{"id":597128,"date":"2025-05-19T16:00:40","date_gmt":"2025-05-19T16:00:40","guid":{"rendered":"https:\/\/www.wacoca.com\/tour\/597128\/"},"modified":"2025-05-19T16:00:40","modified_gmt":"2025-05-19T16:00:40","slug":"estaminets-la-magie-des-bistrots-du-nord-documentaire-gastronomie-et-art-de-vivre-mg","status":"publish","type":"post","link":"https:\/\/www.wacoca.com\/tour\/597128\/","title":{"rendered":"Estaminets, la magie des bistrots du Nord &#8211; Documentaire Gastronomie et Art de vivre &#8211; MG"},"content":{"rendered":"<p><iframe loading=\"lazy\" title = \"Estaminets, la magie des bistrots du Nord - Documentaire Gastronomie et Art de vivre - MG\"   width=\"580\" height=\"385\" src=\"https:\/\/www.youtube.com\/embed\/NzpU72GXrSA\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n<br \/>\nEstaminets, la magie des bistrots du Nord &#8211; Documentaire Gastronomie et Art de vivre &#8211; MG<br \/>\n<br \/>\nThere are a lot of people who come<br \/>\nfrom outside, friends from all over France. They want to see it first, to<br \/>\nstun them. Yes, yes, yes. Tremendous. Push open the door of a tavern. Dining is like taking<br \/>\na trip down memory lane. By candlelight,<br \/>\nin a setting made of bricks and broques, we have fun, we laugh, we taste an abbey beer and we savor the generous cuisine of the North. This is local. We must say what is. Every weekend,<br \/>\nthese small inns nestled in the heart of villages and countryside<br \/>\nare stormed. I come often, yes. Since opening day. With family or friends,<br \/>\npeople come from all over France to discover the estaminets. Like that of Paul and Clementin. At 21 and 23 years old, they have just taken over<br \/>\none of the most authentic establishments in the region. Or that of Thierry, the barber. In 20 years, he has never shaved anyone,<br \/>\nbut he won the title of vice-world champion in Potchevlech. It&#8217;s a European competition,<br \/>\nbut since in other countries they don&#8217;t do Potchevlech,<br \/>\nwe allow ourselves to say that we are vice-world champions. Ludovic left his job as a postman<br \/>\nto take over one of the oldest, which has a Flanders tavern. Where I won was when I saw<br \/>\neveryone talking together from one table to another. When you see that someone was buying a drink<br \/>\n, and they said: Bye, see you next time.<br \/>\nThere, that&#8217;s good. At Jean-Fran\u00e7ois&#8217;s, time has stood still. Miss Universe even worked there. Gilles is the author<br \/>\nof the Bible des Estaminets. All year round, he travels the region<br \/>\nin search of the best addresses. We tour the taverns, the real ones.<br \/>\nReal ones? Yes, yes, yes. As for St\u00e9phane,<br \/>\nhe surprised everyone by opening a tavern in the heart of Lyon. From time to time, we have people from Lyon, and<br \/>\nespecially a few Ch&#8217;tis who come to visit us. That&#8217;s really nice, though. This allows them<br \/>\nto find their sense of self again. How are they? It&#8217;s okay, bye. We just ate Welsh. Cassel, the French people&#8217;s favorite village in 2018, is nicknamed the Everest of Flanders. Culminating at 176 meters,<br \/>\nthe mountain has long attracted residents of the Lille metropolis,<br \/>\n50 kilometers away. At the beginning of the last century,<br \/>\npeople came here to breathe the fresh air and drink the ferruginous water. Today, people come here<br \/>\nmainly for these taverns. We were<br \/>\nlooking for a restaurant where we ate good food, we<br \/>\nsaid to ourselves: We&#8217;ll go to Mont Cassel. A tavern is always good. With good beer, it&#8217;s perfect<br \/>\nfor a family lunch. The Castelloff is one of the<br \/>\nhighest estaminets in Cacel. Its ascent,<br \/>\nlike that of the mountain, is earned. Yes, that&#8217;s it. We all are. Welcome, hello.<br \/>\nGood morning. Hello Mrs. Hello everyone and welcome. Welcome to the Flanders. Here, I&#8217;ll give you some little games. Little Flemish games. In a tavern,<br \/>\nit is customary to challenge each other to old-fashioned games, such as Nicolas billiards. And the house aperitif, chicory wine. They arrived opposite. I think you didn&#8217;t understand the point of the game. You&#8217;re the youngest. So what&#8217;s the point of the game? It&#8217;s about putting the ball, obviously,<br \/>\nin the hole, and whoever has it in the hole gets a fine. Are these games that have been around<br \/>\nfor a long time? Yes, for a very long time. Yes yes. For ages. I played that, indeed,<br \/>\nand I&#8217;m going to be 87 soon.  So.  In the room, we have fun. In the kitchen, Cl\u00e9mentin<br \/>\nand his team are busy. Beer dishes are simmering<br \/>\nand pies are fresh out of the oven. We cook all our meals at home,<br \/>\nusing fresh produce. Among our most typical dishes,<br \/>\nwhich truly represent the estaminet, is the broken heart. This is a puff pastry<br \/>\non which we placed a pork sausage cooked with beer, onions, and bacon. And on top, we cover a<br \/>\nwarm homemade apple compote with apples from our garden. A maroilles gratin,<br \/>\nhere, we see some. This might look a bit<br \/>\nlike a Maroilles tartiflette. It&#8217;s excellent with potato strips<br \/>\n, pork always cooked in beer,<br \/>\nit&#8217;s the basis of Flemish cuisine. A veal saut\u00e9 with sage<br \/>\nthat is simmering. And a Flemish carbonade, the same,<br \/>\ntypical of the region, beef collar, cooked with beer, onion,<br \/>\na slightly sweet sauce with gingerbread, brown beer and a<br \/>\nlittle brown sugar. And with our fresh fries,<br \/>\nwe pick them up every day from our small producer, at the bottom of Cassel. Flemish stew. Once. Well, madam, once and twice. Enjoy your food. We see it better in the North than in Paris. The meat is creamy. No ? And a little sweet and salty. It&#8217;s very, very good. It&#8217;s like Perfect, just the way we like it. On the ground floor,<br \/>\nPaul takes care of his customers. Do you have enough<br \/>\nfries, ladies and gentlemen? Everything is fine ? I brought you a little game. This is a game<br \/>\ncalled shut the box. So it&#8217;s a Flemish game. So, we&#8217;re going to do an example. Here, for example,<br \/>\nyou have two solutions. Either you do the four and the five,<br \/>\nso you open that box, or you decide to do<br \/>\nthe addition and you open the nine. Up to you. The score to beat is 18. It&#8217;s not the biggest.