autochtone : Carpaccio de bison fum\u00e9 - Destination Autochtones\",\"isPartOf\":{\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2020\/03\/3H2A5497-53-scaled-1.jpg\",\"datePublished\":\"2020-03-27T02:08:04+00:00\",\"dateModified\":\"2020-12-10T23:13:27+00:00\",\"description\":\"\u00ab J\u2019ai plus une philosophie qu\u2019un style culinaire ; il s\u2019agit de la relation que nous entretenons avec le terroir et la terre et d\u2019\u00eatre en phase avec M\u00e8re Nature. Les animaux sont plus que de la nourriture. Pour ma nation, ce sont des animaux totems qui ont plusieurs degr\u00e9s de signification.\\\"\",\"breadcrumb\":{\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#primaryimage\",\"url\":\"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2020\/03\/3H2A5497-53-scaled-1.jpg\",\"contentUrl\":\"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2020\/03\/3H2A5497-53-scaled-1.jpg\",\"width\":2560,\"height\":1888},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/destinationindigenous.ca\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Inspiration autochtone : Carpaccio de bison fum\u00e9\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/#website\",\"url\":\"https:\/\/destinationindigenous.ca\/fr\/\",\"name\":\"DI - Planificateur de s\u00e9jour\",\"description\":\"Indigenous travel experiences from across Canada\",\"publisher\":{\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/destinationindigenous.ca\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/#organization\",\"name\":\"Destination Indigenous\",\"url\":\"https:\/\/destinationindigenous.ca\/fr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2022\/08\/di-logo-navbar@2x.png\",\"contentUrl\":\"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2022\/08\/di-logo-navbar@2x.png\",\"width\":960,\"height\":61,\"caption\":\"Destination Indigenous\"},\"image\":{\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/destinationindigenous.ca\/fr\/#\/schema\/person\/77a5d4b4ef58f96cd1405d03f3d086bb\",\"name\":\"Nikki Bayley\",\"description\":\"Nikki Bayley is an award winning international travel writer, and food and wine journalist. Originally from the UK, Nikki fell in love with Canada after a visit to Newfoundland in 2008 and moved to Vancouver in 2012. Nikki has been criss-crossing Canada ever since, learning more about the land and its peoples, and sharing their stories around the world.\",\"url\":\"https:\/\/destinationindigenous.ca\/fr\/blog\/author\/itac-nikki\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Inspiration autochtone : Carpaccio de bison fum\u00e9 - Destination Autochtones","description":"\u00ab J\u2019ai plus une philosophie qu\u2019un style culinaire ; il s\u2019agit de la relation que nous entretenons avec le terroir et la terre et d\u2019\u00eatre en phase avec M\u00e8re Nature. Les animaux sont plus que de la nourriture. Pour ma nation, ce sont des animaux totems qui ont plusieurs degr\u00e9s de signification.\"","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:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/","og_locale":"fr_FR","og_type":"article","og_title":"Inspiration autochtone : Carpaccio de bison fum\u00e9","og_description":"\u00ab J\u2019ai plus une philosophie qu\u2019un style culinaire ; il s\u2019agit de la relation que nous entretenons avec le terroir et la terre et d\u2019\u00eatre en phase avec M\u00e8re Nature. Les animaux sont plus que de la nourriture. Pour ma nation, ce sont des animaux totems qui ont plusieurs degr\u00e9s de signification.\"","og_url":"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/","og_site_name":"DI - Planificateur de s\u00e9jour","article_published_time":"2020-03-27T02:08:04+00:00","article_modified_time":"2020-12-10T23:13:27+00:00","og_image":[{"width":2560,"height":1888,"url":"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2020\/03\/3H2A5497-53-scaled-1.jpg","type":"image\/jpeg"}],"author":"Nikki Bayley","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Mme Nikki Bayley","Dur\u00e9e de lecture estim\u00e9e":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#article","isPartOf":{"@id":"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/"},"author":{"name":"Nikki Bayley","@id":"https:\/\/destinationindigenous.ca\/fr\/#\/schema\/person\/77a5d4b4ef58f96cd1405d03f3d086bb"},"headline":"Inspiration autochtone : Carpaccio de bison