{"id":1014,"date":"2021-04-13T09:44:02","date_gmt":"2021-04-13T09:44:02","guid":{"rendered":"https:\/\/www.babicka-chantal.cz\/blog\/?p=1014"},"modified":"2022-03-04T10:30:39","modified_gmt":"2022-03-04T10:30:39","slug":"nejznamejsi-francouzske-horcice","status":"publish","type":"post","link":"https:\/\/www.babicka-chantal.cz\/blog\/zajimavosti-o-francii\/nejznamejsi-francouzske-horcice\/","title":{"rendered":"Nejzn\u00e1m\u011bj\u0161\u00ed francouzsk\u00e9 ho\u0159\u010dice"},"content":{"rendered":"\n
<\/div>\n\n\n\n

Nejlep\u0161\u00ed francouzsk\u00e9 ho\u0159\u010dice <\/h2>\n\n\n\n

Ze v\u0161ech ko\u0159en\u00ed je ho\u0159\u010dice po soli a pep\u0159i t\u0159et\u00edm nejv\u00edce konzumovan\u00fdm produktem na sv\u011bt\u011b. Ho\u0159\u010dice je, stejn\u011b jako s\u016fl a pep\u0159, jednou ze z\u00e1kladn\u00edch ingredienc\u00ed. <\/p>\n\n\n\n

Z\u00edsk\u00e1v\u00e1 se z rostliny vysok\u00e9 80 centimetr\u016f, zdoben\u00e9 mal\u00fdmi \u017elut\u00fdmi kv\u011bty, existuje asi \u010dty\u0159icet odr\u016fd. Ho\u0159\u010dice oce\u0148uje pr\u00e1v\u011b jej\u00ed semena, p\u0159i p\u0159\u00edprav\u011b b\u00edl\u00e9 ho\u0159\u010dice se pou\u017e\u00edvaj\u00ed semena Sinapis alba.<\/p>\n\n\n\n

Ve Francii existuje \u0161irok\u00e1 \u0161k\u00e1la p\u0159\u00edprav, poj\u010fme ud\u011blat Tour de France region\u00e1ln\u00edch ho\u0159\u010dic, abychom objevili:<\/p>\n\n\n\n

Alsask\u00e1 ho\u0159\u010dice<\/h2>\n\n\n\n

V\u0161echno to za\u010dalo v roce 1873 rodinou Stumpf\u016f, tov\u00e1rnou na ho\u0159\u010dici. „AL\u00e9LOR“ (Alsasko a Lotrinsko) se stane a\u017e v roce 1939. Raifalsa byla zalo\u017eena v roce 1956. Spole\u010dnosti sledovaly sv\u016fj r\u016fst. <\/p>\n\n\n\n

Sladk\u00e1 ho\u0159\u010dice z Alsaska vy\u017eaduje jemnou v\u00fdrobu. V Mietesheimu se vyr\u00e1b\u00ed 1 000 tun ho\u0159\u010dice, z toho 750 pro \u0159ezn\u00edky v Alsasku. Aby se paleta stala \u010f\u00e1blem. Zrna doraz\u00ed t\u0159\u00edd\u011bn\u00e1, vybran\u00e1 a spr\u00e1vn\u011b rozemlet\u00e1.<\/p>\n\n\n\n

Alsask\u00e1 ho\u0159\u010dice je vyrobena z vyv\u00e1\u017een\u00e9 sm\u011bsi hn\u011bd\u00fdch semen pro chu\u0165 a \u00fa\u010dinnost a \u017elut\u00fdch semen pro sladkost spolu s octem a bylinkami.<\/p>\n\n\n\n

\"Nejlep\u0161\u00ed
Nejlep\u0161\u00ed francouzsk\u00e9 ho\u0159\u010dice<\/figcaption><\/figure><\/div>\n\n\n\n

Ho\u0159\u010dice z Bordeaux<\/h2>\n\n\n\n

Bordeauxsk\u00e1 ho\u0159\u010dice obsahuje neloupan\u00e1 b\u00edl\u00e1 a \u010dern\u00e1 semena, spolu s octem, cukrem, estragonem a jin\u00fdmi ko\u0159en\u00edmi, m\u00e1 tmavou barvu. M\u00e1 sladk\u00e9 noty, nen\u00ed to \u201esiln\u00e1\u201c ho\u0159\u010dice. <\/p>\n\n\n\n