<br \/>\nIt&#8217;ll be OK. THANKS.<br \/>\nGood evening, this is your friend. We&#8217;re done, it&#8217;s the<br \/>\nfriendly side, a little bit. It is also a return to the roots,<br \/>\nto the traditional roots of Flanders. So we eat there, we have typical dishes,<br \/>\ntraditional cuisine. Then we have this decor<br \/>\nwhich is quite atypical. Not everyone gets<br \/>\nto see this every day. So we have a few hats,<br \/>\nold enamel pots that remind us of memories<br \/>\nfrom the old days. And then we have a bit of this conviviality. We see people a little, people<br \/>\nare quite close to each other. And then, of course, this<br \/>\nbreathtaking view over the entire Flemish plain.  Flemish taverns are located on both sides of the border<br \/>\nbetween France and Belgium. Every Sunday evening,<br \/>\nregulars meet at the barber&#8217;s on the Belgian side. A colorful tavern,<br \/>\nrun by Thierry, a French expatriate. Please, Bernard. Toasting with an empty glass<br \/>\nis sad all the same. I&#8217;m taking advantage of it.  Please<br \/>\n. THANKS.<br \/>\nGOOD. Well, we have all the heart.<br \/>\nOkay, thank you. The border is 70 meters away here. We are on the Belgian side here, absolutely.<br \/>\nYes ? So, you speak all languages? Mainly Dutch,<br \/>\nFinnish, Flemish and especially French.<br \/>\nI am of French origin. There is a bit of Belgian adoption now. And how did you learn? I took night classes. And then the rest, at the counter,<br \/>\nhappens in Belgium. GOOD. There is a problem, but Douman, to be continued. What can I<br \/>\nget you, please? I&#8217;ll get you some sparkling water. Sparkling water, perfect. So, please. His wife doesn&#8217;t know he<br \/>\n&#8216;s at the cafe, right? Oh well, cheers then, friends. Health, happiness and good humor, above all. I think we feel good here, yes. It&#8217;s me who tries to make the connection<br \/>\na little, you see, with Toussaint. Let&#8217;s say it&#8217;s about making the mayonnaise take. You see,<br \/>\nwe are not in the city center, we are in the middle of the fields, there.<br \/>\nHave you seen?  There is plenty of countryside here. That&#8217;s what feels good. It&#8217;s out of the ordinary. It was my friends who introduced me to<br \/>\nthis place and I am charmed. And then we meet other friends. I am a breeder, for example,<br \/>\nI have just raised my animals. I come for a quiet drink,<br \/>\na warm atmosphere, to meet friends. It&#8217;s simple and warm. You don&#8217;t have to come with<br \/>\na tie, it&#8217;s nice. Here, people talk to each other easily,<br \/>\nquite simply, and it allows for improbable exchanges between people who would not have spoken to each other<br \/>\nin the street, in other words. And it&#8217;s enriching<br \/>\nfor everyone, you know.  So.  We come out happier<br \/>\nthan when we came in. Serious ? Well, actually, I haven&#8217;t been<br \/>\nto the shrink since I came here. And why is it called the barber? Because he was a former<br \/>\nbarber here before. If ?<br \/>\nAt the entrance, of course. I understand. Yes, Thierry, he was<br \/>\nn&#8217;t a former barber here. No, no, it was an old grocery store. Grocery store, border cafe and grocery store. Why the barber because at the time,<br \/>\nwe were looking for a name that was spelled the same in Irish and French. From barber, the barber,<br \/>\nit&#8217;s exactly the same spelling. And then we wanted to create<br \/>\nan animation around barbers. But that&#8217;s not done. We looked for old<br \/>\nretired barbers, but that didn&#8217;t happen. Now it&#8217;s very trendy, there<br \/>\nare barbers everywhere, but at the time, it wasn&#8217;t done. That was 21 years ago. At Thierry&#8217;s, we eat<br \/>\nBelgian specialties like shrimp croquettes.  North Sea shrimp<br \/>\n, please. And also, we make different sandwiches:<br \/>\nham, p\u00e2t\u00e9, bacon and cheese. Excuse me, ham. But<br \/>\nthe dish that made the establishment famous is Potchevlech,<br \/>\na must-try in estaminets. It is a terrine of four<br \/>\nwhite meats in jelly cooked with beer. This is the Potchevlech. Served with fresh fries, some<br \/>\nraw vegetables, and a little homemade mayonnaise. The pocket is a small pot and the vlech<br \/>\nis the meat, a small pot of meat. It&#8217;s not easy to find<br \/>\na good pot of Cheveublech. Because you can find some&#8230; There&#8217;s often that on the menu, a<br \/>\npot of Cheveublech, but a good pot of Cheveublech is not so easy. And here he is very good.  A few years ago, he won<br \/>\na prize in the Cheveublech Pot competition. In 2006, we were second,<br \/>\ntherefore vice-world champion of the Pot de Cheveublech.<br \/>\nJust that, please. Bon app\u00e9tit, I&#8217;ll let you go. In the kitchen, it&#8217;s Igor,<br \/>\nThierry&#8217;s brother, who prepares it. His recipe: farm butter,<br \/>\nonions, shallots, 75 centilitres of white wine,<br \/>\nveal, rabbit, pork and chicken, 6 litres of brown beer<br \/>\nand 3 litres of lager. And there you have it.<br \/>\nCrushed juniper berries. A small bouquet garni of Montjarlin. And then I put it on low heat for at least four hours. You can smell the cooking juices<br \/>\nand the beer that comes from&#8230; The jelly made with the<br \/>\ncooking juices covers everything. Two days in the fridge and the jar<br \/>\nof Cheveuvel\u00e8che will be ready to be enjoyed. The evening is well advanced. The regulars sit down at the table<br \/>\nand Thierry shines his light on us. Mr. Bernard, the new light bulb. So, what does estaminet mean? There are several explanations. Originally, there was an explanation<br \/>\nthat came from Spain, because here, in Flanders, we were colonized. A little while ago, the Spanish<br \/>\nsaid that when the Spanish entered the cafes<br \/>\nin the countryside, they called it estaminet. And that meant: Are there any<br \/>\ngirls here in the&#8230; There you go.