{"version":"1.0","provider_name":"Studio Briand et Berthereau","provider_url":"https:\/\/briand-berthereau.com\/en\/","author_name":"admin_Joran_Briand_mattieu_moreau_domecq","author_url":"https:\/\/briand-berthereau.com\/en\/author\/admin_joran_briand_mattieu_moreau_domecq\/","title":"Restaurant Ty naod - Studio Briand et Berthereau","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"rDNTqgAlYg\"><a href=\"https:\/\/briand-berthereau.com\/en\/projet\/restaurant-ty-naod\/\">Restaurant Ty naod<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/briand-berthereau.com\/en\/projet\/restaurant-ty-naod\/embed\/#?secret=rDNTqgAlYg\" width=\"600\" height=\"338\" title=\"&#8220;Restaurant Ty naod&#8221; &#8212; Studio Briand et Berthereau\" data-secret=\"rDNTqgAlYg\" 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:\/\/briand-berthereau.com\/new_website\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/i0.wp.com\/briand-berthereau.com\/new_website\/wp-content\/uploads\/2024\/09\/aba6761-1800x1202-1.jpg?fit=1800%2C1202&ssl=1","thumbnail_width":1800,"thumbnail_height":1202,"description":"La petite maison de la c\u00f4te is the oyster farming and tasting site of Fr\u00e9deric Lalauze, based in the Po Bay in Morbihan. The studio completely redesigned the interior space to provide Fr\u00e9deric with an ideal workspace oriented toward the sea. The challenge was to integrate two programs into one: an oyster farm and a [&hellip;]"}