Bretonsk\u00e1 ho\u0159\u010dice s mo\u0159sk\u00fdmi \u0159asami<\/h2>\n\n\n\n

Bretonsk\u00e1 ho\u0159\u010dice s mo\u0159sk\u00fdmi \u0159asami je vyr\u00e1b\u011bna ru\u010dn\u011b, tato jemn\u00e1 ho\u0159\u010dice s mo\u0159sk\u00fdmi \u0159asami. Mo\u0159sk\u00e9 fazole a kombu jsou jemn\u00e9 mo\u0159sk\u00e9 \u0159asy, kter\u00e9 tomuto ko\u0159en\u00ed p\u0159in\u00e1\u0161ej\u00ed originalitu a j\u00f3dov\u00e9 aroma. P\u011bkn\u00e9 chu\u0165ov\u00e9 p\u0159ekvapen\u00ed t\u00edmto typicky bretonsk\u00fdm v\u00fdrobkem z domu „Bretagne Oc\u00e9an“.
<\/p>\n\n\n\n

Bretonsk\u00e1 ho\u0159\u010dice s mo\u0159sk\u00fdmi \u0159asami se dokonale hod\u00ed k masu, ryb\u00e1m, om\u00e1\u010dk\u00e1m a majon\u00e9ze.<\/p>\n\n\n\n

Fialov\u00e1 ho\u0159\u010dice z Brive<\/h2>\n\n\n\n

Fialov\u00e1 ho\u0159\u010dice z Brive je ho\u0159\u010dice vyroben\u00e1 z ho\u0159\u010di\u010dn\u00fdch semen a n\u00e1zev hroznov\u00e9ho mo\u0161tu (nekvasen\u00e1 hroznov\u00e1 \u0161\u0165\u00e1va) je pojmenov\u00e1n podle fialov\u00e9 barvy, velmi jemn\u00e9 a nep\u0159\u00edli\u0161 sladk\u00e9.<\/p>\n\n\n\n

Je to pikantn\u00ed ko\u0159en\u00ed, nejl\u00e9pe se k n\u011bmu hod\u00ed \u010dern\u00fd pudink, trochu solen\u00e9 nebo studen\u00e9 maso. M\u011bl sv\u016fj okam\u017eik sl\u00e1vy d\u00edky pape\u017ei Cl\u00e9mentovi VI., Kter\u00fd p\u016fvodn\u011b z Corr\u00e8ze a nostalgick\u00fd po fialov\u00e9 ho\u0159\u010dici sv\u00e9ho d\u011btstv\u00ed, p\u0159inesl do Avignonu v\u00fdrobce ho\u0159\u010dice z Correze, Messire Jaubertie de Turenne, a nazval jej \u201evelk\u00fd ho\u0159\u010di\u010dn\u00fd hrnec Pape\u017e“.<\/p>\n\n\n\n

Fialov\u00e1 ho\u0159\u010dice od Brive jemn\u011b doprov\u00e1z\u00ed b\u00edl\u00e9 maso (pe\u010den\u00e9 vep\u0159ov\u00e9, ku\u0159ec\u00ed, kr\u00e1li\u010d\u00ed, grilovan\u00e1 klob\u00e1sa).<\/p>\n\n\n\n

Na toastu venkovsk\u00e9ho chleba lehce nat\u0159ete ho\u0159\u010dic\u00ed Brive a pot\u00e9 p\u0159idejte tenk\u00fd pl\u00e1tek su\u0161en\u00fdch kachn\u00edch prs\u00ed\u010dek\u2026 lah\u016fdku.<\/p>\n\n\n\n

Ho\u0159\u010dice z Charentes<\/h2>\n\n\n\n

Charentes ho\u0159\u010dice je ho\u0159\u010dice ochucen\u00e1 Pineau des Charentes, kter\u00e1 ide\u00e1ln\u011b doprov\u00e1z\u00ed grilovan\u00e1 masa, tepl\u00e1 i studen\u00e1.<\/p>\n\n\n\n

Ho\u0159\u010dice z Charroux<\/h2>\n\n\n\n

V\u00fdroba Charroux Mustard \u00ae se z\u00edsk\u00e1v\u00e1 drcen\u00edm ho\u0159\u010di\u010dn\u00fdch semen drcen\u00fdch kamenn\u00fdm brusem s p\u0159\u00eddavkem veruuice (z\u0159ed\u011bn\u00fd ocet, ko\u0159en\u00ed, s\u016fl). V z\u00e1v\u011bre\u010dn\u00e9 f\u00e1zi mu b\u00edl\u00e9 v\u00edno z odr\u016fdy St Pour\u00e7ain dod\u00e1v\u00e1 ve\u0161kerou chu\u0165, je pikantn\u00ed. Tato starom\u00f3dn\u00ed ho\u0159\u010dice Charroux byla v regionu Bourbonnais v\u017edy proslul\u00e1.<\/p>\n\n\n\n