<br \/>\nBut that is one explanation.  There are many versions of<br \/>\nthe meaning of the word estaminet, which dates back to the 13th century. Before becoming fashionable places,<br \/>\nestaminets were simple village or country caf\u00e9s.  On the French side, Gonzague<br \/>\nfrequented them when he was little.  He shares some lovely memories<br \/>\nwith Laurent, a friend from Lille. There, it is the route of<br \/>\nmy grandfather&#8217;s rounds, who was a postman. When I was a kid, when I was 10 years old,<br \/>\nabout ten years old, he used to take me out during<br \/>\nschool holidays. I was following him on my bike because he was<br \/>\ndoing that on his bike. And so we stopped at farms,<br \/>\nwe stopped at border cafes, there were a few. And that was my first contact with<br \/>\nestaminets, because later they were called Flemish estaminets. Historically, people,<br \/>\nthere were quite a few people who lived in the countryside because they<br \/>\nworked on farms. They didn&#8217;t have a car, so they<br \/>\nlived near their work. And in these hamlets, in fact, there was<br \/>\noften a place that did a little bit of everything. Who made coffee, groceries.<br \/>\nIt was the supermarket of the time, you know.  So.  But it was really in the 80s,<br \/>\nin fact, where these bistros which had fallen into disuse in the middle of the countryside,<br \/>\nwhich had more utility. There are people who said to themselves: Hey,<br \/>\nmaybe we could turn them into restaurants after all. We have seen the new<br \/>\nFlemish taverns spring up. And it worked well because people<br \/>\ncame from Lille, came from the cities to eat there, to<br \/>\nimmerse themselves in the rural culture, the Flemish culture. It wasn&#8217;t haute<br \/>\ncuisine, it was&#8230; But you had a tartine<br \/>\nwith cold cuts. You didn&#8217;t have everything<br \/>\nthat was Flemish carbonnade yet, dish. It came after that.<br \/>\nIt came later. Gonzague wants to show Lor\u00e0nt his<br \/>\nfavorite tavern on the other side of the border. It is an old farm,<br \/>\nlost at the end of a path. And there you have it, and from Bourre-Ratte. Sometimes you have to give of<br \/>\nyourself to go to the tavern. This one you have to find.<br \/>\nAnd there you have it. Come on, anyway.<br \/>\nTypical Flemish farm. Anyway. They really did a good job of fixing it up. It must be open. Good morning. Good morning. Here, you arrive, you feel like you&#8217;re<br \/>\narriving at someone&#8217;s house. You have to cook for them.<br \/>\nThat&#8217;s exactly it. I wondered, we saw,<br \/>\nis it a tavern or&#8230; No, you&#8217;re at someone&#8217;s house.<br \/>\nIn fact, you arrive at people&#8217;s houses. You can see them eating there. Because there, it&#8217;s<br \/>\nthe people who don&#8217;t live there. And the restaurant is next door. No, it&#8217;s the whole restaurant,<br \/>\nbut sometimes they eat there. You really feel like you&#8217;re<br \/>\narriving at someone&#8217;s house. It&#8217;s a bit like the principle of the tavern. They recreate the classic interior. There you see, the second room. You can say to yourself, you arrive<br \/>\nin a 19th century house. Well, clearly,<br \/>\nyou feel like you&#8217;re taking a leap in time, but without too many<br \/>\nfrills either. That&#8217;s kind of the principle.<br \/>\nYeah, definitely. Limit an ecomuseum. Houses could have been like this<br \/>\nin the last century. So, have you made your choice?<br \/>\nGood morning. Good morning.<br \/>\nHow is he, in Flemish? Huindard.<br \/>\nHuindard. I&#8217;ll have cheese and bacon,<br \/>\nplease. Cheese and bacon.<br \/>\nTHANKS. Please.<br \/>\nPlease, enjoy your meal. Great, thanks. You see, there&#8217;s any kind<br \/>\nof day, you can have a little slice of bacon or cheese. This will be my classic.<br \/>\nIsn&#8217;t that a Mondeca? No, it&#8217;s a cheese here,<br \/>\nnext door, in Belgium.  On the  French side, at the foot of the Moulin de Bosse-Cup, De Virpote is one of the very first<br \/>\nestablishments to have revived the fashion for estaminets almost 40 years ago. We come here on foot. We can&#8217;t take it anymore. On horseback, by bike or by bus. And we eat from the boards, period. Ludovic took over his estate<br \/>\njust three years ago. And he&#8217;s been running ever since. Come on, let&#8217;s go, kikis.<br \/>\nWell, are you okay there? So, perfect. Are you in good shape now?<br \/>\nYes. Come on, the beer of misfortune<br \/>\nis But it is very, very good. It&#8217;s 10 degrees, there are watts. A glass board, buddy, Alain, don&#8217;t move. Cheese, bacon p\u00e2t\u00e9<br \/>\nand peas. Potatoes and all<br \/>\nthat jazz as usual. I already have a natural speed, if you want,<br \/>\nbut you have to follow the troop, you know? So, after that&#8230; We need optimal service. Really, you have to give it your all. Inside and out, the boards generate the same enthusiasm.<br \/>\nCome on. We have it there for our kilos. I think it won&#8217;t last long. A pile of butter and everything, oh my. We&#8217;re going to lose more weight. We&#8217;re going to lose more weight.<br \/>\nGreat. Especially when you&#8217;re hungry, it&#8217;s good. Wait, wait.<br \/>\nAwesome. Ah, that&#8217;s good.<br \/>\nWell done, Leonard. Health. Alright. Everything for our kilos. And we don&#8217;t care about anything that&#8217;s good. Oh, and you get extra cheese.<br \/>\nA piece of p\u00e2t\u00e9? Yes, a piece of p\u00e2t\u00e9, I&#8217;d like. These are local and fresh products,<br \/>\nbut if you ever get hungry, there are plenty of standard forks, so don&#8217;t hesitate. I sell beer and p\u00e2t\u00e9,<br \/>\nif you like, roughly. You see, it&#8217;s really the stamped<br \/>\nin and as we are one of the last to serve only boards. So that&#8217;s really the specialty. Who are you doing&#8230;<br \/>\n? This is my aunt.<br \/>\nIt&#8217;s TP who has the estamines in the North. Give me a piece of cheese.  I&#8217;ve been coming here for about forty<br \/>\nyears.  