fum\u00e9","datePublished":"2020-03-27T02:08:04+00:00","dateModified":"2020-12-10T23:13:27+00:00","mainEntityOfPage":{"@id":"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/"},"wordCount":642,"publisher":{"@id":"https:\/\/destinationindigenous.ca\/fr\/#organization"},"image":{"@id":"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#primaryimage"},"thumbnailUrl":"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2020\/03\/3H2A5497-53-scaled-1.jpg","articleSection":["Non classifi\u00e9(e)"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/","url":"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/","name":"Inspiration autochtone : Carpaccio de bison fum\u00e9 - Destination Autochtones","isPartOf":{"@id":"https:\/\/destinationindigenous.ca\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#primaryimage"},"image":{"@id":"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#primaryimage"},"thumbnailUrl":"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2020\/03\/3H2A5497-53-scaled-1.jpg","datePublished":"2020-03-27T02:08:04+00:00","dateModified":"2020-12-10T23:13:27+00:00","description":"\u00ab J\u2019ai plus une philosophie qu\u2019un style culinaire ; il s\u2019agit de la relation que nous entretenons avec le terroir et la terre et d\u2019\u00eatre en phase avec M\u00e8re Nature. Les animaux sont plus que de la nourriture. Pour ma nation, ce sont des animaux totems qui ont plusieurs degr\u00e9s de signification.\"","breadcrumb":{"@id":"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#primaryimage","url":"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2020\/03\/3H2A5497-53-scaled-1.jpg","contentUrl":"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2020\/03\/3H2A5497-53-scaled-1.jpg","width":2560,"height":1888},{"@type":"BreadcrumbList","@id":"https:\/\/destinationindigenous.ca\/fr\/blog\/inspiration-autochtone-carpaccio-de-bison-fume\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/destinationindigenous.ca\/fr\/"},{"@type":"ListItem","position":2,"name":"Inspiration autochtone : Carpaccio de bison fum\u00e9"}]},{"@type":"WebSite","@id":"https:\/\/destinationindigenous.ca\/fr\/#website","url":"https:\/\/destinationindigenous.ca\/fr\/","name":"DI - Planificateur de s\u00e9jour","description":"Indigenous travel experiences from across Canada","publisher":{"@id":"https:\/\/destinationindigenous.ca\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/destinationindigenous.ca\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/destinationindigenous.ca\/fr\/#organization","name":"Destination Indigenous","url":"https:\/\/destinationindigenous.ca\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/destinationindigenous.ca\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2022\/08\/di-logo-navbar@2x.png","contentUrl":"https:\/\/destinationindigenous.ca\/wp-content\/uploads\/2022\/08\/di-logo-navbar@2x.png","width":960,"height":61,"caption":"Destination Indigenous"},"image":{"@id":"https:\/\/destinationindigenous.ca\/fr\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/destinationindigenous.ca\/fr\/#\/schema\/person\/77a5d4b4ef58f96cd1405d03f3d086bb","name":"Nikki Bayley","description":"Nikki Bayley is an award winning international travel writer, and food and wine journalist. Originally from the UK, Nikki fell in love with Canada after a visit to Newfoundland in 2008 and moved to Vancouver in 2012. Nikki has been criss-crossing Canada ever since, learning more about the land and its peoples, and sharing their stories around the world.","url":"https:\/\/destinationindigenous.ca\/fr\/blog\/author\/itac-nikki\/"}]}},"_links":{"self":[{"href":"https:\/\/destinationindigenous.ca\/fr\/wp-json\/wp\/v2\/posts\/7005","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/destinationindigenous.ca\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/destinationindigenous.ca\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/destinationindigenous.ca\/fr\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/destinationindigenous.ca\/fr\/wp-json\/wp\/v2\/comments?post=7005"}],"version-history":[{"count":0,"href":"https:\/\/destinationindigenous.ca\/fr\/wp-json\/wp\/v2\/posts\/7005\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/destinationindigenous.ca\/fr\/wp-json\/wp\/v2\/media\/7792"}],"wp:attachment":[{"href":"https:\/\/destinationindigenous.ca\/fr\/wp-json\/wp\/v2\/media?parent=7005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/destinationindigenous.ca\/fr\/wp-json\/wp\/v2\/categories?post=7005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/destinationindigenous.ca\/fr\/wp-json\/wp\/v2\/tags?post=7005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}