Dijonsk\u00e1 ho\u0159\u010dice<\/h2>\n\n\n\n

Dijonsk\u00e1 ho\u0159\u010dice je historick\u00e1 francouzsk\u00e1 ho\u0159\u010dice. Jedn\u00e1 se o silnou ho\u0159\u010dici, kter\u00e1 se dod\u00e1v\u00e1 v n\u011bkolika odr\u016fd\u00e1ch. Je vyroben ze semen ho\u0159\u010dice \u010dern\u00e9, octa, soli a kyseliny citronov\u00e9 plus vody, kter\u00e1 se pod\u00edl\u00ed hlavn\u011b na ko\u0159enitosti ho\u0159\u010dice.<\/p>\n\n\n\n

Doprov\u00e1z\u00ed v\u0161echny druhy masa a m\u016f\u017ee b\u00fdt p\u0159\u00edpadn\u011b pou\u017eit ve slo\u017een\u00ed majon\u00e9zov\u00e9 om\u00e1\u010dky, kter\u00e1 j\u00ed dod\u00e1 v\u011bt\u0161\u00ed chu\u0165.<\/p>\n\n\n\n

80% ho\u0159\u010di\u010dn\u00fdch semen pou\u017eit\u00fdch p\u0159i v\u00fdrob\u011b dijonsk\u00e9 ho\u0159\u010dice poch\u00e1z\u00ed z Kanady a v\u00fdchodn\u00edch zem\u00ed.<\/p>\n\n\n\n

Ozna\u010den\u00ed \u201eprav\u00e1 dijonsk\u00e1 ho\u0159\u010dice\u201c nen\u00ed kontrolovan\u00fdm ozna\u010den\u00edm p\u016fvodu, tak\u017ee tento n\u00e1zev nen\u00ed pr\u00e1vn\u011b chr\u00e1n\u011bn.<\/p>\n\n\n\n

Dijonsk\u00e1 ho\u0159\u010dice je vyrobena z oloupan\u00fdch \u010dern\u00fdch semen, s jemnou strukturou, sv\u011btle \u017elutou a silnou.<\/p>\n\n\n\n

Jedn\u00e1 se o silnou ho\u0159\u010dici, kter\u00e1 se dod\u00e1v\u00e1 v n\u011bkolika odr\u016fd\u00e1ch. Je vyroben ze semen ho\u0159\u010dice \u010dern\u00e9, octa, soli a kyseliny citronov\u00e9 plus vody, kter\u00e1 se pod\u00edl\u00ed hlavn\u011b na ko\u0159enitosti ho\u0159\u010dice.<\/p>\n\n\n\n

\"Prav\u00e1
Prav\u00e1 dijonsk\u00e1 ho\u0159\u010dice<\/figcaption><\/figure><\/div>\n\n\n\n

Ho\u0159\u010dice z Meaux<\/h2>\n\n\n\n

Bylo to v roce 1760, kdy hodnost\u00e1\u0159 kapitoly Meaux p\u0159edal M.J.B Pommerymu tajemstv\u00ed t\u00e9to p\u016fvodn\u00ed ho\u0159\u010dice, kter\u00e1 od roku 1632 po\u017e\u00edvala z\u00e1vid\u011bn\u00e9 privilegium ofici\u00e1ln\u011b se objevit u kr\u00e1lovsk\u00e9ho stolu.
\nNejprve ve st\u00ednu katedr\u00e1ly se d\u016fm Pommery p\u0159esune na \u010d\u00edslo 69 ve Faubourg St Nicolas a\u017e do roku 1927, tvrdohlav\u011b odm\u00edt\u00e1 prozradit tajemstv\u00ed sv\u00e9ho receptu!<\/p>\n\n\n\n

V roce 1925 prodal posledn\u00ed z Pommerys\u016f zna\u010dku, obchod a\u2026 tajemstv\u00ed.<\/p>\n\n\n\n