Did you get your coffee or not?<br \/>\nYes, I had. And I knew all the owners here. He was a young man a bit like that. Since the back has recovered here,<br \/>\nit works pretty well. What a shame! He&#8217;s cool, he&#8217;s kind,<br \/>\nhe&#8217;s helpful. I don&#8217;t have a southern accent.<br \/>\nNo. Anyway, we have to keep him. Honestly&#8230; There&#8217;s no southern accent. My grandmother, they were flames,<br \/>\nbut Pitgames flames, that&#8217;s what the inn calls them. If you&#8217;re robbing<br \/>\nyour It&#8217;s like the Lyon bouchons, they&#8217;re ancestral places where people come<br \/>\ntogether, where it&#8217;s familial, it&#8217;s both&#8230; You can talk with your neighbor,<br \/>\nit&#8217;s very relaxed. Here, you come to forget your life for a little while,<br \/>\nyou sit down and time stands still. We leave our problems at home. Yeah, and then you relax,<br \/>\nyou see a few other people, you chat with everyone and then you<br \/>\nenjoy the greenery. Here, you are in the Flemish maquis,<br \/>\nyou are in the heart of the mountains and you have a magic that settles in and that you feel. You know, that&#8217;s it. It&#8217;s an art of living<br \/>\nto run a tavern. It&#8217;s&#8230; You go back<br \/>\n20 years ago, 30 years ago, 40 years ago. It&#8217;s true that&#8230;<br \/>\nEspecially since there&#8217;s a beautiful mill. In addition, beautiful mills,<br \/>\nbeautiful things, old objects, old discoveries. And then, our new<br \/>\ngenerations also need to discover this. Everything is happening very quickly. On<br \/>\nthe winding roads of the Flanders Mountains, Claire and the island are hard at work. So, behind us<br \/>\nis the Mont des Caps. There we descend towards Godesvarsweld,<br \/>\nwhich is a bit like the capital of taverns in the historic capital region. Claire is<br \/>\npreparing an article on estaminets and Gilles is the author of a guide<br \/>\nthat lists the best establishments, the Bible des Estaminets. Godesvarsweld, which is the first name<br \/>\nthat comes to mind when you say tavern. Godewarweld is a bit like the cradle of<br \/>\nFlemish taverns of recent times. Let&#8217;s say that the fashion for estaminets<br \/>\nstarted in the Flanders mountains and especially here. At this crossroads,<br \/>\nfor three famous taverns. The Blowers Off is one of the most famous. He was the first to bring<br \/>\nFlemish games back into fashion in the 1980s. The boss was called Chris Mercier. We often saw him on television. The Staminet has been resold, but the games are still there. And Chris Mercier, never far away. Good morning. Yes hello.<br \/>\nHow are you ? It&#8217;s okay, it&#8217;s okay.<br \/>\nHello Chris. Good morning.<br \/>\nHow are you ? Well and you ?<br \/>\nYes, in good shape. Yes.<br \/>\nTHANKS. And it was you who reintegrated the Flemish games into the spirit that is staminated.<br \/>\nYes, that&#8217;s it. We decided to make it<br \/>\none of the facets of our activity. We had bought in Belgian Flanders,<br \/>\nat the Catholic University of Louvain, where there is a cabinetmaking department,<br \/>\nand they made old games, copies of old Flemish games. So, we bought a whole lot of<br \/>\nold games from these people, which we brought back into use here. People were clearing the tables,<br \/>\nputting plates on the side, putting out<br \/>\nFlemish games to play, etc. You didn&#8217;t see this kind<br \/>\nof thing anywhere in restaurants. Usually, we&#8217;re there to eat<br \/>\nand we don&#8217;t move from our table. But we don&#8217;t. That&#8217;s why people could<br \/>\ncome with their families, they would sit down at 12:30,<br \/>\n1:00 p.m. and they could leave around 4:00 p.m., 5:00 p.m. We had an hour to<br \/>\nset up the evening meals. The establishment had been caricatured a little. Old photos<br \/>\nof smugglers and customs officers were added. Because it&#8217;s&#8230; Blaherzopf, that means the enclosure of<br \/>\ntobacco fraudsters, smugglers. That was the theme at the beginning. The taverns also tell the story<br \/>\nof the place where they are located and allow us to make the link<br \/>\nbetween the past as they were in the past and what they are today.<br \/>\nYes, exactly. Opposite Blowers Off,<br \/>\nthe Centre&#8217;s tavern. So, the tavern in the Center. It has just been<br \/>\ntaken over by Anne-Laure and Reynald. Good morning.<br \/>\nGood morning. Good morning.<br \/>\nGo ahead. Nice to meet you.<br \/>\nSo you&#8217;re the new ones? You took it over. New owners<br \/>\nsince December. The couple is<br \/>\nrealizing a double dream. From brewer and he created a-Hold a<br \/>\ntavern and produce his own beer there. We found the perfect place<br \/>\nto have a beer, because Godes Varswell<br \/>\nis the place for pubs in Flanders.<br \/>\nI have a reputation for that. And to set up a microbrewery,<br \/>\nyou couldn&#8217;t do better. This is the place where, certainly, there<br \/>\nare the most microbreweries in the area and where the most beer is consumed. It&#8217;s starting to clear up. So, afterwards, through a purge system,<br \/>\nwe evacuate all the deposits. What&#8217;s so<br \/>\nspecial about this one? This one is brewed<br \/>\nwith regional hops. And there&#8217;s quite a bit of wheat malt,<br \/>\nwhich gives it a little acidity.  When will the first bottling be<br \/>\n? Mid-October. We produce to supply the staminates,<br \/>\ninitially. What will this beer be called?