Meauxsk\u00e1 ho\u0159\u010dice sest\u00e1v\u00e1 z ko\u0159en\u00ed se semenem \u201esinapis nigra\u201c drcen\u00fdm vodou, octem a bylinkami. V jeho slo\u017een\u00ed je zahrnuto tak\u00e9 ho\u0159\u010di\u010dn\u00e9 sem\u00ednko a ho\u0159\u010di\u010dn\u00e1 sem\u00ednka (osivo), stejn\u011b jako ko\u0159en\u00ed, o kter\u00e9m n\u00e1m majitel receptu odm\u00edtl poskytnout sebemen\u0161\u00ed detail \u2026<\/p>\n\n\n\n

Meauxsk\u00e1 ho\u0159\u010dice, bratranec dijonsk\u00e9 ho\u0159\u010dice, se od n\u00ed li\u0161\u00ed t\u00edm, \u017ee p\u0159i v\u00fdrob\u011b pou\u017e\u00edv\u00e1 ocet. Rustik\u00e1ln\u00ed ho\u0159\u010dice a velmi p\u0159\u00edjemn\u00e1 na pat\u0159e, ho\u0159\u010dice Meaux je vyrobena z drcen\u00fdch nebo cel\u00fdch semen. Tomu se \u0159\u00edk\u00e1 starom\u00f3dn\u00ed ho\u0159\u010dice, a p\u0159esto\u017ee se obvykle pova\u017euje za silnou ho\u0159\u010dici, tento typ p\u0159\u00edpravku mu dod\u00e1v\u00e1 ur\u010ditou sladkost.<\/p>\n\n\n\n

Meauxsk\u00e1 ho\u0159\u010dice je snadno rozpoznateln\u00e1 ve sv\u00e9 kameninov\u00e9 n\u00e1dob\u011b a d\u00edky pe\u010deti z \u010derven\u00e9ho vosku. Tato vynikaj\u00edc\u00ed starom\u00f3dn\u00ed ho\u0159\u010dice, ide\u00e1ln\u00ed pro ko\u0159en\u00edc\u00ed uzeniny nebo pokrmy, jako je hrnec-au-feu, dod\u00e1 va\u0161\u00ed majon\u00e9ze charakteristickou k\u0159upavost cel\u00fdch ho\u0159\u010di\u010dn\u00fdch semen. Meauxsk\u00e1 ho\u0159\u010dice m\u00e1 hrubou strukturu d\u00edky pr\u00e1v\u011b rozdrcen\u00fdm semen\u016fm, je \u0161tiplav\u00e1 a ko\u0159en\u011bn\u00e1.<\/p>\n\n\n\n

Ho\u0159\u010dice z Normandie
<\/h2>\n\n\n\n

Normandsk\u00e1 ho\u0159\u010dice m\u00e1 barvu medu s otrubov\u00fdmi pigmenty. Jeho vzhled nepochybuje: je to opravdov\u00e1 ho\u0159\u010dice. Ale jeho p\u016fvab tak\u00e9 nazna\u010duje sofistikovanost a tradici.<\/p>\n\n\n\n

Na nose je dojem potvrzen. Jeho bezchybn\u00e1 kulatost si zaslou\u017e\u00ed velkou ho\u0159\u010dici, kter\u00e1 kombinuje s\u00edlu a v\u016fni. Krom\u011b toho se objevuje jemn\u00e1 v\u016fn\u011b, jemn\u00e1 sm\u011bs ovocn\u00fdch sad\u016f, exotick\u00fdch v\u016fn\u00ed a mim\u00f3zy. Jeho struktura je dokonale homogenn\u00ed. K chuti ho\u0159\u010dice nechyb\u00ed charakter: okam\u017eit\u011b probud\u00ed chu\u0165ov\u00e9 poh\u00e1rky studovanou ko\u0159enitost\u00ed. Ale ona je opatrn\u00e1, aby nesp\u00e1lila. Naopak, vyv\u00edj\u00ed vynikaj\u00edc\u00ed chu\u0165.<\/p>\n\n\n\n

Normandsk\u00e1 ho\u0159\u010dice nen\u00ed jako \u017e\u00e1dn\u00e1 jin\u00e1 ho\u0159\u010dice. Vych\u00e1z\u00ed ze star\u00e9 tradice ho\u0159\u010dice, kter\u00e1 t\u00e9m\u011b\u0159 vym\u0159ela, a d\u00edky Toustain Barville je zde op\u011bt na p\u0159edn\u00ed stran\u011b tal\u00ed\u0159e. Jeho tajemstv\u00ed?<\/p>\n\n\n\n