<br \/>\nSo, it will be called commise, which means customs officer in Flemish. Yes, okay. So there, she&#8217;s been<br \/>\nin the cold since yesterday. That&#8217;s interesting. It is true that establishments<br \/>\nlike estaminets have an activity which, in addition,<br \/>\nhighlights the identity of the territory. And here is this tradition. Because, in addition, Reynald, I believe,<br \/>\nworks with local hops. Yes, in part. There is really this boom<br \/>\nin microbreweries and the fact of being able to taste it, to stamen it. We really get a taste of Flanders,<br \/>\ntruly from song to plate. This is pretty awesome. From the brewery to the kitchen,<br \/>\nReynald is gone. Before recommending the place in his<br \/>\nguide, Gilles always tries the Flemish carbonnade. Every time I try a new<br \/>\nestaminet, I order the carbonade because it&#8217;s a dish that you find<br \/>\nin all estaminets. It&#8217;s really the typical dish,<br \/>\nit&#8217;s the equivalent of beef Bourguignon for the North. There are lots of<br \/>\ndifferent ways to do it. And then above all, it is<br \/>\nmore or less successful. So there, it&#8217;s fine, it&#8217;s perfect. Third is staminate,<br \/>\nwith the charm of yesteryear. In each establishment,<br \/>\nGilles gleans valuable information for the next edition of his guide. A Flemish day,<br \/>\nthat we have to hospitalize him. Tell me what has changed. How many bottled beers approximately?<br \/>\nA good forty. There are many more than before,<br \/>\nbecause I had noted 12 beer bottles. Yes, but we went back<br \/>\na lot, a lot there. Okay, so that&#8217;s the one<br \/>\nwith the pressure. How much is the daily special?<br \/>\n8.90. So, 8.90. There is always the<br \/>\nregional products shop, Carmelit. We are trying to cover<br \/>\nthe best addresses, in fact. Both are stamped<br \/>\nin France and Belgium.  There are new creations regularly, but hey, since I&#8217;ve been doing this for<br \/>\nabout twenty years, there are still certain establishments<br \/>\nthat have been there from the beginning and are made to last, in fact. There are others who are just passing through. There are some that exist for a year<br \/>\nor two, but then there is the penalty. It is the consumer<br \/>\nwho decides whether it is good or not. Afterwards, it&#8217;s a bit of a fashion phenomenon<br \/>\nwhere everyone thinks that having the word staminated on the establishment<br \/>\nwill bring in people, you know. So, after that, there you go. But then, it&#8217;s the people who come<br \/>\nand decide more personally, who say to themselves: It&#8217;s<br \/>\na pub or it&#8217;s not a pub. The estaminets,<br \/>\nthese small caf\u00e9s of rural Flanders, are so successful that we have lost count of the number of them<br \/>\nopening in the region and even in the city center. This street in Vieux-\u00cele, for example,<br \/>\nhas been nicknamed Rue des Estaminets. Around ten establishments are shared between<br \/>\ntourists and city dwellers in search of authenticity. Purists are not very happy to<br \/>\nknow that there are taverns on the island. Or rather, they say: Yes,<br \/>\nbut they are not real. Indeed,<br \/>\nthey are not authentic because most of them are recent creations. Twenty years ago, there<br \/>\nwas no tavern on this street. So obviously, these are creations from<br \/>\nscratch, but a little bit everywhere in the region as well. Even in Flanders,<br \/>\nthere are taverns that did not exist three,<br \/>\nfour or ten years ago. There is a fashion effect. So, if here, on this street,<br \/>\nthere are ten or so taverns, it&#8217;s because it works. So, we have to recognize that if<br \/>\nit were less successful, there would inevitably be a lot less of it. On the other hand, it works<br \/>\na lot by word of mouth. If a tavern isn&#8217;t up to scratch,<br \/>\nword gets around very quickly and word of mouth can be very negative. And you see some restaurants<br \/>\nthat close down or are reborn under another name<br \/>\nand which yesterday were a tavern, tomorrow will be a pizzeria, etc. Fabien Jancet is director of the<br \/>\nC\u0153ur de Flandre Tourist Office. For him, the estamines are<br \/>\nthe showcase of the region. In 2017, to help visitors<br \/>\nfind the right places and avoid disappointments,<br \/>\nthe Estamin\u00e9 Flamand label was created. The word Estamin\u00e9 is coming back<br \/>\ninto fashion more and more. We have more and more<br \/>\nestablishments displaying it. Sometimes the promise is kept,<br \/>\nsometimes not at all. The idea was also to say through this<br \/>\nlabel: We, the son of tourism, are here to<br \/>\ngive a guarantee to these establishments by saying to visitors: Frankly,<br \/>\nyou can go there with your eyes closed, don&#8217;t look any further, you are in the right<br \/>\nplace, you are in the right place. If you want to experience<br \/>\nthe tavern to the fullest, choose these places. The idea is to focus<br \/>\non short supply chains, to source locally, to source<br \/>\nproduce from the village or neighboring villages,<br \/>\nwhether it be drinks, meat, bread, vegetables, or cheese. In rural Flanders, we are fortunate to have<br \/>\npassionate farmers who produce quality products,<br \/>\nand restaurateurs and Estaminet owners who want to<br \/>\nmake them shine through on the plate. And that&#8217;s how we manage to make<br \/>\na meal from A to Z, almost entirely with products from Flanders. In two years, 18 estamines<br \/>\nhave received the sesame. Cl\u00e9mentin is one of the winners. At the foot of Casselle,<br \/>\nin the remarkable R\u00e9collets garden, he enjoys a moment of calm.  They are called the August apples,<br \/>\na small Flemish variety. Vegetable garden, organic orchard, of course. Not a single<br \/>\nchemical fertilizer, only natural. And so, we have&#8230; It depends on the seasons, but<br \/>\nright now, it&#8217;s apples, like zucchini,<br \/>\npumpkins that are starting to arrive, with which we&#8217;re going to<br \/>\ncreate a country beauty. There, it&#8217;s our pears which are very,<br \/>\nvery beautiful this year, with which we make a pear<br \/>\negg tart which is excellent and also small compotes<br \/>\nto accompany our dishes. We also have lots of different kinds of<br \/>\naromatic herbs, like thyme here. We also have sorrel here which<br \/>\nallows us to make pies and sauces or even soups. Here, red cabbages,<br \/>\nred beets. It&#8217;s in a really nice setting,<br \/>\nquiet, not too windy, exposed to the sun.<br \/>\nEverything you need for good vegetables. And that will be for this afternoon&#8217;s pie. Before running a tavern,<br \/>\nCl\u00e9mentin was a nurse and Paul, a history student. We<br \/>\nboth went down paths that<br \/>\ndidn&#8217;t predestin us to do this at all. Cl\u00e9mentin and I<br \/>\nwere students first, we did this on weekends in addition to our studies. And Cl\u00e9mentin will tell you the same thing,<br \/>\nwe fell a little in love with this work, with all this heritage,<br \/>\nbecause ultimately, it is a profession that lives through a heritage,<br \/>\nthrough a whole history. And when you were born in the region and<br \/>\ngrew up in that region, in Flanders,<br \/>\nwhen you work in a place like that, it brings out your roots. It&#8217;s truly pure pleasure. A tavern in the 19th century. It was mostly men back then. After work, they would come home,<br \/>\nhave a beer, eat a piece of cheese, and<br \/>\nit was really just local stuff. Afterwards, they went home,<br \/>\nhad a good time, played Flemish games,<br \/>\nNicolas billiards and everything that goes with it. And that&#8217;s what we&#8217;re trying to make people<br \/>\ndiscover through the taverns. Being young and taking up this kind of game again gives back&#8230; There are several in the area,<br \/>\nbut it&#8217;s nice to breathe new life into these traditions. At least we&#8217;re sure that for a couple<br \/>\nof years it won&#8217;t go to waste. We know very well that this will continue. What do I like here? In this It&#8217;s a superb place.<br \/>\nThe view is very good. And the world, the butter. We have been in this system,<br \/>\nin fact, for 30 years. We came here once a year,<br \/>\nonce a year. Cyclists, you stand here. There, it&#8217;s the air conditioning. So if you feel hot,<br \/>\nyou open the button. And if you&#8217;re cold, you close.<br \/>\nIt&#8217;s good ? Yes, good.  Ca n&#8217;t you hear them? They eat, they are comfortable there,<br \/>\nthey are relaxed. They will do 50 km<br \/>\nto get home soon. A little more. There are some who have already been here, right? Have they already come?<br \/>\nThey seem fine to me. Changing his life to take over<br \/>\na wine cellar was Ludovic&#8217;s dream. After 24 years at the post office,<br \/>\nhe fell in love with the oldest establishment in operation, the vire-pot. In Flemish, it means<br \/>\nfire pot or ember pot. The ancients used them to light<br \/>\ntheir pipe or cigarette. In the past, before the arrival of<br \/>\nsmall individual matchboxes. So they took the pot at the entrance<br \/>\nto the tavern or at the foot of the fire. They put a shovelful of ashes. They would sit down at the table with their pot,<br \/>\nthey would put it in the middle of the table. Can you imagine how much it smokes, can you imagine<br \/>\nthe stuff that was inside? That was the central station in there, back in<br \/>\nthe days of locomotives. And they lit their<br \/>\npipes and cigarettes. So the smartest ones did it like that. Well, I don&#8217;t have<br \/>\nmuch experience. There were others who used<br \/>\na tong a little&#8230; That was for curling<br \/>\nhair or something like that. They could take<br \/>\na hot ember like that. And they did that. So, you see, I&#8217;m one of the last to<br \/>\nhave used the pot turner. Every one is staminated in the corner,<br \/>\nbecause I&#8217;m exaggerating, but you have one every 500 meters around here. Each is staminated in<br \/>\nthe corner has its originality. So, you have some who will<br \/>\noffer you different things. And what&#8217;s good<br \/>\nis that my colleagues and I don&#8217;t compete with each other because<br \/>\neach of us offers a different location, a different personality,<br \/>\nfortunately, and different catering, etc. You see? I really fell in love with<br \/>\nit, repainting it as it was before. It is a setting of old farms. And it reminded me a little of<br \/>\nmy earliest childhood. We are very glad we came. You enter a grandmother&#8217;s living room<br \/>\nwho, in this case, says to you: I&#8217;m very happy to see you,<br \/>\nkid, come and have a good beer and eat some toast. There you go, that&#8217;s the thing. Where are you from? I didn&#8217;t ask you, actually. Brive la Gaillarde,<br \/>\nwho is Brive la Gaillarde? YOU ?<br \/>\nSo, what about you? The Vosges.<br \/>\nThe Vosges? So, they&#8217;re<br \/>\nfamily friends, what are they? It&#8217;s family.<br \/>\nIt&#8217;s family, yes. We don&#8217;t see each other often,<br \/>\nso finding ourselves in a context like this is wonderful. A decor, typical products. A good beer. An atmosphere too, because we<br \/>\nare welcomed properly. We are in a world where there<br \/>\nare many virtual things. And here, at least,<br \/>\nwe live off the real thing, it&#8217;s not complicated. That&#8217;s not a real idea. The most beautiful thing<br \/>\nis to see people calm and happy. When they say: We&#8217;re going to Ludo&#8217;s,<br \/>\nyou&#8217;ve already won a lousy one. It&#8217;s happening more and more. There, just now,<br \/>\nyou have people who left, who said: This is a place where things are<br \/>\nout of the ordinary. There you won too. Because doing something ordinary is<br \/>\nnot worth it, in the end. Hello, how are you? Two people? It&#8217;s going to be hot potato. Hot, hot, hot potato.<br \/>\nCome with me. I&#8217;ll put you here. Standing out from the crowd and<br \/>\nsurprising others is also what prompted St\u00e9phane, originally from Armenti\u00e8res,<br \/>\nto open a tavern in the heart of Lyon. The world capital of gastronomy is<br \/>\nrenowned for its Michelin-starred restaurants, its little bouchons,<br \/>\nits pike quenelles, its black pudding and its pots of Beaujolais. Nothing to scare St\u00e9phane. Ten years ago,<br \/>\nhe arrived in the sixth arrondissement,<br \/>\ndetermined to seduce the people of Lyon with his fresh fries,<br \/>\nhis Flemish carbonnade, and his beer.  