Velmi kvalitn\u00ed jable\u010dn\u00fd ocet a v\u00fdb\u011br ze t\u0159\u00ed ho\u0159\u010di\u010dn\u00fdch semen: \u017elut\u00e9, hn\u011bd\u00e9 a b\u00edl\u00e9. Je to ten druh\u00fd, kter\u00fd dovedn\u011b d\u00e1vkuje, d\u00e1v\u00e1 t\u00e9to ho\u0159\u010dici jedine\u010dnou chu\u0165 a d\u00e9lku v \u00fastech, m\u00e1 silnou a aromatickou chu\u0165.<\/p>\n\n\n\n

Ho\u0159\u010dice z Oise<\/h2>\n\n\n\n

Oise ho\u0159\u010dice je tis\u00edc let star\u00e1 ho\u0159\u010dice vyroben\u00e1 z medov\u00e9ho octa a medoviny, je sladk\u00e1, s velmi v\u00fdraznou chut\u00ed medu.<\/p>\n\n\n\n

Ho\u0159\u010dice z Orleans<\/h2>\n\n\n\n

Orleansk\u00e1 ho\u0159\u010dice se skl\u00e1d\u00e1 z jemn\u00fdch a delik\u00e1tn\u00edch semen a gu\u00e9randeck\u00e9 soli, kter\u00e1 dod\u00e1v\u00e1 v\u016fni oce\u00e1nu. Ve st\u0159edov\u011bku, kdy byla na Loi\u0159e d\u016fle\u017eit\u00e1 obchodn\u00ed aktivita, se \u0159emesln\u00edci z Orleansu specializovali na p\u0159em\u011bnu \u0161patn\u00fdch v\u00edn na ocet. To je tolik octov\u00fdch dom\u016f, kter\u00e9 byly zalo\u017eeny v regionu Orleans, v\u010detn\u011b Martina Poureta v roce 1797. D\u016fm Pouret byl vytvo\u0159en v roce 1797 v Orl\u00e9ans.<\/p>\n\n\n\n

Jej\u00ed orl\u00e9ansk\u00e1 ho\u0159\u010dice, vyroben\u00e1 s respektem k m\u00edstn\u00ed receptu\u0159e z roku 1580, kterou aktualizoval Jean Martin, mistr octa (6. generace zakladatele), a Alain Passard, \u0161\u00e9fkucha\u0159 (3 michelinsk\u00e9 hv\u011bzdy), je p\u0159edk\u016f a \u0159emesln\u00e1 v\u00fdrobn\u00ed metoda.<\/p>\n\n\n\n

Z v\u00fdb\u011bru ho\u0159\u010di\u010dn\u00fdch semen, soli Gu\u00e9rande a oct\u016f Orleans si tato ho\u0159\u010dice drcen\u00e1 kamenn\u00fdm brusem zachovala ve\u0161kerou svou jemnost, chu\u0165 a jemnost.<\/p>\n\n\n\n

Vyzna\u010duje se silnou a jemnou chut\u00ed, jemnou a kr\u00e9movou strukturou a jedine\u010dnou a origin\u00e1ln\u00ed barvou. Ide\u00e1ln\u00ed je doprov\u00e1zet a oko\u0159enit om\u00e1\u010dky a lze jej tak\u00e9 pou\u017e\u00edt jako z\u00e1kladnu pro slan\u00e9 kol\u00e1\u010de k probuzen\u00ed chu\u0165ov\u00fdch poh\u00e1rk\u016f i t\u011bch nejn\u00e1ro\u010dn\u011bj\u0161\u00edch labu\u017en\u00edk\u016f.<\/p>\n\n\n\n

Pikardick\u00e1 ho\u0159\u010dice<\/h2>\n\n\n\n

Pikardick\u00e1 ho\u0159\u010dice se vyr\u00e1b\u00ed na b\u00e1zi jable\u010dn\u00e9ho mo\u0161tu a vyu\u017e\u00edv\u00e1 techniku \u200b\u200bpou\u017e\u00edvanou od 15. stolet\u00ed, ml\u00fdnsk\u00fd k\u00e1men. Umo\u017e\u0148uje v\u00fdvoj v\u0161ech chut\u00ed ho\u0159\u010di\u010dn\u00e9ho semene p\u0159i zachov\u00e1n\u00ed jeho jemnosti.<\/p>\n\n\n\n