For me, it&#8217;s not my job at all<br \/>\nat the grassroots level. So I worked<br \/>\nin metallurgy. I was a founder. I studied foundry. Following a redundancy,<br \/>\nI arrived in Lyon. And then, as there was almost nothing<br \/>\nauthentically traditional from the north of France, I got started. I arrived with my Ch&#8217;ti touch,<br \/>\nwith my light dishes. My beautiful smile, the smile of the North. And then the beer, that&#8217;s it. It was<br \/>\na bit complicated at first because I came from another region. At first, St\u00e9phane<br \/>\nmainly attracted expatriate northerners. There are some, they are in the<br \/>\nlight every day. This is the first time in my life. Ovens are complicated. It&#8217;s good when you&#8217;re feeling a bit<br \/>\nblue, when you need to revisit the region, talk a little with<br \/>\nSt\u00e9phane, drink a good beer, eat some Wesh, a carbo. We come here. Hey, man, there&#8217;s one. Word of mouth works. Enjoy your food. The Northerners bring their friends from<br \/>\nLyon who are in turn seduced by the atmosphere and the<br \/>\nauthentic dishes of the estaminets.  So.  It&#8217;s extraordinary. Starting with the<br \/>\nbeef fat fries. Real fresh fries,<br \/>\nbecause they&#8217;re becoming increasingly rare, as they say. We do a first cooking. There is a fairly low temperature. As in the North,<br \/>\nwe put beef fat in it. And then, during the service,<br \/>\nwe will do the second bath. There you go, 180, 190 degrees. So, how are you?<br \/>\nI&#8217;m fine, and you? How are you doing?<br \/>\nYes, we want to know if you like her. Yeah, the Welsh ch&#8217;Nord. Welsh is a cheddar fondant with<br \/>\na slice of bread, white ham and an egg. It&#8217;s light, it&#8217;s seasonal,<br \/>\nit&#8217;s clean.  So.  So how many Welsh then? Come on, five Welsh. St\u00e9phane has also become<br \/>\na Welsh specialist. This traditional dish,<br \/>\nserved in many restaurants. A nice slice of toast, you see? Lovely country toast. And then we don&#8217;t hesitate to add<br \/>\na good piece of ham. There are some people who cut<br \/>\na small, light strip, but we are robust. The cheddar is<br \/>\nmelting into the beer. We&#8217;ll wait until it&#8217;s melted. We will cover the<br \/>\nslice of bread and the ham. A lovely little welch, well gratinated. So, little Welsh.<br \/>\nYes. I wish everyone a good appetite. Thank you so much. This is excellent.<br \/>\nIt&#8217;s very hot. It&#8217;s very hot, but it&#8217;s excellent. It tastes like the North. I&#8217;m less cold. It&#8217;s carbonella, then. It&#8217;s a killer, honestly. It was daring because Lyon is<br \/>\nthe capital of gastronomy. We didn&#8217;t know about the estaminets at all. And yeah, setting up something like that<br \/>\nin Lyon, yeah, it wasn&#8217;t easy. And Steph, now<br \/>\nhe&#8217;s been here for ten years. It was someone who introduced us to<br \/>\na little North Pole in Lyon. We didn&#8217;t know him.<br \/>\nAnd what&#8217;s more, he&#8217;s&#8230; You could say he&#8217;s<br \/>\nreally nice. It&#8217;s a tavern, it&#8217;s a meeting place,<br \/>\nwe party, we have fun.  So. So this is the meeting place for friends. Lyon is a beautiful city, but&#8230; The Ch&#8217;tis in Lyon<br \/>\nare a wonderful place to be.  That&#8217;s it. Here we share our friendship and<br \/>\nour love of the land.  That&#8217;s it. And we find that here, at St\u00e9phane&#8217;s.  Did n&#8217;t we kiss? No. What do you like most<br \/>\nabout running a tavern? The joy of living, the joy of the customers. At one point,<br \/>\neveryone here smiles. They still have a little trouble<br \/>\nspeaking Ch&#8217;tis, but it will come. It will come a little bit to Paris.<br \/>\nIt&#8217;s going to rain, it&#8217;s going to rain. It&#8217;s going to be rainy. But it always stands up, but it&#8217;s<br \/>\nfrom the inside, and it stands up. And I didn&#8217;t bring my dog. You didn&#8217;t bring your dog, Mathieu?<br \/>\nNo, I don&#8217;t have my dog. Too bad. For you, you have two dogs.<br \/>\nI have two dogs. You have two dogs. But one dog is worth<br \/>\ntwo you will have. It&#8217;s good ?<br \/>\nImpeccable, what.  That&#8217;s it.<br \/>\nWe&#8217;ll get there. Our journey to the heart of the taverns<br \/>\ntakes us to Stamford, between Lille and Dunkirk. Eating well and having fun is what has made<br \/>\nNord Meulen so successful since 1982. Traditional attire, a unique menu<br \/>\nand a hand-picked waitress. Yes, yes, yes, yes, we<br \/>\nhad the Iris Mittenard. As it turns out, his mom is our<br \/>\nneighbor, she lives right next door. And one day she asked us<br \/>\nif we needed a young girl. And then it started, she was 17. And now, at 25,<br \/>\nyou&#8217;re Miss Universe. If we had said it, we would not have believed it. It&#8217;s really nice. At Jean-Fran\u00e7ois&#8217;s,<br \/>\neveryone eats the same thing. The first table that is reserved<br \/>\nsets the menu for everyone. There you go, it&#8217;s Maroilles, a<br \/>\npot of cheveuvelettes. The following weekend,<br \/>\nit&#8217;s carbonnade. Is that how it is?<br \/>\nAlways a unique menu. This way there is no waste<br \/>\nand it is only fresh. In the kitchen, Anne and Jean-Fran\u00e7ois have<br \/>\nbeen preparing lunch for two days. Appetizer, soup, starter, main course,<br \/>\ncheese and dessert, everything is homemade. Here you have the zucchini velouton. Here you have the beer shell<br \/>\nwith its juice. And the little sauce that goes with it. Cr\u00e8me fra\u00eeche, of course, very light,<br \/>\nwith good fresh mushrooms and bacon. And then over there, the<br \/>\napple tatins that we baked. And there you have it. The good tatin. Those who had the privilege of choosing<br \/>\nthe menu have just arrived from Grande-Saintte, near Dunkirk. They will spend a special day at<br \/>\nEstamine, first on the French side, then on the Belgian side. You have to be motivated. If you are not motivated, you<br \/>\nshould not go out. We stay at home. And if we stay at home,<br \/>\nwe hurt all over. If you want to stay young, you have to move.<br \/>\nMove, eliminate. Isn&#8217;t it mine?<br \/>\nYes. I eliminated it. Good morning, ladies and gentlemen.<br \/>\nGood morning, gentlemen. Good morning. Good morning. Here is your happiness. THANKS. Come on, it was served by Iris. We were served by Miss World<br \/>\na few years ago. Mr. Universe.<br \/>\nMr. Universe. I don&#8217;t know much about it.<br \/>\nIs it above the world? Yes. To be redone. Suspicion of jealousy<br \/>\non the part of the lady. So now what do we eat? It&#8217;s just that you can&#8217;t know<br \/>\nin the area, here, the number of taverns there may be. You know, Pharaoh,<br \/>\nthey all walk, goddamn it. This is intolerable.<br \/>\nIt is taxable. In Flanders, here, I<br \/>\nknow about ten of them. They are armored all the time. So, the other advantage too, sir,<br \/>\nis that everything is made with homemade products. Because they have people in their family<br \/>\nwho are farmers. These are the house vegetables. Meat is<br \/>\nthe family&#8217;s vegetable. Bread is a whole system&#8230; That&#8217;s typical.<br \/>\nYes, it&#8217;s typical. He<br \/>\nshould try it anyway, because it really is<br \/>\nwonderful stuff. Let yourself be seen.<br \/>\nYou&#8217;ll see. I went to look in the yard<br \/>\nand there was one of them singing. He said to me: Cocoriz, I said to him: You&#8217;re lucky.  With a busy schedule, we have to head to Belgium where other festivities await<br \/>\nthe satiated guests. It digests, it&#8217;s good. We are in great shape. An hour by horse-drawn carriage and the convoy<br \/>\narrives at New Saint-\u00c9loi. A Belgian tavern in its original state,<br \/>\nfamous for having one of the last examples of the bird boule. It is a game derived from flat bowls<br \/>\nwhich was apparently imported by Spanish sailors in the 16th century. The aim of this game<br \/>\nis to try to remove the caps that are fixed to the iron bars. The best thing is to take the pebbles with your<br \/>\nhand from below, feather side, always next to the shoot. We are just starting out. So far I have four points,<br \/>\nonce the three and once the one. The points are always<br \/>\nscored from below. I&#8217;ll put them back first.<br \/>\nI&#8217;ll try. Each time, you have to put them back. Wait, stop. She&#8217;s pulling her whiskers over there,<br \/>\nshe&#8217;s going to be shaved. Wait. They are wonderful. They can&#8217;t bring them back. Of course.<br \/>\nOf course. Of course.<br \/>\nOf course. Of course. Of course. At Thierry&#8217;s, on the first Thursday of the month,<br \/>\nwe take out the red cushions. For one evening,<br \/>\nthe tavern transforms into a cinema. A cone of fries and a movie, the cinema-frites is sold out. It&#8217;s great. The title of the evening<br \/>\nis cinema-frites. You know a lot<br \/>\nof titles like that, cine-frite. When I tell my son this,<br \/>\nhe says: It&#8217;s only in the North that you see movies, fries. Still, yes. And so, you will continue to<br \/>\nrun a tavern for a long time. Yes, we hope so. So we have fun there and we get<br \/>\ndrunk quite often. No, but yes, a good time, certainly. Of course. This is your fault, Vincent. Yes, it&#8217;s because of this day. My goal was to do nothing,<br \/>\nif you like, but I realized that it took<br \/>\na lot of work to get there. Hopefully it will lift. Yes, it&#8217;s just showers. You&#8217;re going to make me stand up. You really are subscribed.<br \/>\n<br \/>\nPour d\u00e9couvrir les merveilles des plus belles r\u00e9gions de France, c&#8217;est ici &#8211; Abonnez-vous \ud83d\udc49 http:\/\/bit.ly\/3zjR2Vj \ud83d\ude4f <\/p>\n<p>Pousser la porte d&#8217;un estaminet, c&#8217;est s&#8217;offrir un voyage nostalgique dans le pass\u00e9. \u00c0 la lueur d&#8217;une bougie, dans un d\u00e9cor fait de bric et de broc, on s&#8217;amuse, on joue, on rit, on discute, on \u00e9change, on d\u00e9guste une bi\u00e8re d&#8217;abbaye et on savoure la cuisine g\u00e9n\u00e9reuse du Nord. Comment ces anciens caf\u00e9s de campagne d\u00e9suets sont-ils devenus aujourd&#8217;hui les meilleurs ambassadeurs de la gastronomie et de la convivialit\u00e9 ? Pourquoi rencontrent-ils un tel succ\u00e8s ? Entre carbonade flamande, welsh, potjevleesch et parties endiabl\u00e9es d&#8217;anciens jeux traditionnels, ce documentaire se plonge dans le meilleur du Nord.<\/p>\n<p>R\u00e9alis\u00e9 par Vincent Gu\u00e9rin<br \/>\n\u00a9 MORGANE PRODUCTION &#8211; 2019<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Estaminets, la magie des bistrots du Nord &#8211; Documentaire Gastronomie et Art de vivre &#8211; MG There ar<\/p>\n","protected":false},"author":2,"featured_media":597129,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[144576],"tags":[5769,151155,151154,151153,138317,151157,151158,138316,86803,138322,140406,350212,350213,350211,151150,3097,350217,350216,151160,350214,350215,86802,151159,151156,151152,3849,151151,443,677,1081,150117],"class_list":{"0":"post-597128","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-hokkaido","8":"tag-vacances","9":"tag-100-lieux-a-voir-en-france","10":"tag-100-lieux-doc","11":"tag-100-lieux-france-5","12":"tag-100-lieux-quil-faut-voir","13":"tag-arte-decouverte","14":"tag-bruno-maltor","15":"tag-des-racines-et-des-ailes","16":"tag-documentaire","17":"tag-documentaire-voyage","18":"tag-echappees-belles","19":"tag-estaminet-lille","20":"tag-estaminet-nord","21":"tag-estaminets-la-magie-des-bistrots-du-nord","22":"tag-france-5","23":"tag-instagram","24":"tag-lille","25":"tag-nord-pas-de-calais","26":"tag-paysages-france","27":"tag-restaurant-francais","28":"tag-restaurant-francais-estaminets","29":"tag-tourisme","30":"tag-tourisme-france","31":"tag-tourist-channel","32":"tag-vacances-france","33":"tag-voyage","34":"tag-voyage-france","35":"tag-443","36":"tag-677","37":"tag-1081","38":"tag-150117"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts\/597128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/comments?post=597128"}],"version-history":[{"count":0,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts\/597128\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/media\/597129"}],"wp:attachment":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/media?parent=597128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/categories?post=597128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/tags?post=597128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}