Ho\u0159\u010dice z Reme\u0161e Clovis<\/h2>\n\n\n\n

Ho\u0159\u010dice Reims Clovis je jednou z exkluzivn\u00edch specialit t\u00e9to \u0159ady. Jeho chu\u0165 v\u00edna, buket a hedv\u00e1bn\u00e1 struktura jsou velmi charakteristick\u00e9. Jeho originalita je d\u00e1na u\u0161lechtilost\u00ed jeho ingredienc\u00ed: octa Reims a v\u00edna se \u0161ampa\u0148sk\u00fdm.<\/p>\n\n\n\n

Reme\u0161sk\u00e1 ho\u0159\u010dice od Clovis je ho\u0159\u010dice vyroben\u00e1 podle tradic \u0161ampa\u0148sk\u00e9ho.<\/p>\n\n\n\n

Vyr\u00e1b\u00ed se skute\u010dn\u011b z octa v Reme\u0161i a v\u00edna, kter\u00e9 degoruje \u0161ampa\u0148sk\u00e9, zr\u00e1lo rok v dubov\u00fdch sudech, co\u017e podporuje vznik d\u0159evit\u00fdch t\u00f3n\u016f.<\/p>\n\n\n\n

Tato hedv\u00e1bn\u011b strukturovan\u00e1 ho\u0159\u010dice je jemn\u00fdm ko\u0159en\u00edm charakterizovan\u00fdm lehkou v\u016fn\u00ed v\u00edna.<\/p>\n\n\n\n

Jeho pou\u017eit\u00ed lze zobecnit na jak\u00fdkoli druh ko\u0159en\u00ed, jako p\u0159\u00edlohu k masu nebo ryb\u00e1m, ale tak\u00e9 k dresink\u016fm a om\u00e1\u010dk\u00e1m.<\/p>\n\n\n\n

Ho\u0159\u010dice z Rose de Provins<\/h2>\n\n\n\n

Provins, st\u0159edov\u011bk\u00e9 m\u011bsto, se specializuje na r\u016f\u017ee. Zd\u00e1lo se m\u00edstn\u00edm v\u00fdrobc\u016fm ho\u0159\u010dice z\u0159ejm\u00e9, \u017ee vytvo\u0159\u00ed ho\u0159\u010dici speci\u00e1ln\u011b ochucenou touto kv\u011btinou s takovou omamnou v\u016fn\u00ed.<\/p>\n\n\n\n

Recept na tuto r\u016f\u017eovou ho\u0159\u010dici se skl\u00e1d\u00e1 ze t\u0159\u00ed slo\u017eek ve stejn\u00fdch \u010d\u00e1stech: ho\u0159\u010di\u010dn\u00e1 sem\u00ednka, sm\u00e1\u010dedlo: b\u00edl\u00e9 v\u00edno Grenache z C\u00f4tes du Rh\u00f4ne a okyseluj\u00edc\u00ed prost\u0159edek: b\u00edl\u00fd vinn\u00fd ocet a samoz\u0159ejm\u011b sirup. P\u0159\u00edrodn\u00ed r\u016f\u017ee. Jedn\u00e1 se o hladkou a silnou ho\u0159\u010dici, kter\u00e1 je ide\u00e1ln\u00ed pro p\u00e1rov\u00e1n\u00ed s masem.<\/p>\n","protected":false},"excerpt":{"rendered":"

Nejlep\u0161\u00ed francouzsk\u00e9 ho\u0159\u010dice Ze v\u0161ech ko\u0159en\u00ed je ho\u0159\u010dice po soli a pep\u0159i t\u0159et\u00edm nejv\u00edce konzumovan\u00fdm produktem na sv\u011bt\u011b. Ho\u0159\u010dice je, stejn\u011b jako s\u016fl a pep\u0159, jednou ze z\u00e1kladn\u00edch ingredienc\u00ed. Z\u00edsk\u00e1v\u00e1…<\/p>\n","protected":false},"author":1,"featured_media":1021,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[43],"class_list":["post-1014","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zajimavosti-o-francii","tag-nejznamejsi-francouzske-horcice"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/1014","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/comments?post=1014"}],"version-history":[{"count":4,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/1014\/revisions"}],"predecessor-version":[{"id":1263,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/posts\/1014\/revisions\/1263"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/media\/1021"}],"wp:attachment":[{"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/media?parent=1014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/categories?post=1014"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.babicka-chantal.cz\/blog\/wp-json\/wp\/v2\/tags?post=1014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}